Strawberry Spinach Balsamic Poppy Seed (Printable)

Fresh strawberries and spinach meet tangy balsamic poppy dressing in this quick 15-minute salad.

# What You'll Need:

→ Salad Components

01 - 6 cups baby spinach, washed and thoroughly dried
02 - 1 pint (approximately 2 cups) fresh strawberries, hulled and 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 garnish)

→ 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

# How To Make It:

01 - Place the washed and dried baby spinach in a large salad bowl. Add the sliced strawberries, thinly sliced red onion, crumbled feta cheese, toasted almonds, and sunflower seeds if using.
02 - In a small mixing bowl or glass jar, combine the balsamic vinegar, honey (or maple syrup), and Dijon mustard. Whisk thoroughly to blend. While whisking continuously, slowly drizzle in the extra-virgin olive oil until the mixture is fully emulsified and slightly thickened.
03 - Stir in the poppy seeds until evenly distributed. Season with kosher salt and freshly ground black pepper to taste, adjusting as needed.
04 - Drizzle the prepared dressing over the salad just before serving. Using salad tongs, toss gently to coat all ingredients evenly without bruising the spinach. Serve immediately while fresh and crisp.

# Expert Suggestions:

01 -
  • The balsamic poppy seed dressing comes together in under two minutes but tastes like something you would buy at a fancy specialty store
  • Every bite hits those perfect sweet, salty, tangy, and crunchy notes that make you actually crave a salad
  • It is the kind of dish that looks impressive on a table but requires zero actual cooking
02 -
  • I once dressed this salad an hour before a party and learned the hard way that spinach wilts sadly in acidic dressing
  • The dressing keeps in the fridge for a week, so I make double and use it on green salads all week long
03 -
  • Spinach stems can be bitter, so I pinch them off while washing if they are particularly thick
  • Room temperature ingredients help the dressing emulsify better than cold ones straight from the fridge

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