Ingredients
Scale
- 6 cups fresh baby spinach leaves, washed and dried
- 1 pint fresh strawberries, hulled and sliced
- ¼ cup sliced almonds, toasted
- ¼ cup crumbled feta cheese (optional)
- ¼ cup thinly sliced red onion (optional)
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Wash and thoroughly dry the baby spinach leaves using a salad spinner or paper towels.
- Hull and thinly slice the strawberries. Set aside.
- Toast the sliced almonds in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until fully emulsified.
- In a large salad bowl, combine the spinach, sliced strawberries, toasted almonds, feta cheese, and red onion. Toss gently.
- Drizzle the dressing over the salad just before serving. Toss lightly and serve immediately.
Notes
- Always dress the salad at the very last moment to prevent the spinach from wilting.
- For a heartier meal, add grilled chicken, shrimp, or cooked quinoa.
- Swap feta for goat cheese or fresh mozzarella for a different flavour profile.
- Store undressed components separately in the fridge for up to 2 days.
- Prep Time: 15
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian