Ingredients
Scale
- 4 cups fresh baby spinach leaves
- 1 cup fresh strawberries, sliced
- 1/4 cup chopped walnuts or pecans (optional but recommended)
- 1/4 cup crumbled feta or goat cheese (optional)
- 1/4 cup honey
- 3 tbsp apple cider vinegar
- 1/4 cup olive oil
- 1 tbsp Dijon mustard
- 1 tbsp poppy seeds
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together honey, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
- Gradually add the olive oil while whisking to create a smooth dressing.
- Stir in the poppy seeds and set aside to meld flavors.
- Wash and dry the baby spinach leaves thoroughly.
- Slice the strawberries and add to the spinach in a large salad bowl.
- If using, sprinkle chopped walnuts or pecans and crumbled feta or goat cheese over the salad.
- Drizzle generously with the prepared poppy seed dressing.
- Toss gently to combine all ingredients evenly and serve immediately or refrigerate for up to 2 hours for a chilled salad.
Notes
- You can add sliced avocado, red onions, or grilled chicken for extra protein.
- Swap feta for goat cheese or add dried cranberries for a touch of sweetness.
- To enhance crunch, sprinkle toasted almonds or seeds.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal Kcal
- Sugar: 12 g
- Sodium: 75 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 5 mg