Strawberry Spinach Salad
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!
Servings: 6
Ingredients
Creamy Poppy Seed Dressing
- ⅓ cup plain Greek yogurt
- ¼ cup Champagne vinegar or white wine vinegar or apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon poppy seeds
- 2 teaspoons shallot grated (see note)
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
Strawberry Spinach Salad
- 10 ounces baby spinach
- 1 cup ripe strawberries hulled, thinly sliced
- 1 small shallot thinly sliced (see note)
- ¼ cup sliced almonds optional
- ⅓ cup feta cheese crumbled
Instructions
Poppy Seed Dressing
- In a small blender or food processor, blend ⅓ cup plain Greek yogurt, ¼ cup Champagne vinegar, 2 tablespoons honey, 1 tablespoon poppy seeds, 2 teaspoons shallot, 1 teaspoon Dijon mustard, and ½ teaspoon kosher salt together until well combined. Alternatively, whisk the components together in a small mixing bowl. Cover and chill until ready to serve.
Strawberry Spinach Salad
- Place ¼ cup sliced almonds in a dry skillet over medium heat for 2-4 minutes, tossing every 30 seconds. When you smell the nuts, remove them from the heat immediately, so you do not burn the nuts.
- In a large mixing bowl, toss the baby spinach with ¼ cup of the dressing. Top with sliced strawberries, crumbled feta, and toasted nuts, and gently toss to combine.
- Serve immediately with the remaining dressing on the side.
Video
Notes
Note on Shallot: You only need 1 small shallot for this recipe. Simply peel the shallot and then use a Microplane to grate 2 teaspoons of the shallot into the dressing. Slice the remaining shallot to use for the salad.
Nuts: Feel free to use pecans or walnut in place of almonds, or omit altogether.
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.
Preparing in advance: The dressing and nuts can be prepped in advance, but it is best to keep the components separate until right before serving
- For the Dressing: Blend as directed and store in an airtight container in the refrigerator for up to 7 days.
- For the Nuts: Toast the nuts as directed and then let them cool completely. Place the toasted nuts into an airtight container and store them at room temperature.
Nutrition
Calories: 92kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 131mg | Potassium: 346mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4465IU | Vitamin C: 27.7mg | Calcium: 104mg | Iron: 1.7mg
