Strawberry Fields Spinach Salad with Vegan Oil-Free Poppy Seed Dressing

  • Author: Kathy Carmichael
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x


Strawberries, Apples, and Cherries….Oh My! Try this beautiful summer salad with a mixture of spinach, fruits, and nuts, with a light oil-free poppy seed dressing. Plant-based never tasted so fresh.




  • 16 ounce bag, washed Organic Spinach
  • 1 sliced thin Red Onion
  • 3 cups Organic Strawberries, stem removed and sliced thin
  • 2 medium Granny Smith Apples, sliced into match sticks
  • 1 cup, chopped Dried Cherries
  • 1 cup, chopped Walnuts
  • 1, sliced thin English Cucumber

Oil-Free Poppyseed Dressing:

  • 1/4 cup Apple Cider Vinegar
  • 3 Tablespoons Pure Maple Syrup
  • 3 Tablespoons Poppy Seeds
  • 1/4 cup Unsweetened Unflavored Almond Milk
  • 3 Tablespoons Coconut Flour
  • 2 Tablespoons Lemon juice
  • 2 Tablespoons Dijon Mustard
  • 1 Tablespoon Garlic Powder
  • 2 teaspoons Fresh Ground Pepper
  • 1 teaspoon Pink Himalayan Salt


Oil-Free Poppyseed Dressing:

  • Add all ingredients except for the poppyseeds to a small blender. I used my single cup Nutri-bullet blender.
  • The flour is used to thicken the dressing so you don’t need to add any vegan mayo, or other high calorie thickener.
  • Add the poppyseeds and shake.
  • Refrigerate until ready to use.

Prepare Spinach:

  • Wash and stem spinach.
  • I get it at the farmer’s market fresh, but I have to cut some of the long stems.
  • You can buy it already washed and prepared in the organic section of your supermarket.
  • Fill each bowl with at least half spinach or choice of greens.

Prepare Other Vegetables and Fruits:

  • Wash and slice onions, cucumbers, apples, and strawberries.
  • If you are not using the apples right away, cut them in to matchsticks and spray or toss in lemon juice to prevent browning.
  • Chop walnuts but not coarsely. You want to cut them in half.

Add Ingredients to Salad Bowl:

  • Evenly distribute the rest of the ingredients on the four bowls, making sure to scatter the ingredients to equally divide the cut vegetables and fruits.
  • Add the nuts last (do not put nuts on until it is time to serve if making ahead of time).
    You don’t want soggy nuts.