Description
A fresh and vibrant Spinach Strawberry Salad featuring tender baby spinach leaves, sweet sliced strawberries, tangy red onion, creamy feta cheese, crunchy toasted nuts, and optional dried cranberries, all tossed in a homemade balsamic poppy seed dressing. This light and nutritious salad is perfect as a refreshing side or a light meal, especially when paired with grilled chicken or fish.
Ingredients
Salad Ingredients
- 6 cups fresh baby spinach
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta or goat cheese
- 1/4 cup toasted almonds or pecans, chopped
- 1/4 cup dried cranberries (optional)
Dressing Ingredients
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1 tablespoon poppy seeds
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Dressing: In a small bowl or jar, whisk together the balsamic vinegar, olive oil, honey (or maple syrup), Dijon mustard, poppy seeds, salt, and freshly ground black pepper. Adjust the sweetness and seasoning to your liking, then set the dressing aside to allow the flavors to meld.
- Combine Salad Ingredients: In a large salad bowl, place the fresh baby spinach, sliced strawberries, thinly sliced red onion, and dried cranberries if using. Gently toss them together to mix the flavors evenly.
- Add Cheese and Nuts: Sprinkle the crumbled feta or goat cheese on top of the salad, followed by the toasted almonds or pecans. These add creamy and crunchy textures that complement the fresh produce.
- Dress the Salad: Drizzle the prepared balsamic poppy seed dressing over the salad ingredients just before serving. Toss the salad gently to ensure every leaf and topping is evenly coated with the flavorful dressing.
- Serve: Serve the salad immediately to enjoy the freshness and contrasting textures. It pairs wonderfully with grilled chicken or fish for a complete and balanced meal.
Notes
- You can substitute goat cheese if you prefer a tangier flavor over feta.
- To toast the nuts, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned, stirring frequently.
- Dried cranberries are optional but add a lovely chewiness and sweetness to the salad.
- For a vegan version, omit the cheese and use maple syrup instead of honey in the dressing.
- This salad is best served fresh to prevent the spinach from wilting and the nuts from losing their crunch.
