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Chef Taha Ayad's Recipe Spinach Berry Salad with Sweet Poppyseed Dressing
Taha Ayad

Spinach Berry Salad

A fresh spinach berry salad with strawberries, blueberries, raspberries, feta, and a sweet poppyseed dressing. Quick, colorful, and perfect for a light meal or side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 –8 servings
Course: Salad
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 4 –8 cups fresh spinach
  • 1 cup sliced strawberries
  • 1 cup blueberries
  • 6 ounces raspberries
  • ¼ to 1 small red onion thinly sliced
  • ¼ to 1 cup sliced almonds or pecans
  • 4 ounces feta cheese
  • 1 cup oil
  • 2 tablespoons to 1/3 cup vinegar
  • 2 tablespoons honey or 1/2 cup sugar
  • 1 teaspoon poppy seeds
  • 1 –2 teaspoons mustard
  • 1 teaspoon curry powder
  • 1 teaspoon salt
  • ⅛ teaspoon pepper

Method
 

  1. In a bowl or jar, combine oil, vinegar, sugar or honey, poppy seeds, mustard, salt, and pepper
  2. Shake or whisk until the dressing is well mixed and slightly thickened
  3. Refrigerate the dressing for at least 10 minutes before using
  4. Place fresh spinach in a large salad bowl
  5. Add sliced strawberries, blueberries, raspberries, red onion, feta cheese, and almonds
  6. Drizzle the chilled poppyseed dressing over the salad just before serving
  7. Toss gently to combine without crushing the berries
  8. Serve immediately for best texture and flavor

Notes

  1. Use fresh, dry spinach to prevent a soggy salad
  2. Add raspberries last to keep them from breaking
  3. Chill the dressing to help it emulsify and develop flavor
  4. Toast the nuts lightly for better texture and aroma
  5. Dress the salad just before serving to maintain freshness
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