Description
Bright, juicy strawberries meet tender baby spinach and a tangy balsamic poppy seed dressing for a refreshing salad that captures the flavors of spring.
Ingredients
Scale
- 170 g (6 oz) baby spinach (about 6 cups loosely packed)
- 375 g (2½ cups) strawberries, hulled and sliced
- 60 g (½ cup) sliced almonds, toasted
- 85 g (3 oz) feta or goat cheese, crumbled
- 30 g (¼ cup) red onion, very thinly sliced
- 8 g (¼ cup) fresh mint, chopped (optional)
- 80 ml (¼ cup + 2 tbsp) extra-virgin olive oil
- 45 ml (3 tbsp) balsamic vinegar
- 15 ml (1 tbsp) honey or maple syrup
- 5 ml (1 tsp) Dijon mustard
- 5 ml (1 tsp) poppy seeds
- 3 g (½ tsp) kosher salt
- Freshly ground black pepper to taste
Instructions
- Heat a dry skillet over medium heat. Add sliced almonds and toast until fragrant and golden, about 2–3 minutes.
- Hull and slice strawberries, then toss with salt and sugar. Let sit for 5 minutes to macerate.
- In a jar or bowl, whisk together olive oil, balsamic vinegar, honey, mustard, poppy seeds, and salt until emulsified.
- Place baby spinach in a large bowl. Add macerated strawberries, crumbled cheese, toasted almonds, sliced onion, and chopped mint. Drizzle with dressing and toss gently.
- Divide salad among plates and serve immediately for best texture.
Notes
Store components separately; keep dressing in an airtight jar for up to 7 days. Assembled salad lasts about 24 hours but may lose crispness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 9g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 3.5g
- Unsaturated Fat: 11.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg