Spinach Strawberry Salad
A bright, refreshing salad with peppery spinach, sweet strawberries, and creamy goat cheese tossed in a tangy poppy seed vinaigrette. This easy no-cook salad comes together in minutes and makes an elegant side or light lunch.
- Total time
- 15 min
- Servings
- 4
- Calories
- 310
- Protein
- 10g
Ingredients
- 8 cups fresh baby spinach, lightly packed
- 1 lb fresh strawberries
- ½ cup raw almonds, sliced
- ½ cup crumbled goat cheese
- ¼ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon honey
- ½ teaspoon Dijon mustard
- 1 teaspoon poppy seeds
- ¼ teaspoon fine sea salt
- ⅛ teaspoon freshly cracked black pepper
Instructions
- 1
In a small jar with a tight-fitting lid, combine 0.25 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon honey, 0.5 teaspoon Dijon mustard, 1 teaspoon poppy seeds, 0.25 teaspoon fine sea salt, and 0.125 teaspoon freshly cracked black pepper.
- 2
Screw the lid on tightly and shake vigorously for 30 seconds until the dressing is emulsified and the honey is fully dissolved. Taste and adjust seasonings — the vinaigrette should have a balanced sweet-tart flavor with a slight mustardy bite.
- 3
Rinse 1 lb of fresh strawberries under cool water and pat dry with paper towels. Hull them by removing the green leaves, then slice each strawberry into uniform 1/4-inch-thick slices — this allows the flavors to meld with the vinaigrette.
- 4
Pour 8 cups of fresh baby spinach into a large mixing bowl. You can gently toss the spinach with your hands to loosen it.
- 5
Scatter the sliced strawberries over the spinach, then sprinkle 0.5 cup of sliced raw almonds across the top — toasting them briefly in a dry skillet over medium heat for 2–3 minutes until fragrant will deepen their flavor, but raw almonds work fine if you're short on time.
- 6
Drizzle 3–4 tablespoons of the poppy seed vinaigrette over the salad — start with less, as you can always add more. Using two wooden spoons or salad servers, gently toss the salad for 30–45 seconds until the spinach is lightly coated. Avoid over-tossing, which will wilt the leaves.
- 7
Divide the salad evenly among four bowls or plates, then top each portion with 2 tablespoons of crumbled goat cheese. Serve immediately while the spinach is still crisp and cold.
Tools you’ll need
- small jar with tight-fitting lid
- large mixing bowl
- paper towels
- wooden spoons or salad servers
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