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Strawberries are so good in desserts like this Pretzel Salad (add strawberries instead), and adding them to a salad is the perfect way to get kids to eat greens!
We are already harvesting our strawberry plants where we live, and it’s only April! You have to love the South! In South Carolina, the strawberry season runs from April through June, with a high peak in May.
In the northern climates, that’s usually June or July, and depending on the variety, sometimes mid-August.
So, of course, I wanted to get this recipe out on time for the abundance of fresh strawberries.
Strawberry Spinach Salad
This strawberry salad recipe came about after I searched for an old Panera bread salad. Somehow, I stumbled across this Spinach Strawberry Salad with Balsamic Poppyseed Dressing on a news channel, of all things.
It then clicked to make a spinach and strawberry salad because the dietitian who shared it made it look so delicious (it’s healthy too)!
I had to adapt the recipe because I don’t buy balsamic vinegar. Needless to say, I had to make other tweaks for personal preference. Here are my notes:
After testing this salad dressing recipe with olive oil, I found it was too overpowering. I also thought the dressing didn’t suit the amount of spinach it called for. So, adjustments were made, and I’m happy to report that you can make this salad confidently!
Mise en Place
Equipment:
- Cutting board (one that meat isn’t cut on)
- Large mixing bowl or salad bowl
- A large skillet or baking sheet to toast the walnuts
Ingredients for Strawberry Spinach Salad:
Surprisingly, this spinach salad with strawberries has few ingredients, with no added sugars, and not a lot of salt. Most of the flavor comes from the salad dressing, which takes seconds to make.
- Nuts—The dietitian in the video recommended walnuts (protein) because she said they are one of the richest sources of antioxidants. However, we have pecan trees and harvest lots of pecans. You can also use sliced almonds! Toast them in a dry skillet until golden to bring out the flavor and add crunch. I’ve even thought about crushing pretzels for extra crunch, but it’s not the healthiest option.
- Red onion adds a lot of flavor. You’ll need to thinly slice it and soak it in water for 5-10 minutes, which helps to reduce some of the harsh aftertaste. This trick still preserves its flavor and crisp texture if you use ice-cold water.
- Fresh baby spinach—look for the packaged, pre-washed spinach to save time on preparation. Spinach is packed with vitamin C and is high in iron. Use any greens that you have on hand, like romaine lettuce or mixed greens (Spring mix variety).
- Fresh Strawberries- that are in season. You’ll need about a pound of sliced strawberries.
- Feta Cheese has a nice, sharp, tangy flavor that adds a lot of flavor to the sweet strawberries. I buy the crumbled feta for easy prep.
Strawberry Salad Dressing: Poppy Seed Dressing
This tangy salad dressing is perfect for a salad with strawberries. A spinach strawberry salad needs a slightly acidic and sour dressing to mellow out the sweet strawberries. Here are the main comments of a simple vinaigrette:
- Vinegar—Originally, balsamic vinegar was used. I don’t buy either balsamic or red wine vinegar; however, I do have apple cider vinegar and white distilled vinegar on hand most of the time. I like the sweet notes of the apple cider vinegar in conjunction with the white, as it makes a well-balanced flavor.
- Oil—I settled for neutral avocado oil because we found olive oil too harsh on the strawberries.
- Poppy seeds- add a nice crunch and contrast to the vibrant strawberries.
- Honey is a healthier sweetener; my husband harvests our own every summer.
- Dijon mustard helps emulsify the dressing and enhances the flavor.
- Salt and pepper
Pro tip: Soaking thinly sliced onions in cold water helps reduce their harsh aftertaste. Use ice-cold water to retain the crisp texture of the onions.
How To Make Strawberry Spinach Salad:
This strawberry spinach salad recipe comes together quickly, as the packed spinach is usually pre-washed.
- Gather all your ingredients.
- Toast the walnuts to bring out the flavor.
- Wash the strawberries and slice them into relatively thin 1/8″ slices. To thoroughly clean the strawberries, I cover them in cold water and add two tablespoons of white distilled vinegar for 2 minutes. You can read more about how to clean strawberries here.
- Soak thinly sliced onions in cold water for 5-10 minutes. Drain and pat dry.
- Assemble salad in the order given: pack spinach into a large salad bowl. Top with sliced strawberries, feta cheese, sliced onions, and toasted walnuts. Toss in the poppy seed dressing right before serving.
Have You Heard of This Strawberry Vinegar Hack?
Soaking strawberries in a one part white vinegar to three parts water solution helps them stay fresh longer! To help them stay fresh longer in the fridge, soak them for 15-20 minutes. I use this trick to clean strawberries by allowing them to sit for 2 minutes to remove any impurities. Then rinse and dry before using.
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Spinach Strawberry Salad with Poppy Seed Dressing
Equipment
- 1 non-stick skillet, (to toast nuts)
- 1 pint jar, (for salad dressing)
Ingredients
For the Strawberry Spinach Salad:
- 3/4 cup raw walnuts, (chopped)
- 8 oz fresh baby spinach
- 1/2 small red onion , (thinly sliced)
- 16 oz fresh strawberries, (hulled and sliced)
- 1/2 cup crumbled feta cheese
For the Poppy Seed Dressing:
- 2 Tbsp apple cider vinegar
- 2 Tbsp white distilled vinegar
- 3 Tbsp avocado oil
- 1 1/2 Tbsp poppy seeds
- 2 Tbsp honey
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/8 tsp black pepper
Instructions
Directions:
- Prepare the dressing: Layer all the poppy seed salad ingredients in a pint-sized jar in the order given. Shake well until combined and emulsified. Keep refrigerated and always shake well before using.
- Soak the strawberries in cold water (enough to cover the tops) with two tablespoons of white distilled vinegar for two minutes (longer for storing in the fridge) to remove dirt and impurities. Wipe clean and slice into 1/8" thick slices. Set aside.
- Place the sliced onions in a bowl and soak in cold water for 5-10 minutes to remove the harsh aftertaste of raw onions. Remove and pat dry. Set aside.
- Toast the walnuts in a dry skillet over medium heat until fragrant and darker brown, stirring constantly to prevent them from burning (about 5 minutes). Cool.
- Assemble the salad: Place the spinach in a large salad bowl, add the sliced strawberries, crumbled feta cheese, sliced onions, and toasted walnuts. Gently toss with the poppy seed dressing before serving.
Notes
- Decrease the honey by 1/2 tablespoon if using balsamic vinegar.
- You can use red wine vinegar or Balsamic vinegar instead of the vinegars in the recipe.
- We found that avocado oil suited this dressing more than olive oil. It is more neutral in flavor and brings out the flavors more.
- Substitute walnuts for pecans.
- Shake the dressing well before using.
Nutrition (per serving)
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