Spinach Strawberry Salad

Spinach Strawberry Salad

This salad is a re-creation of a restaurant classic, often called “California Spinach Salad”. It’s a gorgeous combo of fresh spinach, strawberries, goat cheese, candied nuts and a balsamic poppyseed dressing. Serves 4

Arrange spinach in a shallow serving bowl (about 2 handfulls per person).


1 cup goat cheese (crumbled)

2 C sliced strawberries

1 C candied almonds – recipe below

Top with Balsamic Poppyseed Dressing just before serving.


For the Candied Almonds

In a medium frying pan, heat 1 Tbsp olive oil. Add 1 Cup of blanched almonds. Cook until the almonds begin to brown, about 5 minutes. Drizzle with 2 Tbsp maple syrup. Sprinkle with salt and pepper. Remove from heat, stirring as they cool. Allow to cool fully before using in salad.

For the Balsamic Poppyseed Dressing

¼ C balsamic vinegar

¼ C olive oil

½ tsp Dijon mustard

2 Tbsp poppy seeds

salt and pepper, to taste

Combine all ingredients in a tight sealing jar and shake vigorously until emulsified, about 1 minute.

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