Salad

Strawberry Spinach Salad

By Amy Flanigan

Updated Jul 4, 2026

Read 9 Reviews

Prep 15 minutes mins

Servings 4 servings

By Amy Flanigan

Updated Jul 4, 2026

Jump to RecipeShare

This strawberry spinach salad with poppy seed dressing is one of my favorite salads to make when I want something fresh, colorful, and packed with flavor. Tender baby spinach is tossed with sweet strawberries, tangy feta cheese, red onion, and crunchy pecans, then coated in a homemade poppy seed dressing that perfectly balances sweet and tangy flavors. It comes together in about 15 minutes and works equally well as a light lunch, holiday side dish, or easy addition to grilled chicken and summer dinners.

Sweet, juicy fruit on salad makes me so happy. I’ve made versions of this strawberry spinach salad for everything from Easter brunches to backyard cookouts, but this combination is the one I keep coming back to. After testing different ratios of vinegar, sugar, and oil, I found that a slightly sweeter poppy seed dressing complements the spinach and strawberries without overwhelming them. It’s the same dressing I use in my pear salad, and it works just as well with fresh berries as it does with crisp fruit and nuts. The key is a dressing that’s balanced enough to enhance the fresh ingredients while still tasting bright and tangy. The creamy feta, juicy berries, and crunchy pecans create the perfect mix of textures, and when the dressing is properly emulsified, it lightly coats every leaf instead of pooling at the bottom of the bowl. The result is a fresh, vibrant salad that’s equally at home alongside a holiday meal or a simple grilled chicken dinner.

Helpful Tips 

• Dry the spinach thoroughly. Excess water can dilute the dressing and leave the salad soggy. A salad spinner works best, but paper towels will also do the job.
• Toast the pecans. Toasting the pecans in a dry skillet for 3 to 5 minutes deepens their nutty flavor and adds extra crunch.
• Slice the onions thinly. Thinly sliced red onion adds just the right amount of sharp flavor without overpowering the strawberries and dressing.
• Use ripe, sweet strawberries. Since the berries are one of the main flavors in this salad, ripe strawberries provide the best sweetness and balance the tangy poppy seed dressing.
• Whisk the dressing until smooth. Fully emulsifying the dressing helps it evenly coat the spinach instead of separating or pooling at the bottom of the bowl.
• Dress just before serving. Toss the salad with the dressing right before serving to keep the spinach crisp and prevent it from wilting.
• Serve chilled ingredients. Cold spinach, strawberries, and dressing make the salad taste fresher and help maintain its crisp texture.

5 from 9

Strawberry Spinach Salad

Prep: 15 minutes mins

Total: 15 minutes mins

Servings: 4 servings

Rate Pin Print

This spinach salad is topped with strawberries, mushrooms, avocado, almonds, and the best homemade creamy poppyseed dressing. Fresh, colorful, and ready in 15 minutes!

Step-by-step photos can be seen below the recipe card.

Ingredients 

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For the Salad

• ▢ 6 oz. fresh baby spinach, washed and fully dried
• ▢ 1½ cups sliced fresh strawberries
• ▢ 1½ cups thinly sliced cremini or button mushrooms
• ▢ ½ large ripe avocado, cubed
• ▢ ¼ cup crumbled goat cheese, (optional)
• ▢ ¼ cup sliced toasted almonds
• ▢ 2 scallions, diced

For the Poppy Seed Dressing

• ▢ 6 tbsp mayonnaise
• ▢ 2 tbsp half n half
• ▢ 2 tbsp granulated sugar
• ▢ 2 tbsp apple cider vinegar
• ▢ 1 tbsp poppy seeds
• ▢ ¼ tbsp dry mustard powder
• ▢ pinch of salt

Instructions 

• In a large bowl, combine all the salad ingredients, except the dressing.
• In another bowl, whisk together all the ingredients for the dressing until combined and smooth.
• Very lightly dress the salad right before serving (reserving some of the dressing on the side for people to add more, if desired) and toss to coat.
• Divide on individual plates, making sure not all the goodies get left behind. Enjoy!

Notes

• Dress the salad just before serving to keep the spinach crisp and fresh.
• Swap the goat cheese for feta cheese if preferred.
• Feel free to add some grilled chicken to make it more of a meal.
• If preparing ahead, store the salad ingredients and dressing separately until ready to serve.
• Store leftover salad in an airtight container for up to 1 day. For the best texture, keep the dressing separate and toss just before serving. Store the poppy seed dressing in an airtight container or jar in the refrigerator for up to 5 days. Shake or whisk before using.

Nutrition

Serving: 1serving | Calories: 343kcal | Carbohydrates: 18g | Protein: 8g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 18mg | Sodium: 230mg | Potassium: 663mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4277IU | Vitamin C: 48mg | Calcium: 140mg | Iron: 3mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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How to Make Strawberry Spinach Salad Step by Step

Gather all the ingredients together.

Assemble the salad: In a large serving bowl, combine 6 oz. fresh baby spinach, 1½ cups fresh sliced strawberries, 1½ cups thinly sliced cremini mushrooms, ½ large cubed avocado, ¼ cup crumbled goat cheese (if using), ¼ cup sliced toasted almonds, and 2 diced scallions. Gently toss to distribute the ingredients evenly.

Make the dressing: In a small bowl, whisk together 6 tbsp mayonnaise, 2 tbsp half-and-half, 2 tbsp granulated sugar, 2 tbsp apple cider vinegar, 1 tbsp poppy seeds, ¼ tsp dry mustard powder, and a pinch of salt until smooth, creamy, and fully combined.

Dress the salad: Just before serving, drizzle a small amount of the dressing over the salad and gently toss until the spinach leaves are lightly coated. Reserve some dressing on the side for anyone who prefers extra.

Serve and enjoy: Divide the salad among serving plates, making sure each portion gets a little of the strawberries, mushrooms, avocado, goat cheese, almonds, and scallions. Serve immediately while the spinach is crisp and fresh.

Serving Suggestions

This spinach salad is one of my favorite side dishes to serve when the weather warms up. I love pairing it with grilled chicken breast for an easy weeknight dinner, while baked salmon makes it feel a little more elegant for entertaining. The sweet berries and tangy dressing are also a great match for pork tenderloin, helping balance its rich, savory flavor. For summer cookouts, I often serve it alongside marinated flank steak since the fresh ingredients provide a light contrast to the grilled meat. It’s also a staple on my Easter and Mother’s Day tables alongside honey baked ham and deviled eggs. For lunch, I’ll often add grilled shrimp right on top and call it a meal.

More Fresh & Fruity Salads

• Broccoli Salad: Packed with crunchy broccoli, a creamy dressing, and plenty of texture, this make-ahead salad is perfect for potlucks, cookouts, and holiday gatherings.
• Cucumber Tomato Salad: Light, refreshing, and loaded with fresh vegetables, this simple salad pairs beautifully with grilled meats and summer meals.
• Pear Salad: Made with crisp pears, apples, dried cranberries, and the same sweet-tangy poppy seed dressing, this salad is a wonderful option when fall and winter fruit is in season.
• Watermelon Salad: This watermelon salad combines juicy watermelon, creamy feta, crisp cucumber, and fresh mint for a refreshing side dish that’s perfect for hot summer days, cookouts, and backyard gatherings.

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!