Strawberry Spinach Poppy Dressing (Printable)
A vibrant blend of strawberries, spinach, nuts, and creamy poppy seed dressing for a light, fresh dish.
# Ingredient List:
→ Salad
01 - 5 oz baby spinach, washed and dried
02 - 1 1/2 cups fresh strawberries, hulled and sliced
03 - 1/2 small red onion, thinly sliced
04 - 1/2 cup crumbled feta cheese
05 - 1/3 cup toasted sliced almonds (or pecans/walnuts)
06 - 1/4 cup dried cranberries (optional)
→ Poppy Seed Dressing
07 - 1/4 cup extra virgin olive oil
08 - 2 tablespoons apple cider vinegar
09 - 1 tablespoon honey or maple syrup
10 - 1 tablespoon poppy seeds
11 - 1 teaspoon Dijon mustard
12 - Salt and freshly ground black pepper, to taste
# Directions:
01 - In a small bowl or jar, combine olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper. Whisk or shake until emulsified.
02 - Place baby spinach in a large bowl. Top with sliced strawberries, red onion, crumbled feta, toasted almonds, and dried cranberries if desired.
03 - Drizzle the poppy seed dressing over the salad just before serving. Gently toss to combine evenly.
04 - Serve immediately to enjoy the freshest flavor and texture.
# Expert Tips:
01 -
- It comes together in 15 minutes flat, which means you can have something fresh and elegant without any real cooking.
- The poppy seed dressing is creamy and bright at the same time, striking that balance between healthy and indulgent that makes you want to come back for more.
- It feels fancy enough for company but casual enough for a Tuesday lunch, and somehow tastes even better the next day when the flavors have gotten to know each other.
02 -
- The timing of the dressing matters—add it too early and your spinach gets weepy and sad, so save this step for the very last minute before people sit down.
- Toasting your own nuts is the move that separates this from feeling like something you threw together and something you actually made with intention, and it takes maybe five minutes.
03 -
- Wash and thoroughly dry your spinach ahead of time so it's ready to go, and store it in a clean kitchen towel in the fridge to keep it crisp until the moment you need it.
- Make the dressing in a jar with a tight lid so you can shake it instead of whisking, and it'll keep in the fridge for about a week so you can make salad even faster next time.