Strawberry Spinach Salad (Print Version)

Bright salad featuring strawberries, spinach, feta, and toasted nuts with tangy balsamic dressing.

# What You'll Need:

→ 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

# How To:

01 - Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl or jar until emulsified. Set aside.
02 - In a large salad bowl, place spinach, sliced strawberries, crumbled feta, and toasted nuts.
03 - Drizzle the prepared dressing over the salad just before serving.
04 - Gently toss all ingredients together to coat evenly with dressing.
05 - Serve immediately to enjoy the freshest flavors.

# Expert Tips:

01 -
  • Ready in 15 minutes with zero cooking, just fresh ingredients and a good shake of dressing.
  • The contrast of crispy nuts, creamy feta, and bright fruit keeps every bite interesting.
  • Works as a light lunch on its own or transforms into a full dinner with grilled chicken or fish.
02 -
  • Toast your own nuts if you can; they taste alive in a way store-bought toasted ones sometimes don't, and it takes five minutes under a dry pan.
  • Don't dress the salad until the absolute last second before eating, or the spinach starts to collapse and gets watery—serve it at the table if you're cooking for guests.
03 -
  • Keep the salad components separate until the last possible moment, and always dress just before serving so nothing gets soggy.
  • Make the dressing in a jar with a tight lid and shake it hard instead of whisking—it emulsifies better and you can store what's left for tomorrow.
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