Strawberry-Spinach Poppy-Seed Salad
This Strawberry-Spinach Poppy-Seed Salad is a fresh, vibrant, and flavorful dish bursting with sweet strawberries, tangy feta, and crunchy seeds.
Servings: 4 servings
Ingredients
- 4 cups fresh spinach washed and dried
- 2 cups strawberries hulled and sliced
- 1/2 cup red onion thinly sliced
- 1/2 cup feta cheese crumbled
- 1/4 cup poppy seeds
- 1/4 cup sunflower seeds
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- salt and pepper to taste
Instructions
Step 1: Prepare the Ingredients
- Wash and dry the fresh spinach leaves thoroughly to avoid sogginess. Hull and slice the strawberries into thin, even pieces. Thinly slice the red onion. Crumble the feta cheese and set aside.
Step 2: Toast the Seeds
- In a dry skillet over medium heat, toast the sunflower seeds until golden brown and fragrant, about 3-5 minutes, stirring frequently. Remove from heat and mix in the poppy seeds to warm slightly.
Step 3: Make the Dressing
- Whisk together olive oil, apple cider vinegar, honey, salt, and pepper in a small bowl or jar until fully combined and emulsified.
Step 4: Assemble the Salad
- In a large salad bowl, combine the spinach, sliced strawberries, and red onion. Pour the dressing over and toss gently to coat. Sprinkle the crumbled feta cheese and toasted seed mixture on top, then toss gently or leave seeds on top for presentation.
Step 5: Serve and Enjoy
- Serve immediately for the freshest flavor and crunch. Pairs well with grilled chicken or fish, or enjoy on its own as a light meal.
Equipment
- Large Salad Bowl
- Dry Skillet
- Small Bowl or Jar
Notes
- Dry spinach thoroughly to keep salad crisp and avoid sogginess.
- Toast seeds just before assembling for maximum crunch and flavor.
- Adjust honey in dressing to taste for sweetness preference.
- Soak sliced red onions in cold water for 10 minutes to reduce sharpness if desired.
- Store salad and dressing separately for best freshness and toss just before serving.