Spinach Strawberry Salad Mix (Printable)

Tender spinach and sweet strawberries tossed with crunchy nuts and a luscious poppy seed dressing.

# What You'll Need:

→ Salad

01 - 5 oz fresh baby spinach leaves
02 - 9 oz strawberries, hulled and sliced
03 - ½ cup toasted pecans or sliced almonds
04 - ½ cup crumbled feta cheese (optional)
05 - 2 tablespoons red onion, thinly sliced (optional)

→ Sweet Poppy Seed Dressing

06 - ¼ cup extra-virgin olive oil
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon honey or maple syrup
09 - 1 tablespoon poppy seeds
10 - 1 teaspoon Dijon mustard
11 - ¼ teaspoon sea salt
12 - Freshly ground black pepper, to taste

# How-To Steps:

01 - In a large bowl, combine spinach, strawberries, nuts, feta (if using), and red onion (if using).
02 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, sea salt, and black pepper until fully emulsified.
03 - Pour the dressing over the salad just before serving and gently toss to evenly coat all ingredients.
04 - Serve immediately to preserve freshness and texture.

# Expert Advice:

01 -
  • Takes literally 15 minutes from fridge to table
  • The dressing alone will become your new secret weapon
  • Looks stunning but requires zero cooking skills
02 -
  • Never dress this salad ahead of time. The spinach turns to mush within 20 minutes.
  • Dry your spinach thoroughly even if it says prewashed. Water on leaves prevents dressing from sticking.
03 -
  • Buy strawberries that smell fragrant. If they have no scent they will have no flavor.
  • Toast nuts in advance and store them in the freezer for up to 3 months.
  • Double the dressing recipe and keep it in the fridge for up to a week.
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