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Berry Spinach Salad with Poppy Seed Dressing

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Prep Time 10 minutes
Total Time 10 minutes
Servings 4

Ingredients
  

  • Salad:
  • 6 oz 170g fresh baby spinach
  • 1 cup fresh strawberries hulled and sliced
  • ½ cup fresh blueberries
  • ½ cup fresh raspberries
  • ¼ cup red onion very thinly sliced
  • ⅓ cup sliced almonds toasted
  • ¼ cup candied pecans or walnuts optional
  • 4 oz 115g feta cheese or goat cheese, crumbled
  • Poppy Seed Dressing:
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1 teaspoon poppy seeds
  • ¼ teaspoon salt
  • Pinch of black pepper

Instructions
 

  • Toast sliced almonds in a dry skillet over medium heat for 2 to 3 minutes until golden. Set aside to cool.
  • Whisk together olive oil, apple cider vinegar, lemon juice, honey, Dijon mustard, poppy seeds, salt, and pepper until emulsified.
  • Hull and slice strawberries. Rinse and dry blueberries and raspberries. Slice red onion as thinly as possible.
  • Place baby spinach in a large salad bowl. Top with sliced strawberries, blueberries, raspberries, and red onion.
  • Sprinkle toasted almonds, candied pecans, and crumbled feta over the salad.
  • Drizzle dressing over the salad just before serving. Toss gently and serve immediately.

Notes

  • Always dress the salad right before serving to prevent wilting
  • Dry spinach thoroughly after washing to avoid a watery salad
  • Slice red onion paper-thin or soak in cold water for 10 minutes to mellow the flavor
  • Toasting the almonds adds significant flavor — do not skip this step
  • Use ripe, in-season berries for the best result
  • Dressing keeps in the fridge for up to 1 week — shake well before using
  • Add grilled chicken or shrimp to make it a complete main course
  • Store undressed salad and dressing separately if prepping ahead