Description
This Strawberry Spinach Salad tastes like summer in a bowl – juicy berries, crisp spinach, and tangy dressing create the perfect bite every single time!
Ingredients
Scale
- 6 cups (180g) fresh baby spinach, washed and thoroughly dried
- 2 cups (300g) fresh strawberries, hulled and sliced
- 1/2 cup (50g) thinly sliced red onion
- 3/4 cup (90g) crumbled feta or goat cheese
- 1/2 cup (60g) candied or toasted sliced almonds or walnuts
- 1/3 cup (40g) dried cranberries (optional)
- 3 tablespoons (45ml) extra virgin olive oil
- 2 tablespoons (30ml) balsamic vinegar
- 1 tablespoon (15ml) honey or maple syrup
- 1 teaspoon (5ml) Dijon mustard
- 1 small clove garlic, minced (optional)
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Prepare the dressing by combining olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic (if using), salt, and pepper in a small bowl or jar. Whisk or shake until well emulsified.
- If using plain nuts, toast them in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly golden, stirring frequently. Transfer to a plate to cool.
- Hull the strawberries and slice them into thin, even pieces (about 1/4-inch thick).
- In a large salad bowl, place the spinach as the base. Add the sliced strawberries, red onion, dried cranberries (if using), and half of the cheese and nuts.
- Just before serving, drizzle about half the dressing over the salad and toss gently to coat. Add more dressing as needed.
- Sprinkle the remaining cheese and nuts on top for presentation and serve immediately.