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Sweet strawberries in the summer are like candy. I enjoy making this salad when they are at their peak. Strawberry spinach salad is a fitting side dish for any outdoor grill dinner. Whether I’m sitting with my kids and husband or entertaining several families, I find there are never leftovers when I make this salad. Tweak as your families taste buds require and use this as your inspiration for a show stopping summer salad.

Vibrant spinach and juicy strawberries await a poppyseed dressing drizzle.

Poppyseed dressing is a sweet dressing that is a breeze to throw together.

A bright salad filled with hearty spinach, sweet strawberries, candied nuts, creamy goat cheese.
Assemble the salad and then dress and mix right before serving.

Frequently Asked Questions

Can I make this ahead of time?

Yes, assemble the salad a few hours in advance. You can make the dressing in advance and store in the refrigerator. Whisk before serving.

Can I use other cheese?

Yes, you can omit the goat cheese or try something else. I like sharp white cheddar in salads with strawberries. You could also try using feta. The tanginess of the goat cheese is a nice compliment to the sweet dressing.

Strawberry Spinach Salad with Poppyseed Dressing

by Katie Heath
A simple summer salad that highlights in season ripe strawberries.
Servings: 6
Prep Time: 30 minutes
Total Time: 30 minutes
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Ingredients 

For the dressing:

  • 3/4 cup sugar
  • 1 tsp. dry mustard
  • 1 tsp. salt
  • 1/3 cup white vinegar
  • 1 cup vegetable oil
  • 1 1/2 Tbsp. poppyseeds

For the salad:

  • 1 bag washed spinach leaves
  • 1 lbs. fresh strawberries, washed and sliced
  • 4 oz. goat cheese log
  • 1/2 cup candied walnuts

Instructions

  • For the dressing: Combine all dressing ingredients in a bowl except oil. Slowly whisk in the oil until combined.
  • In a large salad bowl pour in the spinach. Sprinkle strawberries on top. Scatter the walnuts and the goat cheese by placing little “clumps” over the salad.
  • When ready to serve, pour dressing over salad and toss to coat. Adjust dressing and leave on the side for you to add more as desired.

Notes

Katie’s Tip:
*I enjoy using baby spinach because it’s easier to get on the fork and has less stem.
*This makes more dressing than you will need. I like to keep extra in the fridge for later in the week. You can always add more dressing, but you can’t take away dressing, so drizzle lightly before you toss the salad and you can always add more.
*I often use candied nuts to add more flavor to this salad. You can use toasted nuts of course. 
*Crumbled goat cheese in the tub will work. I prefer the creamy goat cheese from the logged goat cheese. This often is found in the deli or high-end cheese section instead of the shredded cheese area of the grocery store.
*Sometimes spinach isn’t available. I use romaine in a pinch, and I love the crispness and crunchiness of romaine lettuce.
Made it? Tag @katieskitchencounter on Instagram. I’d love to see!