This Strawberry Poppyseed Salad is perfect for summer and spring! It is light and full of flavor. It reminds me so much of the strawberry poppyseed from Panera, but even better! This recipe is paleo and Whole30 friendly. With only taking less than 15 minutes to prepare, you can have this salad on the table in no time. This recipe was inspired by my favorite salad at Panera!
This recipe is a great lunch or dinner item but can also be a great dish to take with you to a summer gathering. The bright colors and fresh tastes make it a great addition to any food table.
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Why You Will Love This Recipe
- This dish is so simple to make!
- It can be ready in no time.
- Kids will love this dish as well.
- This recipe is naturally paleo, gluten free, dairy free, soy free, and Whole30 friendly.
- It will take you less than 10 ingredients to make this dish.
- You can prep the ingredients in advance so that you can just combine them and serve when you are wanting to eat it.
Ingredients
Strawberry poppyseed salad ingredients
- Spinach-You can use any kind of greens here, but I like spinach best.
- Clementines-Or mini mandarins. These little guys compliment the strawberries so well.
- Almond slivers-I like the added crunch. If you have a nut allergy, you can totally skip the almonds!
For the dressing
- Lemon & apple cider vinegar-This compliments the sweetness in the salad oh so well.
- Extra virgin olive oil-This is my go to oil for making dressings. Avocado oil is also a pretty neutral oil, so you could use that too.
- Sea salt-A nice touch.
- Dijon mustard-Adds a nice tangy touch.
- Onion powder-Onion and garlic powder always help to enhance flavor!
- Poppy seeds-For the poppyseed dressing
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- If you like to have protein included in your salad, this recipe pairs well with chicken.
- If you do not like spinach, you can swap it out for your green of choice.
This recipe has not been tested with any other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Equipment Needed
Expert Tips
- Tip #1: There are actually citrus peelers that can help you with peeling the clementines.
- Tip # 2: I recommend serving the dressing on the side and waiting until last minute to add the fruit in so that the spinach does not wilt.
- Tip # 3: If you are preparing the ingredients ahead of time, store them separately so that they stay fresh longer.
Recipe FAQs
I suggest waiting to assemble the salad until you are ready to eat it! This will prevent the dressing from making the spinach soggy. If you want to meal prep, I suggest adding all of the fruits on top, then adding a small container of dressing to the side.
This dish would be a wonderful side to any dish or you can add a simple protein and make it a meal. I would pair it with my Honey Lemon Garlic Chicken Drumsticks. I also like to make added protein to sprinkle on top, like this Frozen Salmon you can make in the air fryer!
I would not recommend to use frozen strawberries as they will add a lot of moisture to the salad.
Storage Instructions
- I recommend storing the ingredients in separate containers so that they stay fresh longer.
- The ingredients separately can be stored in the refrigerator for up to 5 days.
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Strawberry Poppyseed Salad
Equipment
- A mini bowl
- Mini whisk or fork
- Large bowl to mix
Ingredients
For the salad:
- 1 bag organic spinach
- 2 cups fresh strawberries washed and diced
- 4 whole clementines peeled
- 1/3 cup almond slivers
For the dressing:
- 4 lemons juiced
- 1/2 cup apple cider vinegar
- 1 cup extra virgin olive oil
- 1 pinch sea salt
- 2 tbsp dijon mustard
- 1 tsp onion powder
- 1 tbsp poppyseeds
Instructions
For the salad:
- Place all ingredients in a bowl and set aside.
For the dressing:
- Place all ingredients in a bowl and whisk with a fork or mini whisk. Serve the dressing on the side.
Lori says
So fresh, light and full of flavor. Such a perfect spring and summer side.
Allianna Moximchalk says
So glad you liked this!