5 from 21 votes
Spinach Strawberry Salad Recipe
The Spinach Strawberry Salad Recipe blends fresh baby spinach with sweet strawberries, crisp red onion, sliced almonds, and optionally feta cheese, all tossed in a homemade balsamic vinaigrette. This salad balances crisp textures and sweet-tart flavors while the vinaigrette adds refreshing acidity and slight sweetness. It’s designed to be assembled just before serving for the freshest taste and texture.
Prep Time
15 mins
Total Time
15 mins
Servings:
4
Calories:
303 kcal
Course:
Salad
Cuisine:
American
Ingredients
Balsamic Vinaigrette
- ¼ cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar (see notes)
- 1 tablespoon lemon juice fresh
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon black pepper
- ¼ teaspoon salt
Spinach Strawberry Salad
- 6 ounces spinach fresh baby
- 1 pound strawberries , sliced and hulled
- ¼ red onion , thinly sliced
- ⅓ cup almonds sliced
- ½ cup feta cheese optional, crumbled
Instructions
- To prepare the dressing, add the olive oil, vinegar, lemon juice, honey, mustard, and ¼ teaspoon each fine sea salt and black pepper to an 8-ounce jar with a lid. Secure the lid and shake well until the honey dissolves. You may need to stir the dressing with a small whisk to ensure the honey doesn't stick to the bottom of the jar. Then secure the lid and shake again. Set the dressing aside until ready to serve.
- To assemble the salad, arrange the spinach in a large serving bowl, then top it with the sliced strawberries, red onion, almonds, and feta cheese. Drizzle the dressing generously over the top and gently toss, just before serving. You may not need to use all of the dressing, so you can serve any extras on the side for guests to add more to their portions.
- If you plan to save this salad for later, store the salad ingredients separately from the dressing. Don't slice the strawberries or red onion until shortly before serving to keep them fresh. The dressing should last up to 5 days in an airtight container in the fridge, but it may thicken when chilled, so let it come to room temperature on the counter before serving again.
Cup of Yum
Notes
- Nutrition info is for one-quarter of the salad with full dressing and toppings.
- If using aged balsamic vinegar, reduce sweetener amounts since it will be naturally syrupy.
- To keep the salad fresh if preparing ahead, store salad ingredients separate from dressing and slice strawberries and onion just before serving.
- To make this salad vegan, substitute honey with maple syrup and omit feta cheese.
- The recipe was updated recently to simplify the dressing preparation.
Nutrition Information
Calories
303kcal
(15%)
Carbohydrates
24g
(8%)
Protein
6g
(12%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
13g
(65%)
Trans Fat
0.003g
(0%)
Cholesterol
17mg
(6%)
Sodium
265mg
(11%)
Potassium
509mg
(11%)
Fiber
4g
(16%)
Sugar
16g
(32%)
Vitamin A
4082IU
(82%)
Vitamin C
81mg
(90%)
Calcium
179mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 303
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 17mg | 6% |
| Sodium | 265mg | 11% |
| Potassium | 509mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 4082IU | 82% |
| Vitamin C | 81mg | 90% |
| Calcium | 179mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.