Description
There’s nothing quite like the vibrant combination of sweet strawberries and tender spinach leaves.
Ingredients
Scale
- 5 ounces fresh baby spinach
- 1 cup strawberries, hulled and sliced
- ½ cup cucumber, thinly sliced or chopped
- ¼ red onion, very thinly sliced
- ¼ cup almonds or pecans, toasted
- ¼ cup crumbled feta or goat cheese
- 2 tablespoons fresh mint leaves, chopped (optional)
For the Balsamic Dressing:
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- ¼ cup extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Prepare the vinaigrette: In a small bowl, whisk together balsamic vinegar, Dijon mustard, and maple syrup. Slowly drizzle in olive oil while whisking until the dressing emulsifies. Season with salt and pepper to taste.
- Toast the nuts: If using raw nuts, toast them in a dry skillet over medium heat for 2–4 minutes, stirring often, until golden and fragrant. Let cool.
- Assemble the salad: In a large bowl, add spinach, sliced strawberries, cucumber, and red onion.
- Add toppings: Sprinkle toasted nuts, crumbled cheese, and mint (if using) over the salad.
- Dress and toss: Drizzle with the prepared vinaigrette just before serving. Toss gently to combine.
- Serve immediately: Plate in individual bowls or a large serving platter. Garnish with extra strawberries or herbs if desired.
Notes
Use fresh ripe strawberries for natural sweetness and juiciness
Slice onions thinly or soak in water briefly to reduce sharpness
Toast nuts for enhanced crunch and flavor
Crumbled goat cheese or feta adds creamy richness choose whichever you prefer
Add mint or basil for a refreshing herbal twist
- Prep Time: 10
- Cook Time: 5 minutes (to toast nuts)
- Category: Lunch
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 220 kcal
- Sugar: 7g
- Fat: 16g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5g
Keywords: Strawberry Spinach Salad