Ingredients
Scale
For the Salad:
- 6 cups fresh baby spinach
- 1 ½ cups fresh strawberries, hulled and sliced
- ½ cup crumbled feta or goat cheese
- ¼ cup sliced almonds or pecans (toasted)
- ¼ cup red onion, thinly sliced
For the Dressing:
- ¼ cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Step 1: Prepare the Ingredients
- Rinse and dry the baby spinach leaves thoroughly to remove any dirt or moisture.
- Hull and slice the strawberries into thin pieces.
- Thinly slice the red onion for a mild, slightly sweet crunch.
- Toast the almonds or pecans in a dry pan over medium heat for 3-4 minutes, stirring frequently, until lightly golden and fragrant.
Step 2: Make the Dressing
- In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and black pepper until smooth and well combined. Set aside.
Step 3: Assemble the Salad
- In a large salad bowl, layer the fresh spinach at the bottom.
- Evenly distribute the sliced strawberries, red onions, crumbled feta cheese, and toasted nuts over the spinach.
Step 4: Dress and Serve
- Drizzle the dressing over the salad just before serving. Toss gently to combine all ingredients.
- Serve immediately and enjoy!
Notes
- Make-Ahead Tip: If preparing in advance, store the dressing separately and drizzle it over the salad just before serving to keep the spinach crisp.
- Variations: Add grilled chicken, shrimp, or tofu for extra protein. Swap almonds for sunflower seeds or walnuts for a different texture.
- Dairy-Free Option: Substitute feta with a dairy-free cheese alternative or omit it altogether.
- Dressing Alternatives: Try a honey mustard dressing, lemon poppy seed dressing, or a raspberry vinaigrette for a twist in flavor.
- Storage: Keep leftover salad in an airtight container in the fridge for up to 2 days, but note that the spinach may wilt over time.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 8g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg