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A bowl of strawberry spinach salad with poppy seed dressing, feta cheese and sliced avocado.

Strawberry Spinach Salad

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!
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings 6
Calories 306kcal
Author Sara Welch


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


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.


  1. 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.
  2. Use a mandoline to cut your red onion as thinly as possible.
  3. 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.


Calories: 306kcal | Carbohydrates: 27g | Protein: 5g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 167mg | Potassium: 502mg | Fiber: 5g | Sugar: 20g | Vitamin A: 2915IU | Vitamin C: 40.5mg | Calcium: 148mg | Iron: 1.9mg