Strawberry Spinach Salad (Printable Version)

Vibrant mix of strawberries, spinach, feta, and nuts dressed in a tangy balsamic vinaigrette.

# What You'll Need:

→ 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

# Directions:

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

# Expert Hints:

01 -
  • It looks like you spent an hour on it but takes less time than ordering takeout.
  • The sweet-salty-tangy combo hits every craving at once without feeling heavy.
  • You can toss it together with whatever nuts or cheese you already have.
02 -
  • Never dress the salad until the very last second or you'll end up with limp, sad greens that nobody wants to eat.
  • Toasting the nuts is non-negotiable, raw almonds taste like cardboard compared to the buttery crunch you get from two minutes in a hot pan.
03 -
  • Shake the dressing in a jar with a tight lid instead of whisking, it emulsifies faster and you have one less dish to wash.
  • If your strawberries aren't perfectly ripe, macerate them with a tiny pinch of sugar for five minutes before adding them to wake up their sweetness.
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