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–+ servings
Strawberry spinach salad on marble table near window with bright Mediterranean light.

Strawberry Spinach Salad with Balsamic Poppy Seed Dressing

Prep Time: 15 minutes
Cook Time: 0 minutes
Toasting the Almonds: 2 minutes
Total Time: 17 minutes
Servings: 4 people (up to 6)
Author: Nico Pallotta

Poppy Seed Balsamic Dressing

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard or yellow mustard
  • 1 teaspoon poppy seeds
  • ½ teaspoon salt + black pepper to taste

The Salad Base

  • 4 ounces (100 g) baby spinach
  • 10 ounces (280 g) fresh strawberries about 2 cups hulled and sliced or ~2/3 pound
  • 1 can butter beans 15 oz / 400 g - rinsed and drained well
  • ¼ cup (40 g) feta cheese crumbled - add more to taste
  • 2 tablespoons (20 g) slivered almonds or shaved almonds - lightly toasted in a dry skillet

  • Whisk the Dressing: In a small jar or bowl, whisk 3 tablespoons extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, 2 teaspoons Dijon mustard, 1 teaspoon poppy seeds, ½ teaspoon salt, and black pepper until the oil and vinegar are completely unified.
    It should look glossy and slightly thickened.
    Step 1 Whisking balsamic poppy seed dressing in small bowl on marble surface near window.
  • Season the Beans: Drain and rinse 1 can butter beans, shake off excess water, then toss with half the dressing in a medium bowl. Set aside.
    Step 2 Butter beans tossed with dressing in bowl with glossy coating and natural light.
  • Layer the salad: Spread most of the spinach on a large platter. Add half the beans and strawberries, then a light layer of the remaining spinach.
    Finish with the rest of the beans and strawberries, then top with crumbled feta and toasted almonds.
    Step 3 Layering spinach beans and strawberries on platter with soft window light.
  • Final Drizzle: Just before the platter hits the table, drizzle the remaining dressing in a thin, even stream over the top.
    Step 4 Drizzling dressing over strawberry spinach salad with almonds and feta on top.
Substitutions
  • Baby spinach → arugula, mixed greens, chopped kale (massage kale with salt + lemon to soften)
  • Fresh strawberries → raspberries, blueberries, sliced peaches, apple
  • Butter beans → cannellini beans, chickpeas, lentils, or avocado for a creamy twist (or omit for lighter salad)
  • Feta cheese → goat cheese, torn burrata, small mozzarella balls
  • Slivered/shaved almonds → pine nuts, walnuts, pecans, sunflower seeds, pumpkin seeds
  • Extra virgin olive oil → avocado oil, light neutral oil
  • Balsamic vinegar → red wine vinegar, apple cider vinegar
  • Honey → maple syrup, agave
  • Dijon mustard → yellow mustard, whole grain mustard
  • Poppy seeds → sesame seeds (or omit)
 
Tips
  • Dress last → keeps spinach fresh, no wilting
  • Dry beans well → dressing sticks better
  • Taste & tweak → adjust salt, sweet, acid
  • Toast almonds → bigger crunch, deeper flavor
  • Layer, don’t toss → lighter + prettier
  • Use ripe, firm strawberries → sweet, not mushy
  • Serve feta on the side → great for mixed diets
  • Prep ahead, assemble later → best texture
  • Balance flavors → sweeter berries = more acid, less sweet = add honey
  • Stay flexible → swap nuts, cheese, beans easily
  • Store smart → keep components separate, dress just before eating
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