Description
A fresh and vibrant Spinach Strawberry Salad featuring tender baby spinach, sweet sliced strawberries, tangy feta cheese, and crunchy toasted almonds, all brought together with a luscious balsamic vinaigrette dressing. Perfect as a light lunch or a colorful side dish, this salad offers a delightful balance of flavors and textures in just 10 minutes.
Ingredients
Scale
Salad Ingredients
- 6 cups baby spinach
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup sliced almonds, toasted
- 1/4 cup red onion, thinly sliced (optional)
Dressing Ingredients
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prepare the Salad: In a large salad bowl, combine the baby spinach, sliced strawberries, crumbled feta, and toasted almonds. If you like a bit more bite, add the thinly sliced red onion for extra flavor and texture.
- Make the Dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper until the mixture is well emulsified and smooth.
- Assemble the Salad: Drizzle the prepared dressing over the salad ingredients just before serving. Toss everything gently to evenly coat the leaves and fruit without bruising them. Taste and adjust seasoning as needed, then serve immediately to enjoy the fresh, vibrant flavors.
Notes
- For a nut-free version, omit the almonds or replace with pumpkin seeds.
- Toasting almonds enhances their flavor and adds a lovely crunch; do this gently in a dry skillet over medium heat until golden.
- This salad is best served fresh to keep the spinach crisp and the strawberries juicy.
- Maple syrup can be used as a vegan substitute in the dressing instead of honey.
- If preparing ahead, keep the dressing separate and toss right before serving to avoid sogginess.
