Description
This vibrant Strawberry Spinach Salad combines fresh baby spinach, juicy sliced strawberries, crunchy toasted almonds, and tangy goat cheese, all tossed in a homemade poppyseed dressing. Perfect for a light lunch or side salad, it offers a refreshing mix of sweet, savory, and tangy flavors.
Ingredients
Scale
Dressing
- 1/2 cup apple cider vinegar
- 1 teaspoon dry mustard powder
- 1/2 teaspoon kosher salt
- 1 tablespoon poppyseeds
- 3/4 cup granulated sugar
- 1/4 small red onion (about 1/4 cup)
- 1 cup light flavored olive oil or vegetable oil
Salad
- 2 cups sliced almonds (toasted)
- 16 ounces baby spinach (chopped, optional)
- 2 pounds strawberries (about 6 cups sliced)
- 8 ounces goat cheese (crumbled)
- 3/4 small red onion (sliced thin)
Instructions
- Make the Dressing: Add 1/2 cup apple cider vinegar, 1 teaspoon dry mustard powder, 1/2 teaspoon salt, 1 tablespoon poppyseeds, and 3/4 cup sugar to a blender. Chop a small red onion into quarters and add one quarter to the blender; save the rest. Blend until smooth. With the blender running, slowly stream in 1 cup vegetable oil to emulsify the dressing. Transfer to a container and set aside.
- Toast the Almonds: Preheat the oven to 350°F. Spread 2 cups sliced almonds in a single layer on a baking sheet. Bake for 4-7 minutes, stirring every 2 minutes until lightly golden brown. Remove and let cool.
- Prepare the Spinach: Chop the baby spinach if desired for easier eating, but only chop what will be eaten immediatley to keep freshness.
- Prep Strawberries, Onion, and Goat Cheese: Hull and slice approximately 6 cups of strawberries. Thinly slice the reserved red onion. Crumble the goat cheese gently with a fork.
- Assemble the Salad: In a large bowl, combine spinach, sliced red onions, and sliced strawberries. Add the amount you plan to serve now to avoid wilting.
- Add Goat Cheese: Sprinkle the crumbled goat cheese evenly over the salad mixture.
- Toss with Dressing: Pour some of the prepared dressing over the salad to taste. Toss gently with tongs until everything is coated.
- Top with Almonds: Sprinkle the toasted sliced almonds over the top. Toss again if desired for even distribution or leave them on top for a decorative finish. Optionally, add extra goat cheese for presentation.
Notes
- Toasting almonds requires close attention as they can burn quickly; stir frequently while baking.
- Chopping spinach is optional but enhances texture and ease of eating.
- The dressing emulsifies best when oil is slowly added to the vinegar mixture while blending.
- Leftover dressing can be stored refrigerated in an airtight container for up to one week.
- For a milder onion flavor, soak sliced onions in cold water for 10 minutes before adding to the salad.
