Fruit and Spinach Salad with Strawberry Vinaigrette

Make Fruit and Spinach Salad with Strawberry Vinaigrette for bright, refreshing meals with spinach, fruit, and a silky strawberry poppyseed dressing.

Ingredients

• 1 apple (cored and sliced)
• 1 pear (cored and sliced)
• 1/2 lb strawberries (hulled and sliced)
• 2 Tbsp pumpkin seeds
• 8 oz 1/2 lb Spinach Leaves
• makes enough vinaigrette for 2 salads
• 1/4 cup cold filtered water
• 1/4 cup olive oil
• 1/4 cup red wine vinegar (or to taste)
• 1/2 lb fresh strawberries (hulled and halved (about 1 1/2 cups))
• 2 Tbsp honey
• 1/2 tsp poppy seeds

Instructions

Step 1: Make the Strawberry Poppyseed Vinaigrette

In a blender or food processor combine cold filtered water, olive oil, red wine vinegar, hulled strawberries and honey and puree until completely smooth and glossy, the color turning a deep ruby red. Pause, scrape down the sides once so the texture is uniformly satiny, then add the poppy seeds and pulse just once to distribute the tiny black specks throughout the dressing. Transfer the vinaigrette to a clear glass jar, seal and chill briefly so it thickens slightly and the surface becomes glossy and cohesive — this is a smooth, pourable emulsion with visible poppy‑seed flecks.

Step 2: Prepare the Fruit, Seeds and Greens

Core and thinly slice the apple and pear so each slice holds its shape; hull and slice the strawberries so their juicy interiors are exposed; gently rinse and spin dry the spinach leaves so they are bright, crisp and free of water droplets. Place the spinach in a large mixing bowl, fan slices of apple and pear to one side for color contrast, pile the sliced strawberries where they can be seen, and keep the pumpkin seeds in a small ceramic bowl ready to finish. Keep everything chilled until assembly so textures remain crisp and colors stay vibrant.

Step 3: Assemble and Toss the Salad

Add the chilled strawberry poppyseed vinaigrette to taste over the prepared spinach and fruit — start light and toss gently with a pair of salad tongs or a wooden spoon so every leaf gets a thin, glossy coating without bruising the fruit. Finish with a scatter of pumpkin seeds for crunchy contrast and let the bowl sit for a minute so the vinaigrette clings and beads on the leaves. Serve immediately in a large white serving bowl so the bright greens, ruby dressing, and pale apple and pear slices contrast clearly and temptingly.

Notes

• Keep the vinaigrette chilled until assembly to help it thicken and cling to leaves.
• Dry spinach thoroughly to prevent a soggy salad.
• Slice fruit just before serving to maintain color and texture.
• Substitute maple syrup for honey to make the dressing vegan.
• Toast pumpkin seeds briefly for added depth and crunch.