Vegan Spinach-Strawberry Salad with Poppy Seed Dressing

Total time20 min

Prep time15 min

Cook time5 min

Vegan Spinach-Strawberry Salad with Poppy Seed Dressing

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Ingredients

4 servings

For the salad

5 oz baby spinach
1 lb fresh strawberries, hulled and sliced
¼ cup thinly sliced red onion
½ cup sliced almonds
½ cup crumbled feta cheese
Esti Plant-Based Feta Style Block Cheese, 7 oz Trader Joe's Vegan Feta Cheese Alternative Trader Joe's Vegan Feta Cheese Alternative Block in Brine Earth Grown Vegan Feta Style Crumbles, Gluten Free
Follow Your Heart Gluten Free, Vegan, Feta Cheese Crumbles Dairy Free Cheese
See all

For the dressing

3 tbsp white wine vinegar
2 tbsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tsp dijon mustard
¼ tsp salt
¼ tsp black pepper
¼ cup olive oil
1 tsp poppy seeds

Instructions

1
Heat a small skillet over medium heat. Add the sliced almonds and toast, stirring frequently, until golden and fragrant, about 3–4 minutes. Transfer to a plate and let cool.
2
In a small bowl, whisk together the white wine vinegar, honey, Dijon mustard, salt, and black pepper until combined. Drizzle in the olive oil in a steady stream, whisking constantly, until the dressing is emulsified and slightly thickened. Stir in the poppy seeds.

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