Why Make This Recipe
Spinach and Strawberry Poppyseed Salad is a delightful dish that combines the freshness of greens with the sweetness of strawberries. This salad is not only vibrant and colorful but also packed with nutrients. Spinach is rich in vitamins A and K, while strawberries provide a burst of antioxidants. The addition of nuts and feta cheese adds protein and flavor, making it a well-rounded meal option. This salad is perfect for a light lunch, a side dish at dinner, or even a refreshing snack.
Making this salad is quick and easy, making it a great choice for those busy days. You can serve it at gatherings or simply enjoy it at home. With its balance of sweet, savory, and crunchy elements, this salad is sure to please everyone.
How to Make Spinach and Strawberry Poppyseed Salad
Ingredients
- 5 ounces (142 g) fresh baby spinach
- 2 cups (300 g) fresh strawberries, sliced
- 1/2 cup (60 g) sliced almonds, toasted
- 1/4 cup (30 g) crumbled feta cheese
- 1/4 cup (40 g) thinly sliced red onion
- 1/4 cup (60 ml) olive oil
- 2 tablespoons (30 ml) apple cider vinegar
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon (15 ml) Dijon mustard
- 1 teaspoon poppy seeds
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions
Preheat the oven: Begin by preheating your oven to 350°F (175°C). This will prepare it for toasting the almonds.
Toast the almonds: Spread the sliced almonds on a baking sheet in a single layer. Place them in the preheated oven and toast for about 5-7 minutes. Keep an eye on them to ensure they do not burn. You want them to be golden and fragrant.
Prepare the dressing: While the almonds are toasting, take a medium bowl and add the olive oil, apple cider vinegar, granulated sugar, Dijon mustard, poppy seeds, salt, and black pepper. Whisk these ingredients together until they are well combined and emulsified. This dressing will add a tangy sweetness to the salad.
Wash and chop: While your dressing is coming together, wash the baby spinach leaves thoroughly and dry them in a salad spinner or by patting them dry with a paper towel. Slice the strawberries into thin pieces and thinly slice the red onion.
Combine the salad: In a large mixing bowl, combine the fresh spinach, sliced strawberries, sliced red onion, toasted almonds, and crumbled feta cheese. Toss these ingredients gently to mix them well.
Dress the salad: Once the ingredients are combined, drizzle the dressing over the salad. Toss everything gently to ensure the salad is well coated with the dressing.
Serve immediately: For the best flavor and freshness, serve the salad right away. Enjoy the colorful mix of flavors that dance on your palate!
How to Serve Spinach and Strawberry Poppyseed Salad
Spinach and Strawberry Poppyseed Salad can be served in a large bowl for family-style dining or plated individually for more formal occasions. This salad pairs beautifully with grilled chicken, fish, or even a light pasta dish. It’s also a great side for summer barbecues or picnics.
For a more substantial meal, you can add grilled chicken strips or shrimp on top of the salad. This transforms the salad into a filling entree that retains its lightness and taste.
How to Store Spinach and Strawberry Poppyseed Salad
If you have leftovers, storing them properly is crucial to keep the salad fresh. Here’s the best way to store your salad:
For leftovers: Place the undressed salad in an airtight container. Avoid adding the dressing until you are ready to eat it; this will prevent the greens from becoming soggy. Properly stored, the salad will last for about 2 days in the refrigerator.
Dressing storage: You can store any leftover dressing separately in a jar or a small container in the fridge. Shake or whisk it before using it again to recombine the ingredients.
Tips to Make Spinach and Strawberry Poppyseed Salad
Fresh Ingredients: Always use fresh spinach and strawberries for the best flavor. Check for firmness and bright color when buying strawberries.
Make Ahead: You can prepare the ingredients ahead of time. Wash and slice your veggies and store them separately. Mix everything together just before serving for ultimate freshness.
Adjust Sweetness: If you prefer a sweeter dressing, feel free to add a bit more sugar or honey to your dressing mixture.
Toasting Nuts: Be careful when toasting the almonds; they can go from perfectly golden to burnt very quickly. Stir them halfway through for even toasting.
Vegan Option: To make this salad vegan, omit the feta cheese or use a plant-based alternative and skip the honey in the dressing.
Variation
You can customize this salad in many ways:
Fruit Mix: Instead of strawberries, you can use other fruits like blueberries, raspberries, or even orange segments for a citrusy twist.
Nuts: Experiment with different types of nuts. Walnuts or pecans can be great alternatives to almonds.
Cheese Alternatives: If feta isn’t your favorite, you can use goat cheese or leave out the cheese entirely.
Grains: For added texture and nutrition, consider adding cooked quinoa or farro to the salad.
FAQs
Can I use frozen strawberries?
While fresh strawberries are preferred, you can use frozen ones in a pinch. Just remember to thaw and drain any excess liquid before adding them to the salad.What can I substitute for Dijon mustard?
If you don’t have Dijon mustard, you can use yellow mustard or even a bit of mayonnaise as a substitute, knowing it will change the flavor slightly.Can I make this salad ahead of time?
You can prepare the ingredients in advance and toss them with the dressing right before serving to ensure freshness.Is this salad suitable for meal prep?
Yes! Just store the undressed components separately. It will stay fresh for 2 days in the fridge.What proteins pair well with this salad?
Grilled chicken, shrimp, or even chickpeas work well to turn this salad into a more filling meal.
Spinach and Strawberry Poppyseed Salad
- Total Time: 17 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant salad combining fresh spinach, sweet strawberries, and crunchy almonds for a nutritious meal option.
Ingredients
- 5 ounces (142 g) fresh baby spinach
- 2 cups (300 g) fresh strawberries, sliced
- 1/2 cup (60 g) sliced almonds, toasted
- 1/4 cup (30 g) crumbled feta cheese
- 1/4 cup (40 g) thinly sliced red onion
- 1/4 cup (60 ml) olive oil
- 2 tablespoons (30 ml) apple cider vinegar
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon (15 ml) Dijon mustard
- 1 teaspoon poppy seeds
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Toast the sliced almonds on a baking sheet for about 5-7 minutes until golden and fragrant.
- Prepare the dressing by whisking together the olive oil, apple cider vinegar, sugar, Dijon mustard, poppy seeds, salt, and black pepper in a medium bowl.
- Wash the spinach and spin dry; slice the strawberries and red onion.
- Combine the spinach, strawberries, red onion, toasted almonds, and feta cheese in a large bowl.
- Dress the salad with the prepared dressing and toss gently.
- Serve immediately for optimal freshness and flavor.
Notes
For vegan option, omit feta cheese and adjust dressing accordingly. Toast nuts carefully to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg