Strawberry Spinach Salad with Homemade Poppy Seed Dressing

This Strawberry Spinach Salad is full of delicious, fresh ingredients and topped with a creamy, sweet, and tangy poppy seed dressing. Beautiful and delicious!

I’m so excited to share this salad with you! It’s an absolute salad hit and perfect for an elegant holiday meal, summer barbecue, or just for a Tuesday night. Make it as quickly as possible!

4 Reasons You Love This Salad

1. This salad consists of five simple main ingredients. (Excluding the dressing) – all ingredients can be easily found at any grocery store!
2. Homemade poppy seed dressing is absolutely delicious. It only takes seconds to mix. Its creamy, tangy and lightly sweet flavor pairs perfectly with fresh salad ingredients.
3. Throw it together, This salad is an amazing accompaniment For any meal, party, gathering, or even a weeknight dinner.
4. All ingredients can be prepared in advance Assembling the salad together is quick and easy.

Have you ever come across a prettier salad?? 😍

Homemade Creamy Poppyseed Dressing

Let’s take a moment to celebrate the taste of homemade poppy seed dressing. To really capture the flavor of this dressing, I tested the recipe against my favorite store brand (Brianna’s).

It took a few tweaks, but this easy poppy seed dressing recipe is perfect and just as good, if not better, than any store-bought dressing! It’s slightly sweet and surprisingly tangy with just the right amount of creaminess.

➡️ Mix all the dressing ingredients and then stir in the poppy seeds by hand. Homemade poppy seed dressing can be made up to a week ahead and refrigerated. Stir or shake quickly to combine before using in salad.

Salad Ingredients Notes

• spinach: This salad calls for 5 to 6 ounces of fresh baby spinach.
• strawberry: Peel and slice the strawberries and use them in salads.
• Feta Cheese: If you can, buy a block of feta cheese and crumble it into a salad block. Block feta cheese is creamier than pre-crumbled feta cheese. You can substitute goat cheese or blue cheese for feta cheese.
• Pecan: I like to use toasted chopped pecans in this strawberry spinach salad, but you could also use toasted slices or chopped almonds. The salad is also great with candied sweet and spicy nuts (lightly chopped, like the ones in this recipe).
• Red Onion: To remove the pungency of onions, slice them thinly and soak them in ice water for 10 minutes. Pat dry before adding to salad.

If you’re planning on having leftovers, Reserve the dressing and add it to each serving individually. The spinach will wilt when you toss it with the dressing and refrigerate it for later use.

A few additional notes

• This is strawberry spinach salad it’s good As a side dish. Or serve it with grilled chicken for a super delicious main course meal.
• This salad is best assembled just before serving to prevent the spinach from becoming soggy. All ingredients can be prepared in advance and finely chopped. This makes the salad quick and easy to assemble.
• As you can see from the recipe and detailed explanation above, There are many ways to customize this salad Have fun and make it your own based on what you prefer.

A standout salad standout, this strawberry spinach recipe is as delicious as it is beautiful. I’ve served it at many holiday dinners as well as summer potlucks, baby or bridal showers, friends’ lunches, and everyone always oohs and ahhs about how amazing and delicious it is.

And as a bonus, you now have the perfect poppy seed dressing to use in this recipe as well as a variety of other salad recipes! take pleasure in!

P.S. Those of you who have been working there for a long time probably remember this. I have a very old version of this salad in my archives. I have decided not to update that recipe with any changes I make to this new recipe. Because I know some of you liked the dressing from the previous recipe. I’ll leave the recipe as is for now, but I think this recipe is a greatly improved version.

Strawberry Spinach Salad with Homemade Poppy Seed Dressing

produce: 6 Up to 8 servings

Preparation time: 30 minute minute

Total Time: 30 minute minute

Poppy Seed Dressing:

• ½ cup Avocado oil, olive oil, vegetable oil
• ¼ cup Apple cider vinegar or white vinegar (or combination)
• 2 tablespoon honey
• 1 tablespoon mayonnaise
• ½ teaspoon Dijon Mustard
• ¼ teaspoon salt
• 2 teaspoon poppy seeds

salad:

• 5 or 6 ounces package Fresh baby spinach (about 6 to 8 cups)
• 16 ounces Peeled and thinly sliced ​​strawberries (about 2 to 3 cups)
• ½ to ½ cup Crumbled feta cheese (see notes)
• ½ cup Toasted chopped pecans, sliced ​​almonds, or candied nuts (see notes)
• ¼ cup Thinly sliced ​​red onion (see notes)

cooking modePrevent your screen from going dark

• For dressing, Combine oil, vinegar, honey, mayonnaise, Dijon mustard, and salt in a blender. Mix until well combined. Add the poppy seeds and stir. Set aside or refrigerate until serving.

• For salads, Add half the spinach to the salad bowl. Layer with half the strawberries, feta cheese, pecans, and red onion.

• Layer with remaining spinach and strawberries. Sprinkle remaining feta cheese, pecans, and red onion on top.

• Drizzle with dressing to taste (you may not want or need to add it all to start). Toss very lightly. Don’t overdo the salad. Otherwise, the ingredients will fall to the floor beneath the spinach. Add additional dressing if needed or serve with remaining dressing.

• Serve immediately.

Feta Cheese: If you can, buy a block of feta cheese and crumble it into a salad block. Block feta cheese is creamier than pre-crumbled feta cheese. You can substitute goat cheese or blue cheese for feta cheese.
nuts: This salad is delicious with a variety of nuts, such as sliced ​​almonds or chopped pecans. It’s also delicious with candied nuts (lightly chopped, like in this recipe).
Red Onion: To remove the pungency of onions, slice them thinly and soak them in ice water for 10 minutes. Pat dry before adding to salad.

lecture: salad, side dish

cooking: American

method: No baking

clothing material: 1 clothing material, calorie: 162calorie, carbohydrate: 12g, protein: 3g, province: 12g, Saturated Fat: 2g, Cholesterol: 9mg, sodium: 216mg, fiber: 2g, sugar: 8g

Recipe Source: At Mel’s Kitchen Cafe