Spinach and Strawberry Salad with Poppy Seed Dressing

Spinach is a versatile leafy green that pairs wonderfully with fresh, sweet fruit like strawberries. This spinach and strawberry salad with poppy seed dressing recipe highlights that harmonious balance between fresh greens and juicy berries for a vibrant and colorful side dish that appeals both visually and in taste.

Combining baby spinach leaves with sliced strawberries, thinly sliced red onion, and crunchy toasted almonds creates a variety of textures and complementary flavors. Tossing everything in a creamy poppy seed dressing adds a subtly sweet and tangy finish, elevating the salad into a refreshing dish perfect for spring and summer meals or light lunches.

Easy to prepare and requiring no cooking, this fruit and spinach salad offers a quick way to add bright, fresh flavors to your table. It’s a healthy and delicious alternative for those seeking a flavorful almond salad that’s also visually appealing and showcases the natural sweetness of strawberries against the earthiness of spinach.

How to Make Spinach

1. Prepare the produce: Start by thoroughly washing the baby spinach leaves to remove any dirt or grit. Use a salad spinner or pat dry with clean kitchen towels to ensure the leaves are as dry as possible; extra moisture can make the salad soggy and dilute the dressing.
2. Toast the almonds: For the almonds, heat a dry skillet over medium heat until warm. Add the sliced almonds and toast them, stirring frequently for about 3 to 4 minutes until they turn light golden brown and emit a fragrant nutty aroma.
3. Assemble the salad: In a large mixing bowl, combine the prepared spinach, sliced strawberries, and red onion. Pour the poppy seed dressing over the mixture, taking care to add it gradually.
4. Add almonds and serve: Finally, sprinkle the cooled toasted almonds over the dressed salad just before serving. The almonds provide a delightful crunchy texture that enhances each bite.

Equipment

• large mixing bowl
• measuring cups and spoons
• salad tongs or large spoon
• knife
• cutting board

Cooking tips

• Dry the spinach well to keep the salad crisp and prevent it from becoming watery.
• If you prefer a milder onion flavor, soak the sliced red onions in cold water for 10 minutes before adding to the salad.
• Gently toss the salad to avoid bruising the delicate spinach leaves and strawberries.
• Use a good-quality poppy seed dressing or prepare a simple homemade version for a fresher taste.

Substitutions

• Use candied pecans or walnuts instead of sliced almonds for a different crunch and sweetness.
• Replace strawberries with fresh blueberries or sliced peaches for a seasonal variation that still pairs well with spinach and poppy seed dressing.

Storage and reheating

This spinach and strawberry salad is best enjoyed fresh to maintain the crispness of the leaves and the texture of the strawberries. If you have leftovers, separate the dressing from the salad before storing to prevent the spinach from wilting or becoming soggy. Place the spinach mixture in an airtight container and refrigerate it for up to one day.

Add the dressing just before serving to keep flavors and textures at their peak. Note that over time, the strawberries may soften and the vibrant color of the spinach may fade, so timely consumption is recommended.

Allergen notes

Potential allergens include tree nuts (almonds). Check all labels and substitutions; this is not an exhaustive allergen assessment.

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• Sweet Potato and Black Bean Salad with Cilantro-Lime Dressing
• Warm Lentil and Roasted Vegetable Salad with Dijon Vinaigrette