Strawberry Spinach Balsamic Poppy Seed (Printable Version)

Fresh spinach and strawberries meet tangy balsamic poppy seed dressing in this vibrant spring salad.

# Ingredient List:

→ Salad Components

01 - 6 cups baby spinach, washed and thoroughly dried
02 - 1 pint fresh strawberries (approximately 2 cups), hulled and thinly sliced
03 - 1/2 small red onion, thinly sliced into rings
04 - 1/2 cup crumbled feta cheese
05 - 1/3 cup sliced almonds, lightly toasted
06 - 1/4 cup sunflower seeds (optional addition)

→ Balsamic Poppy Seed Dressing

07 - 3 tablespoons balsamic vinegar
08 - 1 tablespoon honey or pure maple syrup
09 - 1 teaspoon Dijon mustard
10 - 1/4 cup extra-virgin olive oil
11 - 1 tablespoon poppy seeds
12 - Kosher salt and freshly ground black pepper to taste

# Directions:

01 - Place the washed and dried baby spinach in a large salad bowl. Add the sliced strawberries, thin red onion rings, crumbled feta cheese, toasted almonds, and sunflower seeds if using. Arrange ingredients evenly for optimal presentation.
02 - In a small mixing bowl or glass jar, combine the balsamic vinegar, honey or maple syrup, and Dijon mustard. Whisk vigorously to blend. While whisking continuously, slowly drizzle in the olive oil to create a smooth emulsion. Stir in the poppy seeds and season generously with salt and freshly ground black pepper.
03 - Drizzle the prepared dressing evenly over the salad immediately before serving. Using salad tongs, gently toss the ingredients to coat everything lightly with the dressing without bruising the spinach or strawberries.
04 - Transfer the dressed salad to individual serving plates or a decorative platter. Garnish with additional strawberry slices or toasted almonds if desired. This salad is best enjoyed fresh while the spinach remains crisp and the strawberries retain their texture.

# Expert Tips:

01 -
  • The sweetness of fresh strawberries against tangy balsamic is the kind of flavor combination that makes people pause and ask what you put in it
  • It comes together in literally fifteen minutes but looks like something from a restaurant menu
02 -
  • I once dressed this salad an hour before a party and ended up with wilted, sad greens, so always wait until the very last minute to toss
  • The dressing keeps beautifully in the fridge for up to a week, so I often double the batch and use it on other salads throughout the week
03 -
  • Toast your nuts in advance and store them in an airtight container so they are ready to go at a moment notice
  • If your strawberries are not very sweet, add an extra half teaspoon of honey to the dressing

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