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Strawberry spinach poppy seed salad recipe

Strawberry Spinach Salad

Strawberry Spinach Salad with a homemade strawberry yogurt poppy seed dressing. Fresh spinach leaves topped with juicy, ripe strawberries, crumbled feta cheese, and sugar toasted almonds and covered in a strawberry poppy seed dressing.
Course Salad
Cuisine American
Keyword strawberry spinach salad, strawberry spinach salad with poppy seed dressing, strawberry yogurt poppy seed dressing
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 12 people
Calories 179kcal
Author Jessica - Together as Family


Strawberry Spinach Salad

  • 10 cups baby spinach stems broken off
  • 1 lb strawberries thinly sliced
  • 1 cup crumbled feta cheese
  • 1 cup toasted almonds *see recipe below

Strawberry Poppy Seed Dressing

  • 1 container (6 oz) strawberry yogurt
  • 3 tablespoons granulated sugar
  • 3 tablespoons milk
  • 2 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon poppy seeds

Toasted Almonds

  • 1 cup sliced almonds
  • 2 tablespoons butter
  • 2 tablespoons granulated sugar


  • Add the spinach into a large mixing bowl (or whatever bowl you are planning on serving the salad in). Add the sliced strawberries, crumbled feta cheese, and toasted almonds.
  • HOW TO MAKE TOASTED ALMONDS : Add the almonds, butter, and sugar into a skillet pan and cook over medium-high heat. Watch carefully and stir often!
    Once the almonds are lightly browned and smell toasty, take them off the heat and spread out the almonds on a plate or onto some parchment paper on the counter. Cool for about 5 minutes before adding to the salad.
    * Do not put the almonds onto paper towel to cool! They will stick to the paper towel and will be impossible to get off.
  • MAKE THE DRESSING : Add all dressing ingredients into a bowl and mix together well with a whisk.
  • Pour the dressing over the salad and mix together until all the spinach leaves are coated in dressing. The toppings tend to sink to the bottom of the mixing bowl so I like to scoop them up from the bottom and put them back on top of the salad. This just makes the salad look pretty and then you can see all the yummy toppings.
    Serve immediately. Leftovers keep well for like a day, spinach will be softer, but this salad is best served right away.
  • MAKE AHEAD INSTRUCTIONS : Place the spinach in the mixing bowl. Put the strawberries, feta cheese, and toasted almonds in their own seperate containers. Mix up the dressing and put that into a container. When you are ready to serve toss everything together.


Spinach : I used a 10 oz plastic container and it was plenty for the salad. I maybe had like 1 cup of spinach leftover. 
Strawberries : 1 lb package of strawberries sliced is equal to about 3 cups sliced strawberries. 
Milk : Use any milk you want. I will normally use whole milk or 2% because I prefer the fat and creaminess in the dressing. Any milk will work. 


Calories: 179kcal | Carbohydrates: 15g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 203mg | Potassium: 309mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2484IU | Vitamin C: 29mg | Calcium: 150mg | Iron: 1mg