Description

A fresh and vibrant strawberry spinach salad featuring tender baby spinach leaves, sweet sliced strawberries, toasted almonds, and optional crumbled feta cheese and red onions. Tossed in a simple homemade balsamic vinaigrette with honey and Dijon mustard, this salad is perfect as a light appetizer or a refreshing side for any meal.

Ingredients

Salad Ingredients

6 cups fresh baby spinach leaves (washed and dried)
1 pint fresh strawberries (hulled and sliced)
1/4 cup sliced almonds (toasted)
1/4 cup crumbled feta cheese (optional)
1/4 cup thinly sliced red onion (optional)

Dressing Ingredients

3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper (to taste)

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Instructions

Prepare the Salad Ingredients: Wash the baby spinach leaves thoroughly and pat them dry with a clean kitchen towel or paper towels. Hull the strawberries and slice them thinly. If using, toast the sliced almonds in a dry skillet over medium heat until golden brown and fragrant, about 3-5 minutes. Keep a close eye to prevent burning. Remove from heat and let cool.
Assemble the Salad: In a large salad bowl, combine the baby spinach leaves, sliced strawberries, toasted almonds, crumbled feta cheese (if using), and thinly sliced red onion (if using). Toss gently to combine.
Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined. Adjust seasoning to taste.
Dress the Salad: Drizzle the dressing over the salad gradually, starting with a small amount and adding more as needed, until the salad is evenly coated. Toss gently to distribute the dressing evenly.
Serve: Transfer the dressed strawberry spinach salad to a serving platter or individual plates. Optionally, garnish with additional sliced strawberries, crumbled feta cheese, and toasted almonds for extra flavor and visual appeal.
Enjoy! Serve the strawberry spinach salad immediately as a refreshing and nutritious appetizer or side dish, perfect for summer gatherings, picnics, or a light meal.

Notes

To toast almonds, use a dry skillet over medium heat and stir frequently to avoid burning.
Feta cheese and red onion are optional but add a nice contrast in flavor and texture.
Prepare dressing fresh and dress the salad just before serving to maintain freshness.
Can be made gluten free by ensuring mustard and other ingredients are gluten free certified.
For a vegan version, omit honey or replace with agave syrup and exclude feta cheese.