Spinach Strawberry Salad
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Spinach Strawberry Salad
This spinach strawberry salad is a bright spring favorite, pairing tender spinach with sweet berries, toasted nuts, and feta. A simple poppy seed vinaigrette ties the sweet and savory together in about 15 minutes with no cooking. Serve it as a light lunch or a colorful side that looks as good as it tastes.
Ingredients
- 6 cups baby spinach
- 2 cups strawberries, sliced
- 1/2 cup crumbled feta cheese
- 1/3 cup sliced almonds, toasted
- 1/4 red onion, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon poppy seeds
- Salt and black pepper to taste
Directions
- Add the spinach to a large bowl.
- Scatter the strawberries, feta, almonds, and red onion over the spinach.
- In a small bowl, whisk the olive oil, balsamic vinegar, honey, and poppy seeds.
- Season the dressing with salt and pepper.
- Drizzle the dressing over the salad.
- Toss gently and serve right away.
Tips and variations
- Toast the almonds in a dry skillet for a few minutes to bring out their flavor and crunch.
- Dress the salad just before serving so the spinach stays crisp and does not wilt.
- Use ripe, in-season strawberries for the best natural sweetness.
- Swap the feta for goat cheese and the almonds for candied pecans to change it up.
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Common questions
- Can I make it ahead
- Prep the components ahead, but combine and dress just before serving. Spinach wilts quickly once the dressing is added.
- What nuts work best
- Toasted almonds, pecans, or walnuts all pair well with the berries. Candied nuts add a sweeter crunch.
- Can I use a different cheese
- Yes. Goat cheese is a popular swap for feta, and both bring a creamy, tangy contrast to the sweet strawberries.
- How do I keep the spinach crisp
- Dry the spinach well after washing and add the dressing at the last minute so the leaves stay firm and fresh.
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