Strawberry Spinach Salad
This Strawberry Spinach Salad is fresh, fruity, and nutrient-packed—featuring crisp apples, juicy strawberries, pears, and pumpkin seeds over a bed of spinach. Topped with a sweet-tangy strawberry poppyseed vinaigrette, it’s a vibrant salad perfect for spring, brunch, or light lunches.
Ingredients
For the Salad:
- 1 apple cored and sliced
- 1 pear cored and sliced
- ½ lb strawberries hulled and sliced
- 2 tbsp pumpkin seeds
- 8 oz spinach leaves
For the Strawberry Poppyseed Vinaigrette (makes enough for 2 salads):
- ¼ cup cold filtered water
- ¼ cup olive oil
- ¼ cup red wine vinegar
- ½ lb strawberries hulled and halved
- 2 tbsp honey
- ½ tsp poppy seeds
Instructions
- Make the Dressing: Blend water, olive oil, vinegar, strawberries, and honey until smooth.
- Stir in poppy seeds. Chill until ready to use.
- Prep the Salad: Slice apple, pear, and strawberries. Wash and dry spinach.
- Assemble: Add all salad ingredients to a bowl.
- Drizzle with dressing and toss to combine. Serve immediately.
- See full steps with tips & photos → https://mischacrossing.com/strawberry-spinach-salad/
Notes
- Make Ahead: The dressing can be made 2–3 days in advance and stored in the fridge.
- Variations: Add crumbled goat cheese, grilled chicken, or candied pecans for more protein and texture.
- Apple & Pear Tip: Toss sliced apple and pear in a splash of lemon juice to prevent browning.
- Dressing Yield: Recipe makes enough dressing for two salads. Refrigerate extra in a sealed jar up to 3 days.