Strawberry Spinach Salad
User Reviews
5
18 reviews
Excellent
Strawberry Spinach Salad
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Strawberry Spinach Salad features baby spinach leaves mixed with sliced strawberries, crumbled goat cheese, toasted sliced almonds, and thinly sliced red onion, all dressed in a sweet and tangy poppy seed vinaigrette made from apple cider vinegar, dry mustard, sugar, and oil. The salad offers a contrast of fresh, crisp, nutty, and creamy textures balanced by the fruit's brightness and a smooth dressing with poppy seeds.
Description
The salad combines fresh baby spinach, juicy strawberries, and creamy goat cheese to create a mix of soft and textured elements. Thin slices of red onion add a mild sharpness, while toasted sliced almonds provide a crunchy contrast. The almonds are toasted quickly in the oven until golden to enhance flavor without bitterness.
The dressing is blended for emulsification, combining apple cider vinegar, dry mustard, kosher salt, poppy seeds, granulated sugar, and finely chopped red onion. The oil is slowly added while blending to ensure a smooth, homogeneous dressing that coats the salad ingredients evenly.
This salad pairs well as a light side dish or a fresh course in a meal, bringing seasonal fruit and greens together with a flavorful, mildly sweet dressing and nutty crunch.
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Ingredients
For the dressing
- 1/2 cup apple cider vinegar
- 1 teaspoon dry mustard powder
- 1/2 teaspoon kosher salt
- 1 tablespoon poppy seeds
- 3/4 cup granulated sugar
- 1/4 red onion about 1/4 cup, small
- 1 cup olive oil I love to use "light flavored" olive oil; you can also use vegetable oil
For the salad
- 2 cups almonds toasted, sliced
- 16 ounces baby spinach chopped, if you want
- 2 pounds strawberries sliced (you need about 6 cups sliced)
- 8 ounces goat cheese crumbled
- 3/4 red onion sliced thin, small
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 in half, then in half again. Add one quarter of the onion to the blender (save the rest for later.)Blend the ingredients until smooth. With the blender running, add in 1 cup vegetable oil in a slow steady stream. Adding the oil while the dressing is moving allows it to emulsify immediately, meaning that your dressing has become one team (instead of separating into skins and shirts (oil and vinegar) every time you're not shaking the bottle.) Scrape the dressing into a mason jar or container and set aside.
- Toast the almonds. Preheat the oven to 350 degrees. Spread 2 cups sliced almonds (or more if you love almonds!) on a baking sheet in a single layer. Bake at 350 for about 4-7 minutes, stirring every 2 minutes. The nuts are toasted when they have turned a light golden brown. Don't walk away! They burn fast. Take them out of the oven and set aside to cool.
- Prep the salad. If you enjoy chopped salad (you do!) take a moment to chop your spinach. Smaller pieces of spinach make this salad 100% more enjoyable. Only chop what you will eat right now!
- Hull and slice about 6 cups strawberries. I'm not that into kitchen gadgets, but I genuinely love my strawberry huller. Makes it so much faster!Slice the rest of the red onion that you used for the dressing.Add the goat cheese to a bowl and gently crumble with a fork.
- Assemble the salad. In a large bowl, add the spinach, and top with sliced red onions and sliced strawberries. Only add however much you think you and your guests will eat right now! Save the rest for later.
- Add the goat cheese in crumbles on top of the strawberries, onions, and spinach.
- Pour some of the dressing over the salad. How much you use is totally up to you! I rarely use all of it. Use tongs to toss it all together.
- Sprinkle the top with the toasted sliced almonds. Toss again if you want, or leave the almonds on top (and add more goat cheese) for a pretty presentation.
Nutrition Information
Show Details
Calories
390kcal
(20%)
Carbohydrates
24g
(8%)
Protein
9g
(18%)
Fat
31g
(48%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
13g
(76%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.1g
(5%)
Cholesterol
9mg
(3%)
Potassium
466mg
(10%)
Fiber
5g
(20%)
Sugar
17g
(34%)
Vitamin A
3749IU
(75%)
Vitamin C
54mg
(60%)
Calcium
131mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 24g | 8% |
| Protein | 9g | 18% |
| Fat | 31g | 48% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 9mg | 3% |
| Potassium | 466mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 17g | 34% |
| Vitamin A | 3749IU | 75% |
| Vitamin C | 54mg | 60% |
| Calcium | 131mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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