Description
A vibrant summer salad combining baby spinach, seasonal berries, feta, and toasted almonds. The homemade poppyseed dressing balances sweetness and acidity for a refreshing, nutrient-packed dish.
Ingredients
Baby spinach leaves – 8 cups
Strawberries – 1 cup, sliced
Blueberries – 6 ounces, whole
Raspberries – 6 ounces
Red onion – 1/4 cup, thinly sliced
Feta cheese – 4 ounces, crumbled
Toasted almonds – 1/2 cup, sliced
Poppy seeds – 3 tablespoons
Honey – 1/4 cup
Apple cider vinegar – 2 tablespoons
Olive oil – 1/3 cup
Lemon juice – 1 tablespoon
Instructions
Wash and dry baby spinach leaves.
Slice strawberries and rinse blueberries and raspberries.
Soak red onion slices in cold water for 5 minutes, then drain.
In a bowl, mix poppy seeds, honey, apple cider vinegar, and lemon juice.
While mixing, slowly add olive oil until emulsified.
Add dressing to spinach.
Top with strawberries, blueberries, raspberries, soaked onion, feta, and toasted almonds.
Toss gently and serve immediately.
Notes
Substitute arugula for baby spinach for a peppery flavor
Replace feta with crumbled goat cheese for a creamier texture
Optional: Add halal-certified cheese if preferred
Soaking onion reduces its potency while retaining crunch
- Prep Time: 15
- Category: Healthy Salad Recipes for Busy Families
- Method: Making
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 12g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 30mg