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Strawberry Spinach Salad

Strawberry spinach salad with fresh spinach, sliced strawberries, toasted almonds, and a sweet poppy seed dressing. Tossed with red onion and crumbled feta for a bright, summery bowl-ready side.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

Salad base
  • 6 cup fresh baby spinach
  • 2 cup strawberries, sliced
  • 0.5 cup sliced almonds, toasted
  • 0.25 cup red onion, thinly sliced
  • 0.5 cup feta cheese, crumbled
For dressing
  • 0.25 cup olive oil
  • 3 tbsp balsamic vinegar
  • 2 tbsp honey
  • 1 tbsp poppy seeds
  • salt and pepper

Method
 

Assemble the salad
  1. Combine fresh baby spinach, sliced strawberries, toasted sliced almonds, thinly sliced red onion, and crumbled feta in a large bowl (no heat needed). Toss once to start distributing the red and white ingredients throughout the greens.
Make the poppy seed dressing
  1. Whisk olive oil, balsamic vinegar, honey, poppy seeds, salt, and pepper until the honey is fully blended and the dressing looks glossy and uniform (no cooking).
Finish and serve
  1. Drizzle the dressing over the salad and toss gently until the leaves are lightly coated (visual cue: faintly pink-green dressing clinging to spinach).
  2. Serve immediately for the freshest texture and brightest strawberry color.

Notes

For best texture, keep the dressing separate until just before serving so the spinach stays crisp. Store leftovers covered in the refrigerator up to 1 day; the salad will soften as the dressing sits. Freezing is not recommended. For a dairy-light option, use a lactose-free feta or a small amount of vegan feta-style crumbles.