This strawberry spinach salad is a Stunner! Erupted with fresh, sweet strawberries and a delicate spinach, this simple salad is raised with toast, soft scarf, salty feta cheese and creamy, dreamed PumpkinS This is the perfect combination of sweet, spicy and salty-and so easy to do!
Whether he served as part of a spring brunch together quiche and Blueberry cake or with a Ribeye steak and Twice baked potato For eating worthy of a night meeting, this strawberry spinach salad is guaranteed to impress.
Kristen’s key tips
- Use baby spinachS It is gentle and light in taste, without the bitterness having more spinach leaves.
- Look for live red strawberries. Strawberries are the star, so for the best taste, fresh, juicy strawberries is a must.
- Choose for home dress. Takes minutes to make dress -up And the aroma is exceptional.
- Assemble the salad just before serving. While you can prepare salad dressing, bake the nuts and cut strawberries and a scarf can be prepared up to 24 hours in advance.
How to make a strawberry salad
The following tips are provided to help you achieve perfect results. You will find the quantities of ingredients and detailed instructions on the recipe card at the bottom of this post.
- Prepare dressingS You can choose to break or mix the ingredients together to prepare the poppy seed dressing. For the best texture and the fastest preparation, I recommend using a small food processor or blender to mix yogurt, mustard, honey, shallot, vinegar, poppy seeds and salt.
- Bake the nutsS If you choose to add the nuts, it is best to light them in a dry pan over medium heat briefly to help develop their taste.
- Assemble. To assemble the salad, throw the spinach together with a small amount of salad dressing. Add the sliced scarves, strawberries, feta and toasted nuts to the greens and serve with an extra dressing on the side.
Recipe modifications
- Change the dressing. If you don’t care about dressing poppy seeds, Raspberry dressing or Balsam Also complement the aromas in the strawberry spinach salad.
- Nuts are optional. While adding sliced almonds or sliced nuts or bakes, add a nice texture to the salad, do not hesitate to miss them if necessary.
Suggestion
This strawberry spinach salad is suitable for almost any occasion. It is perfect for brunch, lunch, dinner during the week or rest.
More delicious recipes for side salad
If you try this strawberry salad of spinach, I would be glad to leave a comment and review below.
Strawberry spinach salad
Made with fresh spinach, juicy strawberries, toasted almonds, feta cheese and creamy homemade poppy seed, this recipe for strawberry salad is both great and delicious!
Print Pin PercentagePortions: 6
Calories: 92kcal
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Ingredients
Creamy dressing of poppy seeds
Instructions
Pumpkin
In a small blender or food combine, mix ⅓ a bowl of yogurt, ¼ cup of champagne vinegar, 2 tablespoons of honey, 1 tablespoon of poppy seeds, 2 teaspoons of grated scarf, 1 teaspoon of Dijon and ½ teaspoon of salt together while combining well while they are combined S Alternatively, beat the components together in a small mixing bowl. Cover and cool until serving.
Strawberry spinach salad
Put the nuts in a dry pan over medium heat for 2-4 minutes, throwing every 30 seconds. When you smell the nuts, remove them immediately from the stove so you do not burn the nuts.
In a large mixing bowl, throw the spinach with a glass of dressing. Top with sliced strawberries and sliced scarves. Crush the feta evenly on the salad and sprinkle with toast.
Serve immediately with the rest of the bandage on the side.
Notes
- Prepare the dressing of the poppy seeds and store it in a sealed container in the refrigerator.
- Bake the nuts as directed and then allow them to cool completely. Put the toast in a hermetic container and store them at room temperature.
- Cut the scarf place them in a container and pour water over a scarf. This will retain a crispy coefficient and remove each of their pungent taste. Store a scarf in the refrigerator. Just drain the water before adding a scarf to the salad.
- If necessary, wash, dry and cut the spinach and store it in the refrigerator in a hermetic container with a paper towel to absorb any excess moisture.
Meal
Calories: 92kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Saturated fat: 1g | Cholesterol: 7mg | Sodium: 131mg | Potassium: 346mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4465Iu | Vitamin C: 27.7mg | Calcium: 104mg | Iron: 1.7mg
This publication was originally published in 2018 and updated in 2025.
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