Spinach Salad Recipe

Preheat oven to 350°F (175°C). Spread 1 cup whole almonds in a single layer on a rimmed baking sheet. Toast in the oven for 8–10 minutes, stirring once halfway, until fragrant and lightly golden. Remove and let cool; roughly chop if desired.

While almonds toast, cook the bacon. For crisp, place bacon slices in a cold skillet, then set over medium heat. Cook 8–12 minutes, flipping occasionally, until crisp. Transfer to a paper towel–lined plate to drain and cool, then chop or crumble into bite-size pieces.

Alternatively, bake bacon on a foil-lined sheet at 400°F (200°C) for 15–18 minutes for evenly crisp results. Drain and chop as above.

Rinse and spin or pat dry 6 cups baby spinach. Place in a large salad bowl or divide among individual plates.

Hull and thinly slice strawberries to yield about 2 cups. Add to the bowl or reserve for plating so they don't macerate before serving.

If using, thinly slice 1/4 cup red onion into very fine half-moons. Soak in cold water for 5 minutes to mellow if desired, then drain and pat dry.

Balsamic Vinaigrette

In a small jar or bowl combine 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk while slowly streaming in 1/4 cup extra-virgin olive oil until emulsified. Taste and adjust seasoning. Set aside.

Strawberry Poppyseed Dressing

In a blender or bowl combine 1/4 cup pureed strawberries, 1/4 cup plain Greek yogurt, 1 tablespoon honey, 1 teaspoon apple cider vinegar and 1 teaspoon poppy seeds. Blend or whisk until smooth. Season with salt and pepper to taste. If too thick, thin with 1–2 teaspoons water or apple juice.

Just before serving, add toasted almonds, chopped bacon and 3 ounces blue cheese crumbles to the spinach and strawberries (and red onion if using).

Drizzle dressing over the salad: start with about 3 tablespoons of dressing for the whole salad, toss gently with salad tongs to coat evenly, and add more dressing as desired. If serving family-style, place remaining dressing on the table.

Taste and adjust: add more salt and pepper if needed, or a squeeze of lemon if you prefer brighter acidity. Serve immediately so spinach stays crisp.