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Strawberry Spinach Salad

Strawberry Spinach Salad with Poppy Seed Vinaigrette

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This Strawberry Spinach Salad is a classic spring and summer salad! Baby spinach is tossed with micro-greens, chopped fresh dill and mint, topped with juicy fresh strawberries, chopped pistachios and pecans and drizzled in a homemade poppy seed vinaigrette. This recipe will serve 4 entrees or 6 side salads.
Course Salads
Cuisine American
Keyword homemade vinaigrette, salad, spinach, spring salad, strawberries, summer salad
Prep Time 20 mins
Total Time 20 mins
Servings 4 servings
Calories 417
Author Laurie McNamara

Ingredients

FOR THE VINAIGRETTE:

  • 1/3 cup red wine vinegar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon fine salt
  • 1 teaspoon poppy seeds
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dry mustard
  • 1 pinch cayenne pepper
  • 1/4 cup olive oil

FOR THE SALAD:

  • 5 ounces baby spinach leaves
  • 2 ounces micro greens
  • 1 small handful fresh dill chopped - about 2 tablespoons
  • 2 sprigs fresh mint chopped
  • 1 quart fresh strawberries trimmed, halved or quartered if large
  • 2 ounces pecan halves toasted and coarsely chopped
  • 2 ounces pistachios coarsely chopped

Instructions

MAKE THE VINAIGRETTE:

  • In a glass jar that has a tight fitting lid, add the sugar, salt and red wine vinegar and stir until dissolved.
  • Add the poppy seeds, black pepper, onion powder, garlic powder, dry mustard, cayenne pepper and olive oil. Shake well to combine.
    You will need to stir or shake again before serving.

MAKE THE SALAD:

  • Toast pecans over medium-low heat, tossing around until smelling toasty and fragrant. Transfer to a cutting board and coarsely chop. You will also need to coarsely chop 2 ounces shelled pistachios.
  • In a large bowl, combine the baby spinach and micro-greens with the chopped dill and mint. Divide the spinach mixture among bowls.
  • Top with strawberries, pecans, pistachios and drizzle with the poppy seed vinaigrette.
  • Add a few grinds of freshly ground black pepper if desired.

Notes

SERVING SUGGESTION:
  • For more protein, serve with sliced grilled or leftover roasted chicken, shrimp or salmon!
  • This salad is also incredible with the addition of crumbled feta or goat cheese.

Nutrition

Serving: 1salad | Calories: 417kcal | Carbohydrates: 32g | Protein: 7g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Sodium: 325mg | Potassium: 796mg | Fiber: 9g | Sugar: 19g | Vitamin A: 3486IU | Vitamin C: 151mg | Calcium: 117mg | Iron: 3mg