This Strawberry Spinach Salad with Poppyseed Dressing is the perfect seasonal spring salad, featuring juicy, ripe strawberries, tender baby spinach, sweet poppyseed dressing, and crunchy, toasty almonds. Absolutely fabulous.
For years, this Strawberry Spinach Salad with Poppyseed Dressing was a top favorite at The Ivory Table Cafe. Every June, our local Washington-grown strawberries come into season. The fragrant and deeply sweet berries pair perfectly with this salad’s baby spinach, toasted almonds, red onion, and sweet-tangy Poppyseed Dressing. This salad was tossed, fresh to order, and served alongside melty sandwiches and steaming crepesāthen gobbled down by the eager and hungry lunch-goers who frequented our little shop
I remember the very specific, lightly dented “Spinach Salad Bowl” that we kept in the refrigerator ā¤ chilled and ready for use. In would go the tender baby spinach, along with heaping handfuls of sliced strawberries, the almonds, a few ribbons of red onion, and the sweet-silky poppyseed dressing. A couple of clanks of tongs could be heard above the din of the cafe just before the salad made its way onto a chilled white porcelain plate for service.
The Strawberry and Spinach Salad with Poppyseed Dressing has lived on as one of the most popular springtime favorites ordered by our clients at the Ivory Table Catering Company – most popularly featured in seasonal Spring Wedding Menus, Mother’s Day gatherings, and elegant Easter Brunch events.
What Makes This Salad Special?
The magic of this Strawberry Spinach Salad lies in its Poppyseed Dressing. The dressing balanced, slightly sweet, and silky in texture ā¤ similar to a creamy vinaigrette. It clings perfectly to the baby spinach but isn’t thick or overbearing, nor is it watery and diluted. White onion is blended into the dressing to add texture and savory depth. We use pure olive oil for its flavor and health benefits and high-quality white wine vinegar. The resulting dressing is fabulous and far from its cloyingly and overly-sweet store-bought counterparts.
When are Strawberries in Season?
While strawberries can be purchased year round in most grocery stores, the berries are their absolute BEST when they are in season. Where I am located, in the Pacfic Northwest, strawberry season is in June and stretches throughout the early summer months. The crimson and intensely sweet berries can be found at several local farmers markets. Make this salad when strawberries are in season in your part of the world. You will be happy you did.
Strawberry Spinach Salad Ingredients
- Baby Spinach
- Strawberries
- Sliced Almonds
- Red Onion
- Olive Oil
- White Wine Vinegar
- Granulated Sugar
- Mayonnaise
- White Onion
- Poppyseeds
- Dried Mustard Powder
- Salt
How to Make Strawberry Spinach Salad with Poppyseed Dressing
The first step is to toast your almonds. Preheat your oven to 350Ā°. 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.
Next, prepare the Poppyseed Dressing. 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. The dressing can be stored under refrigeration in an airtight glass jar for up to 2 weeks.
In a large salad bowl, just before service, toss your desired amount of the Poppyseed Dressing with the baby spinach, half of the sliced strawberries, half of the almonds, and half of the sliced red onion. 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.
Additions and Substitutions:
- Mandarin Oranges ( 2 15 oz. cans ) may be substituted for strawberries for a spinach and citrus salad.
- Feta Cheese or Goat Cheese may also be added.
- Toasted walnuts or pecan can be substituted for almonds.
- Add grilled chicken breast for a pop of protein.
- Organic field greens or arugula can be substituted for spinach
I hope you love this recipe as much as I do!
xoxo
Kristen
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Strawberry Spinach Salad with Poppyseed Dressing
- Total Time: 30 minutes
- Yield: 6–8 servings 1x
Description
This Strawberry Spinach Salad with Poppyseed Dressing is the perfect seasonal spring salad, featuring juicy, ripe strawberries, tender baby spinach, sweet poppyseed dressing, and crunchy, toasty almonds. Absolutely fabulous.
Ingredients
Poppyseed Dressing Ingredients
- 1 cup olive oil
- 1/2 cup white wine vinegar
- 1/2 cup sugar
- 1/4 cup mayonnaise
- 1/3 cup white onion, diced
- 1 Tbsp poppy seeds
- 1 tsp dry mustard
- 1/2 tsp kosher salt
Salad Ingredients
- 1 cup toasted almonds
- 1 lb baby spinach
- 1 lb strawberries, sliced
- 1/2 cup red onion, thinly sliced
Instructions
Step 1. Toast Almonds
Preheat oven to 350Ā°. 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.
Step 2. Prepare Poppyseed Dressing:
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.Ā Set aside for use.
Step 3. Assemble Salad:Ā
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.Ā 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.
Notes
The dressing can be stored under refrigeration in an airtight glass jar for up to 2 weeks.Ā
- Prep Time: 30 min
- Category: Salads