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a white plate with a spinach salad topped with strawberries and a fork

Strawberry Spinach Salad

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This Strawberry Spinach Salad is crisp, fresh, and delicious. The homemade poppy seed dressing is the perfect way to toss it all together!
Course Salad, Side Dish
Cuisine American
Prep Time 10 minutes
Chill Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Calories 338
Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds
  • 1/2 cup granulated sugar
  • 1/2 cup olive oil
  • 1/4 cup distilled white vinegar
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Worcestershire sauce
  • 1 tablespoon minced onion
  • 10 ounces fresh spinach - rinsed dried, and torn into bite-size pieces
  • 1 quart strawberries - cleaned hulled, and sliced
  • 1/4 cup roasted pecans optional

Instructions

  • In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce, and onion. Cover, and chill for one hour.
  • In a large bowl, combine the spinach, strawberries, and pecans. Pour the dressing over the salad, and toss. Refrigerate 10 to 15 minutes before serving.

Notes

  • Other fruit options: While strawberries work beautifully with the fresh spinach and poppy seed dressing, blueberries, raspberries, or grapes could easily be used instead.
  • Add some feta: To add some creaminess to your salad, crumbled feta or goat cheese would be delicious additions.
  • Nuts are optional. I love adding some homemade cinnamon and sugar roasted pecans to this salad, but you could easily use roasted or regular pecans or walnuts. Feel free to leave the nuts out altogether, too. 
  • Add some protein. I love to make this salad into a full meal by adding sliced grilled chicken!
  • Make ahead and Storage Options:To make your strawberry spinach salad in advance, prepare the dressing and salad separately, then store them separately, too.  Place each into an airtight container or cover with plastic wrap and store in the fridge for up to three days. Only add dressing to the salad right before you are ready to serve it, otherwise it can get soggy. I like to store my dressing in a glass mason jar with a lid. Shake the jar really well to mix the dressing ingredients together before dressing your salad. 

Nutrition

Calories: 338kcal | Carbohydrates: 32g | Protein: 3g | Fat: 23g | Saturated Fat: 3g | Sodium: 42mg | Potassium: 545mg | Fiber: 5g | Sugar: 24g | Vitamin A: 4490IU | Vitamin C: 106mg | Calcium: 122mg | Iron: 2.7mg