Strawberry Spinach Poppy Seed (Printable)
Vibrant spinach and strawberry salad topped with crunchy pecans and a tangy poppy seed dressing.
# What You’ll Need:
→ Salad
01 - 6 cups fresh baby spinach, washed and dried
02 - 1 ½ cups fresh strawberries, hulled and sliced
03 - ½ small red onion, thinly sliced
04 - ½ cup crumbled feta cheese
05 - ½ cup toasted pecans or walnuts, roughly chopped
06 - ¼ cup sunflower seeds (optional)
→ Poppy Seed Dressing
07 - ¼ cup extra virgin olive oil
08 - 2 tablespoons apple cider vinegar
09 - 1 tablespoon honey or maple syrup
10 - 1 tablespoon fresh lemon juice
11 - 1 teaspoon Dijon mustard
12 - 1 tablespoon poppy seeds
13 - Salt and freshly ground black pepper, to taste
# How to Prepare:
01 - Whisk together olive oil, apple cider vinegar, honey, lemon juice, Dijon mustard, and poppy seeds in a small bowl. Season with salt and pepper. Set aside.
02 - In a large bowl, toss baby spinach, sliced strawberries, red onion, feta, pecans, and sunflower seeds if using.
03 - Drizzle the prepared poppy seed dressing over the salad and toss gently to ensure even coating.
04 - Serve immediately to maintain freshness and texture.
# Expert Advice:
01 -
- It comes together in 15 minutes but tastes like you fussed over it.
- The poppy seed dressing is addictive and works on literally any salad you throw at it.
- It's pretty enough for company but casual enough for lunch alone.
02 -
- If you dress the salad more than five minutes early, the spinach wilts and the pecans turn soft; timing matters more than you'd think.
- The acid in the vinegar and lemon juice will make the strawberries start to weep if they sit too long, so prep everything but don't finish until the last moment.
03 -
- Make the dressing in a mason jar and shake it; it emulsifies slightly and tastes richer, plus you can store leftovers in the same jar.
- Buy the strawberries the day you plan to use them—they lose flavor and texture quickly, and that sweetness is what justifies the whole salad.