Ingredients:

  • 5 oz (140g) baby spinach, washed and dried
  • 1 pint (570g) fresh strawberries, hulled and sliced
  • 1/4 cup (30g) red onion, thinly sliced
  • 1/4 cup (30g) toasted sliced almonds (optional)
  • 1/4 cup (60g) crumbled feta cheese (optional)
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons (30ml) apple cider vinegar
  • 2 tablespoons (30ml) honey (or maple syrup for vegan option)
  • 1 tablespoon (15ml) Dijon mustard
  • 2 tablespoons (30ml) poppy seeds
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Spread sliced almonds in a dry pan over medium heat. Toast, stirring frequently, until lightly golden brown and fragrant. Remove from pan and let cool.
  2. In a small bowl, whisk together olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, poppy seeds, salt, and pepper until well combined.
  3. In a large mixing bowl, combine spinach, sliced strawberries, and red onion.
  4. Pour the poppy seed dressing over the salad and toss gently to coat.
  5. Sprinkle with toasted almonds (if using) and crumbled feta cheese (if using). Serve immediately.