Description
This Spinach Strawberry Salad with Balsamic Poppy Seed Dressing combines fresh baby spinach, juicy strawberries, and a tangy-sweet balsamic poppy seed dressing. Topped with crumbled cheese, toasted nuts, and optional dried cranberries, this salad offers a delightful mix of textures and flavors, perfect for a light and refreshing meal.
Ingredients
Scale
For the Salad:
- 6 cups fresh baby spinach
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta or goat cheese
- 1/4 cup toasted almonds or pecans, chopped
- 1/4 cup dried cranberries (optional)
For the Balsamic Poppy Seed Dressing:
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 tablespoon poppy seeds
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Dressing: In a small bowl or jar, whisk together the balsamic vinegar, olive oil, honey (or maple syrup), Dijon mustard, poppy seeds, salt, and pepper. Adjust the sweetness and seasoning to taste. Set aside.
- Assemble the Salad: In a large salad bowl, add the fresh spinach, sliced strawberries, red onion, and dried cranberries (if using).
- Add Cheese and Nuts: Sprinkle the crumbled feta (or goat cheese) and toasted almonds or pecans on top of the salad.
- Dress the Salad: Drizzle the balsamic poppy seed dressing over the salad just before serving. Toss gently to combine, ensuring the spinach and toppings are evenly coated with the dressing.
- Serve: Serve immediately and enjoy! This salad pairs well with grilled chicken or fish for a complete meal.
Notes
- Fruit Options: Substitute strawberries with other berries like raspberries or blueberries for variety.
- Cheese: Swap feta or goat cheese with blue cheese or a vegan alternative if preferred.
- Nuts: Try using walnuts, pine nuts, or sunflower seeds instead of almonds or pecans for different flavors.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the salad
- Calories: 210
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg