Strawberry Spinach With Balsamic Poppy (Printable)
Sweet strawberries and tender spinach meet tangy balsamic poppy seed dressing in this vibrant spring dish.
# What You’ll Need:
→ Salad Components
01 - 6 cups baby spinach, washed and thoroughly dried
02 - 1 pint (2 cups) fresh strawberries, hulled and thinly sliced
03 - 1/2 small red onion, thinly sliced into rings
04 - 1/2 cup crumbled feta cheese
05 - 1/3 cup sliced almonds, lightly toasted
06 - 1/4 cup sunflower seeds
→ Balsamic Poppy Seed Dressing
07 - 3 tablespoons balsamic vinegar
08 - 1 tablespoon honey or pure maple syrup
09 - 1 teaspoon Dijon mustard
10 - 1/4 cup extra-virgin olive oil
11 - 1 tablespoon poppy seeds
12 - Salt and freshly ground black pepper to taste
# How To Make It:
01 - Place the baby spinach, sliced strawberries, red onion rings, crumbled feta, toasted almonds, and sunflower seeds in a large salad bowl.
02 - In a small bowl or jar, whisk together the balsamic vinegar, honey, and Dijon mustard until smooth. Gradually drizzle in the olive oil while whisking continuously to create an emulsified dressing. Stir in the poppy seeds and season with salt and pepper.
03 - Drizzle the dressing evenly over the salad just before serving. Toss gently with salad tongs to coat all ingredients without bruising the spinach. Serve immediately.
# Expert Tips:
01 -
- The balsamic dressing brings everything together in a way that makes you forget youre eating a salad
- It comes together in 15 minutes but looks like something from a restaurant menu
02 -
- Dress the salad right before serving or the spinach will start looking sad and wilted within about 20 minutes
- The dressing keeps in the fridge for up to a week and actually tastes better after the flavors hang out together for a day
03 -
- Invest in good balsamic vinegar, the cheap stuff tastes acidic and harsh while the good stuff adds this deep sweetness
- Dry your spinach thoroughly with a salad spinner or paper towels, water on the leaves prevents the dressing from coating properly