Strawberry Spinach Salad with Poppy Seed Dressing Recipe
The BEST ever Strawberry Spinach Salad with Creamy Poppy Seed Dressing, goat cheese and almonds. Sweet, tangy, and a healthy summer salad!
Servings: 6 servings
Ingredients
For The Poppy Seed Dressing:
- ¼ cup mayonnaise
- ¼ cup plain yogurt unsweeteened
- 1 tablespoon maple syrup
- 1 teaspoon white wine vinegar or apple cider vinegar or lemon juice
- 1 teaspoon dijon mustard
- 1 tablespoon poppy seeds
- 1 teaspoon Kosher salt
For The Salad:
- 4 cups baby spinach leaves (approximately 10 oz)
- 4 cups romaine or any salad greens
- ⅓ cup red onion thinly sliced *
- 1 quart strawberries
- 1 cup sliced almonds
- 1 cup crumbled goat cheese optional - feta cheese or blue cheese would also work
Instructions
- Make the poppy seed dressing: Place all dressing ingredients in a bowl and whisk until smooth and creamy.
- Assemble the salad: Layer spinach, salad greens of your choice, red onion, strawberries, almonds, and goat cheese in a salad bowl. Drizzle it with the dressing.
- Toss & Serve: Give it a gentle toss using salad tongs and serve.
Notes
- To Make Ahead: If you’d like to prepare the spinach salad a few days ahead, I would recommend storing the salad greens, sliced strawberries, crumbled cheese, toasted nuts, and poppyseed dressing in separate containers. Then simply toss the salad just before you’re ready to serve.
- To Store: The composed salad will keep undressed for up to 2 days stored in an airtight container in the refrigerator. Note, however, the nuts will lose some of their crunch factor.
- A note on red onions*: If you have a few extra minutes, place the raw sliced onions in a large bowl of cool water while you prep the rest of the ingredients to take away the strong bite.
- Earlier version of this recipe used a different kind of poppy seed dressing. If you prefer that version, below are the ingredients. Simple whisk everything in a bowl.
1 medium size (or 2 small shallot, chopped), 3 tablespoons white wine vinegar, 3 tablespoons maple syrup, 1 tablespoon vegenaise or fat-free yogurt, 1/4 cup extra virgin olive oil, 1 tablespoon poppy seeds, 1/2 teaspoon salt.
Nutrition
Calories: 473kcal | Carbohydrates: 25g | Protein: 18g | Fat: 36g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 626mg | Potassium: 761mg | Fiber: 10g | Sugar: 12g | Vitamin A: 5032IU | Vitamin C: 100mg | Calcium: 250mg | Iron: 4mg
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