Spinach and Strawberry Salad with Poppy Seed Dressing
A bright, refreshing green salad combining peppery fresh spinach with sweet strawberries, crunchy sliced almonds, and thinly sliced red onion, dressed with a creamy, slightly tangy poppy seed vinaigrette. The homemade dressing balances sweetness and acidity perfectly, making this salad ideal for lunch, dinner, or as a side dish for grilled chicken or fish.
- Prep
- 12 min
- Cook
- —
- Total
- 12 min
- Makes
- 4 servings (about 2 cups per person)
Steps
Before you start
- Wash and thoroughly dry the spinach (a salad spinner works best—excess moisture will dilute the dressing)
- Hull the strawberries and slice them just before assembling so they stay fresh
- Have all ingredients measured and ready before you start, as this salad comes together quickly
Toast the almonds
- Place the sliced almonds in a dry skillet over medium heat.
- Toast, stirring frequently, for 2–3 minutes until fragrant and lightly golden.
- Watch carefully so they don't burn.
- Transfer to a plate and let cool.
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Ready when: Almonds are fragrant and light golden brown
Tip: Toasting brings out the nutty flavor, but almonds burn easily, so stay nearby and stir constantly
Make the poppy seed dressing
- In a small bowl, whisk together the apple cider vinegar, honey, Dijon mustard, and poppy seeds.
- Let the mixture sit for 30 seconds to allow the poppy seeds to hydrate slightly.
- While whisking continuously, slowly drizzle in the olive oil until the dressing is fully emulsified and creamy.
- Season to taste with sea salt and freshly ground black pepper.
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Ready when: Dressing is creamy, pale, and uniform with no visible oil separation
Tip: Add the oil slowly while whisking—this creates an emulsion that keeps the dressing smooth and prevents it from breaking
Slice the strawberries
- Hull the strawberries by removing the green tops with a small knife or strawberry huller.
- Slice each berry lengthwise into thirds so the pieces are large enough to remain distinct in the salad.
- Slice just before assembling the salad to keep them fresh.
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Ready when: Strawberries are sliced into thirds and ready to use
Tip: Cut strawberries right before serving so their juices don't weep into the salad and make the greens soggy
Assemble the salad
- Place the dried spinach in a large mixing bowl.
- Add the sliced strawberries, cooled toasted almonds, and sliced red onion.
- Drizzle about ⅔ of the poppy seed dressing over the salad and gently toss with your hands or two spoons until all the leaves are lightly coated.
- Taste and add more dressing if needed—you want the salad dressed but not drenched.
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Ready when: All spinach leaves are lightly coated with dressing and components are evenly mixed
Tip: Toss gently so you don't bruise the delicate spinach leaves or crush the strawberries
Serve immediately
- Divide the salad evenly among four plates or bowls.
- Serve right away while the spinach is crisp and the almonds are still crunchy.
- Pass any remaining dressing on the side for guests to add more if desired.
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Ready when: Salad is plated and ready to eat
Tip: Serving immediately prevents the spinach from wilting and keeps the almonds from softening
Good to know
Tips
- For the creamiest dressing, add the olive oil in a very thin stream while whisking vigorously—this ensures proper emulsification and prevents the dressing from separating
- If your strawberries are very large, cut them into quarters instead of thirds so they're easier to eat and distribute evenly through the salad
- Toasting the almonds is optional but highly recommended—it deepens their flavor and adds a satisfying crunch that contrasts beautifully with the soft spinach and juicy strawberries
- This salad pairs wonderfully with grilled chicken, salmon, or a creamy goat cheese on the side for a light lunch or dinner
Make ahead
The poppy seed dressing can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Let it come to room temperature and whisk gently before using. Assemble the salad just before serving to keep the spinach fresh and crisp.
Storage & reheating
This salad is best eaten immediately after assembly. If you have leftovers, store the spinach, strawberries, and almonds in separate airtight containers in the refrigerator for up to 1 day. Keep the dressing separate as well. To serve again, toss the components together with fresh dressing just before eating. Do not freeze.
Substitutions
- apple cider vinegar → white wine vinegar or rice vinegar. Use the same amount; white wine vinegar is slightly more delicate, while rice vinegar is a touch milder and sweeter
- sliced almonds → candied pecans, walnuts, or pumpkin seeds. For a different flavor and crunch; candied nuts add extra sweetness that complements the strawberries
- honey → agave nectar or maple syrup. Use the same amount; both provide sweetness and balance to the vinegar, though maple syrup adds a distinct flavor
- fresh baby spinach, packed → arugula, mixed greens, or baby kale. Adjust to taste; arugula adds peppery notes, while mixed greens provide variety; avoid tough mature kale as it needs harder tossing
