Servings 6 servings
Ingredients
For the dressing:
- 1/4 cup balsamic vinegar
- 1 Tablespoon honey
- 2 teaspoons poppy seeds
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- Salt and pepper, to season
For the salad:
- 6 cups fresh spinach leaves
- 3 cups sliced strawberries
- 1/3 cup thinly sliced red onion
- 2/3 cup crumbled feta cheese (See Kelly's Notes)
- 2/3 cup slivered almonds, toasted (See Kelly's Notes)
Instructions
Make the dressing:
- In a small bowl, whisk together the balsamic vinegar, honey, poppy seeds and minced garlic.
- While whisking, stream in the olive oil and continue whisking until emulsified. (Alternately, combine all ingredients in a Mason jar, seal shut and shake vigorously until combined.) Taste and season the dressing with salt and pepper.
Make the salad:
- In a large bowl, combine the spinach, strawberries and red onion.
- Add the dressing and toss to combine.
- Top the salad with the crumbled feta and slivered almonds and serve.
Notes
- I prefer to buy block-style feta and crumble it myself for the best consistency.
- To toast the almonds, add them to a small sauté pan set over low heat. Cook, stirring frequently, until golden brown and fragrant. Toasting the nuts enhances their flavor and is a small step that contributes big taste to the overall salad.
- Make Ahead Instructions: Like all salads, it’s best to keep the salad ingredients and the dressing separate, and in the case of spinach strawberry salad, it’s ideal to keep the feta cheese separate as well. Store the poppy seed vinaigrette in an airtight container in the refrigerator for up to 1 week. Remember to shake well before using, as the ingredients may separate over time. When ready to serve, toss the salad with the dressing, then crumble in the feta and add the toasted nuts. Give it a light toss to combine.
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