Spring spinach strawberry salad with feta cheese and toasted almonds, lightly dressed with balsamic vinaigrette and ready to serve.

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Spinach Strawberry Salad

This fresh spinach strawberry salad is light, flavorful, and incredibly easy. Ready in 15 minutes and perfect for lunch, BBQs, or a light dinner.

Prep:10

Cook:5

Total:15

Servings:4

Equipment

Mixing Bowl
Small Jar With Lid or Small Bowl
Salad Spinner optional
Skillet
Cutting Board
Knife
Measuring Spoons

Ingredients

For the Spinach Strawberry Salad:

Baby Spinach 5 oz
Strawberries (hulled and sliced) ½ lb
Cucumber (sliced, optional) ½ pc
Red Onion (thinly sliced) ¼ pc
Almonds (sliced) ¼ cup
Feta Cheese (crumbled, optional) ½ cup

Fir the Balsamic Dressing:

Extra Virgin Olive Oil 3 tbsp
Balsamic Vinegar 2 tbsp
Maple Syrup (or Honey) 1 tsp
Dijon Mustard 1 tsp
Garlic Powder ½ tsp
Salt ¼ tsp
Black Pepper ⅛ tsp

Instructions

Add the olive oil, balsamic vinegar, maple syrup (or honey), Dijon mustard, garlic powder, salt, and black pepper to a small jar or bowl. If using a jar, seal it and shake for about 30 seconds. If using a bowl, whisk until the dressing is smooth and fully combined.
Place the thinly sliced red onion in a small bowl and toss with 2 tbsp of the dressing. Let it sit while you prepare the remaining ingredients to mellow its sharpness.
Heat a dry skillet over medium heat. Add the sliced almonds and toast for 2-3 minutes, shaking the pan frequently, until lightly golden and fragrant. Transfer to a plate and let cool.
Rinse the baby spinach under cold water, then spin it dry in a salad spinner or pat it dry with paper towels. Hull the strawberries and slice them about ¼ inch (6 mm) thick. If you’re using cucumber, cut it into thin rounds or half-moons.
In a large bowl, combine spinach, strawberries, cucumber (if using), and marinated onion. Drizzle with remaining dressing and toss gently until lightly coated.
Sprinkle toasted almonds over the top and add crumbled feta if using. Serve immediately.

Notes

Dry the spinach well. Extra moisture dilutes the dressing and wilts leaves, so spin or pat extremely dry.

Quick-marinate the onion. This step softens the sharp bite without losing flavor – don't skip it.

Balance sweetness. If berries are super sweet, add a splash more balsamic or a pinch of salt. If you prefer it a little sweeter, stir in a touch more maple syrup or honey to the dressing.

Cucumber choice. English, Lebanese, or Persian cucumbers are less seedy and more tender; if using regular one, scoop out seeds.

Dress right before serving. The spinach wilts quickly once dressed, so toss everything together at the last minute.

Nutrition Information

Serving size: approx.

203 g

PER SERVING

AVG. QTY*

%DV**

Calories

285

kcal

Protein

7.8

Fat

23.4

- Saturated

4.6

- Unsaturated

17.9

Carbohydrate

14.2

- Dietary Fiber

3.2

- Sugars

8.7

Sodium

410

Cholesterol

* Nutritional values are approximate and provided for general guidance only. Actual values may vary depending on ingredients and exact quantities used.

** Percent Daily Values are calculated based on a standard 2,000-calorie daily diet. Individual nutritional needs may differ depending on personal calorie requirements.