Strawberry Spinach Balsamic Poppy Seed (Printable)

Vibrant mix of fresh strawberries, baby spinach, and tangy balsamic poppy seed dressing ready in 15 minutes.

# What You'll Need:

→ Salad Base

01 - 6 cups baby spinach, washed and thoroughly dried
02 - 1 pint fresh strawberries (about 2 cups), hulled and thinly sliced
03 - 1/2 small red onion, thinly sliced into rings

→ Toppings and Garnishes

04 - 1/2 cup crumbled feta cheese
05 - 1/3 cup sliced almonds, toasted until golden
06 - 1/4 cup sunflower seeds (optional)

→ 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 Steps:

01 - In a large salad bowl, layer the baby spinach, sliced strawberries, red onion rings, crumbled feta, toasted almonds, and sunflower seeds if using. Keep ingredients chilled until ready to dress.
02 - In a small mixing bowl or glass jar, combine balsamic vinegar, honey (or maple syrup), and Dijon mustard. Whisk vigorously to blend. While whisking continuously, slowly drizzle in the olive oil until fully emulsified and thickened. Stir in poppy seeds and season generously with salt and pepper.
03 - Immediately before serving, pour the dressing over the salad. Using salad tongs, toss gently but thoroughly to coat all ingredients evenly without bruising the spinach or crushing the strawberries.
04 - Transfer to individual plates or serve family-style. Garnish with additional fresh strawberry slices or toasted almonds if desired. Serve immediately while the greens remain crisp and the dressing is fresh.

# Expert Pointers:

01 -
  • The dressing comes together in literally two minutes and keeps for weeks in the fridge
  • Its that rare salad that actually gets better the longer it sits out at a party
02 -
  • Dressed spinach wilts fast, so never dress more than you'll eat in one sitting
  • The onion can overpower delicate palates, so slice it paper-thin or use less
03 -
  • Dry your spinach thoroughly with paper towels or a salad spinner, water on the leaves prevents the dressing from sticking
  • Let the dressing sit for at least an hour before using, the flavors meld together beautifully

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