Strawberry Spinach Salad (Printable)

A refreshing combination of strawberries, spinach, feta, and toasted nuts in a tangy balsamic dressing.

# What Goes In:

→ 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

# How to Make It:

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

# Expert Advice:

01 -
  • It tastes like spring in a bowl, with barely any effort required.
  • The sweet and savory contrast is so satisfying, you won't miss heavier salads.
  • You can toss it together while chatting with guests, no stove needed.
  • It's naturally light but feels complete, especially with toasted nuts for crunch.
02 -
  • Always dress the salad right before serving or the spinach will wilt and turn soggy.
  • Toasting the nuts for just 3 to 4 minutes in a dry skillet makes a huge difference in flavor.
  • If your strawberries aren't very sweet, add an extra half teaspoon of honey to the dressing.
03 -
  • Use a salad spinner to dry your spinach completely, wet greens will dilute the dressing.
  • Taste the dressing before adding it and adjust the honey or vinegar to match your preference.
  • If you're serving a crowd, set out the dressing on the side so everyone can control how much they want.
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