Strawberry Spinach Poppy Dressing (Print Version)

Fresh spinach and strawberries meet tangy poppy seed dressing with crunchy nuts in this vibrant, easy-prep dish.

# Recipe Ingredients:

01 - 6 cups baby spinach, washed and dried

02 - 1 1/2 cups fresh strawberries, hulled and sliced

03 - 1/2 small red onion, thinly sliced

04 - 1/2 cup crumbled feta cheese

05 - 1/2 cup toasted pecans or sliced almonds

06 - 1/4 cup dried cranberries (optional)

07 - 1/3 cup extra virgin olive oil

08 - 2 tablespoons apple cider vinegar

09 - 1 tablespoon honey or maple syrup

10 - 1 tablespoon poppy seeds

11 - 1 teaspoon Dijon mustard

12 - 1/4 teaspoon salt

13 - 1/8 teaspoon freshly ground black pepper

01 - In a large salad bowl, combine baby spinach, sliced strawberries, red onion, feta cheese, toasted nuts, and dried cranberries if desired.

02 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper until emulsified.

03 - Drizzle dressing over salad immediately before serving and toss gently to combine.

01 -

You can assemble the whole thing while your coffee brews and still feel like you accomplished something beautiful before noon.
The dressing keeps in your fridge door for a week, waiting patiently for whatever greens need rescuing.

02 -

Salt the salad lightly before adding the dressing, as the feta will contribute more salt than you expect and oversalting happens fast.
If your strawberries are underripe and tart, increase the honey in the dressing slightly rather than hoping the cheese will balance it.

03 -

Place a damp paper towel under your cutting board when hulling strawberries to prevent the inevitable rolling escapees.
The dressing emulsifies more reliably when all ingredients are at room temperature, so pull the honey and mustard from the fridge early.