This refreshing spinach salad is a spring and summer classic — light, colorful, and bursting with flavor. Sweet, juicy strawberries pair beautifully with tender spinach leaves, while slivered almonds add a nutty crunch. What makes this dish especially memorable is the homemade sesame-poppy seed dressing. Sweet, tangy, and nutty, it ties everything together in a way that bottled dressings just can’t.
The dressing can be made ahead, which not only makes preparation easier but also allows the flavors to meld and mellow in the fridge. This salad works wonderfully as a side dish for brunch, lunch, or dinner, but it’s also hearty enough to enjoy as a main course topped with grilled chicken or shrimp. It’s a crowd-pleaser for potlucks, picnics, or any occasion that calls for something fresh and beautiful on the table.
INGREDIENTS
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/4 cup sugar
1/2 cup extra-virgin olive oil
1/4 cup golden balsamic vinegar*
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced red onion
10 ounces fresh baby spinach, rinsed and dried
1 quart strawberries, cleaned, hulled, and sliced
1/4 cup blanched slivered almonds
*Dark, aged balsamic vinegar may be used, but golden balsamic will keep the dressing lighter in color and flavor.
METHOD
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce, and onion until smooth and well combined. Cover and chill for at least 1 hour to allow the flavors to develop.
In a large serving bowl, combine the spinach, strawberries, and almonds. Just before serving, drizzle with the chilled dressing.
Gently toss until the greens and fruit are lightly coated with dressing. Refrigerate the salad for 10–15 minutes if you’d like it extra cold and crisp before serving.
