Prep time: 30 min
Cook time: 30 min


3 cups strawberries, hulled and halved
3 tbsp. white wine vinegar
2 tsp. sugar
1 tsp. Dijon mustard
1 tsp. poppy seeds
4 slices pineapple, diced
2 cups baby spinach
1 cup edamame
¼ cup chives, cut
¼ cup almonds, sliced


For the dressing, blend 1 cup strawberries, vinegar, sugar, and mustard until smooth. Stir in poppy seeds.

Grill pineapple over medium–high heat 6–8 minutes, turning once. Cut into bite-sized pieces.

In extra large bowl, combine remaining strawberries, pineapple, spinach, edamame, and chives.

Drizzle with dressing; toss.

Top with almonds.