Made with fresh spinach, juicy strawberries, toasted almonds, feta cheese, and a creamy homemade poppy seed dressing, this recipe for Strawberry Spinach Salad is both gorgeous and delicious!
¼cup Champagne vinegaror white wine or apple cider vinegar
2tablespoonshoney
1tablespoonpoppy seeds
1teaspoongrated shallots
½teaspoonkosher salt
Strawberry Spinach Salad
10ounces baby spinach
1cupripe strawberrieshulled, thinly sliced
1shallotthinly sliced
¼cupsliced almondstoasted
⅓cupfeta cheesecrumbled
Instructions
Poppy Seed Dressing
In a small bowl or jar, whisk together yogurt, mustard, poppy seeds, grated shallot, champagne vinegar, honey, and salt together until well combined. Cover and chill until ready to serve.
For the Salad
Place the nuts in a dry skillet over medium heat for 3-5 minutes, tossing every 30 seconds. When you smell the nuts, remove them from the heat immediately, so you do not burn the nuts.
Toss the spinach with strawberries and shallot. Crumble feta evenly over the salad. Sprinkle with toasted almonds.
Toss salad with ¼ cup dressing right before serving and serve with additional dressing on the side.
Video
Notes
Nuts: Feel free to use pecans or walnut in place of almonds. Spinach: Feel free to use spring greens in place of baby spinach. If using mature spinach, remove woody stems and chop them into bite-sized pieces.Champagne Vinegar: Feel free to use white wine vinegar or apple cider vinegar in its place. Preparing in advance: The ingredients can be prepped up to 24 hours ahead of time. However, it is best to keep the components separate until right before serving. This keeps the salad from getting wilted and the nuts crunchy. Serving the Salad: I find it is best to serve the dressing, almonds, and feta on the side--so everyone can prepare this salad how they desire. This is especially important if serving anyone with a nut allergy!