Homemade cinnamon almonds and balsamic poppyseed dressing make this Spinach Strawberry Salad stand out!
For the cinnamon almonds:
1 Tbsp butter
1/2 cup sliced almonds
2 Tbsp sugar
1/2 tsp cinnamon
For the balsamic poppyseed dressing:
1/4 cup balsamic vinegar
3 Tbsp extra-virgin olive oil
1 Tbsp poppy seeds
2 Tbsp honey
1/2 tsp Dijon mustard
1/2 tsp kosher salt
dash of black pepper
For the salad:
4-6 cups of spinach or spinach spring mix
2 cooked, chopped chicken breasts
1 lb. strawberries, sliced
1/3 cup crumbled feta cheese
In a small skillet, melt the butter. Stir in the sliced almonds, sugar and cinnamon and toast on low heat for 5-10 minutes until golden brown. Set aside to cool.
In a small bowl, whisk together all of the dressing ingredients. I like doing this in a mason jar with a metal shaker ball.
Assemble the salad in a large bowl or multiple smaller bowls. Start with the spinach and then top with the chicken, strawberries, feta cheese and cinnamon almonds.
Toss the salad with the dressing right before serving. The dressing is really strong so start with a small amount and you can always add more!
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This recipe was adapted from Well Plated.