Strawberry Spinach Salad

Name: Strawberry Spinach Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 cup Baby spinach; 2 cup Strawberries, hulled and sliced; 0.25 small Red onion, very thinly sliced; 0.75 cup Crumbled feta cheese; 0.5 cup Sliced almonds; 0.33 cup Mayonnaise (for dressing); 2 tbsp Honey; 2 tbsp Apple cider vinegar; 1 tbsp Poppy seeds; 1 tsp Dijon mustard

A bright, seasonal salad of tender baby spinach, sweet-sliced strawberries and tangy feta, finished with crunchy toasted almonds and a made-from-scratch poppy seed dressing. Fast to assemble and perfect for spring or summer lunches, BBQ sides, or a light weeknight dinner.

0.0(0 reviews)

Prep: 15m · Cook: 5m · Total20 mins

DifficultyEasy

Serves4

AuthorJake

Ingredient Spotlight

Crumbled feta cheese

A brined, crumbly white cheese originally from Greece made from sheep’s and/or goat’s milk; it’s tangy, salty, and slightly acidic with a creamy but flaky texture. It’s common in Mediterranean and Middle Eastern dishes like salads, pastries, and mezze. Find it in the dairy/cheese section of supermarkets or at Mediterranean markets; good substitutes include goat cheese (chèvre) for tangy creaminess or ricotta salata/cotija for a similarly crumbly, salty finish.

Ingredient Spotlight

Poppy seeds

Tiny oil-rich seeds from the opium poppy used across Eastern European, Middle Eastern, and South Asian cuisines; they have a mild nutty, slightly sweet flavor and add a subtle crunch and visual speckling. You’ll find them in the spice or baking aisle, bulk bins, or specialty markets. Substitute with toasted sesame seeds for a similar crunch and nutty note, or use finely chopped toasted almonds for texture; black sesame can mimic the appearance of dark poppy seeds.

Jake's note

"This salad shines when strawberries are at their peak — juicy, sweet berries make the dressing sing. Home cooks will love how quickly it comes together and how the toasted almonds add a satisfying crunch."

Strawberry Spinach Salad

This Strawberry Spinach Salad is a celebration of contrasts: tender baby spinach provides a mild, leafy base for the bright, juicy sweetness of sliced strawberries while tangy crumbled feta and a punchy red onion add salty, savory notes. The homemade poppy seed dressing—creamy mayonnaise warmed with honey, apple cider vinegar and a touch of Dijon—clings to the leaves and berries, turning each bite into a balance of sweet, tart and rich. Toasted sliced almonds bring a toasty crunch that keeps the salad from feeling one-note and makes it feel finished rather than casual.

What makes this version work is the textural choreography and minimal, purposeful seasoning: leave the strawberries ripe and not syrupy, slice the onion paper-thin so it translates as bright instead of biting, and toast the almonds until just golden for fragrance. It’s fast enough for a weeknight dinner, light enough for a BBQ side, and easy to scale for a potluck. Feed it to people who like their salads lively—this one isn’t shy about contrasts, and it rewards even small adjustments in sweetness or acidity with a big payoff on the plate.

Plan your timing

Enter your target meal time:

6:35 pm–6:40 pm→Make the poppy seed dressing

6:40 pm–6:45 pm→Prep the produce

6:45 pm–6:50 pm→Toast the almonds

6:50 pm–6:55 pm→Assemble and serve

Ingredients

Yield

Instructions

Make the poppy seed dressing

Whisk together the mayonnaise, honey, apple cider vinegar and Dijon in a small bowl until smooth. Stir in the poppy seeds and taste; adjust sweetness or acidity with a bit more honey or vinegar if needed. If the dressing is too thick, thin with 1 teaspoon of water at a time until it reaches a pourable consistency.

For this step

0.38 cupMayonnaise (for dressing)
2 tbspHoney
2 tbspApple cider vinegar
1 tbspPoppy seeds
1 tspDijon mustard

Prep the produce

Rinse and dry the baby spinach thoroughly and place in a large salad bowl. Hull and slice the strawberries and thinly slice the red onion; add both to the bowl with the crumbled feta. Gently toss the greens and fruit to combine and to begin coating with a little dressing later.

For this step

6 cupBaby spinach
2 cupStrawberries, hulled and sliced
0.25 smallRed onion, very thinly sliced
0.75 cupCrumbled feta cheese

Toast the almonds

Heat a dry skillet over medium heat and add the sliced almonds, stirring or shaking the pan frequently. Toast for 2–4 minutes until fragrant and lightly golden — watch closely so they don't burn — then transfer to a plate to cool.

For this step

0.5 cupSliced almonds

Assemble and serve

Drizzle about half the dressing over the salad and gently toss to coat, adding more to taste so the leaves are lightly dressed. Sprinkle the toasted almonds on top, season with a pinch of salt and freshly ground black pepper if desired, and serve immediately so the almonds stay crisp.

Tips from the kitchen

Dry the spinach thoroughly

Use a salad spinner or pat leaves very dry with towels so the dressing clings, not slides off—wet leaves dilute flavor and make the salad soggy.

Toast almonds evenly

Keep the skillet moving and remove the almonds as soon as they smell nutty and show light color; residual heat will continue to brown them.

Slice strawberries uniformly

Cut strawberries to similar thickness so they distribute evenly through the salad and don’t dominate a single bite.

Paper-thin red onion

Use a sharp knife or mandoline to slice the onion very thin so it adds bright snap without overpowering; soak briefly in cold water if too sharp.

Adjust dressing texture

If the mayo-based dressing feels too thick, thin with a teaspoon of water or more apple cider vinegar until it’s pourable but still coats the back of a spoon.

Variations & substitutions

Vegan Swap

Replace mayonnaise with a creamy plant-based mayo and use a crumbled almond or tofu-based feta to keep the creamy tang while remaining dairy-free.

Goat Cheese Substitute

Swap feta for soft goat cheese for a silkier, tangier flavor that melts slightly into the dressing for a richer mouthfeel.

Citrus-Mint Twist

Add a tablespoon of orange juice to the dressing and a handful of chopped mint for a fresher, more citrus-forward profile that pairs well with spring produce.

Grilled Strawberry Variation

Quickly grill halved strawberries until caramelized for a smoky-sweet note that complements grilled meats and intensifies the berry flavor.

Storage & make-ahead

Store components separately for best results: keep the dressing refrigerated in an airtight container for up to 4–5 days and toast almonds in a small sealed container for 2–3 days. Assemble the salad no more than a few hours before serving—spinach will release moisture and almonds will soften if dressed too long. Leftover assembled salad can be refrigerated for up to 24 hours but will lose crispness; there’s no reheating required.

What to serve with it

Serve this salad alongside grilled salmon or a simply seasoned roast chicken to add brightness and textural contrast, or offer it as a fresh side at a backyard BBQ. Pair with a chilled dry rosé or a citrusy Sauvignon Blanc, or keep it nonalcoholic with iced green tea with lemon. For plating, mound spinach in the center, scatter strawberries and feta, drizzle dressing in a thin stream and finish with the toasted almonds and a crack of black pepper.

Frequently asked questions

Can I use frozen strawberries?

Frozen strawberries are not recommended because they become watery when thawed and will make the salad soggy; use fresh ripe berries for the best texture and flavor.

How can I prevent the salad from getting soggy?

Dress the salad right before serving and store dressing separately; make sure spinach is completely dry and keep toasted almonds out until plating to preserve crunch.

Is it okay to substitute Greek yogurt for mayonnaise?

Yes—use thick Greek yogurt or a 50/50 mix of yogurt and a neutral oil to maintain creaminess and tang, though the dressing will be tangier and lighter than the original mayo-based version.

How long does the poppy seed dressing keep?

Kept in a sealed container in the fridge, the dressing will stay good for about 4–5 days; whisk or shake before using if separation occurs.

Can I make this nut-free?

Omit the almonds and add toasted pumpkin seeds or crispy fried shallots for crunch; if allergies are a concern, ensure all other ingredients are prepared in a nut-free environment.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Make the poppy seed dressing

Mayonnaise (for dressing)0.38 cup
Honey2 tbsp
Apple cider vinegar2 tbsp
Poppy seeds1 tbsp
Dijon mustard1 tsp

Step 2: Prep the produce

Baby spinach6 cup
Strawberries, hulled and sliced2 cup
Red onion, very thinly sliced0.25 small
Crumbled feta cheese0.75 cup

Step 3: Toast the almonds

Sliced almonds0.5 cup

Nutrition Facts

Per serving: about 2½ cups

Calories591

Total Fat29.8g

Saturated Fat6.7g

Trans Fat0g

Polyunsaturated Fat7.8g

Monounsaturated Fat13.2g

Total Carbohydrates68.7g

Dietary Fiber15.8g

Total Sugars8.5g

Protein17g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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