Strawberry Spinach Salad with Toasted Almonds and Feta Recipe

Introduction

This Strawberry Spinach Salad is a vibrant, refreshing dish that combines sweet strawberries with tender baby spinach and crunchy toasted almonds. It’s perfect as a light meal or a colorful side for any occasion, ready in just 15 minutes.

Ingredients

• 6 cups fresh baby spinach leaves (washed and dried)
• 1 pint fresh strawberries (hulled and sliced)
• 1/4 cup sliced almonds (toasted)
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup thinly sliced red onion (optional)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper (to taste)

Instructions

1. Step 1: Wash the baby spinach leaves thoroughly and pat them dry with a clean kitchen towel or paper towels. Hull the strawberries and slice them thinly. If using, toast the sliced almonds in a dry skillet over medium heat until golden brown and fragrant, about 3-5 minutes. Watch closely to prevent burning, then remove from heat and let cool.
2. Step 2: In a large salad bowl, combine the spinach, sliced strawberries, toasted almonds, crumbled feta cheese (if using), and thinly sliced red onion (if using). Toss gently to mix.
3. Step 3: In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined. Taste and adjust seasoning if needed.
4. Step 4: Drizzle the dressing over the salad, starting with a small amount and adding more as needed, until the salad is evenly coated. Toss gently to distribute the dressing.
5. Step 5: Transfer the dressed salad to a serving platter or individual plates. Optionally, garnish with extra sliced strawberries, crumbled feta, and toasted almonds for added flavor and presentation.
6. Step 6: Serve immediately as a refreshing appetizer or a light, nutritious side dish. Enjoy!

Tips & Variations

• Use fresh, ripe strawberries for the best sweetness and flavor balance.
• Swap sliced almonds for pecans or walnuts for a different crunch.
• Add avocado slices for creaminess and extra nutrients.
• For a vegan option, omit the feta cheese or replace it with a plant-based alternative.
• Toast the almonds carefully to avoid bitterness from overcooking.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator. The salad is best eaten within one day to maintain freshness. If stored together, the spinach may wilt. When ready to serve, toss the salad gently with the dressing again. Avoid reheating as this salad is best served fresh and cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the salad ahead of time?

It’s best to prepare the ingredients in advance but toss the salad with the dressing just before serving to prevent the spinach from becoming soggy.

What can I substitute for balsamic vinegar?

You can use red wine vinegar or apple cider vinegar as alternatives, though they will slightly change the dressing’s flavor profile.

Strawberry Spinach Salad with Toasted Almonds and Feta Recipe

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★★★★★

4.9 from 96 reviews

• Author: Matteo
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A fresh and vibrant Strawberry Spinach Salad featuring tender baby spinach, sweet sliced strawberries, toasted almonds, and optional crumbled feta and red onion. Tossed in a simple balsamic honey dressing, this salad is quick to prepare and perfect as a light meal or side for any occasion.

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Ingredients

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Salad Ingredients

• 6 cups fresh baby spinach leaves (washed and dried)
• 1 pint fresh strawberries (hulled and sliced)
• 1/4 cup sliced almonds (toasted)
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup thinly sliced red onion (optional)

Dressing Ingredients

• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper (to taste)

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Instructions

1. Prepare the Salad Ingredients: Wash the baby spinach leaves thoroughly and pat them dry with a clean kitchen towel or paper towels. Hull the strawberries and slice them thinly. If using, toast the sliced almonds in a dry skillet over medium heat until golden brown and fragrant, about 3-5 minutes, watching carefully to prevent burning. Remove from heat and let cool.
2. Assemble the Salad: In a large salad bowl, combine the baby spinach leaves, sliced strawberries, toasted almonds, crumbled feta cheese (if using), and thinly sliced red onion (if using). Toss gently to combine all ingredients evenly.
3. Make the Dressing: In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined. Taste and adjust seasoning if needed.
4. Dress the Salad: Drizzle the dressing over the salad starting with a small amount and adding more as desired. Toss gently until the salad is evenly coated and flavorful.
5. Serve: Transfer the dressed strawberry spinach salad to a serving platter or individual plates. Optionally, garnish with additional sliced strawberries, crumbled feta cheese, and toasted almonds for extra flavor and presentation.
6. Enjoy: Serve immediately as a refreshing and nutritious appetizer or side dish. Ideal for summer meals, picnics, or light dinners.

Notes

• Toast almonds carefully to avoid burning as it affects flavor.
• Feta cheese and red onion are optional; omit for a dairy-free or milder salad.
• You can substitute honey with maple syrup for a vegan option.
• Use fresh, ripe strawberries for the best flavor.
• Serve the salad immediately after dressing to keep spinach crisp.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: American

Keywords: strawberry spinach salad, fresh salad, summer salad, healthy salad, quick salad recipe, vegan option, easy dressing