Strawberry Spinach Salad with Poppy Seed Dressing

Finished strawberry spinach salad served on platter

Isaac blogger

A fresh and vibrant strawberry spinach salad with sweet berries, crisp greens, creamy cheese, and a light poppy-seed dressing—perfect for quick lunches, light dinners, or refreshing summer sides.

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Prep Time 15

Cook Time 0

Total Time 15

Servings: 4

Course: Salad / Side / Light Meal

Cuisine: American

Calories:

Ingredients Method Notes

Ingredients

Salad
6 cups baby spinach, washed and dried
2 cups fresh strawberries, hulled and sliced
¼ cup thinly sliced red onion
¼ cup crumbled goat cheese or feta
¼ cup candied pecans or sliced almonds (optional)
Dressing
¼ cup olive oil
2 tbsp white or apple cider vinegar
1 tbsp honey
1 tsp Dijon mustard (optional)
1 tsp poppy seeds
Salt and black pepper to taste

Method

Before You Begin
Prepare your ingredients and tools as needed. Results may vary depending on your ingredients. Wash and dry all produce thoroughly. Do not leave prepared food at room temperature for more than 2 hours.
Prepare Produce
Wash spinach thoroughly and dry completely. Slice strawberries and onion thinly.
Make Dressing
In a bowl, whisk olive oil, vinegar, honey, mustard (if using), poppy seeds, salt, and pepper until smooth and fully combined. Refrigerate until ready to use.
Assemble Salad
Place spinach, strawberries, onion, cheese, and nuts in a large bowl. Keep undressed until serving to maintain crisp texture.
Dress and Toss
Pour dressing over salad immediately before serving. Toss gently until evenly coated and leaves appear lightly glossy.
Serve
Serve immediately for best freshness and texture. Refrigerate leftovers promptly.

Notes

Dry spinach well before mixing.
Add dressing just before serving.
Store refrigerated up to 3–4 days if undressed.
Serve chilled or at room temperature; reheating is not recommended.