Strawberry Spinach Salad with Poppy Seed Dressing

This strawberry spinach salad with poppy seed dressing is the kind of thing you make once in late spring and then find yourself craving all summer long. It’s got that sweet-savory thing going on, crunchy walnuts, creamy feta, and a lemon poppy seed dressing that ties everything together without being heavy. I started making this version for backyard get-togethers and it never lasts more than ten minutes on the table.

Ingredients

For the Salad:

• 1 (10-oz) bag baby spinach, rinsed and dried
• 1 pound fresh strawberries, rinsed, hulled, and sliced
• 1 medium cucumber, washed and sliced into thin rounds
• 1 small red onion, peeled, halved, and thinly sliced
• 1 handful fresh herbs (basil, mint, or chives work well), washed, patted dry, and roughly chopped
• ½ cup crumbled feta cheese, or more to taste
• ½ cup chopped walnuts

For the Dressing:

• 1 cup lemon poppy seed salad dressing (store-bought or homemade)

How To Make Strawberry Spinach Salad

1. Prep the strawberries. Hull and slice the strawberries into even pieces, about ¼-inch thick. Set aside on a paper towel to absorb any excess moisture.
2. Slice the cucumber and onion. Cut the cucumber into thin rounds. Halve the red onion and slice it as thinly as you can. If you find raw onion too sharp, soak the slices in cold water for 5 minutes, then drain before adding to the salad.
3. Chop the herbs. Roughly chop your fresh herbs. Basil and mint are both excellent here; chives add a mild savory note. Don’t skip this step, the herbs make a real difference.
4. Toast the walnuts (optional but worth it). Add the chopped walnuts to a dry skillet over medium heat. Stir constantly for 2 to 3 minutes until fragrant. Remove from heat and let cool before adding to the salad.
5. Build the salad. Add the baby spinach to a large bowl or serving platter. Layer the strawberries, cucumber slices, and red onion on top.
6. Add the finishing touches. Scatter the fresh herbs, crumbled feta, and toasted walnuts over the top.
7. Dress and serve. Drizzle the lemon poppy seed dressing over the salad right before serving. Start with about half the dressing, toss gently, and add more to taste. Serve immediately.

What Goes Well With This Salad

This strawberry spinach salad works alongside so many things. It’s a natural fit next to grilled chicken, shrimp, or a simple protein bowl. The lightness of the salad balances out richer mains really well, so it’s one of those sides that genuinely earns its place at the table.

If you want to turn it into a full meal, add some sliced grilled chicken on top or toss in a handful of chickpeas. A piece of crusty bread on the side doesn’t hurt either. You could also pair it with something like our Healthy Tuna Salad for a full lighter lunch spread.

Dressing Tips and Swaps

The lemon poppy seed dressing is what makes this salad. A good store-bought version is totally fine here, and you can usually find it near the refrigerated salad dressings. If you want to go homemade, a simple mix of fresh lemon juice, a little honey, olive oil, Dijon, and poppy seeds comes together in about five minutes.

Don’t want to use poppy seed dressing? A balsamic vinaigrette works nicely, and so does a raspberry vinaigrette if you want to lean into the berry theme. Just avoid anything too creamy, since the feta already brings that richness to the bowl.

How To Store Leftovers

Once dressed, this salad doesn’t hold well. The spinach wilts and the strawberries release their juices, which makes everything soggy pretty fast. If you know you’ll have leftovers, keep the dressing separate and store the undressed salad in an airtight container in the fridge for up to one day.

The prepped components, sliced strawberries, cucumbers, and onions, can be stored separately for up to two days. Assemble and dress right before eating for the best texture. This also makes it a great make-ahead salad for meal prep if you do the component prep in advance.

Notes

• Onion tip: Soaking sliced red onion in ice water for 5 to 10 minutes tones down the sharpness while keeping the crunch and color.
• Herb options: Basil is the classic choice, but fresh mint adds a bright, unexpected note. Tarragon is also surprisingly good here.
• Nut swaps: Pecans or sliced almonds can replace walnuts if needed. All three add a great crunch.
• Make it dairy-free: Skip the feta or swap in a dairy-free cheese alternative. The salad still holds up well.
• Scaling: This recipe doubles easily for a crowd. Just keep the dressing on the side until serving.
• Dressing amount: One cup is generous. Start with half and add more to your liking.

Frequently Asked Questions

Can I make this salad ahead of time? You can prep all the components up to two days in advance and store them separately in the fridge. Just don’t assemble and dress until right before you serve it. Once it’s dressed, the spinach wilts quickly.

What can I substitute for feta cheese? Goat cheese is the closest swap and works beautifully here. Shaved parmesan or fresh mozzarella pearls are also good options if feta isn’t your thing.

Can I use frozen strawberries? Fresh strawberries are really best for this one since frozen strawberries release a lot of liquid and turn mushy once thawed. If fresh strawberries aren’t available, you could try another fresh berry like blueberries or raspberries instead.

How long does this salad keep once dressed? Not long, honestly. Dressed, it’s best eaten within 30 minutes. After that, the spinach starts to wilt and the texture changes. Keep the dressing separate if you’re not serving it all at once.

Can I add protein to make it a full meal? Absolutely. Sliced grilled chicken, shrimp, hard-boiled eggs, or even chickpeas all work great. It turns this into a satisfying lunch or light dinner without much extra effort.

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