Easy Strawberry Spinach Salad with Poppyseed Dressing

This salad showcases the professional concept of “texture hierarchy”—combining soft leafy greens with juicy fruit, creamy cheese, and crunchy nuts. The “Gold Standard” element here is the homemade poppyseed dressing; by using high-quality olive oil and raw honey, we avoid the inflammatory processed oils and high-fructose corn syrup found in store-bought bottles. The red onion provides a savory bite that cuts through the sweetness of the strawberries, creating a perfectly balanced flavor profile.

Recipe Details

• Prep Time: 15 Min
• Cook Time: 0 Min
• Total Time: 15 Min
• Yield: 4 Servings
• Calories: 195 kcal per serving

Ingredients:

The Salad Base

• 6 cups Fresh Baby Spinach, washed and dried thoroughly
• 2 cups Fresh Strawberries, hulled and sliced
• 1/2 cup Feta Cheese, crumbled
• 1/4 cup Red Onion, very thinly sliced
• 1/4 cup Toasted Almonds or Pecans (The crunch factor)

The “Gold Standard” Poppyseed Dressing

• 3 tbsp Extra Virgin Olive Oil
• 2 tbsp Apple Cider Vinegar
• 1 tbsp Raw Honey or Maple Syrup
• 1/2 tbsp Poppyseeds
• 1/2 tsp Dijon Mustard (The professional “emulsifier”)
• Pinch of Salt

Preparation Steps:

1. The Professional Onion Soak

1. Thinly slice the red onion.
2. Pro Tip: If raw onions are too sharp for your taste, soak the slices in a bowl of ice water for 10 minutes while you prep. This removes the harsh “bite” while retaining the crunch. Pat dry before using.

2. The Dressing Emulsion

3. In a small jar or bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, and salt.
4. Once smooth, stir in the poppyseeds. The Dijon mustard acts as the stabilizer, preventing the oil and vinegar from separating immediately.

3. The Layering Technique

5. In a large, shallow bowl, layer the baby spinach first.
6. Scatter the sliced strawberries, red onions, and crumbled feta over the top. Layering rather than tossing immediately keeps the delicate spinach leaves from bruising and maintains a professional presentation.

4. The Final Garnish

7. Just before serving, drizzle the poppyseed dressing over the salad and sprinkle with the toasted nuts.
8. Timing: Do not dress the salad early, or the spinach will wilt.

Expert Tips:

• Dry Greens are Critical: Ensure your spinach is completely dry using a salad spinner or paper towels. Any residual water will dilute the dressing and result in a soggy, unappealing texture.
• Meal Prep: If preparing this for lunch, store the dressing, nuts, and salad base in three separate containers. Combine them right before eating to preserve the “Gold Standard” crunch.
• Protein Upgrade: To turn this into a full main course, top it with grilled shrimp or sliced grilled chicken breast.