Baby Spinach Strawberry Salad

My neighbor knocked on my door last spring with a basket of strawberries so perfect I almost didn't want to cut them up. We ended up making this salad together on her kitchen counter, and watching those ruby berries tumble into the bright green spinach felt like capturing spring itself in a bowl. The poppy seed dressing came together in under a minute, but it's the kind of thing that makes people pause mid-bite and ask for the recipe. I've made it dozens of times since, and it never fails to feel like a small celebration, even on ordinary Tuesdays.

I brought this to a potluck once where everyone brought heavy casseroles and pasta dishes, and somehow this light, bright salad became the thing that disappeared first. A friend told me later she ate two plates because she couldn't believe something this delicious didn't have any cream or butter hiding in it. That moment taught me that simple doesn't mean forgettable, and sometimes the best dishes are the ones that feel like a breath of fresh air.

Ingredients

• Baby spinach: Make sure it's truly baby spinach and not regular spinach, because the tender leaves will wilt just right when the warm dressing hits them without turning mushy.
• Fresh strawberries: Buy them a day or two before making the salad so they're at peak sweetness, and hull them gently to preserve those beautiful whole slices.
• Crumbled feta cheese: The tanginess is essential here, balancing the sweetness of the berries, so don't skip it or swap it without thinking it through first.
• Sliced almonds, toasted: Toasting them yourself makes such a difference in flavor and crunch that it's worth the extra two minutes under the broiler.
• Red onion, thinly sliced: The thin slice matters because it adds a sharp note without overpowering everything, and it actually softens slightly as it sits.
• Extra-virgin olive oil: Use one you actually like tasting, because you'll taste it clearly in the dressing without anything else masking it.
• Apple cider vinegar: This specific vinegar has a mellowness that works better than white vinegar, giving the dressing complexity instead of just sharpness.
• Honey: It dissolves more smoothly than sugar and adds a subtle floral note that somehow brings out the strawberry flavor even more.
• Dijon mustard: Just a teaspoon acts as an emulsifier and adds a whisper of sophistication that nobody can quite identify.
• Poppy seeds: They sink to the bottom of the jar if you let it sit, so either shake well before drizzling or stir them in at the very end.

Instructions

Make the dressing magic:

Pour the olive oil, apple cider vinegar, honey, and Dijon mustard into a small jar or bowl and whisk or shake until the mixture becomes glossy and slightly thickened. Stir in the poppy seeds, salt, and pepper, and taste it right there, adjusting the honey or salt if needed, because this is your moment to get it exactly right before it meets the salad.

Build the base:

Arrange the baby spinach in your largest salad bowl like you're making a bed for everything else to land on, then scatter the strawberry slices across it like you're painting. Add the thinly sliced red onion and about half of the feta and almonds, leaving room for the final garnish.

Dress and toss:

Drizzle the poppy seed dressing over everything and toss gently with your hands or two spoons, using a light touch so the spinach stays tender and the strawberries don't get bruised. You want every leaf kissed with dressing, but not drowning in it.

The finishing touch:

Crown it all with the reserved feta and almonds right before serving, so they stay crispy and catch the light. Serve immediately while the spinach is still cool and the almonds haven't had time to soften.

Save

There's something about watching someone's face when they taste this salad that never gets old. The surprise that something so pretty is also this delicious, and that it came from your hands, not a restaurant kitchen, feels like a small magic trick you get to perform over and over.

When to Make This

Spring through early summer is the obvious time, when strawberries are actually affordable and taste like strawberries, but I've made it year-round using frozen berries that I've thawed first. There's something defiant about bringing a burst of color and freshness to a winter table, and nobody complains when they're eating something this good. It works as a side dish at barbecues, a light lunch on hot days, or even as a first course at a dinner party that doesn't need anything heavy before the main course arrives.

Swaps and Variations That Work

I've made this with pecans instead of almonds and honestly couldn't tell much difference, but the almonds stay crunchier longer which I slightly prefer. Goat cheese can replace feta if you want something a little creamier and less salty, though the flavor profile shifts and becomes more delicate. For a protein boost, grilled chicken slices or chickpeas scattered on top turn this from a side dish into a complete meal, and the poppy seed dressing somehow tastes even better with something substantial mixed in.

Storage and Make-Ahead Tips

You can wash and dry the spinach the morning you plan to serve this, and keep it in a container so it stays fresh and ready to go. The dressing keeps in the fridge for up to five days, so you could make it on Sunday and dress a salad any night of the week, which is honestly the kind of convenience that changes whether you actually make something regularly or just think about it. Just remember to give it a good shake before using, because those poppy seeds are rebellious little things that float to the bottom.

• Slice the strawberries just before assembly so they don't release too much juice and weep into the spinach.
• Toast your almonds fresh if possible, but store-bought toasted ones work perfectly fine if you're short on time.
• This salad is best served the same day, so don't make it hours ahead hoping it'll keep its charm.

Save

This salad reminds me that the best meals don't have to be complicated or take hours in the kitchen to feel special. It's the kind of dish that makes you feel generous and capable, every single time you make it.

Kitchen Guide

→ Can I make the dressing ahead of time?

Yes, the poppy seed dressing can be prepared in advance and stored in the refrigerator for up to 3 days. Just give it a good shake before using.

→ What are good substitutes for feta cheese?

Goat cheese works well for a similar creamy texture, while vegan cheese alternatives can be used for plant-based options.

→ Is it possible to add protein to this salad?

Absolutely! Grilled chicken, chickpeas, or tofu are excellent additions to increase protein content.

→ Can I use different nuts instead of almonds?

Pecans, walnuts, or walnuts can be substituted for almonds to add a different crunch and flavor profile.

→ How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 1 day. To maintain freshness, keep the dressing separate until serving.