A spring salad of spinach with strawberry, red onion, and feta tossed together in a poppyseed vinaigrette. A simple dish ready in less than 10 minutes, yet pretty enough to serve at any dinner party. Pair with a lightly chilled, floral Gewurztraminer with notes of lychee.
Spring Nostalgia Takes the Shape of a Strawberry Spinach Salad
Perhaps very specific to me, this particular salad always brings back memories of spring. My mother often made this strawberry spinach salad at Easter, to be exact. As a child, the combination of red onion and strawberry was surprising but delicious, and even a little bit addicting. The poppyseed vinaigrette added another interesting layer of flavor that lingered, making it one of those salads that becomes incredibly “crave-able”. This salad has the kind of flavor combination that, when the craving hits, you just have to have it – nothing else will do.
A Simple Spring Salad with a Bold Combination Strawberry, Red Onion, and Poppyseeds
Beyond my own nostalgia, I also adore this salad for its essence of spring. These ingredients are starting to come into season, and it feels like a great dish to celebrate the shift of seasons into spring. With strawberries reaching their peak in June, you can make this salad through summer as well, while still enjoying the best quality produce.
Strawberries and onion together can be a bit of an intense and acidic duo, so adding feta to this salad softens it a bit and balances things nicely.
There are really no tricks to this one either, so it’s a simple recipe that is also flavorful (and quite pretty!) – just slice and toss the ingredients together.
I also have to insist on the poppyseed vinaigrette. You may be thinking you can use any other classic vinaigrette but the poppyseed flavor is essential.
Wine Pairing Recommendation: Gewurztraminer
A failsafe wine pairing for salads is usually something like a Riesling or Sauvignon Blanc, and both could work here as well. But for a salad with fruit and bold flavors, I love this one with a Gewurztraminer.
The signature aroma of Gewurztraminer are lychee and often rose petal, which to me also just screams spring. These fruity and floral notes are perfect for a spring salad like this one.
If you want to explore other ideas, check out this dedicated post on the best way to pair wine with salad.
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Strawberry Spinach Salad with Poppyseed Vinaigrette
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Category: Appetizer, Dinner, Entree, Lunch, Salad, Side, Side Dish, Snack
- Cuisine: American, Mediterranean, Seasonal
- Diet: Gluten-Free, Pescatarian, Vegetarian
Description
A spring salad of spinach with strawberry, red onion, and feta tossed together in a blush wine poppyseed vinaigrette.
Ingredients
For the salad
- Fresh spinach
- Fresh strawberries, sliced
- Feta, crumbled
- Red onion, very thinly sliced
For the vinaigrette
- 1/2 cup (120 ml) olive oil, or other preferred light, neutral oil
- 1/4 cup (60 ml) red wine vinegar
- 1–2 tsps (5–10 ml, 3–6 g) poppy seeds
- Juice of half a fresh lemon juice
- Just a touch of agave or honey, or other preferred sweetener, to taste
- Salt, to taste
Instructions
For the vinaigrette
- Combine all ingredients in a bottle and shake vigorously! Or, whisk together in a bowl.
- Store in the fridge after.
For the salad
- When it comes to salads, it’s all about personal preference when it comes to ratios. Slice up the strawberries and red onions in quantities that work for you and your preference. Toss them in with as much spinach as you’d like, whether you’re making a small salad for one or preparing as a starter for a dinner party.
- Crumble in the feta cheese.
- Shake the vinaigrette vigorously before pouring over the salad – again, it’s all about personal preference here. Toss well.
- I also sometimes like to add a sprinkle of poppyseeds over top again for good measure.
Sydney is a 31-year old American living in Paris. Originally from Pittsburgh, she has also lived in Milan and Cognac. She has a WSET Level 2 certification in wine, along with a degree in environmental engineering and an MBA. She loves exploring local farmer’s markets, haunting her favorite wine bars, and discovering new restaurants.
