20-Minute Fresh Spinach Strawberry Salad
A vibrant salad combining fresh baby spinach with sweet strawberries, tropical kiwi, and crisp jicama sticks. The homemade poppy seed dressing features honey, orange juice, and Dijon mustard for a perfect balance of sweet and tangy flavors. This colorful salad makes an excellent side dish for spring and summer meals, potlucks, or light lunches. The combination of textures from creamy kiwi, juicy berries, and crunchy jicama creates an appealing contrast that's both refreshing and satisfying.
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons honey
- 2 tablespoons orange juice
- 1 tablespoon cider vinegar or white vinegar
- 1 teaspoon poppy seed(optional)
- 2 teaspoons Dijon mustard
- 1 small jicamawater chestnuts1:1easier_to_find
similar crunch factor
- 2 kiwifruit
- ½ pint fresh strawberries
- 8 cups ready-to-eat spinach, from 9- or 10-oz bag
Instructions
- 1
Shake all dressing ingredients in a tightly covered jar or container
- 2
Peel jicama removing brown skin and thin layer of flesh underneath, cut half into sticks measuring about 3/4 cup
- 3
Peel kiwifruit, cut lengthwise in half then slice
- 4
Rinse strawberries with cool water, pat dry, remove leaves and slice lengthwise
- 5
Remove stems from spinach leaves, rinse in cool water, shake off excess and blot dry, tear large leaves into bite-size pieces
- 6
Place spinach, strawberries, jicama sticks and kiwifruit in large salad bowl
- 7
Shake dressing again to mix, pour over salad and toss with large spoons or salad tongs
- 8
Serve immediately to keep salad crisp
Tips
Wrap remaining jicama tightly and refrigerate for up to one week for future salads or snacking.
For best results, prepare dressing up to 2 hours ahead but add to salad just before serving to prevent wilting.
Choose firm, ripe strawberries and kiwi for optimal texture and sweetness in the finished salad.
Good to Know
Best served immediately. Leftover dressed salad will wilt within 2 hours. Store undressed components separately in refrigerator up to 2 days.
Prepare dressing up to 2 hours ahead. Wash and prep all fruits and vegetables up to 4 hours ahead, store separately covered in refrigerator.
Serve immediately after dressing to maintain crispness. Ideal as side dish with grilled meats, sandwiches, or light lunches.
Common Mistakes
Don't add dressing until ready to serve to avoid wilted greens
Remove all jicama skin thoroughly to avoid tough, fibrous texture
Pat strawberries completely dry to prevent watery dressing
Substitutions
Vegan Options
General Alternatives
similar crunch factor
FAQ
Can I make this salad ahead of time?
Prepare all components separately and store covered in refrigerator up to 4 hours. Add dressing just before serving to prevent wilting and maintain optimal texture.
What if I can't find jicama?
Substitute with water chestnuts, thinly sliced Asian pears, or crisp apple matchsticks for similar crunch. Each provides different flavor but maintains textural contrast.
How long does leftover dressing keep?
Store covered in refrigerator up to one week. Shake well before each use as ingredients will naturally separate during storage.