Let’s be honest—salads can sometimes feel like the “responsible” thing on the dinner table. But this Spinach and Strawberry Salad? Oh, it’s anything but boring. Imagine tender baby spinach, juicy sweet strawberries, toasted almonds for crunch, and a creamy poppy seed dressing that ties it all together. It’s vibrant, refreshing, and the kind of dish that makes people say, “Wait, can I have seconds of the salad?”
Whether you’re planning Easter brunch, hosting a summer barbecue, or just need an easy salad idea for Tuesday night, this recipe delivers every single time. It’s quick to make, beautiful to serve, and packed with flavor—proof that healthy eating doesn’t have to feel like a chore.
Why You’ll Love This Spinach and Strawberry Salad
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Fresh and flavorful: Sweet strawberries + crisp spinach = salad magic.
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Quick prep: Just 10 minutes and you’re done.
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Balanced bites: Creamy dressing, nutty almonds, and a pop of onion.
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Perfect for any occasion: From a casual lunch to a holiday spread.
Ingredients You’ll Need
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4 cups fresh spinach, washed and dried
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2 cups strawberries, hulled and sliced
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½ cup sliced almonds, toasted
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¼ cup red onion, thinly sliced
For the Poppy Seed Dressing:
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¼ cup mayonnaise
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¼ cup sugar
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1 tbsp apple cider vinegar
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1 tbsp poppy seeds
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Salt and black pepper, to taste
How to Make This Strawberry Spinach Recipe
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Whisk the dressing. Combine mayonnaise, sugar, vinegar, poppy seeds, salt, and pepper in a small bowl. Stir until smooth.
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Assemble the salad. Add spinach, strawberries, almonds, and onion to a large serving bowl.
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Dress it up. Drizzle with poppy seed dressing just before serving. Toss gently to coat everything evenly.
Tips for the Perfect Fruit and Greens Recipe
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Toast your almonds. A quick toast in a dry skillet deepens their flavor.
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Chill before serving. Refrigerate for 20–30 minutes for a refreshing twist.
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Don’t overdress. Too much dressing can weigh down the spinach. Start light, add more if needed.
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Swap the fruit. No strawberries? Try blueberries, raspberries, or peaches.
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Make ahead. Keep the dressing in a jar in the fridge for up to 5 days—instant salad magic on busy days.
A Personal Salad Story
This healthy summer salad holds a special place in my kitchen. I first made it for a baby shower years ago, thinking it would just be a colorful side to balance out the heavier dishes. To my surprise, it became the star of the table. Guests kept asking for the recipe, and one friend even called it “dessert disguised as salad.”
Now, it’s my go-to when I want something light but satisfying, especially when strawberries are at their sweetest. I love serving it on warm evenings when cooking a full meal feels like too much. It’s proof that simple, fresh ingredients can come together to create something truly special.
What to Serve with Spinach and Strawberry Salad
This salad is versatile enough to pair with almost anything. Some favorite pairings include:
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Grilled chicken or salmon for a complete meal.
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Quiche or frittata for a spring brunch.
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Crusty bread with butter or olive oil for a simple side.
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Sparkling water with fruit or a crisp rosé for a refreshing pairing.
It’s especially perfect for potlucks and BBQs—it adds a pop of color and a touch of elegance to the spread.
How to Store Leftovers
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Undressed salad: Store spinach, strawberries, and onion separately in airtight containers for up to 2 days. Keep almonds in a dry container so they stay crunchy.
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Dressed salad: Best eaten within a few hours—spinach wilts quickly once coated.
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Dressing: Store in a sealed jar in the fridge for up to 5 days. Shake or whisk before using again.
Pro tip: If you’re prepping for a party, assemble everything but wait to add the dressing until the last minute.
FAQs
Can I make this dairy-free?
Yes! Use a dairy-free mayo alternative in the dressing.
Can I use a different nut?
Definitely—pecans, walnuts, or pistachios taste amazing here.
Can I make this ahead for guests?
Yes, just keep the dressing separate until right before serving.
What if strawberries aren’t in season?
Swap in blueberries, raspberries, or even orange slices.
Is it filling enough for a meal?
Yes—add protein like chicken, salmon, or even chickpeas to make it more substantial.
A Fresh Note to End On
This Spinach and Strawberry Salad is more than just an easy salad idea—it’s a dish that turns simple ingredients into something memorable. It’s colorful, quick, and delicious, making it the perfect addition to any table, whether you’re hosting brunch, packing lunch, or planning a summer cookout.
So grab your spinach, slice up those strawberries, and get ready to fall in love with your new favorite fresh spring salad.
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Spinach and Strawberry Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Spinach and Strawberry Salad is a fresh, colorful spring salad that balances sweet strawberries, crisp spinach, nutty toasted almonds, and tangy poppy seed dressing. Ready in just 10 minutes, it’s perfect for Easter brunch, summer BBQs, or a quick healthy weeknight side.
Ingredients
For the Salad:
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4 cups fresh spinach, washed and dried
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2 cups strawberries, hulled and sliced
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½ cup sliced almonds, toasted
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¼ cup red onion, thinly sliced
For the Poppy Seed Dressing:
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¼ cup mayonnaise
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¼ cup sugar
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1 tbsp apple cider vinegar
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1 tbsp poppy seeds
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Salt and black pepper, to taste
Instructions
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In a small bowl, whisk together mayonnaise, sugar, vinegar, poppy seeds, salt, and black pepper until smooth.
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In a large serving bowl, combine spinach, strawberries, almonds, and onion.
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Drizzle salad with poppy seed dressing just before serving. Toss gently to coat evenly.
Notes
Toast almonds in a dry skillet for extra depth of flavor.
Chill salad for 20–30 minutes before serving for a refreshing twist.
Don’t overdress—add just enough dressing to lightly coat.
Swap strawberries with blueberries, raspberries, or peaches.
Dressing keeps up to 5 days in the fridge; shake before using.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American