Introduction
A Spinach Salad with Strawberries, Walnuts, and Poppy Seed Dressing is the perfect combination of fresh, vibrant, and sweet-savory flavors. Tender baby spinach leaves provide the earthy base, juicy strawberries add a burst of natural sweetness, crunchy walnuts bring nuttiness, and a creamy poppy seed dressing ties it all together with a tangy-sweet finish. This salad is refreshing, light, and elegant enough to serve at dinner parties, brunches, or as a quick weekday lunch.
Why I Love This Recipe
I love this salad because it’s simple yet sophisticated. The pairing of strawberries with spinach is both visually appealing and incredibly refreshing, while the walnuts provide a crunch that balances everything beautifully. The creamy poppy seed dressing enhances the sweetness of the berries while cutting through the earthy greens. It’s the kind of dish that feels gourmet but takes less than 20 minutes to prepare.
Why It’s a Must-Try Dish
This salad is a must-try because it strikes the perfect balance of flavors and textures—sweet, nutty, fresh, and creamy all in one bowl. It’s also nutrient-rich: spinach is packed with iron and vitamins, strawberries are high in antioxidants, and walnuts bring healthy fats and protein. It’s not just delicious; it’s a health-boosting powerhouse. If you’re looking for a salad that’s light but still satisfying, this one will win you over.
Recipe Information
- Preparation Time: 15 minutes
- Cooking Time: 5 minutes (to toast walnuts, optional)
- Total Time: 20 minutes
- Servings: 4 servings
- Calories: ~320–350 calories per serving (with dressing)
Cuisine & Course
- Cuisine: American (with modern, healthy influences)
- Course: Salad, Appetizer, Light Main
Ingredients
For the Salad
- 6 cups baby spinach leaves, washed and dried
- 2 cups fresh strawberries, hulled and sliced
- ½ cup walnuts, lightly toasted
- ¼ small red onion, thinly sliced
- ½ cup feta cheese or goat cheese, crumbled (optional, for creaminess)
For the Poppy Seed Dressing
- ⅓ cup mayonnaise or plain Greek yogurt
- 2 tbsp apple cider vinegar
- 2 tbsp honey (or sugar)
- 1 tbsp poppy seeds
- 1 tbsp Dijon mustard
- ¼ cup olive oil
- Salt and black pepper, to taste
Simple Cooking Directions
- Toast walnuts lightly in a pan (optional).
- Prepare dressing by whisking all ingredients until smooth.
- Assemble spinach, strawberries, walnuts, onion, and cheese.
- Drizzle with dressing, toss, and serve immediately.
Step-by-Step Preparation
Step 1: Prepare the Walnuts
- Place walnuts in a dry skillet over medium heat.
- Toast for 3–4 minutes, stirring occasionally until fragrant. Remove and let cool.
Step 2: Make the Dressing
- In a small bowl, whisk together mayonnaise (or yogurt), vinegar, honey, Dijon mustard, and olive oil until smooth.
- Stir in poppy seeds, season with salt and pepper. Set aside.
Step 3: Assemble the Salad
- Place baby spinach in a large bowl or platter.
- Top with sliced strawberries, toasted walnuts, thinly sliced onion, and crumbled feta cheese.
Step 4: Dress and Serve
- Drizzle salad with poppy seed dressing.
- Toss gently to coat, or serve dressing on the side for guests to add themselves.
How to Serve
- Serve this salad chilled, as a refreshing appetizer or light lunch.
- Pair it with grilled chicken, salmon, or shrimp for a complete meal.
- Serve alongside crusty bread or soup for a well-rounded menu.
- For special occasions, plate it individually for an elegant presentation.
Additional Recipe Tips
- Always dry spinach thoroughly—wet leaves will dilute the dressing.
- Toasting the walnuts enhances their flavor and crunch.
- If strawberries aren’t in season, substitute with blueberries, raspberries, or even sliced apples.
- Make the dressing in advance; it tastes even better after resting in the fridge for 1–2 hours.
Variations
- Protein Boost: Add grilled chicken, turkey, or salmon.
- Nut-Free Version: Replace walnuts with pumpkin seeds or sunflower seeds.
- Cheese Swap: Use blue cheese, brie, or parmesan instead of feta.
- Vegan Option: Use maple syrup instead of honey and a vegan mayo/yogurt for the dressing.
- Berry Mix: Use a combination of strawberries, blueberries, and blackberries for extra color.
Freezing & Storage
- Dressing: Store in an airtight jar in the fridge for up to 5 days. Do not freeze.
- Salad Base (spinach + toppings without dressing): Store in an airtight container in the fridge for up to 2 days.
- Assembled Salad with Dressing: Best eaten immediately; once dressed, spinach wilts quickly.
Special Equipment Needed
- Salad spinner (for washing and drying spinach)
- Sharp knife and cutting board
- Small whisk or blender (for making dressing)
- Large salad bowl or serving platter
Conclusion
The Spinach Salad with Strawberries, Walnuts, and Poppy Seed Dressing is a vibrant, refreshing, and nutrient-rich dish that feels indulgent yet light. With its balance of sweetness, crunch, and creaminess, it’s versatile enough for everyday meals yet elegant enough for special occasions. Quick to prepare and endlessly adaptable, this salad deserves a permanent spot in your recipe collection.
Spinach Salad with Strawberries, Walnuts, and Poppy Seed Dressing
Description
A Spinach Salad with Strawberries, Walnuts, and Poppy Seed Dressing is the perfect combination of fresh, vibrant, and sweet-savory flavors.
Ingredients
For the Salad
For the Poppy Seed Dressing
Instructions
-
Step 1: Prepare the Walnuts : Place walnuts in a dry skillet over medium heat.Toast for 3–4 minutes, stirring occasionally until fragrant. Remove and let cool.
-
Step 2: Make the Dressing : In a small bowl, whisk together mayonnaise (or yogurt), vinegar, honey, Dijon mustard, and olive oil until smooth.Stir in poppy seeds, season with salt and pepper. Set aside.
-
Step 3: Assemble the Salad : Place baby spinach in a large bowl or platter.Top with sliced strawberries, toasted walnuts, thinly sliced onion, and crumbled feta cheese.
-
Step 4: Dress and Serve : Drizzle salad with poppy seed dressing.Toss gently to coat, or serve dressing on the side for guests to add themselves.
