Summer Spinach Salad with Lemon Poppyseed Dressing Recipe

Yields: 4-6 servings
Prep Time: 15 minutes

Ingredients – Salad

  • 5 ounces baby spinach: Washed and dried
  • 1 cup strawberries: Hulled and sliced or quartered
  • 1/2 cup dried cranberries (or cherries)
  • 1/2 cup sliced almonds: (Toasted for extra flavor, optional)
  • 1/4 cup feta cheese crumbles (Can substitute goat cheese or blue cheese)
  • 1/4 cup thinly sliced red onion

Ingredients – Lemon Poppyseed Dressing

  • 1/4 cup extra virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon honey
  • 1 tablespoon poppy seeds
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


1. Toast the almonds (optional): If desired, toast the sliced almonds in a dry pan over medium heat for 2-3 minutes, stirring frequently, until fragrant and lightly browned. Set aside.

2. Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, honey, poppy seeds, Dijon mustard, salt, and pepper.

3. Assemble the salad: In a large salad bowl, combine the baby spinach, strawberries, dried cranberries, almonds, feta cheese, and red onion.

4. Dress and serve: Drizzle the lemon poppyseed dressing over the salad and toss gently to coat. Serve immediately.


Adjust the sweetness: Alter the amount of honey in the dressing to suit your taste preferences.

Get creative with toppings: Add other summer fruits like blueberries or raspberries. Swap out almonds with pecans or walnuts. Use your favorite cheese!

Make ahead: The dressing can be made a day in advance. Store in the refrigerator and whisk again before using.


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