There’s something about the first time you bite into a strawberry fresh off the vine that just stops you in your tracks. I remember last summer, standing in my backyard, sun warming my shoulders, and that sweet, juicy pop of a strawberry in my mouth. It reminded me why I fell in love with this Fresh Summer Strawberry Spinach Salad with Poppy Seed Dressing in the first place.
I’ve made this salad so many times—probably enough to fill a small notebook with notes—and every time, it feels like a little celebration of summer’s best flavors. The way the tart strawberries play against the creamy feta and the crisp spinach? Magic. And don’t get me started on that homemade poppy seed dressing. It’s so easy, so fresh, and honestly, kind of addicting.
Why You’ll Love This Recipe
Okay, real talk—this salad has spoiled me for any other summer salad. Here’s why I can’t stop making it:
- Quick to toss together: I’m talking about a 15-minute prep time that even my busiest days can handle without breaking a sweat.
- Flavor combo that works every time: Sweet, tangy, crunchy, creamy—all in one bite. My friends always ask for the recipe after tasting it.
- Versatile and customizable: You can add grilled chicken, swap out the greens, or throw in nuts—this salad is like a blank canvas that always tastes great.
- Homemade poppy seed dressing: No weird preservatives, just simple ingredients you probably already have. Plus, it’s way better than store-bought.
This salad isn’t just food—it’s a little mood boost on a plate. Perfect for backyard BBQs, quick lunches, or impressing guests without sweating over the stove. Honestly, it’s become my go-to for feeling like I’m eating something fresh and special, even on hectic days.
What Ingredients You’ll Need
Here’s what I love about this ingredient list—you probably have most of these already, and they’re all super fresh and simple. I’ve broken them down by their role in the salad so you get why each one matters.
- Fresh baby spinach (6 cups / about 180g) — The base of this salad. I prefer baby spinach for its tender leaves, but regular spinach works fine if you give the bigger leaves a rough chop.
- Strawberries
- Feta cheese
- Red onion
- Slivered almonds
- Fresh basil leaves
For the poppy seed dressing:
- Mayonnaise
- Greek yogurt
- Honey
- Apple cider vinegar
- Poppy seeds
- Dijon mustard
- Salt & pepper
Quick note: I always use fresh lemon juice if I have it around to brighten the dressing even more, but apple cider vinegar alone works great. Also, if you want to make it vegan, swap mayo and yogurt for a plant-based alternative.
Equipment Needed
You don’t need a fancy kitchen to make this—I’ve thrown it together using just the basics:
- Large salad bowl — I like one big enough to toss everything without spilling.
- Small mixing bowl
- Whisk or fork — To blend the dressing until smooth.
- Sharp knife — For slicing strawberries, onion, and chopping basil.
- Cutting board — I have a wooden one that’s seen better days, but it gets the job done.
- Skillet or small pan — For toasting almonds until golden and fragrant.
- Measuring spoons — I’m not super strict, but measuring the poppy seeds and honey helps get the dressing just right.
If you don’t have a whisk, a fork works perfectly. And if you’re short on time or patience, store-bought poppy seed dressing can be a quick shortcut (though I promise homemade tastes way better).
How to Make It: Step-by-Step
- Prep your ingredients (10 minutes)
Rinse and dry the baby spinach thoroughly (wet leaves = soggy salad). Slice the strawberries into thin slices, about ¼-inch thick. Thinly slice the red onion, chop the basil leaves, and crumble the feta if it’s not pre-crumbled. - Toast the almonds (5 minutes)
Heat a small skillet over medium heat. Add the slivered almonds and toast, stirring frequently, until they’re golden brown and smell nutty—about 3-4 minutes. Watch closely so they don’t burn. Set aside to cool. - Make the poppy seed dressing (5 minutes)
In a small bowl, whisk together mayonnaise, Greek yogurt, honey, apple cider vinegar, poppy seeds, Dijon mustard, salt, and pepper until smooth and creamy. Taste and adjust sweetness or acidity if needed. - Assemble the salad (3 minutes)
In your large salad bowl, combine the spinach, sliced strawberries, red onion, chopped basil, and toasted almonds. Toss gently with about half the dressing to coat everything lightly. - Serve and garnish (2 minutes)
Plate the salad and sprinkle crumbled feta over the top. Drizzle extra dressing for those who want it. Serve immediately for the best texture and flavor.
Quick tip: If you want to prep ahead, keep the salad ingredients separate from the dressing and toss just before serving. The spinach can get soggy if dressed too early.
My Best Tips & Techniques
Okay, here’s where I spill all the little things that make this salad shine every time.
- Don’t skip drying your greens. I’ve made the mistake of tossing wet spinach in the past, and it turns the whole salad watery. A salad spinner or patting dry with towels works wonders.
- Toast those almonds fresh. Toasted nuts add a depth of flavor and crunch you just can’t get from raw ones. Plus, the smell while toasting is heavenly.
- Blend the dressing well. Whisking until smooth helps the poppy seeds distribute evenly and keeps the dressing from separating.
- Adjust sweetness based on your strawberries. If your berries are super ripe and sweet, hold back on the honey in the dressing. If they’re tart, add a little extra honey to balance.
- Use fresh herbs. Basil really elevates this salad, but if you don’t have it, fresh mint or even a sprinkle of fresh parsley changes things up nicely.
- Serve immediately. Spinach wilts quickly, especially with dressing, so toss just before eating.
Real talk: I once tried to meal prep this salad fully dressed for a picnic, and it turned into a soggy mess. Learned my lesson the hard way!
Ways to Mix It Up
Once you’ve nailed the classic, here are some fun twists I’ve tried (and loved):
- Grilled Chicken or Shrimp: Add grilled protein for a satisfying lunch or light dinner. The smoky char pairs so well with the sweet strawberries and tangy dressing.
- Swap the greens: Try baby arugula or mixed spring greens for a peppery bite instead of spinach.
- Nut alternatives: Pecans or walnuts toasted bring a different crunchy texture and flavor profile.
- Cheese switch-up: Goat cheese or shaved Parmesan instead of feta offers a creamier or nuttier twist.
- Fruit variations: Blueberries, raspberries, or even diced peaches add a new kind of sweetness and color.
- Make it vegan: Use vegan mayo and yogurt for the dressing, skip the cheese, and add avocado slices for creaminess.
- Spicy kick: Add a pinch of chili flakes to the dressing or toss in some sliced jalapeños for heat.
One of my favorites is adding a handful of cooked quinoa or farro to bulk it up for a hearty meal salad. Endless possibilities!
Serving Ideas & Storage
This salad is best served fresh, but here’s what I do to enjoy it without waste:
- How to serve: I love it as a light lunch on its own or alongside grilled meats at a summer BBQ. It’s also killer on a sandwich or wrap as a filling side.
- Pairings: Try it with crusty bread and a glass of chilled white wine or iced tea for a full summer vibe.
- Storing the salad: Keep the salad ingredients separate from the dressing in airtight containers in the fridge for up to 2 days. Spinach gets sad quickly once dressed.
- Storing the dressing: The poppy seed dressing keeps well for about a week refrigerated in a sealed jar. Give it a good shake before using.
- Leftover ideas: If your salad is a bit soggy, toss it into a wrap with some grilled chicken or scramble it into eggs for breakfast the next day. Waste not, want not!
Nutritional Info & Health Benefits
| Nutrient | Amount per Serving (1/4 Salad) |
|---|---|
| Calories | 220 |
| Protein | 7g |
| Carbohydrates | 15g |
| Fat | 15g |
| Fiber | 3g |
| Sugar | 9g (mostly natural from strawberries) |
I’m not a nutritionist, but here’s why I feel good about this salad: The fresh spinach and strawberries load it with vitamins and antioxidants, while the feta and almonds add protein and healthy fats that keep me full. The homemade dressing uses real ingredients with no added junk, so it’s a much better choice than creamy store-bought dressings loaded with preservatives.
Plus, strawberries are a great source of vitamin C and manganese, and spinach packs iron and fiber. It’s a salad that tastes indulgent but feels nourishing.
Final Thoughts
So that’s my Fresh Summer Strawberry Spinach Salad with Poppy Seed Dressing—a recipe I’ve made on sunny mornings, quick weeknights, and lazy weekends. It’s fresh, easy, and downright delicious, with a dressing that steals the show every time.
I hope you love it as much as my family and friends do. Seriously, once you try it, it might just become your summer staple too.
Don’t be afraid to make it your own—swap ingredients, add your favorites, or keep it classic. And if you do make it, please drop a comment below or tag me on Instagram. I get such a kick out of seeing your versions and hearing your tweaks.
Happy salad-making! May your kitchen smell like fresh strawberries and your summer be full of delicious moments.
FAQs
Q: Can I use frozen strawberries in this salad?
A: You can, but fresh really is best here. Frozen strawberries tend to get mushy and watery once thawed, which can make the salad soggy. If you only have frozen, thaw them completely and drain any excess liquid before adding, but fresh will give you that perfect texture and brightness.
Q: How do I know when the poppy seed dressing is balanced?
A: Taste as you go! It should be creamy with a nice sweet-tangy balance. If it’s too tart, add a bit more honey; if it’s too sweet, a splash more vinegar or a squeeze of lemon juice will brighten it up. Poppy seeds add subtle texture, so don’t skip them.
Q: Can I prepare the salad ahead of time?
A: Absolutely. Just keep the dressing separate and store it in the fridge. Assemble the salad and toss with dressing right before serving to keep the spinach crisp and fresh.
Q: What if I don’t like feta cheese?
A: No worries! Goat cheese, shaved Parmesan, or even cubed mozzarella are great alternatives. Or skip the cheese altogether and add extra nuts or avocado for creaminess.
Q: Can I make this salad vegan?
A: Yes! Use vegan mayo and dairy-free yogurt for the dressing, skip the cheese, and add avocado or toasted seeds for creaminess and texture. It’s just as tasty and fresh.
Pin This Recipe!
Fresh Summer Strawberry Spinach Salad with Poppy Seed Dressing
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
A fresh and easy summer salad combining sweet strawberries, tender baby spinach, creamy feta, and crunchy toasted almonds, all tossed in a homemade poppy seed dressing.
Ingredients
- 6 cups fresh baby spinach (about 180g)
- 2 cups sliced strawberries (about 300g)
- ½ cup crumbled feta cheese (75g)
- ¼ small red onion, thinly sliced
- ¼ cup toasted slivered almonds (30g)
- ¼ cup chopped fresh basil leaves (optional)
- ¼ cup mayonnaise (60ml)
- 2 tbsp Greek yogurt (30g)
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tbsp poppy seeds
- 1 tsp Dijon mustard
- Salt and pepper to taste (about ¼ tsp salt and a few cracks of black pepper)
Instructions
- Rinse and dry the baby spinach thoroughly. Slice the strawberries into thin slices about ¼-inch thick. Thinly slice the red onion, chop the basil leaves, and crumble the feta if not pre-crumbled.
- Heat a small skillet over medium heat. Add the slivered almonds and toast, stirring frequently, until golden brown and fragrant, about 3-4 minutes. Set aside to cool.
- In a small bowl, whisk together mayonnaise, Greek yogurt, honey, apple cider vinegar, poppy seeds, Dijon mustard, salt, and pepper until smooth and creamy. Taste and adjust sweetness or acidity if needed.
- In a large salad bowl, combine the spinach, sliced strawberries, red onion, chopped basil, and toasted almonds. Toss gently with about half the dressing to coat everything lightly.
- Plate the salad and sprinkle crumbled feta over the top. Drizzle extra dressing for those who want it. Serve immediately for best texture and flavor.
Notes
Dry spinach thoroughly to avoid soggy salad. Toast almonds fresh for best flavor. Whisk dressing well to distribute poppy seeds evenly. Adjust honey in dressing based on strawberry sweetness. Serve immediately after tossing to keep spinach crisp. For vegan option, use plant-based mayo and yogurt and skip cheese.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the salad
- Calories: 220
- Sugar: 9
- Fat: 15
- Carbohydrates: 15
- Fiber: 3
- Protein: 7
Keywords: strawberry spinach salad, poppy seed dressing, summer salad, fresh salad, easy salad recipe, healthy salad, homemade dressing
