Strawberry Spinach Salad

My friend Sarah brought this salad to a garden party last spring, and I remember watching people go back for seconds without even thinking about it—the kind of dish that disappears without fanfare because it's just too good. I asked for the recipe that afternoon, thinking it might be complicated, but she laughed and handed me a sticky note with these ingredients scribbled down. What struck me wasn't the simplicity, though; it was how the poppy seed dressing transformed everything into something that felt both elegant and completely unpretentious.

I made this for a small dinner party on the first hot day of summer, and my husband kept sneaking bites from the bowl while I was plating everything else. By the time we sat down, I had to laugh—there was noticeably less salad than I'd prepared, and everyone at the table was already reaching for seconds before they'd finished their first helping. It became the moment I realized this wasn't just a side dish; it was the star.

Ingredients

• Baby spinach: The tender leaves wilt just slightly under the dressing's acidity, which is exactly what you want—tender enough to eat without cutting, sturdy enough to hold their shape.
• Fresh strawberries: Hunt for ones that smell like strawberries at room temperature; that fragrance is your clue they'll actually taste like something instead of watery sweetness.
• Red onion: Slice it thin and don't skip it—the bite mellows once it sits with the dressing, adding a gentle sharpness that grounds all that sweetness.
• Crumbled feta: The briny, salty crumbles create pockets of flavor throughout; if you find really good feta, it makes a noticeable difference.
• Toasted sliced almonds: The toasting is non-negotiable—raw almonds taste like nothing, but toasted ones bring a warmth and nuttiness that echoes the poppy seed dressing.
• Dried cranberries: Optional but worth including if you like a second note of tartness alongside the strawberries.
• Extra virgin olive oil: Use one you actually like tasting—this dressing is simple enough that mediocre oil will show.
• Apple cider vinegar: It's milder than white vinegar and has a subtle apple undertone that plays beautifully with the fruit.
• Honey or maple syrup: A touch of sweetness balances the vinegar's acidity without making the dressing taste like dessert.
• Poppy seeds: These tiny seeds scatter throughout and add a delicate nuttiness plus a surprising textural element.
• Dijon mustard: Just enough to add depth and help the dressing emulsify into something creamy without any cream.

Instructions

Make the dressing:

Combine your olive oil, vinegar, honey, poppy seeds, mustard, salt, and pepper in a small bowl or jar. If you're using a jar with a lid, this is where it gets easy—just shake it hard for about 30 seconds until it looks creamy and slightly thick. If using a bowl, whisk steadily until the same emulsification happens and the dressing coats the back of a spoon.

Build the salad:

Spread your clean, dry spinach into a large bowl—damp spinach will dilute the dressing, so if your spinach is at all wet, pat it gently with a clean towel. Layer the strawberries, onion, feta, almonds, and cranberries over the top in whatever arrangement feels natural; this isn't about perfection.

Dress and serve:

Pour the dressing over everything just before you're ready to eat. Use a gentle hand when you toss—you want to coat everything without bruising the strawberries or breaking apart the feta into dust. Serve immediately so the spinach stays perky and the almonds stay crispy.

Save

There was an evening when my neighbor brought over a struggling houseplant and mentioned she'd given up on cooking for herself. I made this salad while we talked, and watching her face when she tasted it—that moment of surprise that something this bright and fresh could come together so quickly in her own kitchen—became the real reason I keep making it. She's been making it ever since.

Variations That Work

This salad is endlessly adaptable without losing its character. Add grilled chicken if you want something more substantial, or toss in some cooked quinoa for a vegetarian protein boost that feels hearty without weighing things down. You can swap the almonds for pecans, walnuts, or even sunflower seeds if someone at your table has a nut allergy, and the dressing carries it all equally well. The beauty is that the poppy seed dressing anchors everything—change the vegetables and protein, but keep that dressing, and the salad still feels like itself.

The Dressing Magic

The secret to this salad's simplicity is understanding that the dressing does almost all the work. It's not heavy or creamy, but through the emulsification of oil and vinegar, it coats everything with a satiny texture that feels indulgent while keeping things light. The poppy seeds float through like tiny surprises, and their nutty flavor ties together the sweetness of strawberries and the earthiness of spinach in a way that feels both intentional and effortless. Once you understand how this dressing works, you'll find yourself making it for salads all year long.

Timing and Storage

The 15-minute timeline is real—this isn't a dish where advance prep helps. Everything is meant to be assembled fresh, which makes it perfect for spontaneous gatherings or when you realize at 4 p.m. that you need something for dinner. If you do need to prepare ahead, make the dressing a day in advance and store it in a covered jar in the refrigerator; it'll taste even better as the flavors meld. Just keep your spinach separate until the very last minute, and everything else stays just as good as it was the moment you made it.

• The dressing keeps for up to three days in the fridge and works beautifully on grain salads, roasted vegetables, or even grilled fish.
• Toast your almonds fresh if possible, or store them in an airtight container so they don't go rancid before you use them.
• This salad is best served immediately, but if you have leftovers, eat them within a few hours before the spinach gets too soft.

Save

This salad has a way of becoming a regular part of your cooking life once you make it once. It's the kind of dish that reminds you why simple ingredients and a little care matter so much more than complexity.

Recipe FAQs

→ What makes the dressing creamy without dairy?

The poppy seed dressing uses olive oil and honey combined with Dijon mustard and poppy seeds, creating a naturally creamy texture without dairy.

→ Can I substitute the nuts in this salad?

Yes, toasted almonds can be swapped for pecans or walnuts to vary the flavor or accommodate allergies.

→ How should I prepare the spinach for best texture?

Use fresh baby spinach leaves, washed thoroughly and gently dried to avoid excess moisture, keeping the salad crisp.

→ Is it possible to make this salad vegan?

Absolutely; omit the feta cheese or use a plant-based alternative, and ensure the dressing uses maple syrup instead of honey.

→ What are some good beverage pairings?

This fresh salad pairs well with crisp white wines like Sauvignon Blanc or refreshing sparkling water with lemon.

→ Can additional ingredients be added to make it more filling?

Adding grilled chicken or cooked quinoa boosts protein and makes the dish heartier without overpowering the fresh flavors.