This vibrant Strawberry Spinach Salad hits the perfect balance of sweet, savory, and crunchy. Ready in just 15 minutes, it works beautifully as a quick, restaurant-quality lunch or a stunning summer side dish.
Salad & Dressing Ingredients
Each component offers a robust mix of flavor and nutrition:
- Baby Spinach: The nutrient-dense base, naturally loaded with iron, vitamin B, calcium, and folic acid.
- Fresh Strawberries: Adds natural juiciness, vitamin C, vitamin K, and potassium.
- Feta Crumbles: Delivers a tangy, salty contrast to the sweet berries.
- Red Onion: Thinly sliced to provide a sharp bite, crisp texture, and antioxidants.
- Creamy Poppyseed Dressing: A light from-scratch blend of olive oil, Greek yogurt, lemon juice, apple cider vinegar, honey, poppy seeds, and salt.
- Maple-Candied Almonds: A 3-ingredient crunchy topper made from slivered almonds, maple syrup, and a pinch of salt.
Step-by-Step Instructions
1. Bake the Candied Almonds
- Preheat your oven to 400ºF and spray a baking sheet with nonstick cooking spray.
- Toss slivered almonds with a bit of maple syrup and a pinch of salt, then spread them out in a single layer.
- Bake for 8 minutes until golden and fragrant. Let them cool completely so they crisp up.
2. Whisk the Poppyseed Dressing
- In a small bowl or jar, combine olive oil, Greek yogurt, lemon juice, apple cider vinegar, honey, poppy seeds, and salt.
- Whisk or shake the mixture thoroughly until completely smooth and creamy.
3. Assemble and Serve
- Divide your fresh baby spinach evenly among four bowls.
- Top each bowl with juicy sliced strawberries, crumbled feta, sliced red onion, and the cooled candied almonds.
- Drizzle about two tablespoons of the homemade dressing over each portion and serve immediately.
Pro-Tips
- Dry the Spinach Thoroughly: Excess water on your salad greens will dilute the flavors of the creamy dressing. Use a salad spinner or pat the leaves completely dry.
- Wait for the Almonds to Cool: Adding the candied almonds while they are still warm will instantly wilt your crisp spinach base.
- Hold the Dressing: Only dress the portions you are serving immediately. Spinach wilts rapidly once coated in dressing.
- Slice the Onions Paper-Thin: Thin slices help distribute the sharp onion flavor more evenly throughout the salad for a milder bite.
Easy Swaps
- The Greens: Swap out spinach for arugula, mixed greens, or a blend of both.
- The Berries: Throw in fresh blueberries, blackberries, or raspberries alongside or instead of the strawberries.
- The Cheese: If feta isn’t your favorite, try creamy goat cheese, fresh mozzarella, or shaved Parmesan.
- The Nuts: Swap the almonds for candied pecans, walnuts, or pistachios.
- Make it Vegan: Omit the feta, swap the Greek yogurt in the dressing for a plant-based alternative (or use a simple lemon-olive oil vinaigrette), and ensure your sweetener is plant-based.
Storage & Meal Prep Guidelines
This recipe is highly meal-prep friendly if you store the elements separately so nothing gets soggy:
- The Salad Base: Divide the raw spinach, strawberries, feta, and red onion into airtight meal prep containers. They will stay fresh in the refrigerator for 3 to 4 days.
- The Candied Almonds: Store in a separate airtight container at room temperature for up to 1 week to preserve their crunch.
- The Dressing: Keep your homemade poppyseed dressing in an airtight jar in the fridge for up to 1 week; give it a solid shake right before using.
Pairings to Make it a Meal
Turn this light salad into a hearty lunch or dinner by pairing it with:
- Lean Proteins: Top with juicy grilled chicken, pan-seared salmon, or grilled shrimp.
- Plant-Based Proteins: Toss in a handful of drained chickpeas or edamame for a vegetarian option.
- Classic Sides: Pair a bowl of the salad with a hot cup of soup or a thick slice of warm, crusty sourdough bread.
