Spinach and Strawberry Salad with Poppy Seed Dressing

Spinach and Strawberry Salad with Poppy Seed Dressing

Fresh spinach and juicy strawberries get tossed in a tangy-sweet poppy seed dressing.

Total 15 min Makes 4 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

This salad pairs tender baby spinach with sliced strawberries, crunchy almonds, and creamy feta, all finished with a tangy poppy seed dressing. It comes together in minutes with no cooking required, making it a reliable side for weeknight dinners or warm-weather gatherings. The combination of sweet, tart, and savory flavors keeps it light but satisfying.

Ingredients

  • 6 cups baby spinach, washed and dried
  • 2 cups strawberries, hulled and sliced
  • 1/3 cup sliced almonds, toasted
  • 1/3 cup feta cheese, crumbled
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup poppy seed dressing

Method

  1. In a small dry skillet over medium heat, toast the sliced almonds, stirring often, until lightly golden and fragrant, about 3 minutes. Remove from heat and let cool.

  2. Place the baby spinach in a large bowl.

  3. Add the sliced strawberries, toasted almonds, feta cheese, and red onion to the bowl with the spinach.

  4. Drizzle the poppy seed dressing over the salad and toss gently to coat all the ingredients evenly.

  5. Serve immediately on chilled plates or in a large salad bowl.

Related recipes

Rate this recipe

★ 3.5 (1)

Comments

    Log in to comment.

    Spinach and Strawberry Salad with Poppy Seed Dressing

    This salad pairs tender baby spinach with sliced strawberries, crunchy almonds, and creamy feta, all finished with a tangy poppy seed dressing. It comes together in minutes with no cooking required, making it a reliable side for weeknight dinners or warm-weather gatherings. The combination of sweet, tart, and savory flavors keeps it light but satisfying.

    15 min 4 servings 210 cal

    Ingredients

    • 6 cups baby spinach, washed and dried
    • 2 cups strawberries, hulled and sliced
    • 1/3 cup sliced almonds, toasted
    • 1/3 cup feta cheese, crumbled
    • 1/4 cup red onion, thinly sliced
    • 1/2 cup poppy seed dressing

    Method

    1. 1

      In a small dry skillet over medium heat, toast the sliced almonds, stirring often, until lightly golden and fragrant, about 3 minutes. Remove from heat and let cool.

    2. 2

      Place the baby spinach in a large bowl.

    3. 3

      Add the sliced strawberries, toasted almonds, feta cheese, and red onion to the bowl with the spinach.

    4. 4

      Drizzle the poppy seed dressing over the salad and toss gently to coat all the ingredients evenly.

    5. 5

      Serve immediately on chilled plates or in a large salad bowl.