Strawberry Spinach Poppy Dressing

The first time I made this salad was for a last-minute brunch when my sister dropped by unannounced. I scrambled through the fridge, found a container of strawberries that needed using, and threw together what I had on hand. She asked for the recipe three times that morning, and honestly, there is something magical about how sweet berries dance with salty feta and that tangy dressing.

Last summer I brought this to a potluck and watched it disappear before anyone even touched the heavy main dishes. Something about those jewel-toned strawberries against the dark spinach makes people gravitate toward it, plus the crunch from toasted almonds keeps every bite interesting.

Ingredients

• Baby spinach leaves: The tender leaves absorb the dressing beautifully without becoming soggy, and washing them thoroughly removes any grit that would ruin the experience
• Fresh strawberries: Look for berries that are deep red and fragrant, as they will be the star of the show and provide natural sweetness
• Feta cheese: The salty creaminess creates the perfect contrast to the sweet strawberries and tangy dressing
• Toasted almonds: Toasting them in a dry pan for just 2 minutes deepens their flavor and adds that irresistible crunch
• Red onion: Thin slices provide a sharp bite that cuts through the richness and wakes up your palate
• Extra-virgin olive oil: A quality oil makes the dressing silky and helps all the flavors meld together
• Apple cider vinegar: The brightness here is what makes the salad feel refreshing instead of heavy
• Honey or maple syrup: Just enough to balance the acidity without making the dressing cloying
• Dijon mustard: This emulsifies the dressing and adds a subtle depth that keeps it one-dimensional
• Poppy seeds: Tiny specks that add a slight crunch and visual interest throughout

Instructions

Make the dressing first:

Whisk the olive oil, vinegar, honey, mustard, poppy seeds, salt, and pepper in a small jar until the mixture thickens slightly and everything is fully incorporated.

Prep your base:

Place the dried spinach in your largest salad bowl, creating a bed of greens that will catch all the toppings.

Layer the flavors:

Scatter the sliced strawberries, crumbled feta, toasted almonds, and onion rings over the spinach so every bite gets a little bit of everything.

Dress and serve immediately:

Drizzle the dressing evenly over the salad right before eating, then toss gently with salad servers until each leaf glistens.

Save

My daughter now requests this for her birthday dinner every year, which is funny because she used to pick out every spinach leaf as a toddler. Watching her go back for thirds makes me realize how our palates grow and change, and how the simplest combinations often become the most meaningful.

Making It Your Own

Once I added candied pecans instead of almonds when that was what I had in the pantry, and everyone agreed the extra sweetness made it feel more like a dessert salad. You can also swap goat cheese for feta if you prefer something milder, or add avocado for creaminess that balances the acidic dressing beautifully.

Perfect Pairings

This salad shines alongside grilled chicken or fish because the bright dressing cuts through rich main courses. I have also served it as a starter for dinner parties, and the light, fresh flavors wake up peoples appetites without filling them up before the main event arrives.

Smart Prep Strategies

You can wash and dry the spinach, hull and slice the strawberries, toast the almonds, and crumble the cheese up to a day in advance. Store everything separately in the refrigerator with paper towels between layers to prevent sogginess, then assemble when you are ready to serve.

• Keep the dressing in a jar with a tight lid and shake vigorously before using
• If the strawberries are not very sweet, add an extra teaspoon of honey to the dressing
• A mandoline makes paper-thin onion slices that melt into the background instead of overpowering

Save

Every time I serve this, someone remarks how restaurant-quality it tastes, which still makes me chuckle because it comes together in about fifteen minutes. Sometimes the most impressive dishes are just honest ingredients treated with care.

Recipe FAQs

→ What makes the dressing tangy?

The apple cider vinegar and Dijon mustard combine to give the dressing its tangy, slightly sharp flavor that complements the sweetness of the strawberries.

→ Can I substitute feta cheese?

Yes, vegan cheese or omitting the cheese entirely works well, especially for those avoiding dairy.

→ How should the almonds be prepared?

Toasting the sliced almonds enhances their nutty flavor and adds a satisfying crunch to the salad.

→ Is this salad best served immediately?

Yes, dressing the salad just before serving helps keep the spinach fresh and prevents wilting.

→ Are there protein options to add?

Grilled chicken or quinoa can be added for extra protein and to make the dish more filling.

→ What allergens should I be aware of?

This salad contains dairy from feta cheese and tree nuts from almonds; check for potential allergen traces if sensitive.