Ingredients:

  • 10 ounces (285g) fresh baby spinach, washed and dried
  • 1 cup (150g) fresh strawberries, hulled and sliced
  • 1 cup (120g) fresh blueberries
  • ½ cup (75g) fresh raspberries
  • ¼ cup (30g) sliced almonds
  • ¼ cup (40g) crumbled feta cheese (optional)
  • 3 tablespoons (45ml) olive oil, extra virgin
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) honey or maple syrup
  • 1 tablespoon (15ml) Dijon mustard
  • 1 tablespoon (15ml) poppy seeds
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat a small skillet over medium heat. Add sliced almonds and toast, stirring frequently, until lightly golden brown and fragrant (about 3-5 minutes). Remove from heat and set aside to cool.
  2. In a small bowl or jar, whisk together olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, poppy seeds, salt, and pepper. Shake vigorously until emulsified.
  3. In a large salad bowl, combine spinach, strawberries, blueberries, and raspberries.
  4. Drizzle the poppy seed vinaigrette over the salad, tossing gently to coat. Top with toasted almonds and crumbled feta cheese (if using). Serve immediately.