Strawberry Spinach Salad Recipe
This strawberry spinach salad is a fresh and flavorful mix of juicy strawberries, tender spinach, and a simple homemade dressing. Perfect for summer meals.
Ingredients
- 6 cups fresh baby spinach washed and dried
- 1 pint fresh strawberries hulled and sliced
- 1/4 cup crumbled goat cheese or feta for a saltier option
- 1/4 cup sliced almonds toasted for extra crunch
- 1/4 small red onion thinly sliced (optional, for a bit of bite)
For the balsamic dressing:
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup for a vegan option
- 1 teaspoon Dijon mustard
- Pinch of salt and black pepper
Optional add-ins:
- 2 cups cooked sliced chicken breast (for a heartier, protein-packed version)
- 1/4 cup dried cranberries for added sweetness
- 1 tablespoon poppy seeds if you want a poppyseed twist
Instructions
Step 1: Prepare the balsamic dressing
- In a small bowl or jar, combine the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper. Whisk or shake until the dressing is smooth and emulsified. Taste and adjust the seasoning if needed. Set aside while you assemble the salad.
- Step 2: Toast the almonds
- If you’re using raw almonds, toast them in a dry skillet over medium heat for 2–3 minutes, stirring frequently.
- Watch closely, they can go from golden to burnt quickly! Once they’re fragrant and lightly golden, transfer them to a plate to cool.
Step 3: Assemble the salad
- In a large salad bowl, add the baby spinach. Top it with the sliced strawberries, crumbled goat cheese, red onion (if using), and toasted almonds. If you’re adding chicken or other extras, layer them on top.
Step 4: Dress and toss
- Drizzle the balsamic dressing over the salad just before serving. Use as much or as little as you like, start with half the dressing and add more as needed.
- Gently toss everything together until the spinach is evenly coated. Serve immediately and enjoy!