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.
Equipment
- Mixing Bowl
- Small Jar With Lid(or Small Bowl)
- Salad Spinner(optional)
- Skillet
- Cutting Board
- Knife
- Measuring Spoons
Ingredients
Spinach Strawberry Salad
- Baby Spinach5 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
Balsamic Dressing
- Extra Virgin Olive Oil3 tbsp
- Balsamic Vinegar2 tbsp
- Maple Syrup(or Honey)1 tsp
- Dijon Mustard1 tsp
- Garlic Powder½ tsp
- Salt¼ tsp
- Black Pepper⅛ 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 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: 203 g
| PER SERVING | AVG. QTY* | %DV** |
|---|---|---|
| Calories | 285 kcal | 14% |
| Protein | 7.8 g | 16% |
| Fat | 23.4 g | 36% |
| Saturated | 4.6 g | 23% |
| Unsaturated | 17.9 g | 45% |
| Carbohydrate | 14.2 g | 5% |
| Dietary Fiber | 3.2 g | 13% |
| Sugars | 8.7 g | 10% |
| Sodium | 410 mg | 18% |
| Cholesterol | 15 mg | 5% |
* 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.
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