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Lisa Dishes

Strawberry Spinach Salad with Poppyseed Dressing Delight

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- 4 cups fresh baby spinach leaves - 2 cups strawberries, hulled and sliced - 1/2 cup red onion, thinly sliced I love using fresh baby spinach leaves for this salad. They are crisp and full of nutrients. Strawberries add a sweet burst, while red onion gives a nice crunch. Together, they create a colorful base that looks beautiful on any plate. - 1/4 cup olive oil - 2 tablespoons apple cider vinegar - 1 tablespoon honey - 1 teaspoon Dijon mustard - 1 tablespoon poppy seeds The dressing is simple yet flavorful. Olive oil brings richness. Apple cider vinegar adds brightness. Honey sweetens the mix, while Dijon mustard gives it a little kick. Poppy seeds add a fun texture and a lovely look. - 1/2 cup slivered almonds, toasted - 1/4 cup feta cheese, crumbled (optional) - Salt and pepper to taste Toasted slivered almonds add a crunchy finish. Feta cheese can give a creamy touch, but it's optional. A pinch of salt and pepper can enhance all these flavors. You can mix and match these toppings based on your taste. {{ingredient_image_1}} Start by adding 4 cups of fresh baby spinach leaves to a large bowl. Next, top the spinach with 2 cups of hulled and sliced strawberries. Then, add 1/2 cup of thinly sliced red onion. This mix gives you a bright and colorful base. Now, let’s toast the slivered almonds. Heat a small skillet over medium heat. Add 1/2 cup of slivered almonds. Stir them often for about 3-4 minutes until they turn golden brown. Once they are toasted, take them off the heat and let them cool. In a separate bowl, whisk together the dressing ingredients. You’ll need 1/4 cup of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, and 1 teaspoon of Dijon mustard. Add 1 tablespoon of poppy seeds, and season with salt and pepper to taste. Whisk until everything is well mixed and smooth. Adjust the flavors if needed. If you want more sweetness, add a bit more honey. For a tangier kick, add more vinegar. Taste as you go to find what you enjoy best. Once your salad base and dressing are ready, it’s time to combine everything. Sprinkle the cooled toasted almonds over the salad. If you like, add 1/4 cup of crumbled feta cheese for extra flavor. Now, drizzle the poppyseed dressing over the salad. Toss gently to coat all the ingredients. You want everything to be well mixed without damaging the spinach or strawberries. Serve your salad right away for the best taste and freshness. Enjoy the delightful flavors! Serve your Strawberry Spinach Salad right after making it for the best taste. If you want to chill it, give it about 10-15 minutes in the fridge. This helps the flavors mix, but it can lose its crunch if it sits too long. For storage, keep leftovers in an airtight container. They stay fresh for about one day. After that, the spinach wilts, and the strawberries can get mushy. To hull and slice strawberries, first, remove the green tops. I use a small knife or a huller for this. Next, slice them into thin pieces. This way, they mix well in the salad and look nice. For the almonds, toasting them makes a big difference. Heat a skillet on medium. Add the slivered almonds and stir them for about 3-4 minutes. Watch closely; they can burn fast. When they turn golden brown, take them off the heat and let them cool. For a pretty presentation, serve the salad in a large, shallow bowl. Add extra strawberry halves on top. A sprinkle of poppy seeds adds a nice touch. Pair this salad with a light drink. A crisp white wine or sparkling water works well. They add a refreshing note that matches the salad's flavors. Pro Tips Use Fresh Ingredients: Always opt for fresh spinach and ripe strawberries to ensure the best flavor and texture in your salad. Toast Almonds for Extra Flavor: Toasting the slivered almonds enhances their nutty flavor, making your salad even more delicious. Chill Before Serving: Letting the salad chill for 10-15 minutes allows the flavors to meld beautifully, resulting in a tastier dish. Customize with Cheese: Feel free to swap feta for goat cheese or omit it entirely for a dairy-free option that still tastes great. {{image_2}} You can easily change up the flavors of your strawberry spinach salad. Adding seasonal fruits makes it exciting. Try mixing in fresh blueberries or crisp apple slices. These fruits add more color and taste. You can also swap spinach for other greens. Arugula offers a peppery kick. Kale gives a hearty crunch. Each green brings its own twist, making your salad unique. For a hearty meal, add protein to your salad. Grilled chicken or shrimp is a great choice. They add flavor and make the salad filling. If you prefer a vegan option, try chickpeas or tofu. Both options are rich in protein and easy to prepare. They soak up the dressing well, adding taste to every bite. While poppyseed dressing is a star, you can explore other flavors. A yogurt-based dressing adds creaminess and tang. It's a lighter option that pairs well with the salad. You can also experiment with different vinegars. Balsamic vinegar adds depth and sweetness. Rice vinegar gives a milder taste. Each dressing brings new life to your salad. To keep your salad fresh, store leftovers in an airtight container. This helps maintain the crispness of the spinach and strawberries. Aim to eat the salad within two days for the best taste. Do not mix the dressing with the salad until you are ready to serve. If you need to reheat any part of the salad, avoid heating the spinach or strawberries, as they will lose their texture. Instead, enjoy the salad cold or at room temperature. Different ingredients have different shelf lives: - Baby spinach: Lasts about 3-5 days in the fridge. - Strawberries: Keep for 3-7 days. Look for mold and discard any that are bad. - Red onion: Stays fresh for 1-2 weeks when stored properly. - Slivered almonds: Can last several months if kept in a cool, dry place. - Feta cheese: Generally lasts 5-7 days when stored correctly. To prolong freshness, keep spinach dry. Store strawberries unwashed until you're ready to eat them. Keep onions in a cool spot away from direct sunlight. I do not recommend freezing the salad itself. The spinach and strawberries will become mushy once thawed. However, you can freeze the dressing. To do this, pour the dressing into an ice cube tray. Once frozen, transfer cubes into a freezer bag. This way, you can use small amounts as needed without wasting any dressing. When ready to use, let the dressing cubes thaw in the fridge overnight. Strawberry Spinach Salad stays fresh for about 2-3 days in the fridge. To store it, place the salad in an airtight container. Keep the dressing separate to maintain crispness. If you see any slimy spinach or mushy strawberries, it's time to toss the salad. Always check for off smells or discoloration before eating. Yes! You can make the poppyseed dressing a week in advance. Store it in a sealed container in the fridge. To keep it fresh, give it a good shake before use. If it separates, just whisk it again. If you notice any strange smells or colors, it’s best to discard it. Yes, this salad is gluten-free. All the ingredients used are safe for those avoiding gluten. If you're sensitive, double-check labels on the honey and Dijon mustard. For a gluten-free dressing, choose a brand without gluten or make your own. Enjoy this salad worry-free! This blog gave you a clear guide to making a fresh strawberry spinach salad. You learned about the best ingredients, how to prepare them, and tips for storing leftovers. By following these steps, you can enjoy a tasty meal and impress your friends and family. Whether you add proteins or try new dressings, you can make this salad your own. Use the ideas shared here to explore your creativity in the kitchen. Enjoy your salad-making adventure!

WANT TO SAVE THIS RECIPE?

Looking for a bright and tasty salad? You’ll love this Strawberry Spinach Salad with Poppyseed Dressing! Combining fresh spinach, juicy strawberries, and a sweet poppyseed dressing, this dish bursts with flavor. Perfect for lunch or a side at dinner, it’s easy to make with simple ingredients. Get ready to impress family and friends with a stunning salad that is not only delicious but also packed with nutrients! Let’s dive in!

Why I Love This Recipe

  1. Fresh and Flavorful: This salad combines the sweetness of strawberries with the earthy taste of spinach, creating a delightful flavor explosion.

  2. Quick Preparation: With just 15 minutes needed, this salad is perfect for a quick and healthy meal or side dish.

  3. Nutritious Ingredients: Packed with vitamins, minerals, and healthy fats, this salad is not only tasty but good for you too!

  4. Customizable: You can easily adjust the ingredients or add your favorite toppings, making it versatile for any occasion.

Ingredients

Fresh Ingredients

– 4 cups fresh baby spinach leaves

– 2 cups strawberries, hulled and sliced

– 1/2 cup red onion, thinly sliced

I love using fresh baby spinach leaves for this salad. They are crisp and full of nutrients. Strawberries add a sweet burst, while red onion gives a nice crunch. Together, they create a colorful base that looks beautiful on any plate.

Dressing Ingredients

– 1/4 cup olive oil

– 2 tablespoons apple cider vinegar

– 1 tablespoon honey

– 1 teaspoon Dijon mustard

– 1 tablespoon poppy seeds

The dressing is simple yet flavorful. Olive oil brings richness. Apple cider vinegar adds brightness. Honey sweetens the mix, while Dijon mustard gives it a little kick. Poppy seeds add a fun texture and a lovely look.

Optional Toppings

– 1/2 cup slivered almonds, toasted

– 1/4 cup feta cheese, crumbled (optional)

– Salt and pepper to taste

Toasted slivered almonds add a crunchy finish. Feta cheese can give a creamy touch, but it’s optional. A pinch of salt and pepper can enhance all these flavors. You can mix and match these toppings based on your taste.

Step-by-Step Instructions

Preparing the Salad Base

Start by adding 4 cups of fresh baby spinach leaves to a large bowl. Next, top the spinach with 2 cups of hulled and sliced strawberries. Then, add 1/2 cup of thinly sliced red onion. This mix gives you a bright and colorful base.

Now, let’s toast the slivered almonds. Heat a small skillet over medium heat. Add 1/2 cup of slivered almonds. Stir them often for about 3-4 minutes until they turn golden brown. Once they are toasted, take them off the heat and let them cool.

Making the Poppyseed Dressing

In a separate bowl, whisk together the dressing ingredients. You’ll need 1/4 cup of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, and 1 teaspoon of Dijon mustard. Add 1 tablespoon of poppy seeds, and season with salt and pepper to taste. Whisk until everything is well mixed and smooth.

Adjust the flavors if needed. If you want more sweetness, add a bit more honey. For a tangier kick, add more vinegar. Taste as you go to find what you enjoy best.

Combining Ingredients

Once your salad base and dressing are ready, it’s time to combine everything. Sprinkle the cooled toasted almonds over the salad. If you like, add 1/4 cup of crumbled feta cheese for extra flavor.

Now, drizzle the poppyseed dressing over the salad. Toss gently to coat all the ingredients. You want everything to be well mixed without damaging the spinach or strawberries.

Serve your salad right away for the best taste and freshness. Enjoy the delightful flavors!

Tips & Tricks

Best Practices for Freshness

Serve your Strawberry Spinach Salad right after making it for the best taste. If you want to chill it, give it about 10-15 minutes in the fridge. This helps the flavors mix, but it can lose its crunch if it sits too long.

For storage, keep leftovers in an airtight container. They stay fresh for about one day. After that, the spinach wilts, and the strawberries can get mushy.

Preparation Techniques

To hull and slice strawberries, first, remove the green tops. I use a small knife or a huller for this. Next, slice them into thin pieces. This way, they mix well in the salad and look nice.

For the almonds, toasting them makes a big difference. Heat a skillet on medium. Add the slivered almonds and stir them for about 3-4 minutes. Watch closely; they can burn fast. When they turn golden brown, take them off the heat and let them cool.

Serving Suggestions

For a pretty presentation, serve the salad in a large, shallow bowl. Add extra strawberry halves on top. A sprinkle of poppy seeds adds a nice touch.

Pair this salad with a light drink. A crisp white wine or sparkling water works well. They add a refreshing note that matches the salad’s flavors.

Pro Tips

  1. Use Fresh Ingredients: Always opt for fresh spinach and ripe strawberries to ensure the best flavor and texture in your salad.

  2. Toast Almonds for Extra Flavor: Toasting the slivered almonds enhances their nutty flavor, making your salad even more delicious.

  3. Chill Before Serving: Letting the salad chill for 10-15 minutes allows the flavors to meld beautifully, resulting in a tastier dish.

  4. Customize with Cheese: Feel free to swap feta for goat cheese or omit it entirely for a dairy-free option that still tastes great.

Variations

Seasonal Additions

You can easily change up the flavors of your strawberry spinach salad. Adding seasonal fruits makes it exciting. Try mixing in fresh blueberries or crisp apple slices. These fruits add more color and taste.

You can also swap spinach for other greens. Arugula offers a peppery kick. Kale gives a hearty crunch. Each green brings its own twist, making your salad unique.

Protein Options

For a hearty meal, add protein to your salad. Grilled chicken or shrimp is a great choice. They add flavor and make the salad filling.

If you prefer a vegan option, try chickpeas or tofu. Both options are rich in protein and easy to prepare. They soak up the dressing well, adding taste to every bite.

Dressing Alternatives

While poppyseed dressing is a star, you can explore other flavors. A yogurt-based dressing adds creaminess and tang. It’s a lighter option that pairs well with the salad.

You can also experiment with different vinegars. Balsamic vinegar adds depth and sweetness. Rice vinegar gives a milder taste. Each dressing brings new life to your salad.

Storage Info

Keeping the Salad Fresh

To keep your salad fresh, store leftovers in an airtight container. This helps maintain the crispness of the spinach and strawberries. Aim to eat the salad within two days for the best taste. Do not mix the dressing with the salad until you are ready to serve. If you need to reheat any part of the salad, avoid heating the spinach or strawberries, as they will lose their texture. Instead, enjoy the salad cold or at room temperature.

Ingredient Longevity

Different ingredients have different shelf lives:

– Baby spinach: Lasts about 3-5 days in the fridge.

– Strawberries: Keep for 3-7 days. Look for mold and discard any that are bad.

– Red onion: Stays fresh for 1-2 weeks when stored properly.

– Slivered almonds: Can last several months if kept in a cool, dry place.

– Feta cheese: Generally lasts 5-7 days when stored correctly.

To prolong freshness, keep spinach dry. Store strawberries unwashed until you’re ready to eat them. Keep onions in a cool spot away from direct sunlight.

Freezing Considerations

I do not recommend freezing the salad itself. The spinach and strawberries will become mushy once thawed. However, you can freeze the dressing. To do this, pour the dressing into an ice cube tray. Once frozen, transfer cubes into a freezer bag. This way, you can use small amounts as needed without wasting any dressing. When ready to use, let the dressing cubes thaw in the fridge overnight.

FAQs

How long does Strawberry Spinach Salad last?

Strawberry Spinach Salad stays fresh for about 2-3 days in the fridge. To store it, place the salad in an airtight container. Keep the dressing separate to maintain crispness. If you see any slimy spinach or mushy strawberries, it’s time to toss the salad. Always check for off smells or discoloration before eating.

Can I make the dressing in advance?

Yes! You can make the poppyseed dressing a week in advance. Store it in a sealed container in the fridge. To keep it fresh, give it a good shake before use. If it separates, just whisk it again. If you notice any strange smells or colors, it’s best to discard it.

Is this salad gluten-free?

Yes, this salad is gluten-free. All the ingredients used are safe for those avoiding gluten. If you’re sensitive, double-check labels on the honey and Dijon mustard. For a gluten-free dressing, choose a brand without gluten or make your own. Enjoy this salad worry-free!

This blog gave you a clear guide to making a fresh strawberry spinach salad. You learned about the best ingredients, how to prepare them, and tips for storing leftovers. By following these steps, you can enjoy a tasty meal and impress your friends and family. Whether you add proteins or try new dressings, you can make this salad your own. Use the ideas shared here to explore your creativity in the kitchen. Enjoy your salad-making adventur

- 4 cups fresh baby spinach leaves - 2 cups strawberries, hulled and sliced - 1/2 cup red onion, thinly sliced I love using fresh baby spinach leaves for this salad. They are crisp and full of nutrients. Strawberries add a sweet burst, while red onion gives a nice crunch. Together, they create a colorful base that looks beautiful on any plate. - 1/4 cup olive oil - 2 tablespoons apple cider vinegar - 1 tablespoon honey - 1 teaspoon Dijon mustard - 1 tablespoon poppy seeds The dressing is simple yet flavorful. Olive oil brings richness. Apple cider vinegar adds brightness. Honey sweetens the mix, while Dijon mustard gives it a little kick. Poppy seeds add a fun texture and a lovely look. - 1/2 cup slivered almonds, toasted - 1/4 cup feta cheese, crumbled (optional) - Salt and pepper to taste Toasted slivered almonds add a crunchy finish. Feta cheese can give a creamy touch, but it's optional. A pinch of salt and pepper can enhance all these flavors. You can mix and match these toppings based on your taste. {{ingredient_image_1}} Start by adding 4 cups of fresh baby spinach leaves to a large bowl. Next, top the spinach with 2 cups of hulled and sliced strawberries. Then, add 1/2 cup of thinly sliced red onion. This mix gives you a bright and colorful base. Now, let’s toast the slivered almonds. Heat a small skillet over medium heat. Add 1/2 cup of slivered almonds. Stir them often for about 3-4 minutes until they turn golden brown. Once they are toasted, take them off the heat and let them cool. In a separate bowl, whisk together the dressing ingredients. You’ll need 1/4 cup of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, and 1 teaspoon of Dijon mustard. Add 1 tablespoon of poppy seeds, and season with salt and pepper to taste. Whisk until everything is well mixed and smooth. Adjust the flavors if needed. If you want more sweetness, add a bit more honey. For a tangier kick, add more vinegar. Taste as you go to find what you enjoy best. Once your salad base and dressing are ready, it’s time to combine everything. Sprinkle the cooled toasted almonds over the salad. If you like, add 1/4 cup of crumbled feta cheese for extra flavor. Now, drizzle the poppyseed dressing over the salad. Toss gently to coat all the ingredients. You want everything to be well mixed without damaging the spinach or strawberries. Serve your salad right away for the best taste and freshness. Enjoy the delightful flavors! Serve your Strawberry Spinach Salad right after making it for the best taste. If you want to chill it, give it about 10-15 minutes in the fridge. This helps the flavors mix, but it can lose its crunch if it sits too long. For storage, keep leftovers in an airtight container. They stay fresh for about one day. After that, the spinach wilts, and the strawberries can get mushy. To hull and slice strawberries, first, remove the green tops. I use a small knife or a huller for this. Next, slice them into thin pieces. This way, they mix well in the salad and look nice. For the almonds, toasting them makes a big difference. Heat a skillet on medium. Add the slivered almonds and stir them for about 3-4 minutes. Watch closely; they can burn fast. When they turn golden brown, take them off the heat and let them cool. For a pretty presentation, serve the salad in a large, shallow bowl. Add extra strawberry halves on top. A sprinkle of poppy seeds adds a nice touch. Pair this salad with a light drink. A crisp white wine or sparkling water works well. They add a refreshing note that matches the salad's flavors. Pro Tips Use Fresh Ingredients: Always opt for fresh spinach and ripe strawberries to ensure the best flavor and texture in your salad. Toast Almonds for Extra Flavor: Toasting the slivered almonds enhances their nutty flavor, making your salad even more delicious. Chill Before Serving: Letting the salad chill for 10-15 minutes allows the flavors to meld beautifully, resulting in a tastier dish. Customize with Cheese: Feel free to swap feta for goat cheese or omit it entirely for a dairy-free option that still tastes great. {{image_2}} You can easily change up the flavors of your strawberry spinach salad. Adding seasonal fruits makes it exciting. Try mixing in fresh blueberries or crisp apple slices. These fruits add more color and taste. You can also swap spinach for other greens. Arugula offers a peppery kick. Kale gives a hearty crunch. Each green brings its own twist, making your salad unique. For a hearty meal, add protein to your salad. Grilled chicken or shrimp is a great choice. They add flavor and make the salad filling. If you prefer a vegan option, try chickpeas or tofu. Both options are rich in protein and easy to prepare. They soak up the dressing well, adding taste to every bite. While poppyseed dressing is a star, you can explore other flavors. A yogurt-based dressing adds creaminess and tang. It's a lighter option that pairs well with the salad. You can also experiment with different vinegars. Balsamic vinegar adds depth and sweetness. Rice vinegar gives a milder taste. Each dressing brings new life to your salad. To keep your salad fresh, store leftovers in an airtight container. This helps maintain the crispness of the spinach and strawberries. Aim to eat the salad within two days for the best taste. Do not mix the dressing with the salad until you are ready to serve. If you need to reheat any part of the salad, avoid heating the spinach or strawberries, as they will lose their texture. Instead, enjoy the salad cold or at room temperature. Different ingredients have different shelf lives: - Baby spinach: Lasts about 3-5 days in the fridge. - Strawberries: Keep for 3-7 days. Look for mold and discard any that are bad. - Red onion: Stays fresh for 1-2 weeks when stored properly. - Slivered almonds: Can last several months if kept in a cool, dry place. - Feta cheese: Generally lasts 5-7 days when stored correctly. To prolong freshness, keep spinach dry. Store strawberries unwashed until you're ready to eat them. Keep onions in a cool spot away from direct sunlight. I do not recommend freezing the salad itself. The spinach and strawberries will become mushy once thawed. However, you can freeze the dressing. To do this, pour the dressing into an ice cube tray. Once frozen, transfer cubes into a freezer bag. This way, you can use small amounts as needed without wasting any dressing. When ready to use, let the dressing cubes thaw in the fridge overnight. Strawberry Spinach Salad stays fresh for about 2-3 days in the fridge. To store it, place the salad in an airtight container. Keep the dressing separate to maintain crispness. If you see any slimy spinach or mushy strawberries, it's time to toss the salad. Always check for off smells or discoloration before eating. Yes! You can make the poppyseed dressing a week in advance. Store it in a sealed container in the fridge. To keep it fresh, give it a good shake before use. If it separates, just whisk it again. If you notice any strange smells or colors, it’s best to discard it. Yes, this salad is gluten-free. All the ingredients used are safe for those avoiding gluten. If you're sensitive, double-check labels on the honey and Dijon mustard. For a gluten-free dressing, choose a brand without gluten or make your own. Enjoy this salad worry-free! This blog gave you a clear guide to making a fresh strawberry spinach salad. You learned about the best ingredients, how to prepare them, and tips for storing leftovers. By following these steps, you can enjoy a tasty meal and impress your friends and family. Whether you add proteins or try new dressings, you can make this salad your own. Use the ideas shared here to explore your creativity in the kitchen. Enjoy your salad-making adventure!

Strawberry Spinach Salad with Poppyseed Dressing

A refreshing salad featuring fresh spinach, strawberries, and a sweet poppyseed dressing.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 4 cups fresh baby spinach leaves
  • 2 cups strawberries, hulled and sliced
  • 0.5 cup red onion, thinly sliced
  • 0.5 cup slivered almonds, toasted
  • 0.25 cup feta cheese, crumbled (optional)
  • 0.25 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 tablespoon poppy seeds
  • to taste Salt and pepper

Instructions
 

  • In a large bowl, add the baby spinach leaves and top with sliced strawberries and red onion.
  • In a small skillet over medium heat, toast the slivered almonds until golden brown, about 3-4 minutes, stirring frequently. Remove from heat and let cool.
  • In a separate bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper until well combined.
  • Once the almonds have cooled, sprinkle them over the salad along with feta cheese if using.
  • Drizzle the poppyseed dressing over the salad and toss gently to combine, ensuring the ingredients are well coated.
  • Serve immediately for the best freshness, or chill in the refrigerator for about 10-15 minutes for flavors to meld before serving.

Notes

Serve in a large, shallow bowl garnished with additional strawberry halves and a sprinkle of poppy seeds for an elegant touch.
Keyword poppyseed dressing, salad, spinach, strawberries