Spinach Salad with Strawberries
This vibrant spinach salad pairs sweet strawberries, creamy cheese, and crunchy toasted nuts with a tangy balsamic dressing for a fresh and satisfying dish perfect for any season.
Equipment
- Large mixing bowl To toss the salad ingredients together
- Small Bowl To whisk the dressing
- Skillet or frying pan To toast the nuts
- Knife To slice the strawberries
Ingredients
- 6 cups fresh baby spinach washed and dried
- 1 pint ripe strawberries washed, dried, and sliced thickly
- ½ cup toasted nuts almonds, pecans, or walnuts
- ⅓ cup feta or goat cheese crumbled
- 3 tablespoons balsamic vinegar for dressing
- ¼ cup extra virgin olive oil for dressing
- 1 tablespoon honey or maple syrup optional for sweetness in dressing
- 1 teaspoon Dijon mustard optional for dressing
Instructions
- Prepare the dressing by whisking together balsamic vinegar, olive oil, honey (or maple syrup), and Dijon mustard in a small bowl until well combined.
- Toast the nuts in a dry skillet over medium heat, stirring frequently until fragrant and lightly golden. Set aside to cool.
- Slice the strawberries thickly to maintain juiciness and prevent the salad from becoming soggy.
- In a large mixing bowl, gently toss the baby spinach with the sliced strawberries, toasted nuts, and crumbled cheese, keeping the greens crisp and vibrant.
- Pour the dressing over the salad just before serving and toss gently to coat evenly without wilting the spinach.
- Serve the salad immediately. Optionally, drizzle with balsamic reduction or sprinkle fresh herbs like basil or mint for an elegant finish.
Notes
- Use firm, ripe strawberries and slice them thickly to prevent sogginess.
- Toast nuts to enhance flavor and add crunchiness.
- Assemble and dress the salad just before serving to keep spinach fresh and vibrant.
- Store components separately for best freshness if preparing ahead.
- This salad is not freezer-friendly; enjoy chilled or at room temperature.
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