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5 from 5 votes

Strawberry and Spinach Salad with Poppyseed Dressing

Strawberry and Spinach Salad is literally Summer in a bowl! Bursting with berries, spinach, rocket and red onions, drizzled with poppyseed dressing and topped with crunchy almonds and crumbled feta. So delicious!
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: American
Keyword: almonds, blueberries, feta, poppyseed dressing, salad, spinach, strawberry
Servings: 4 servings
Calories: 355kcal
Author: Carrie Carvalho


  • 250 grams fresh strawberries
  • 100 grams blueberries
  • 100 grams baby spinach
  • 30 grams rocket arugula
  • 1 red onion, thinly sliced
  • 100 grams feta cheese
  • 50 grams chopped almonds toasted if you wish

For the Poppyseed Dressing

  • ¼ cup olive oil 60ml
  • 2 tbsp sherry vinegar can substitute white wine vinegar
  • 2 tbsp honey
  • 1 tbsp poppyseeds
  • ¼ tsp Dijon Mustard or mustard powder
  • Salt & Pepper


  • Wash the salad leaves and fruits.
  • Hull and half the strawberries (quarter any big ones).
  • Toss the spinach, rocket, strawberries, blueberries and red onion together in a large bowl.
  • To make the dressing, combine the oil, vinegar, honey, poppyseeds and mustard in a small bowl or jar and mix well.
  • Add salt and pepper to taste.
  • Dress the salad a few tablespoons at a time - you may not need to use all the dressing. Toss well.
  • Crumble the feta and scatter the chopped almonds over the salad to serve.


Calories: 355kcal | Carbohydrates: 25g | Protein: 8g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 308mg | Potassium: 442mg | Fiber: 5g | Sugar: 17g | Vitamin A: 2641IU | Vitamin C: 49mg | Calcium: 242mg | Iron: 2mg