There's something about the first warm spring day that makes me want to throw open all the windows and eat nothing but fresh, colorful salads. Last April, I made this Strawberry Spinach Salad with Poppyseed Dressing for a family brunch, and honestly? Emily asked for seconds before she even finished her first plate (which NEVER happens with salads in our house).
This isn't just another bowl of greens – it's a bright, sweet, and savory combo that actually gets people excited about eating their vegetables. The juicy strawberries, crunchy toasted almonds, and that creamy homemade poppyseed dressing? They work together in a way that'll make you forget you're eating something healthy.
I've been making this salad for years now, and it's become my go-to whenever I need to bring something to a potluck or impress guests at brunch. It's fancy enough for Mother's Day but easy enough for a Tuesday night dinner. Plus, the dressing keeps for days, so I always have it ready when strawberry season hits.
If you're looking for more fresh spring recipes, check out my Mediterranean Chickpea Salad for another light and refreshing option!
Jump to:
- Why You'll Love This Strawberry Salad
- Ingredients For Strawberry Spinach Salad With Poppyseed Dressing
- How To Make Strawberry Spinach Salad With Poppyseed Dressing
- Storage And Make-Ahead Tips
- Best Tips For The Perfect Strawberry Spinach Salad
- Strawberry Spinach Salad With Poppyseed Dressing FAQs
- Recipes You May Like
- My Final Thoughts On This Fresh Strawberry Salad
- Strawberry Spinach Salad with Poppyseed Dressing
Why You'll Love This Strawberry Salad
- Super quick to put together – Most of the time is just toasting almonds, and you can do that while you prep everything else
- The homemade poppyseed dressing is WAY better than store-bought – Trust me on this one. Once you make it from scratch, you won't go back
- Perfect balance of sweet and savory – The strawberries bring natural sweetness while the red onion adds just enough bite
- Everyone asks for the recipe – I'm not even exaggerating. I've texted this recipe to at least a dozen people after bringing it to gatherings
- It looks impressive but requires zero cooking skills – If you can slice strawberries and run a blender, you've got this
- Works for any occasion – Brunch, BBQs, Easter dinner, or just because it's Tuesday and you want something good
Ingredients For Strawberry Spinach Salad With Poppyseed Dressing
For The Homemade Poppyseed Dressing
- 1 cup olive oil
- ½ cup white wine vinegar
- ½ cup sugar
- ¼ cup mayonnaise
- ⅓ cup white onion, diced
- 1 tablespoon poppy seeds
- 1 teaspoon dry mustard
- ½ teaspoon kosher salt
For The Spinach Strawberry Salad
- 1 cup toasted almonds (sliced works best)
- 1 lb baby spinach
- 1 lb strawberries, sliced
- ½ cup red onion, thinly sliced
How To Make Strawberry Spinach Salad With Poppyseed Dressing
Toast The Almonds
- Preheat your oven to 350°F.
- Spread the sliced almonds on a small sheet pan or oven-proof skillet in a single layer. Don't skip this step – toasting really brings out their flavor!
- Toast for 12-15 minutes, keeping an eye on them after the 10-minute mark. They should smell amazing and turn golden brown. I learned the hard way that they can go from perfect to burnt in about 30 seconds, so don't walk away during those last few minutes.
- Remove from the oven and let them cool completely. They'll crisp up even more as they cool down.
Make The Poppyseed Dressing
- Add the olive oil, white wine vinegar, sugar, mayonnaise, diced white onion, dry mustard, poppy seeds, and salt to your blender.
- Blend on medium-high speed for about 30-45 seconds until the dressing is smooth and slightly thickened. It should be creamy and pale in color. The onion will basically disappear into the dressing, which is exactly what you want.
- Taste and adjust if needed. Want it sweeter? Add a bit more sugar. Like it tangier? A splash more vinegar does the trick. This is your dressing – make it work for you!
- Pour into a jar or container and refrigerate until you're ready to use it. It actually gets better after sitting for an hour or so. The flavors really come together.
Assemble Your Strawberry Salad
- In a large salad bowl, add the baby spinach, half of the sliced strawberries, half of the toasted almonds, and half of the sliced red onion.
- Drizzle with about ½ cup of the poppyseed dressing and toss gently with salad tongs or clean hands. Start with less dressing than you think you need. You can always add more, but you can't take it away once it's on there!
- Taste a piece of spinach to check if you need more dressing. The leaves should be lightly coated, not swimming in dressing.
- Top the salad with the remaining strawberries, almonds, and red onion for that restaurant-style presentation. This makes it look SO much prettier than just tossing everything together.
- Serve immediately. Once the dressing hits the spinach, the clock is ticking before it starts to wilt.
Storage And Make-Ahead Tips
Here's the thing about this strawberry spinach salad – it's best fresh, but that doesn't mean you can't get ahead of the game.
The dressing is actually better when you make it in advance! Store it in an airtight jar or container in the fridge for up to 5 days. Just shake it really well before using since the oil might separate a bit. I usually make a double batch and keep it on hand all season long.
The toasted almonds can be made up to 3 days ahead. Keep them in an airtight container at room temperature. Don't refrigerate them or they'll lose their crunch.
The salad components can be prepped separately and stored in the fridge for up to 24 hours. Keep the washed spinach in a container with a paper towel to absorb moisture, store sliced strawberries in a covered container, and keep the sliced onions separate in a small bowl.
Once you dress the salad, you need to serve it right away. Dressed spinach gets sad and wilted pretty quickly (nobody wants that).
If you're bringing this to a potluck or party, pack everything separately and assemble it when you get there. Sounds like extra work, but it's worth it for that fresh, crispy texture.
Best Tips For The Perfect Strawberry Spinach Salad
Want to know what I've learned from making this salad dozens of times? Here's what actually makes a difference:
Don't overdress the salad. I can't stress this enough. Start with less dressing than you think you need. You want the spinach leaves lightly coated, not drowning. Emily once called an overdressed salad "sad and soggy" and honestly? She wasn't wrong.
Use the freshest strawberries you can find. In-season, locally grown strawberries make this salad sing. Out-of-season berries from the grocery store in January? Not so much. If strawberries aren't great where you are, wait for spring or use a different fruit.
Slice your red onion super thin. Nobody wants to bite into a thick chunk of raw onion. Use a sharp knife or a mandoline (carefully!) to get those paper-thin slices. If raw onion is too strong for you, soak the slices in ice water for 10 minutes before adding them to the salad.
Make sure your spinach is completely dry. Wet spinach means watery dressing that won't stick. I use a salad spinner, and it's honestly one of my most-used kitchen tools.
Try different nuts if you want! Pecans are amazing in this. Walnuts work too. Candied pecans take it to another level (but then it's definitely more of a dessert salad situation).
Add grilled chicken to make it a complete meal. I do this all the time for dinner. Just slice up some seasoned grilled chicken breast and toss it on top. Suddenly you've got a full meal that everyone's happy about.
Bring extra dressing. When I bring this to gatherings, someone always asks for more dressing on the side. Just plan for it.
Strawberry Spinach Salad With Poppyseed Dressing FAQs
Yes! The dressing can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Shake well before using.
The undressed salad components can be prepped and stored separately for up to 1 day. Once dressed, serve immediately as the spinach will wilt.
Absolutely! Pecans, walnuts, or candied nuts work beautifully. You can also use sunflower seeds for a nut-free option.
This salad pairs perfectly with grilled chicken, salmon, pork tenderloin, or quiche. It's also excellent alongside brunch dishes.
Recipes You May Like
- Strawberry Fluff Salad - Another strawberry favorite that's perfect for potlucks and picnics
- Homemade Grilled Chicken Salad - Add this grilled chicken to make your strawberry spinach salad a complete meal
- Mandarin Orange Chicken Salad - If you love fruit in your salads, this one's calling your name
My Final Thoughts On This Fresh Strawberry Salad
I'm telling you, once you make this Strawberry Spinach Salad with Poppyseed Dressing from scratch, you'll understand why it's been on repeat in my kitchen every spring for years. The combination of sweet strawberries, tender baby spinach, crunchy toasted almonds, and that creamy homemade dressing is just right.
Don't be intimidated by making your own poppyseed dressing. It literally takes 2 minutes in a blender, and the results are SO much better than anything you'll find in a bottle. Plus, you know exactly what's going into it.
Whether you're making this for a Mother's Day brunch, bringing it to your next BBQ, or just want something fresh and delicious for dinner tonight, this salad delivers. Emily gives it her stamp of approval (and she's picky about vegetables), so that's saying something!
Give it a try and let me know what you think. Don't forget to save this to Pinterest so you can find it when strawberry season rolls around!
Strawberry Spinach Salad with Poppyseed Dressing
Ingredients
Equipment
Method
- Preheat oven to 350°. Place sliced almonds on a small sheet pan or oven-proof skillet. Toast the almonds for 12-15 minutes or until fragrant and golden brown. Cool the almonds and set them aside for use.
- In a blender, combine the olive oil, white wine vinegar, sugar, mayonnaise, onion, dry mustard, poppy seeds, and salt. Blend until smooth and slightly thickened. Set aside for use.
- In a large salad bowl, toss baby spinach, half of the sliced strawberries, half of the almonds, and half of the sliced red onion with the desired amount of Poppyseed dressing. Do not overdress the salad. Once the salad is tossed, use the other half of the strawberries, onions, and almonds to garnish the top of the salad. Serve immediately.
