Strawberry Spinach Salad Dressing

There's something about a strawberry spinach salad that stops me mid-afternoon—maybe it's the way the berries turn a leafy green pile into something that feels like spring itself. My neighbor brought one to a potluck years ago, and I remember watching people come back for thirds, surprised by how a simple bowl could be so addictive. The secret, she later told me over coffee, was in the dressing: creamy, tangy, with those poppy seeds catching the light. Now I make it whenever I need to remind myself that the best meals don't require hours in the kitchen.

I made this for my sister's book club last June, and I'll never forget how the afternoon light caught those strawberries through the window while everyone was chatting. Someone asked for the recipe immediately, which almost never happens—people usually just enjoy and move on. That moment taught me that simple food made with intention carries more weight than anything complicated ever could.

Ingredients

• Baby spinach: Use the tender, delicate kind if you can find it—it wilts beautifully without becoming bitter, and there's no tough stems to work around.
• Fresh strawberries: Pick ones that smell sweet before you buy them; flavor matters far more than size.
• Red onion: Thin slices add a gentle bite that keeps the salad from being too sweet, and they soften slightly as they sit.
• Crumbled feta cheese: The saltiness and creaminess anchor everything and prevent the salad from tasting like just leaves and fruit.
• Toasted sliced almonds: Don't skip the toasting step—it brings out a nuttiness that raw almonds simply don't have, and the warmth contrasts beautifully with cold spinach.
• Dried cranberries: Optional, but they add another layer of tartness and a jewel-like pop of color.
• Extra virgin olive oil: This is where quality matters; use one you'd taste on its own.
• Apple cider vinegar: Milder than regular vinegar, with an apple-y undertone that complements strawberries.
• Honey or maple syrup: A touch of sweetness balances the vinegar and brings the whole dressing into harmony.
• Poppy seeds: These tiny seeds are what make the dressing unmistakably itself—don't leave them out.
• Dijon mustard: Just a teaspoon acts like a secret ingredient, adding depth and helping the dressing emulsify.

Instructions

Whisk the dressing first:

In a small bowl or jar, combine olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper. Whisk or shake until the oil and vinegar come together—you'll see it become creamy and slightly thickened, which means the mustard is doing its job.

Build the salad layers:

Place baby spinach in your largest salad bowl, then scatter strawberries, red onion, feta, almonds, and cranberries across the top. This way, you can see everything and adjust proportions to your taste before tossing.

Dress it gently:

Drizzle the dressing over the salad just before serving and toss gently with your hands or tongs. The spinach will soften slightly from the warmth of the dressing, and the feta will start to soften into the leaves.

Serve immediately:

Once dressed, this salad is best eaten right away while the spinach still has some structure and the strawberries are crisp.

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There was an evening when my daughter, who usually picks at vegetables, asked for a second helping without being asked. We sat on the porch eating in silence, and I realized that this simple salad had somehow made her happy—not just fed, but genuinely happy. Food like that is worth keeping in your rotation.

Why the Dressing Changes Everything

A strawberry spinach salad without this dressing would just be a pile of leaves with fruit on top. The poppy seed dressing transforms it into something cohesive and craveable, with the Dijon mustard creating an emulsion that feels almost creamy without any cream at all. I've watched people taste this dressing on its own and immediately understand why the whole dish works—it's the binding force that makes every element taste better together than apart.

Building Flavor Layers

The tartness of apple cider vinegar plays against the sweetness of strawberries and honey, while the feta adds salt and a slight tang of its own. The red onion provides sharpness, the almonds bring toasted depth, and somewhere in all of that, the poppy seeds add texture and an almost nutty note that nobody can quite identify but everyone notices. Each ingredient has a job, and nothing feels like filler.

Storage, Variations & Beyond

Store the dressing separately in a jar and the salad components separately in the refrigerator—the spinach will last three days, the strawberries about two. If you want to add protein, grilled chicken or a handful of quinoa turns this into a full meal without overwhelming the delicate flavors. You can also swap the almonds for pecans or walnuts, use goat cheese instead of feta, or skip the cheese entirely for a vegan version.

• For a heartier version, add grilled chicken, baked tofu, or cooked quinoa without changing the dressing.
• The dressing keeps for up to five days in a sealed jar, and it's excellent on other green salads or roasted vegetables.
• If you're making this ahead for an event, keep everything separate and assemble just before serving for the best texture.

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This salad is proof that you don't need fancy techniques or long ingredient lists to create something memorable. Make it for yourself on a quiet afternoon, or bring it to your next gathering and watch people light up.

Recipe FAQs

→ What type of nuts work best in this salad?

Toasted sliced almonds provide a crunchy texture, but pecans or walnuts make excellent substitutes depending on preference and availability.

→ How is the poppy seed dressing made?

The dressing is a simple emulsion of olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper whisked together until creamy.

→ Can this dish be made vegan?

Yes, simply omit the feta cheese or replace it with a plant-based alternative to keep it vegan-friendly.

→ What is the best way to prepare the spinach and strawberries?

Use fresh baby spinach, washed and dried thoroughly. Slice hulled strawberries for a balanced texture and flavor.

→ Are there suggested pairings for this salad?

This salad pairs wonderfully with crisp white wines like Sauvignon Blanc or refreshing sparkling water with lemon for a light meal experience.