Spinach Strawberry Salad With Balsamic Poppy Seed Dressing Recipe

I finally perfected a Poppyseed Dressing using just five ingredients and a small family trick I’m sharing in the recipe.

Foodies, I’ve been messing with a Spinach Strawberry Salad and I cant stop thinking about the way baby spinach and strawberries play off each other. Add a surprise Poppyseed Dressing and the whole bowl starts talking, you know what I mean?

It’s bright but kind of cheeky, not the sleepy side salad you expect. I kept trying versions, each one made me tilt my head like huh.

If you like shaking up what a salad can do this one will make you curious, maybe even argue with your usual lunch routine.

Ingredients

• Leafy baby spinach brings iron, fiber, and a mild fresh taste.
• Strawberries add bright sweetness, vitamin C, antioxidants and juicy tang.
• Creamy goat cheese gives protein and tangy salty balance to sweetness.
• Toasted nuts supply crunch, healthy fats, and a nice nutty bite.
• And olive oil brings smooth richness, monounsaturated fats and better mouthfeel.
• Balsamic vinegar adds sweet tang, depth, and mild acidity that lifts.
• Honey lends natural sweetness, carbs for energy, and glossy sticky dressing.
• Dijon gives a spicy zip, poppy seeds add tiny crunch and charm.

Ingredient Quantities

• 6 cups baby spinach (about 5 to 6 oz)
• 8 oz fresh strawberries, hulled and sliced
• 4 oz crumbled goat cheese or feta about 1/2 cup
• 1/2 cup toasted sliced almonds or chopped pecans
• 1/4 cup thinly sliced red onion
• 1/3 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 3 tbsp honey or maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp poppy seeds
• 1 tbsp finely minced shallot (optional)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

How to Make this

1. Toast the nuts: heat a dry skillet over medium heat, add 1/2 cup sliced almonds or chopped pecans and toast, shaking the pan, until golden and fragrant about 3 to 5 minutes; transfer to a plate to cool.

2. Prep produce: hull and slice 8 oz strawberries, thinly slice 1/4 cup red onion and rinse 6 cups baby spinach; spin or pat the spinach very dry so the dressing sticks.

3. Mince the optional shallot: finely mince 1 tbsp shallot if using, that’ll mellow in the dressing and add depth.

4. Make the dressing: in a jar or small bowl combine 1/3 cup extra virgin olive oil, 1/4 cup balsamic vinegar, 3 tbsp honey or maple syrup, 2 tbsp Dijon mustard, 1 tbsp poppy seeds, the minced shallot, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper; shake or whisk vigorously until emulsified.

5. Let the dressing rest 5 to 10 minutes so the poppy seeds and shallot bloom, taste and adjust sweetness or acidity if needed by adding a bit more honey or vinegar.

6. Assemble the salad: in a large bowl add the dried baby spinach, sliced strawberries, 1/4 cup thinly sliced red onion, 4 oz crumbled goat cheese or feta and the cooled toasted nuts.

7. Dress gently: pour about half the dressing over the salad and toss lightly to coat; add more dressing a little at a time until everything is lightly glazed — too much will wilt the spinach.

8. Finish and serve: taste and sprinkle a little extra salt or pepper if needed, serve immediately or chill up to 10 minutes for flavors to marry, but dont let it sit long or the spinach will get soggy.

Equipment Needed

1. 10 to 12 inch dry skillet for toasting the nuts
2. Plate or small dish to transfer cooled nuts
3. Chef’s knife for hulling strawberries and mincing shallot
4. Cutting board
5. Salad spinner or clean kitchen towels to dry the spinach
6. Measuring cups and measuring spoons for oil, vinegar, honey, mustard and seeds
7. Small jar with lid or a small bowl to make the dressing
8. Whisk or fork to emulsify the dressing
9. Large mixing bowl and salad servers or tongs to toss and serve

FAQ

Spinach Strawberry Salad With Balsamic Poppy Seed Dressing Recipe Substitutions and Variations

• Baby spinach:
  • Arugula, peppery and gives more bite if you want something lively
  • Mixed baby greens, milder and adds variety
  • Thinly sliced kale, massage with a little oil so it softens
  • Romaine hearts, crisp and great for extra crunch
• Strawberries:
  • Raspberries, same sweet/tart vibe but more delicate
  • Blueberries, small, juicy and easy to toss
  • Sliced peaches or nectarines, for a summery stone fruit twist
  • Sliced apples or pears, gives crunch and keeps longer
• Goat cheese or feta:
  • Ricotta salata or crumbled queso fresco, similar crumbly texture
  • Shaved pecorino or Parmesan, nuttier and saltier if you like bold flavor
  • Vegan goat style cheese or store bought vegan feta, dairy free option
  • Toasted pepitas or chopped toasted walnuts, nutty crunch if you skip cheese
• Balsamic vinegar:
  • Red wine vinegar plus a teaspoon of honey or maple syrup to mimic balsamic sweetness
  • Apple cider vinegar, brighter and fruit forward
  • Sherry vinegar, more complex with a touch of sweetness
  • Fresh lemon juice with a bit of honey, for a fresh acidic lift

Pro Tips

1) Dry the spinach like your life depends on it. If the leaves are even a little wet the dressing wont stick and you get a soggy mess, so spin it then pat with towels, or press a clean kitchen towel over the leaves. Dont over-handle the greens though or they’ll bruise.

2) When toasting the nuts pay attention, they go from golden to burnt in seconds. Shake the pan, and pull them off the heat a moment before they look done because they keep cooking on the hot pan. Let them cool on a plate so they stay crisp, and roughly chop after toasting for better texture.

3) Make the dressing in a jar and shake it hard, then let it sit 5 to 10 minutes so the shallot and poppy seeds mellow and the flavors marry, its a tiny step but worth it. Taste after resting and tweak with a little more honey if you want sweeter or a splash more vinegar if it needs brightness.

4) Build and serve smart: drizzle maybe half the dressing first and toss gently, add more only if needed so the spinach doesnt wilt. If you need to prep ahead keep the dressing and nuts separate, crumble the cheese right before serving, and wait to toss everything until the last minute.