Whisk olive oil, apple cider vinegar, honey, poppy seeds and salt together in a small jar until emulsified and no longer separating.

Place the spinach in a large, wide salad bowl.

Scatter the strawberries, toasted almonds, feta and red onion over the top.

Drizzle about half the dressing over the salad just before serving.

Toss gently, lifting from the bottom, until the leaves are lightly coated and glossy.

Serve immediately with the remaining dressing on the side, so the spinach does not wilt before guests sit down.