Strawberry Spinach Salad Vinaigrette (Printable)
A refreshing blend of spinach, strawberries, feta, nuts, and poppy seed vinaigrette.
# What's Needed:
→ Salad
01 - 5 oz baby spinach, washed and dried
02 - 8 oz fresh strawberries, hulled and sliced
03 - ½ cup crumbled feta cheese
04 - ½ cup toasted pecans or sliced almonds
05 - 2 tbsp thinly sliced red onion
→ Poppy Seed Vinaigrette
06 - ¼ cup extra-virgin olive oil
07 - 2 tbsp apple cider vinegar
08 - 2 tsp honey
09 - 1 tsp Dijon mustard
10 - 1 tbsp poppy seeds
11 - Salt and freshly ground black pepper, to taste
# How to Make It:
01 - Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, salt, and pepper in a small bowl or jar until emulsified. Set aside.
02 - Combine baby spinach, sliced strawberries, feta cheese, toasted nuts, and red onion in a large salad bowl.
03 - Drizzle the vinaigrette over the salad just before serving. Toss gently to evenly coat all ingredients.
04 - Serve immediately for optimal freshness and texture.
# Tips for Success:
01 -
- It takes 15 minutes and tastes like you spent way more time on it than you did.
- The poppy seed vinaigrette strikes that perfect balance of sweet and tart without ever feeling heavy.
- It's beautiful enough to serve at a dinner party but simple enough to throw together on a Tuesday night.
02 -
- Dress the salad at the very last minute or the spinach will start to wilt and everything gets soggy.
- If you're making this ahead, keep the dressing separate in a jar and only combine everything right before people sit down to eat.
03 -
- Dry your spinach thoroughly after washing it, or pat it with paper towels right before serving so the vinaigrette actually sticks instead of sliding off wet leaves.
- Toast your own nuts if you have time, even just five minutes in a dry skillet, because the warmth brings out flavors that toasted nuts from a bag sometimes miss.