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Spinach Strawberry Walnut Salad with Poppy Seed Dressing

Spinach Strawberry Walnut Salad, the perfect summer salad. With goat's cheese, avocado and orange and poppy seed dressing this is a real show stopper!
Course Salad
Cuisine Salads
Prep Time 20 minutes
Total Time 20 minutes
Calories 607kcal


For the Salad

  • 4 cups of baby spinach (110g/3.9oz)
  • 2 cups of strawberries (290g/100z) hulled and cut in half, larger strawberries cut into quarters
  • 2 stalks celery thinly sliced
  • 1 cup chopped cucumber (150g/5.3oz)
  • 1 large ripe avocado cut into large chunks
  • 4 radishes thinly sliced
  • 3 large scallions (spring onions) the white and light green part, sliced
  • cup of walnut halves (45g/1.7oz)
  • 1 x 4oz log of semi-soft goat's cheese (110g)
  • ¼ cup pumpkin seeds (35g/1.2oz) optional

Orange and Poppy Seed Dressing

  • ½ cup extra virgin olive oil (118ml)
  • cup freshly squeezed orange juice from 1 large orange (80ml)
  • 1 tbsp runny honey
  • ½ heaped tbsp Dijon mustard
  • ½ tbsp red wine vinegar
  • 1 ½ tsp poppy seeds
  • ¼ tsp sea salt
  • ¼ tsp cracked black pepper


Make the Orange and Poppy Seed Dressing

  • Add all the ingredients to a jar with a tightly fitting lid. Shake very well. Leave in the fridge until you are ready to use it.
  • Add all the salad ingredients except the avocado, goat's cheese and strawberries.
    Toss well.
  • Now add the avocado, crumble in the goat's cheese and just toss very gently.
  • Drop the strawberries on top of the salad. 
    Pour the dressing over everything then serve immediately.


  • Nutritional information is approximate and calculated using an online tool. It is based on a serving of 4 as a main meal including all the dressing.
  • Make it vegan, ditch the cheese and swap the honey for maple syrup.
  • The leaves, baby spinach is best for this salad, they are more tender and less strong in flavour. They are a sturdy leaf so will hold up to the weight of the strawberries.
  • The nuts and seeds, I like crunch in my salads, and I feel that walnuts are the perfect match for this one. However, you can omit both the nuts and the seeds and the salad will still be great.
  • The dressing, you don't have to use all the dressing if you don't want to. I sometimes like to add it separately on the plate. If you have any leftover keep it in a jar with a lid in the fridge, it will last for 4 or 5 days. 
  • Storing and making ahead, this salad really is best made fresh and is best eaten straight away. You can make the dressing the day before if you want.


Calories: 607kcal | Carbohydrates: 22g | Protein: 13.8g | Fat: 54.8g | Saturated Fat: 12.5g | Cholesterol: 22mg | Sodium: 368mg | Potassium: 765mg | Fiber: 7.5g | Sugar: 11g | Calcium: 130mg | Iron: 3.4mg