This strawberry spinach salad is a blend of baby spinach leaves, fresh strawberries, red onion, almonds, feta cheese and avocado, all tossed in a poppy seed dressing. A fresh and colorful salad that’s fit for any occasion!
When the weather warms up, I’m all about salads. I often find myself making watermelon salad, berry fruit salad and this light and delicious strawberry spinach salad.
Strawberry Spinach Salad Ingredients
The ingredients for this salad can be found in most grocery stores. Look for in-season, ripe produce for the best results.
- Strawberries: I prefer smaller strawberries as it makes the salad easier to eat. If your berries are particularly large, you may want to coarsely chop them instead of using quarters.
- Spinach: I buy a container of pre-washed baby spinach leaves to make the prep work as easy as possible.
- Avocado: Look for a firm but ripe avocado. A softer avocado can get mushy when the salad is tossed.
- Almonds: Most major grocery stores sell thinly sliced almonds that are ready to use in this salad.
- Feta: Look for a high quality block of feta for best results.
- Red Onions: Cut your onions thinly or finely minced them for optimal flavor and texture.
Poppy Seed Dressing Ingredients
This poppy seed dressing contains pantry staples and makes for the perfect sweet and savory counterpart to the salad ingredients.
How do you make strawberry spinach salad?
First, prepare all of your produce. Next, whisk together the dressing ingredients. Assemble the salad by starting with baby spinach leaves, which go into a bowl with quartered strawberries, sliced almonds, avocado, red onion and crumbled feta cheese. A simple homemade poppy seed dressing goes over the top and everything is tossed together. After that, you’ll be ready to eat!
Tips for strawberry spinach salad
- This salad is best served immediately as the spinach leaves will eventually wilt in the dressing.
- I like to buy a block of feta cheese and crumble it myself, I think it tastes much better than pre-crumbled feta cheese which often contains anti-caking agents and other preservatives.
- I buy a bag of toasted sliced almonds for this recipe. You can toast your own almonds by placing them on foil in the toaster oven for 2-3 minutes on the toast setting, or by toasting them in a dry pan on the stove. Watch carefully so that your nuts don’t burn.
- I use a mandoline to slice my red onion into paper thin shavings. You can also finely mince your onion if you prefer.
Recipe FAQs
I typically buy a bag of pre-washed spinach leaves, but you can also buy a bunch of spinach leaves and wash them yourself. I recommend soaking spinach leaves in a bowl of cold water, then gently swishing them around to remove any dirt. Repeat the process until the water is clear, then use a salad spinner to dry your greens.
There are many components of this salad that are good for you. Spinach is loaded with nutrients such as vitamin C, vitamin K, folic acid, magnesium and potassium. Strawberries contain plenty of vitamin C, fiber and antioxidants. Avocados and almonds are a great source of healthy fat, and feta cheese contains protein. That being said, the dressing for this salad does contain some sugar and oil, so just watch your portion size if you’re keeping track of your calorie intake.
The dressing for this salad can be made up to 3 days in advance. You can also prepare the strawberries and red onion in advance. Right before you’re ready to eat, place all the ingredients in a bowl and add the dressing.
I use baby spinach in this recipe, because the leaves and the stems are tender. If you use larger spinach leaves, it’s possible that the stems might be tough and need to be removed. Otherwise, there is no need to cut spinach for a salad, just use the whole leaves.
This strawberry spinach salad is sure to be a staple on your dinner table all spring and summer long.
More great salad recipes
- Chicken Chopped Salad
- Creamy Cucumber Salad
- Brussels Sprout Salad
- Cucumber Tomato Salad
- Ramen Noodle Salad
Strawberry Spinach Salad
Ingredients
For the salad
- 6 cups baby spinach leaves
- 2 cups strawberries quartered
- 1/2 cup sliced almonds toasted
- 1/4 cup red onion thinly sliced
- 1 avocado peeled, pitted and diced
- 1/2 cup feta cheese crumbled
For the dressing
- 1/2 cup olive oil
- 1/2 cup granulated sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon poppy seeds
- salt and pepper to taste
Instructions
For the salad
- Place the spinach, strawberries, almonds, red onion, avocado and feta cheese in a large bowl.
For the dressing
- In a small bowl, whisk together the olive oil, sugar, apple cider vinegar, poppy seeds, salt and pepper.
- Pour the dressing over the salad and toss to coat. Serve immediately.
Notes
- I buy a bag of toasted sliced almonds for this recipe. You can toast your own almonds by placing them on foil in the toaster oven for 2-3 minutes on the toast setting, or by toasting them in a dry pan on the stove. Watch carefully so that your nuts don’t burn.
- Use a mandoline to cut your red onion as thinly as possible.
- I prefer to use a whole block of feta cheese and crumble it myself, as I feel that the flavor is better than the pre-crumbled cheese at the store.
Erin says
I love salads like this! I haven’t tried making my own poppyseed dressing, but you’ve inspired me to try your recipe. Definitely looking forward to adding this salad into my lunch and dinner rotation!
Tara says
Oooh, so many fantastic flavors packed into this strawberry spinach salad! I especially love the addition of the homemade poppy seed dressing.
Andrea says
I love the idea of a refreshing strawberry salad for lunch. This looks so delicious, and I appreciate the tip about slicing the onions with a mandoline to make them thin.
Liz says
The weather has been warming up here and I’ve been craving lots of berries! This spinach salad is a great solution!