Save to Pinterest My neighbor showed up at a potluck with this salad in a big glass bowl, and I watched people circle back for seconds before I even got a plate. The strawberries were glistening, the spinach looked impossibly green, and there was this faint sweetness in the air that made me curious. She told me she threw it together in twenty minutes, which I didn't believe until I made it myself the following weekend. Now it's my go-to whenever I need something that looks impressive but doesn't chain me to the stove.
I brought this to a Mother's Day brunch once, and my aunt asked if I'd hired a caterer. The compliment felt generous until I realized she was serious. The colors alone do half the work, and the almonds add just enough crunch to make every bite interesting. It's become my proof that simple ingredients, when they're fresh and treated right, don't need much fussing.
Ingredients
- Bow-tie pasta (250 g): Farfalle holds the dressing beautifully in its little pockets, and it looks cheerful on the plate.
- Baby spinach (100 g): Tender and mild, it wilts just slightly when tossed with warm pasta, which I actually like.
- Fresh strawberries (200 g): Choose berries that smell sweet and are firm to the touch, nothing mushy or pale.
- Sliced almonds (50 g): Toasting them for a few minutes wakes up their flavor and adds a nutty richness you can't skip.
- Feta cheese (60 g): Salty and creamy, it balances the sweetness of the berries and makes the salad feel more filling.
- Fresh basil (2 tbsp): A handful of ribboned basil gives the whole thing a summery brightness that ties everything together.
- Olive oil (3 tbsp): Use a fruity, good quality oil since it's the base of the dressing and you'll taste it clearly.
- Apple cider vinegar (2 tbsp): It has a gentle tang that doesn't overpower the strawberries like white vinegar might.
- Honey (1 tbsp): This adds a floral sweetness that plays nicely with the poppy seeds.
- Dijon mustard (1 tsp): A small amount emulsifies the dressing and gives it a subtle kick.
- Poppy seeds (1 tbsp): They add a tiny crunch and a look that says you put thought into this.
- Salt and black pepper: Season with care, the feta is already salty so taste before you add more.
Instructions
- Cook the pasta:
- Boil the farfalle in well salted water until it's al dente, then drain and rinse it under cold water to stop the cooking. Let it cool completely so it doesn't wilt the spinach when you toss everything together.
- Make the dressing:
- Whisk together the olive oil, vinegar, honey, mustard, poppy seeds, salt, and pepper in a small bowl until it's smooth and emulsified. Taste it and adjust the sweetness or tang to your liking.
- Assemble the salad:
- In a large bowl, combine the cooled pasta, spinach, strawberries, and toasted almonds. Pour the dressing over everything and toss gently with your hands or tongs so every piece gets coated.
- Finish and serve:
- Scatter the feta and basil on top just before serving. This salad is best eaten right away while the spinach is still perky and the strawberries are bright.
Save to Pinterest One summer evening, I made a double batch of this for a backyard gathering, and it disappeared so fast I didn't get a second helping. My friend's kid, who claimed to hate salad, asked if there was more and then ate it straight from the bowl with a serving spoon. That's when I realized this dish has a way of sneaking past people's usual preferences.
How to Pick the Best Strawberries
Look for berries that are deeply red all the way to the stem, with no white shoulders or soft spots. Smell them if you can, the sweetest ones have a strong, fruity aroma even through the container. I've learned the hard way that big isn't always better, sometimes the smaller berries pack more flavor and hold their shape better in the salad.
Swapping Ingredients Without Losing the Magic
If you don't have feta, goat cheese works just as well and adds a creamier texture. Walnuts or pecans can replace the almonds, just toast them the same way. I've also used balsamic vinegar instead of apple cider vinegar when that's what I had on hand, and it gave the dressing a richer, slightly darker flavor that some people liked even more.
Making It Ahead for a Crowd
You can cook the pasta, toast the almonds, slice the strawberries, and make the dressing all a few hours ahead. Store everything separately in the fridge, then toss it all together right before you're ready to serve. This way, nothing gets soggy and the salad tastes like you just made it, even if you've been running around all day.
- Keep the spinach in a damp paper towel so it stays crisp.
- Store the dressing in a jar and give it a good shake before pouring.
- If you're traveling with this, pack the components separately and assemble on site.
Save to Pinterest This salad has become my warm weather secret weapon, the thing I make when I want to feel like I have my life together without actually spending hours in the kitchen. It tastes like sunshine in a bowl, and that's worth something.
Recipe Q&A
- → Can I prepare this salad in advance?
Yes, you can cook the pasta and prepare the dressing up to 4 hours ahead. Store them separately and assemble just before serving to keep the spinach crisp and prevent the pasta from absorbing too much dressing.
- → What makes the poppy seed dressing special?
The dressing combines apple cider vinegar for acidity, honey for subtle sweetness, and Dijon mustard for depth. Poppy seeds add a distinctive nutty flavor and pleasant texture that complements the fruit and greens beautifully.
- → How do I keep the spinach from wilting?
Ensure your spinach is completely dry before adding it to the salad. Add the dressing just before serving, and consider tossing it in gently to minimize bruising. Using baby spinach varieties helps maintain crispness better than larger leaves.
- → Can I make this dairy-free?
Absolutely. Simply omit the feta cheese or substitute it with dairy-free alternatives available at most grocery stores. The salad tastes delicious without it, and the poppy seed dressing is naturally dairy-free.
- → What other proteins work well with this salad?
Grilled chicken breast, crispy chickpeas, candied walnuts, or crumbled tofu all pair wonderfully. For seafood, try chilled shrimp or flaked salmon. These additions transform it into a satisfying main course while maintaining the fresh spring flavors.
- → How should I store leftovers?
Store the salad components separately in airtight containers for up to 2 days. Keep the dressing separate from the pasta and vegetables to prevent sogginess. Reassemble and dress just before eating for the best texture and flavor.