Easter Brunch Strawberry Spinach Salad with Poppy Seed Dressing
Fresh strawberries and tender spinach make this salad a natural fit for Easter brunch. The sweet-tangy poppy seed dressing ties everything together without overpowering the delicate flavors.
You can prep the dressing ahead and assemble the salad just before serving. It’s light enough to balance heavier brunch dishes but satisfying on its own.
Getting the Best Strawberries for Your Salad
Look for strawberries that smell sweet at the stem end and have bright red color all the way to the top. Avoid berries with white or green shoulders, which won’t ripen further.
Slice strawberries just before serving to prevent them from releasing too much juice and making the salad soggy. If you must prep ahead, pat the sliced berries dry with paper towels before adding to the spinach.
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Easter Brunch Strawberry Spinach Salad with Poppy Seed Dressing
Equipment Needed
- Large salad bowl
- Small mixing bowl
- Whisk
- Sharp knife
Instructions
- Make dressing: In a small bowl, whisk together olive oil, white wine vinegar, honey, poppy seeds, Dijon mustard, salt, and pepper until well combined and slightly thickened, about 1 minute.
- Combine salad ingredients: Place spinach in a large salad bowl. Add sliced strawberries, toasted almonds, and red onion slices.
- Dress and serve: Drizzle 3-4 tablespoons of dressing over the salad and toss gently to coat. Add more dressing as needed. Top with crumbled goat cheese and serve immediately.
Nutrition Facts
Per Serving (1 serving)
