Description
A fresh and vibrant Spinach Strawberry Salad with creamy feta cheese, crunchy toasted almonds, and a tangy balsamic dressing. Perfect for a light lunch or a colorful side dish, this salad balances sweet and savory flavors with a delightful mix of textures.
Ingredients
Scale
Salad
- 6 cups baby spinach
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup sliced almonds, toasted
- Optional: 1/4 cup red onion, thinly sliced
Dressing
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prepare the Salad: In a large salad bowl, combine the baby spinach, sliced strawberries, crumbled feta, and toasted almonds. Add thinly sliced red onion if desired for an extra bite and flavor layer.
- Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper until the mixture is well emulsified and smooth, ensuring all ingredients are blended perfectly.
- Assemble the Salad: Drizzle the freshly made dressing over the salad just before serving. Toss gently to coat all the ingredients evenly. Taste and adjust seasoning if necessary. Serve immediately to enjoy the salad at its freshest.
Notes
- For a nut-free version, omit the sliced almonds or substitute with pumpkin seeds.
- Use maple syrup instead of honey to make the dressing vegan.
- To toast almonds, heat a dry skillet over medium heat and stir almonds until golden and fragrant, about 3-5 minutes.
- This salad is best served fresh; avoid making it too far in advance to prevent sogginess.
- Add grilled chicken or tofu for a protein boost to turn this salad into a full meal.
