Strawberry Spinach Salad with Greek Yogurt Poppyseed Dressing
A refreshing and vibrant salad perfect for spring or Easter. This salad combines fresh spinach, sweet strawberries, and creamy goat cheese, all drizzled with a tangy Greek yogurt poppyseed dressing.
Ingredients
Salad
- 5 oz fresh baby spinach
- 1.5 cups fresh strawberries, sliced
- 0.25 cup toasted sliced almonds
- 0.25 cup crumbled goat cheese
- 0.5 cup fresh blueberries ((optional))
Dressing
- 0.5 cup plain Greek yogurt
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tbsp fresh lemon juice
- 1 tsp poppy seeds
- 1–2 tbsp milk ((to thin, as needed))
- 1 Pinch salt
Instructions
- Whisk together Greek yogurt, honey, apple cider vinegar, lemon juice, poppy seeds, and salt.
- Add milk gradually until dressing reaches desired consistency. Chill 15–20 minutes.
- Arrange spinach in a large serving bowl.
- Top with strawberries, blueberries (if using), almonds, and goat cheese.
- Drizzle with dressing just before serving, or serve on the side.
- Toss gently to combine.
Notes
For a vegan option, substitute the Greek yogurt with a plant-based yogurt and the honey with maple syrup or agave.
Nutrition
Calories: 220kcal | Carbohydrates: 25g | Protein: 12g | Fat: 10g | Sodium: 100mg