Strawberry Spinach Salad with Poppy Seed Dressing

Name: Strawberry Spinach Salad with Poppy Seed Dressing
Prep time: 17 min
Cook time: 4 min
Total time: 21 min
Yield: 6 servings
Cuisine: American
Ingredients: ⅓ cup (80 ml) neutral oil (such as canola or avocado); 3 tablespoons (45 ml) white wine vinegar; 3 tablespoons (38 g) granulated sugar; 2 teaspoons (10 g) Dijon mustard; 1 tablespoon (9 g) poppy seeds; 1 tablespoon (10 g) small shallot, very finely minced (about ½ small shallot); ¼ teaspoon (1½ g) fine salt; 10 ounces (280 g) baby spinach, washed, dried, and any thick stems removed; 1 pound (454 g) fresh strawberries, hulled and sliced ¼-inch (6 mm) thick; ½ cup (45 g) sliced almonds; ¼ medium (40 g) red onion, halved and sliced paper-thin (about ⅓ cup); ½ cup (60 g) feta or goat cheese, crumbled (optional)

From the MyKitchenBank Kitchen

Tender baby spinach, juicy strawberries, toasted almonds and crisp red onion are tossed in a tangy-sweet homemade poppy seed dressing. It comes together in about 35 minutes, including a 15-minute dressing rest, and works as a light lunch or a bright side for grilled chicken or fish.

Prep: 17 min
Cook: 4 min
Wait: 15 min
Total: 36 min
Makes: 6 side-dish servings (about 10 cups salad, about ⅔ cup / 160 ml dressing)

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Ingredients

6 servings

For the poppy seed dressing
⅓ cup (80 ml) neutral oil (such as canola or avocado)
3 tablespoons (45 ml) white wine vinegar
3 tablespoons (38 g) granulated sugar
2 teaspoons (10 g) Dijon mustard
1 tablespoon (9 g) poppy seeds
1 tablespoon (10 g) small shallot, very finely minced (about ½ small shallot)
¼ teaspoon (1.5 g) fine salt
For the salad
10 ounces (280 g) baby spinach, washed, dried, and any thick stems removed
1 pound (454 g) fresh strawberries, hulled and sliced ¼-inch (6 mm) thick
½ cup (45 g) sliced almonds
¼ medium (40 g) red onion, halved and sliced paper-thin (about ⅓ cup)
½ cup (60 g) feta or goat cheese, crumbled (optional)

Equipment (7)

Large salad bowl (at least 4-quart / 4 L)
Small dry skillet (8-inch / 20 cm)
Medium bowl or 1-pint (500 ml) jar with lid for the dressing
Whisk
Sharp chef's knife and cutting board
Salad spinner or clean kitchen towels
Measuring cups and spoons

Steps

Before you start

Wash and thoroughly dry the spinach and strawberries; wet leaves dilute the dressing and turn slimy.
Make the dressing first: it needs at least 15 minutes in the fridge, and you can prep the almonds and onion while it rests.
Toasting the almonds takes about 4 minutes, so stay at the stove; thin slices burn quickly.
Dress the salad only right before serving so the spinach stays crisp.

1
Make the dressing
- In a medium bowl (or a pint jar), combine the vinegar, sugar, Dijon, minced shallot and salt.
- Whisk (or shake) for 30 seconds until the sugar mostly dissolves.
- While whisking, pour in the oil in a slow, steady stream, then whisk 20 seconds more.
- Stir in the poppy seeds.
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Ready when: Dressing looks loosely blended and slightly creamy, pourable like thin cream, with no large pools of oil on top.
Tip: Add the oil slowly; dumping it in at once makes the dressing separate right away. Some separation on standing is normal.
2
Chill the dressing
- Cover and refrigerate the dressing for at least 15 minutes (up to 5 days).
- This softens the raw shallot bite and lets the sugar fully dissolve.
- Taste it afterward; add a pinch more sugar or salt if you like.
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Ready when: Sugar granules are no longer gritty when you taste a drop.
Tip: Shake or whisk vigorously again before using; it will separate as it sits. Do the next three steps while you wait.
3
Toast the almonds
- While the dressing chills, put the sliced almonds in a dry 8-inch skillet over medium heat.
- Stir or shake the pan constantly for 3 to 4 minutes.
- Pour them onto a plate right away so they stop cooking.
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Ready when: Almonds are light golden brown at the edges and smell nutty.
Tip: Thin slices go from golden to burnt in seconds. Don't walk away.
4
Slice the onion
- Slice the red onion paper-thin.
- If the flavor is too sharp for you, soak the slices in a bowl of cold water for 5 minutes, then drain and pat dry with a towel.
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Ready when: Slices are translucent and bend without snapping.
Tip: A sharp knife gives thin, even slices with less eye irritation.
5
Prep the strawberries
- Hull the strawberries and cut them into ¼-inch (6 mm) slices.
- Pat the slices dry with a paper towel if they look very juicy.
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Ready when: Slices are even in thickness and hold their shape.
Tip: Cut the strawberries within 30 minutes of serving so they don't weep juice.
6
Assemble the salad
- Put the spinach in a large bowl.
- Scatter the strawberries, red onion and, if using, the crumbled feta over the top.
- Keep the toasted almonds aside for the final step.
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Ready when: Spinach is completely dry and fluffy, not clumped.
Tip: Dry spinach holds the dressing better and stays crisp longer.
7
Dress and toss
- Whisk or shake the dressing hard to re-blend it.
- Drizzle about ⅔ of it (roughly 6 tablespoons) over the salad and toss gently with tongs or two large spoons for 15 seconds.
- Taste, then add more dressing if you want it; you will likely have a little left over.
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Ready when: Leaves look lightly glossy, with no pooled dressing in the bottom of the bowl.
Tip: Start with less dressing; you can add more but can't remove it.
8
Top and serve
- Sprinkle the toasted almonds over the salad and serve right away on chilled plates or from the bowl.
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Ready when: Almonds are still crunchy when served.
Tip: Adding the almonds last keeps them crisp.

Good to know

Tips

Use ripe, fragrant, fully red strawberries; the salad depends on their sweetness.
Salt the dressing lightly and taste it on a spinach leaf, since the greens will mellow the flavor.
To make it a main course, top each serving with sliced grilled chicken (cooked to 165°F / 74°C) or hard-boiled eggs.
The dressing is pourable and will separate in the fridge. If it looks stiff when cold, let it stand 5 minutes at room temperature and shake well.

Make ahead

Make the dressing up to 5 days ahead and keep it in the fridge. Toast the almonds up to 2 days ahead and store airtight at room temperature. Slice the onion up to 1 day ahead. Wash and dry the spinach up to 1 day ahead and store it in the fridge with a paper towel. Slice the strawberries no more than 30 minutes before serving, then assemble, dress and toss just before serving.

Storage & reheating

Undressed components keep separately in the fridge for 1 day (almonds at room temperature, airtight). Dressed salad is best eaten immediately and starts to wilt within 1 to 2 hours; leftovers are soft but fine to eat within 12 hours if kept refrigerated. Dressing keeps 5 days refrigerated in a sealed jar; shake before using. Not suitable for freezing.

Substitutions

sliced almonds → chopped pecans or walnuts, or pepitas. Toast the same way; pecans and walnuts need about 4 to 5 minutes.
white wine vinegar → apple cider vinegar. Gives a slightly fruitier, more assertive tang.
granulated sugar → honey. Use 2 tablespoons (40 g); whisk well so it dissolves. Honey also helps the dressing stay blended a little longer.
baby spinach → mixed baby greens or arugula. Arugula adds a peppery bite that pairs well with the sweet berries.