This Strawberry Spinach Salad is a delightful mix of fresh ingredients, with a sweet and tangy homemade dressing that takes this salad to a whole new level. The combination of fresh spinach, strawberries, goat cheese, and toasted almonds creates a perfect balance of flavors and textures that’s both refreshing and satisfying. Whether you’re preparing it for a family dinner or a special gathering, this salad is a showstopper!
Why You’ll Love This Recipe
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Fresh and Flavorful: The sweetness of strawberries pairs beautifully with the savory goat cheese, and the poppyseed dressing adds just the right amount of tang.
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Simple and Quick: With only a few minutes of prep, this salad comes together easily and doesn’t require any complicated techniques.
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Perfect for Any Occasion: Whether it’s a light lunch, a side dish for dinner, or a refreshing addition to a party spread, this salad is versatile and always a hit.
Ingredients
For the Dressing:
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½ cup apple cider vinegar
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1 teaspoon dry mustard powder
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½ teaspoon kosher salt
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1 tablespoon poppyseeds
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¾ cup granulated sugar
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¼ small red onion (about ¼ cup)
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1 cup olive oil
For the Salad:
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2 cups sliced almonds, toasted
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16 ounces baby spinach (chopped if desired)
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2 pounds strawberries, sliced (about 6 cups sliced)
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8 ounces goat cheese, crumbled
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¾ small red onion, sliced thin
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Make the Dressing
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In a blender, combine apple cider vinegar, mustard powder, kosher salt, poppyseeds, sugar, and ¼ small red onion (cut into quarters).
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Blend the mixture until smooth.
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With the blender running, slowly add in the olive oil in a steady stream. This helps the dressing emulsify and come together smoothly.
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Once blended, pour the dressing into a mason jar or container and set aside.
Step 2: Toast the Almonds
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Preheat the oven to 350°F (175°C).
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Spread 2 cups sliced almonds on a baking sheet in a single layer.
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Bake for 4-7 minutes, stirring every 2 minutes, until they turn a light golden brown. Be sure to watch closely, as they can burn quickly.
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Once toasted, remove from the oven and let cool.
Step 3: Prepare the Salad Ingredients
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If you like chopped salad, you can chop the baby spinach into smaller pieces, but leave it whole if preferred.
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Hull and slice 6 cups of strawberries.
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Slice the remaining red onion from the dressing.
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In a separate bowl, gently crumble 8 ounces of goat cheese with a fork.
Step 4: Assemble the Salad
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In a large bowl, add the spinach, then top with sliced strawberries, red onions, and crumbled goat cheese.
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Pour some of the prepared dressing over the salad to your liking. I typically don’t use all the dressing at once, so feel free to add a little, toss, and then adjust as needed.
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Toss everything together using tongs or gently by hand.
Step 5: Add the Final Touch
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Sprinkle the toasted almonds over the top of the salad for some crunch.
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Give the salad one last toss, or leave the almonds on top for a more visually appealing presentation.
Step 6: Serve
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Serve immediately and enjoy your Strawberry Spinach Salad as a refreshing and delicious dish!
Notes
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Make Ahead: You can prepare the salad up to 1 day in advance, but it’s best to add the almonds and dressing just before serving.
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Storage: Store any leftover salad in the fridge, but note that the spinach will begin to wilt after a few hours. For best results, store the dressing separately.
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Customizations: Feel free to swap the goat cheese for feta or blue cheese. You can also add additional ingredients like avocados, cucumber, or bacon for extra flavor.
Nutritional Information (Per Serving):
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Calories: 390
This Strawberry Spinach Salad is the perfect balance of savory and sweet, with a creamy, tangy dressing that pulls everything together. It’s an ideal side dish for any meal and is sure to impress your guests!
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Strawberry Spinach Salad
- Total Time: 20 minutes
- Yield: 12
Description
A vibrant, refreshing, and nutritious salad, this Strawberry Spinach Salad combines sweet strawberries, creamy goat cheese, toasted almonds, and a tangy poppyseed dressing that ties it all together. Perfect for a spring or summer meal!
Ingredients
For the Dressing:
1/2 cup apple cider vinegar
1 teaspoon dry mustard powder
1/2 teaspoon kosher salt
1 tablespoon poppyseeds
3/4 cup granulated sugar
1/4 small red onion, about 1/4 cup
1 cup olive oil
For the Salad:
2 cups sliced almonds, toasted
16 ounces baby spinach, chopped (optional)
2 pounds strawberries, sliced (about 6 cups)
8 ounces goat cheese, crumbled
3/4 small red onion, thinly sliced
Instructions
Make the Dressing:
In a blender, combine apple cider vinegar, dry mustard powder, kosher salt, poppyseeds, granulated sugar, and 1/4 small red onion (about 1/4 cup).
Blend until smooth.
With the blender running, slowly add 1 cup olive oil in a steady stream to emulsify the dressing. This will make it smooth and creamy.
Pour the dressing into a mason jar or container and set aside.
2. Toast the Almonds:
Preheat the oven to 350°F (175°C).
Spread 2 cups sliced almonds in a single layer on a baking sheet.
Bake for 4-7 minutes, stirring every 2 minutes until golden brown. Watch closely, as they can burn quickly.
Once toasted, remove from the oven and let cool.
3. Prepare the Salad:
Chop the spinach into bite-sized pieces (if you prefer chopped spinach).
Hull and slice about 6 cups of strawberries. A strawberry huller is recommended to make this quicker.
Slice the remaining red onion that you used for the dressing.
Crumble the goat cheese gently with a fork.
4. Assemble the Salad:
In a large bowl, add the chopped spinach.
Top with sliced strawberries, sliced red onion, and crumbled goat cheese.
Drizzle some of the dressing over the salad (start with a small amount, as you can always add more later).
Use tongs to toss the salad together until everything is evenly coated.
Sprinkle with the toasted almonds on top for added crunch and visual appeal.
Optionally, toss the almonds in or leave them on top for a more elegant presentation.
5. Serve:
Serve immediately, or cover and refrigerate until ready to serve.
Enjoy this light, healthy, and delicious salad!
Notes
Dressing Storage: Leftover dressing can be stored in the refrigerator for up to 2 weeks.
Make Ahead Tip: Prepare the dressing and toast the almonds in advance. Assemble the salad just before serving to keep the ingredients fresh.
Customize: You can add other toppings such as cucumbers, feta cheese, or cherry tomatoes for variety.
Nutritional Information:
Calories per Serving: Approximately 390 calories per serving (this may vary slightly based on exact ingredients used).
- Prep Time: 20 minutes
- Category: Salad
- Cuisine: American
