What should I serve with this strawberry spinach salad?

We love to serve this recipe with a side of protein like grilled chicken or fish! It’s also great with chile ginger marinated shrimp , chicken burgers , or veggie burgers . Or, enjoy it as a main course topped with shredded chicken . And pair it with grain free naan to make it extra filling!

Can I make this recipe ahead of time?

This spinach strawberry salad is best enjoyed right away. However, you can prepare the dressing several days in advance, and store it in a sealable jar in the fridge. You can also prep the produce separately, and store it in the fridge. Then, just shake the dressing, assemble the ingredients, and serve!

Can I use a different dressing?

Absolutely! Feel free to use any dressing you like best. Some of our favorite options include vegan Ranch dressing , strawberry vinaigrette dressing with mint , green goddess dressing , balsamic vinaigrette.

What else can I add to this recipe?

Feel free to mix and match any ingredients you like best! Red onion, goat cheese, feta cheese, raspberries, quinoa, and sesame seeds all make great additions.

Strawberry Spinach Salad with Poppyseed Dressing

Description

Make this strawberry spinach salad with poppyseed dressing for a sweet and savory, quick, summertime main course or side dish!

Ingredients

Units Scale

Salad

10 ounces (about 5 cups) baby spinach
2 to 3 cups strawberries, hulled and quartered
1 cup blueberries
1/4 cup sliced almonds or toasted almonds (optional- 1/4 cup maple gluten free granola see notes)
Optional 1 cup sliced cucumber or other spring vegetables of choice
Sea salt, to taste
Course black pepper, to taste

Poppyseed Dressing

1/4 cup white wine vinegar (see notes for substitutes)
2 Tablespoons raw sugar or honey
1/2 teaspoon onion powder or 2 Tablespoons minced shallot
1/2 teaspoon ground dry mustard or 2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 cup extra virgin olive oil or avocado oil
1 Tablespoon poppy seeds

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Instructions

Dressing

Add the vinegar, honey/sugar, onion powder, dry mustard, and salt to the bowl of a food processor; pulse for 20 seconds. With the food processor running on medium-low, slowly add a thin stream of olive oil until fully combined.
Pour the dressing into a bowl and mix in the poppyseeds. Season to taste.

Salad

In a large serving bowl add the spinach, strawberries, blueberries, almonds, and optional granola. Season with salt and pepper, to taste. Drizzle the dressing on top, and toss lightly to combine.
Serve immediately. Refrigerate leftover salad dressing in an airtight container for 4-5 days. Always shake the dressing before serving.

Notes

Alternative Method – Without Food Processor – Mix vinegar, honey/sugar, onion, dry mustard, and salt in a mixing bowl. Using a whisk, stir vigorously and slowly drizzle in the oil to create an emulsion, thickening the dressing.

Substitute Tips – White wine vinegar may be substituted with white vinegar, red wine vinegar, apple cider vinegar, or lemon juice for a lemon poppyseed version.

Toasting Almonds – Place the almonds in a medium-sized skillet without oil. Toast over medium heat, shaking the skillet and stirring until fragrant or about 4-5 minutes. The sliced almonds should be light golden brown in color. Remove from the heat and transfer the toasted almonds to a plate or bowl to cool.

Prep Time: 15 minutes
Category: Side Dish
Method: no bake
Cuisine: American

Nutrition

Serving Size: salad with dressing
Calories: 310
Sugar: 14.9 g
Sodium: 214.6 mg
Fat: 24.9 g
Saturated Fat: 3.3 g
Carbohydrates: 22.6 g
Fiber: 5 g
Protein: 4.3 g
Cholesterol: 0 mg