Description
A refreshing and vibrant Spinach Strawberry Salad tossed with a tangy and sweet Balsamic Poppy Seed Dressing. This easy no-cook recipe combines fresh baby spinach, juicy strawberries, crunchy candied nuts, creamy feta cheese, and optional avocado slices, making it a perfect summer salad that is both healthy and delicious.
Ingredients
Scale
Salad
- 6 cups fresh baby spinach
- 2 cups sliced fresh strawberries
- ½ small red onion, thinly sliced
- ½ cup crumbled feta cheese
- â…“ cup candied pecans or walnuts
- 1 avocado, sliced (optional)
Dressing
- 1 tablespoon poppy seeds
- 2 tablespoons honey
- ¼ cup balsamic vinegar
- 1 teaspoon Dijon mustard
- â…“ cup olive oil
- Salt and pepper to taste
Instructions
- Combine Salad Ingredients: In a large bowl, add the fresh baby spinach, sliced strawberries, thinly sliced red onion, crumbled feta cheese, and candied pecans or walnuts. If using avocado, add the sliced avocado on top carefully to keep it fresh.
- Prepare the Dressing: In a small bowl or jar, whisk together the poppy seeds, honey, balsamic vinegar, Dijon mustard, and olive oil until the mixture is well emulsified and smooth. Season with salt and pepper according to your taste preferences.
- Toss and Serve: Just before serving, drizzle the prepared dressing over the salad. Gently toss all ingredients together to ensure everything is evenly coated with the dressing. Serve immediately to enjoy fresh flavors and textures.
Notes
- This salad pairs beautifully with grilled chicken or salmon for a more substantial meal.
- To make this salad vegan, omit the feta cheese or substitute with a plant-based alternative, and replace honey with maple syrup.
- The balsamic poppy seed dressing can be made ahead of time and stored in the refrigerator for up to 5 days, making it convenient for meal prep.
