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Strawberry spinach salad with fresh strawberries, mushrooms, avocado, goat cheese, sliced almonds, and scallions tossed in creamy poppy seed dressing on a serving platter.
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Strawberry Spinach Salad

This spinach salad is topped with strawberries, mushrooms, avocado, almonds, and the best homemade creamy poppyseed dressing. Fresh, colorful, and ready in 15 minutes!
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Keyword: Strawberry Spinach Salad
Servings: 4 servings

Ingredients

For the Salad

  • 6 ounces baby spinach
  • 1 & 1/2 cups sliced strawberries
  • 1 & 1/2 cups thinly sliced cremini or button mushrooms
  • 1/2 large ripe avocado cubed
  • 1/4 cup crumbled goat cheese (optional)
  • 1/4 cup sliced almonds
  • 2 scallions diced

For the Poppy Seed Dressing

  • 6 tablespoons mayonnaise
  • 2 tablespoons half n half
  • 2 tablespoons granulated sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon poppy seeds
  • 1/4 teaspoon 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.
  • Dry the spinach thoroughly after washing so the dressing doesn't become diluted.
  • Toast the sliced almonds for a few minutes in a dry skillet to enhance their flavor and crunch.
  • Use ripe, sweet strawberries for the best flavor and balance with the tangy dressing.
  • Whisk the dressing until smooth and fully combined so it coats the salad evenly.
  • Slice the mushrooms and scallions thinly for the best texture in every bite.
  • If preparing ahead, store the salad ingredients and dressing separately until ready to serve.
  • Swap the goat cheese for feta cheese if preferred.
  • Refrigerator: 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.
  • Dressing: 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