Spinach, Pineapple, and Strawberry Salad - Forks Over Knives

Ingredients

• 3 cups strawberries hulled and halved, divided
• 3 tablespoons white wine vinegar
• 2 teaspoons pure cane sugar
• 1 teaspoon Dijon mustard
• 1 teaspoon poppy seeds
• 4 ½-inch slices peeled and cored pineapple
• 1 6-oz. package fresh baby spinach
• 1 cup fresh or frozen edamame, cooked according to package directions and cooled
• ¼ cup fresh chives, cut into ½-inch pieces
• ¼ cup sliced almonds, toasted