Strawberry Spinach Salad

Before we officially say goodbye to strawberry season and welcome all of the other amazing fruits of the summer, its worth giving this Strawberry Spinach Salad with Poppy Seed Vinaigrette a try. The combination of fresh fruit, leafy greens, and a light summery vinaigrette make this whole food recipe loaded with real food nutrition a winner.

Strawberry Spinach Salad

Yield: 4 to 6 servings\"Strawberry

Prep time: 10 minutes


6 cups spinach leaves
1 1/2 cups strawberries, cleaned, halved
1/2 cup pecans, chopped, toasted (if desired)
1/4 cup rice vinegar or white wine vinegar
2 tablespoons honey or agave
1/2 to 1 teaspoon Dijon mustard (to taste)
2 teaspoons poppy seeds
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/2 cup grapeseed oil or EVOO


  1. In a large bowl, toss spinach, strawberries, and pecans together.
  2. In a small bowl, whisk together vinegar, honey, mustard, poppy seeds, salt, and pepper until well combined. While whisking, slowly add the oil.
  3. Drizzle about half of the vinaigrette over the salad and toss. Add more if needed. Serve and enjoy!

Note: If you have leftover Poppy Seed Vinaigrette, store in an airtight container in the fridge for up to 1 week.

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Erin Harner

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