Strawberry Spinach Salad (Print Version)

Vibrant mix of strawberries, spinach, feta, and toasted nuts, tossed in a tangy balsamic dressing.

# Ingredient List:

→ Greens

01 - 4 cups fresh baby spinach, washed and dried

→ Fruits

02 - 1 1/3 cups fresh strawberries, hulled and sliced

→ Cheese

03 - 1/2 cup crumbled feta cheese

→ Nuts & Seeds

04 - 1/3 cup sliced almonds or candied pecans, toasted

→ Dressing

05 - 3 tablespoons extra virgin olive oil
06 - 1 1/2 tablespoons balsamic vinegar
07 - 2 teaspoons honey or maple syrup
08 - 1 teaspoon Dijon mustard
09 - Salt and freshly ground black pepper, to taste

# Recipe Steps:

01 - Whisk olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper together in a small bowl or jar until emulsified. Set aside.
02 - Add spinach, sliced strawberries, crumbled feta cheese, and toasted nuts into a large salad bowl.
03 - Drizzle the prepared dressing over the salad just before serving.
04 - Gently toss the salad to evenly coat all ingredients with the dressing. Serve immediately.

# Expert Suggestions:

01 -
  • It comes together in minutes, no cooking required, and tastes like you spent all afternoon in the kitchen.
  • The sweet pop of strawberries against salty feta and peppery greens makes every forkful feel balanced and alive.
  • You can dress it up with candied nuts or keep it simple with whatever you have on hand, and it still shines.
02 -
  • Dress the salad at the last possible moment; even five minutes early and the spinach starts to weep and lose its snap.
  • If your strawberries are tart, add an extra half teaspoon of honey to the dressing to bring out their sweetness without masking it.
  • Toasting nuts is non negotiable; raw almonds taste flat and chalky compared to the warm, buttery crunch you get from a hot pan.
03 -
  • Always taste your dressing before you toss; the balance of sweet, salty, and tangy should make you want to lick the spoon.
  • If you are making this vegan, swap feta for a plant based cheese or just load up on creamy avocado and extra nuts for richness.
  • Use a wide, shallow bowl for tossing so you can lift and fold the salad gently without bruising the leaves or breaking the berries.
Go Back