Strawberry Spinach Balsamic Poppy Seed (Print Version)
Fresh strawberries and baby spinach with tangy balsamic poppy seed dressing, toasted almonds, and creamy feta.
# What You’ll Need:
→ Salad Base
01 - 6 cups baby spinach, washed and dried
02 - 1 pint (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 sliced almonds, toasted
06 - 1/4 cup sunflower seeds
→ Balsamic Poppy Seed Dressing
07 - 3 tablespoons balsamic vinegar
08 - 1 tablespoon honey or maple syrup
09 - 1 teaspoon Dijon mustard
10 - 1/4 cup extra-virgin olive oil
11 - 1 tablespoon poppy seeds
12 - Salt and freshly ground black pepper, to taste
# Steps:
01 - In a large salad bowl, combine the baby spinach, sliced strawberries, red onion, feta cheese, toasted almonds, and sunflower seeds.
02 - In a small mixing bowl or jar, whisk together the balsamic vinegar, honey or maple syrup, and Dijon mustard. Slowly drizzle in the olive oil while whisking constantly until fully emulsified. Stir in the poppy seeds and season with salt and pepper to taste.
03 - Drizzle the dressing over the salad just before serving. Toss gently to coat all ingredients evenly. Serve immediately, optionally garnished with additional strawberry slices or almonds.
# Expert Tips:
01 -
- The sweet and tangy combo hits every single taste bud in the best way possible
- People assume you spent way more effort on this than you actually did
- It converts salad haters into people who happily eat their greens
02 -
- Never dress this salad ahead of time or the spinach will wilt into a sad soggy mess
- The dressing keeps in the fridge for a week and actually tastes better after the flavors hang out together
- Red onion can be prepped days in advance if you store it in water and change the water daily
03 -
- Toast nuts in a dry skillet over medium heat, shaking frequently until fragrant
- Invest in a good salad spinner because wet greens are the enemy of good salad