Strawberry Spinach Salad Dressing

There's something about springtime that makes me crave this salad—not the heavy kind you force yourself to eat, but the kind you actually want to come back to, plate after plate. I discovered this combination at a farmers market on a Saturday morning when the strawberries smelled like summer and I impulse-bought way too many. A friend suggested I toss them with spinach and something tangy, and the poppy seed dressing came together almost by accident, the kind of happy mistake that becomes a regular thing.

I remember making this for a garden party last June and watching people go back for thirds, which never happens with salads. My aunt asked for the dressing recipe right there at the table, and I had to admit I'd just thrown it together, which somehow made it taste even better to her. That's when I realized this isn't a side dish—it's a statement.

Ingredients

• Baby spinach: Use the tender, pre-washed kind if you can find it; it wilts slightly under the warm vinaigrette without becoming mushy, which is exactly what you want.
• Fresh strawberries: Choose ones that are fragrant and firm, never mealy; slice them shortly before serving so they don't weep into the greens.
• Red onion: Slice it paper-thin so it stays crisp and adds a gentle bite without overpowering the delicate flavors.
• Feta cheese: The crumbles should be creamy and salty, creating little pockets of richness throughout the salad.
• Toasted nuts: Toast them yourself if you have time—the difference between stale and freshly toasted is everything, bringing out their natural sweetness.
• Dried cranberries: They add tartness and chew, grounding the sweetness of the strawberries and honey in the dressing.
• Extra virgin olive oil: Use something you actually like tasting, because you will taste it.
• Apple cider vinegar: Its gentle apple notes complement the strawberries in a way balsamic just can't.
• Honey or maple syrup: A touch of sweetness balances the sharp vinegar and makes the dressing silky on the tongue.
• Poppy seeds: These tiny seeds settle at the bottom of the jar and add visual intrigue and a subtle nutty flavor.
• Dijon mustard: Just a teaspoon acts as an emulsifier, keeping the oil and vinegar from separating.

Instructions

Build your dressing:

Combine the olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper in a small bowl or jar and whisk or shake it vigorously until it looks creamy and the color lightens slightly, which means it's properly emulsified. This takes about a minute of real effort—don't rush it.

Assemble the base:

Place your baby spinach in a large bowl, spreading it out gently so every leaf gets coated when you dress it. This is where presentation starts, even if nobody's watching.

Layer your toppings:

Scatter the sliced strawberries over the spinach like you're arranging flowers, then add the red onion, feta crumbles, toasted almonds, and cranberries if you're using them. The order matters less than making sure everything is distributed evenly so no one bite is missing anything.

Dress and serve:

Drizzle the dressing over the salad just before you bring it to the table or eat it, then toss gently with your hands or two forks until every piece is lightly coated. Serve immediately while the spinach is still crisp and the strawberries are at their juiciest.

Save

This salad has a way of bringing people together without anyone feeling like they're eating something virtuous. It's the kind of dish that makes you feel connected to the season, to simple ingredients, and to the people sitting across from you.

Making It Your Own

The beauty of this salad is that it adapts to whatever's in your kitchen and whatever mood you're in. I've made it with pecans instead of almonds on nights when I wanted something richer, and with spinach that wasn't baby spinach because that's what I had. Each version feels slightly different but equally right, which is the hallmark of a good formula rather than a rigid recipe.

Pairing and Serving

Serve this alongside grilled fish or chicken if you want it to anchor a larger meal, or eat it as your whole lunch with a good piece of bread. It pairs beautifully with a crisp white wine or even just cold sparkling water with a lemon wedge, something light that won't compete with the delicate flavors already on your plate.

Storage and Make-Ahead Tips

The dressing will keep in a jar in the refrigerator for about a week, which means you can make a batch and dress fresh salads throughout the week without any real effort. Keep the spinach, strawberries, and toppings separate until you're ready to eat, which takes only a minute to pull together.

• Make the dressing up to a day ahead and shake it before using.
• Wash and dry your spinach the morning of, and it'll stay fresh until dinner.
• Toast extra nuts and store them in an airtight container so you always have some on hand for this salad or just for snacking.

Save

This salad reminds me that sometimes the best meals are the simplest ones, built from good ingredients and a little bit of care. Make it when you want to feel like spring, even if it's snowing outside.

Recipe Questions & Answers

→ What types of nuts work best in this salad?

Toasted sliced almonds provide a nice crunch, but pecans or walnuts are excellent substitutes that complement the sweet and tangy flavors well.

→ How can I make the dressing creamier without mayonnaise?

Whisking the poppy seeds thoroughly with olive oil and honey helps create a creamy texture naturally; adding a small amount of Dijon mustard also enhances emulsification.

→ Can I prepare this salad in advance?

For best texture, toss the strawberries and spinach with dressing just before serving to prevent sogginess; nuts can be added earlier if stored in a dry container.

→ Are there dairy-free options for this salad?

Omit the feta cheese or substitute with plant-based cheese to keep the salad dairy-free without sacrificing flavor.

→ What beverages pair well with this salad?

Refreshing drinks like a crisp Sauvignon Blanc or sparkling water with lemon complement the fresh and tangy notes in the salad perfectly.