Description
A refreshing and nutritious Strawberry Spinach Salad combining fresh baby spinach, sweet strawberries, toasted almonds, and tangy feta cheese, all tossed in a delicious homemade balsamic honey dressing. Perfect as a light lunch or a vibrant side dish ready in just 15 minutes.
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)
Instructions
- Prepare the Salad Ingredients: Wash the baby spinach leaves thoroughly and pat them dry using a clean kitchen towel or paper towels. Hull the strawberries and slice them thinly, then set aside. If using, toast the sliced almonds in a dry skillet over medium heat for about 3-5 minutes until golden brown and fragrant, watching closely to prevent burning. Remove from heat and let cool.
- Assemble the Salad: In a large salad bowl, combine the baby spinach, sliced strawberries, toasted almonds, crumbled feta cheese (if using), and thinly sliced red onion (if using). Toss gently to mix all ingredients evenly.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until the mixture is well emulsified and smooth. Taste and adjust seasoning as desired.
- Dress the Salad: Drizzle the dressing over the salad gradually, starting with a small amount and adding more until the salad is evenly coated. Toss gently to ensure every ingredient is dressed 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 added flavor and presentation. Serve immediately for the freshest taste.
Notes
- To toast almonds, use a dry skillet over medium heat and stir frequently to avoid burning.
- Adjust the amount of dressing to your preference for a lighter or more robust flavor.
- Feta cheese and red onion are optional but add great texture and taste.
- Serve immediately to prevent spinach from wilting.
- Substitute almonds with walnuts or pecans if preferred.
