Strawberry Spinach Salad (Printable)

Vibrant mix of spinach, strawberries, feta, and nuts with tangy balsamic dressing.

# What You Need:

→ Greens

01 - 4 cups fresh baby spinach, washed and dried

→ Fruits

02 - 1 1/3 cups fresh strawberries, hulled and sliced

→ Cheese

03 - 1/2 cup crumbled feta cheese

→ Nuts & Seeds

04 - 1/3 cup sliced almonds or candied pecans, toasted

→ Dressing

05 - 3 tablespoons extra virgin olive oil
06 - 1 1/2 tablespoons balsamic vinegar
07 - 2 teaspoons honey or maple syrup
08 - 1 teaspoon Dijon mustard
09 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl or jar until emulsified. Set aside.
02 - In a large salad bowl, mix spinach, sliced strawberries, crumbled feta cheese, and toasted nuts.
03 - Pour the prepared dressing over the salad just before serving.
04 - Toss the salad gently to ensure all components are evenly coated with dressing.
05 - Transfer to serving plates and enjoy while fresh.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, with zero cooking required.
  • The sweet strawberries and tangy feta create a flavor contrast that wakes up your taste buds.
  • You can toss it together with whatever nuts or greens you have on hand and it still tastes intentional.
02 -
  • Dress the salad at the last possible second, or the spinach will go limp and the strawberries will bleed into everything.
  • Toasting the nuts is non negotiable, raw almonds taste flat and toasted ones add a warm, nutty depth that ties the whole dish together.
  • If your balsamic vinegar tastes too sharp, add an extra half teaspoon of honey to soften the edge.
03 -
  • Use a salad spinner to dry the spinach completely, wet greens will dilute the dressing and make everything soggy.
  • Taste the dressing before adding it to the salad and adjust the honey or vinegar based on your preference, everyones palate is different.
  • If youre serving this at a party, keep the dressing on the side and let guests add their own so the salad stays fresh longer.
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