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Strawberry Spinach Salad


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  • Author: Amelia
  • 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