Strawberry Spinach Salad with Poppy Seed Dressing
Baby spinach, ripe strawberries, toasted almonds and crumbled goat cheese in a sweet-tangy homemade poppy seed dressing.
Equipment: Large salad bowl, small jar for dressing
Why it's a spring recipe
When local strawberries arrive in late spring, a salad is one of the best ways to enjoy them. Their sweetness pairs naturally with tender baby spinach, creamy cheese and a tangy dressing.
Method
- Toast the almonds in a dry skillet over medium heat for 3–4 minutes, stirring often, until golden. Let cool.
- Shake the dressing ingredients together in a small jar until emulsified.
- Soak the sliced onion in cold water for 5 minutes to mellow its bite, then drain and pat dry.
- Toss the spinach with half the dressing. Top with strawberries, onion, almonds and cheese.
- Drizzle with the remaining dressing and serve right away.
Picking the best produce
Look for strawberries that are fully red to the stem, fragrant and glossy. Strawberries don't continue to ripen after picking, so avoid any with white shoulders.
Variations
- Add grilled chicken or chickpeas to make it a main course.
- Swap strawberries for blueberries or sliced peaches in summer.
Storing leftovers
- Store undressed components separately; dressed salad wilts quickly.
- The dressing keeps up to 1 week in the refrigerator.
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