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Top view of strawberry spinach salad in a white bowl on a grey background.
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5 from 4 votes

Easy Strawberry Spinach Salad

Easy strawberry spinach salad with feta and poppy seed dressing. A light, colorful side dish for BBQs, potlucks, or sunny lunches.
Prep Time10 minutes
Total Time10 minutes
Course: Main, Salad
Cuisine: American
Diet: Gluten Free, Vegetarian
Freezer friendly: No
Shelf life: 2 Days
Servings: 4
Author: Samira

Ingredients

  • 2 cups strawberries sliced, about 12 oz
  • 6 cups baby spinach about 6 oz
  • ½ cup feta cheese 3 oz
  • ½ cup walnuts chopped

Poppy Seed Dressing

  • ½ tablespoon Poppy seeds
  • 1 teaspoon Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • ¼ teaspoon salt

Instructions

  • Rinse the strawberries, remove the green tops, and slice them into bite-sized pieces.
  • In a small bowl or jar, combine the olive oil, white wine vinegar, honey, Dijon mustard, poppy seeds, and a pinch of salt. Whisk well or shake until smooth and emulsified.
  • Place the spinach in a large serving bowl. Add the sliced strawberries, chopped walnuts, and crumbled feta on top.
  • Just before serving, drizzle over the dressing and give everything a gentle toss.

Notes

Make ahead tip:
Store the salad and dressing separately. Add the dressing just before serving to keep the spinach from wilting.
Storage:
Dressed salad is best eaten right away. Undressed, it keeps in the fridge for 2–3 days.
For a nut-free version: You could swap the walnuts out for your favorite seed instead such as pumpkin seeds, or sunflower seeds.
Check the blog post for more tips and serving suggestions!

Nutrition

Calories: 268kcal | Carbohydrates: 15g | Protein: 7g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 416mg | Potassium: 458mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4373IU | Vitamin C: 56mg | Calcium: 183mg | Iron: 2mg