Strawberry Spinach Salad

A bright and refreshing salad featuring fresh strawberries, baby spinach, toasted almonds, and a tangy balsamic-poppy dressing.

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Toast the almonds by placing 35 g (1/3 cup) sliced almonds in a dry skillet over medium heat for 2–3 minutes until fragrant and lightly golden. Transfer to a plate to cool.
Prepare the strawberries by hulling and slicing 300 g (about 2 cups) strawberries into even slices, about 6 mm (1/4 inch) thick. Thinly slice 30 g (1/4 small) red onion and soak in cold water for 5 minutes to mellow the bite; drain and pat dry.
Make the dressing by whisking together 45 ml (3 tbsp) olive oil, 30 ml (2 tbsp) balsamic vinegar, 15 ml (1 tbsp) honey, 5 ml (1 tsp) Dijon mustard, 5 ml (1 tsp) poppy seeds, and 1/4 tsp (1.5 g) kosher salt in a jar; shake until emulsified.
Toss the salad in a large bowl with 120 g (4 cups) baby spinach, sliced strawberries, drained onion, and torn basil (if using). Drizzle half the dressing and toss gently; add more dressing to taste.
Finish the salad by scattering 35 g (1/3 cup) toasted almonds and 30 g (1/4 cup) crumbled feta over the top. Season with freshly ground black pepper and a light pinch of kosher salt if needed. Serve immediately.

Best served immediately to prevent sogginess. Store leftovers separately for optimal freshness.