Strawberry Spinach Salad (Print)

Vibrant greens with strawberries, feta, and toasted nuts tossed in balsamic vinaigrette for a fresh, flavorful dish.

# Components:

→ Greens

01 - 4 cups fresh baby spinach, washed and dried

→ Fruits

02 - 1 1/3 cups fresh strawberries, hulled and sliced

→ Cheese

03 - 1/2 cup crumbled feta cheese

→ Nuts & Seeds

04 - 1/3 cup sliced almonds or candied pecans, toasted

→ Dressing

05 - 3 tablespoons extra virgin olive oil
06 - 1 1/2 tablespoons balsamic vinegar
07 - 2 teaspoons honey or maple syrup
08 - 1 teaspoon Dijon mustard
09 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified. Set aside.
02 - In a large bowl, toss fresh baby spinach, sliced strawberries, crumbled feta, and toasted nuts.
03 - Drizzle the prepared vinaigrette evenly over the salad ingredients just before serving.
04 - Carefully toss the salad to ensure all components are evenly coated with dressing.
05 - Serve immediately to maintain texture and freshness.

# Chef Secrets:

01 -
  • It comes together in the time it takes to set the table, no cooking required.
  • The sweetness of strawberries cuts through the tang of feta in a way that feels balanced and bright.
  • You can toss it together with whatever nuts or greens you have without losing the magic.
02 -
  • Dress the salad only right before serving or the spinach will wilt and lose its crisp, fresh bite.
  • Toast the nuts in a dry pan over medium heat for three to four minutes, shaking often, they can burn in seconds if you look away.
  • If your strawberries aren't perfectly sweet, a pinch of sugar tossed with them beforehand will coax out their natural flavor.
03 -
  • Chill your salad bowl in the fridge for ten minutes before assembling, it keeps everything crisp longer.
  • Use a jar with a tight lid to shake your dressing instead of whisking, it emulsifies faster and you'll have one less dish to wash.
  • If your balsamic vinegar is too sharp, let it simmer in a small pan for a minute to mellow and concentrate its sweetness.
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