I’ve made this Spinach Strawberry Salad so many times I’ve lost count. It’s always a crowd-pleaser.
Around the holidays especially I dust off my tried and true recipes for family and friend gatherings. This fresh spinach salad topped with strawberries and goat cheese is one of them. It’s an old Cooking Light recipe I found years ago and altered a bit to suit my personal tastes.
The dressing is what really gets people talking. The sesame seeds are toasted, giving them an even nuttier flavor. They are then mixed with poppy seeds, red wine vinegar, a healthy amount of sugar and a little oil. The resulting dressing is tangy, sweet and festive – especially with the paprika for color.
The green spinach and red strawberries make this salad particularly suited for Christmas. But I’ve served it throughout the year. It seriously always gets rave reviews. It’s a great salad to make and take along to buffets as well. Just shake up the dressing in a jar and pour it on right before serving.
What are some of your favorite recipes you always make during the holidays? Tell me in the comments – I’d love to know!
Spinach Strawberry Salad
- 1/3 cup sugar
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 3 tbsp sesame seeds toasted
- 1 1/2 tsp poppy seeds
- 1/2 tsp sweet paprika
- 1/2 tsp salt
- 8 cups baby spinach
- 2 cups strawberries sliced
- 1/2 cup sliced almonds
- 1/2 cup goat cheese crumbled
Combine the first seven ingredients in a jar; cover dressing tightly, and shake vigorously.
Combine the spinach and strawberries in a large bowl and toss gently.
Pour the dressing over the spinach mixture, tossing gently to coat.
Evenly divide the dressed spinach and strawberry mixture onto each of six plates.
Top the salad plates evenly with the sliced almonds and crumbled goat cheese.