Here’s a vibrant spinach salad that’s as beautiful as it is delicious: baby spinach leaves tossed with sweet strawberries, crunchy sliced almonds, creamy feta, and a simple vinaigrette. It’s quick to assemble, full of fresh textures and bright flavors, and makes a lovely side or light main when paired with protein. Ideal for warm-weather meals and easy entertaining.
Ingredients
– 6 cups baby spinach (washed and dried)
– 1 cup strawberries, hulled and halved
– 1/3 cup sliced almonds, toasted
– 1/3 cup crumbled feta cheese
– 1 small shallot, finely minced (optional)
– 3 tbsp extra-virgin olive oil
– 1 tbsp balsamic vinegar (or white balsamic)
– 1 tsp honey or maple syrup
– 1 tsp Dijon mustard
– Salt and freshly ground black pepper to taste
– Optional: freshly cracked black pepper, a squeeze of lemon juice
Servings and Cooking Time
Servings: 4 (about 1.5 cups per person). Preparation time: 10 minutes. Cooking time (to toast almonds): 5 minutes. Total time: approximately 15 minutes.
Nutritional Value
The following nutritional estimates are for one serving (approx. 1.5 cups): Calories: ~210 kcal; Protein: 5 g; Fat: 15 g; Saturated Fat: 3.5 g; Carbohydrates: 14 g; Fiber: 3 g; Sugars: 8 g; Sodium: 220 mg. Note: these values are approximate and calculated for one serving.
Step-by-Step Cooking Process
– Place sliced almonds in a dry skillet over medium heat and toast, stirring frequently, 2–4 minutes until fragrant; remove and cool.
– Rinse and thoroughly dry baby spinach; spin in a salad spinner or pat dry with paper towels.
– Hull the strawberries, slice in halves or quarters depending on size, and place in a bowl.
– In a small bowl or jar combine olive oil, balsamic vinegar, honey, Dijon mustard, minced shallot (if using), salt and pepper; whisk or shake until emulsified.
– Transfer spinach to a large serving bowl and scatter the strawberries over the top.
– Crumble the feta cheese evenly over the greens.
– Sprinkle the toasted almonds and, if desired, a few extra almond slivers for texture.
– Drizzle the dressing over the salad just before serving to keep leaves crisp.
– Gently toss with salad tongs until ingredients are evenly coated with dressing.
– Taste and adjust seasoning with salt, pepper, or a squeeze of lemon; serve immediately.
Alternative Ingredients
You can swap strawberries for sliced peaches, raspberries, or pomegranate seeds. Replace feta with goat cheese or ricotta salata for a different tang. Use walnuts or pecans instead of almonds, and substitute apple cider vinegar for balsamic if you prefer a brighter dressing.
Serving and Pairings
Serve this spinach salad alongside grilled chicken, seared salmon, or a crusty baguette for a light dinner. It also pairs well with roasted vegetables, quinoa bowls, or as a refreshing starter before pasta or grilled meats. Add a poached egg for extra protein.
Storage and Reheating
Store components separately for best results: keep spinach and toppings refrigerated in airtight containers for up to 2 days. Store dressing separately for up to 5 days. Assembled salad is best eaten immediately; do not freeze. If leaves wilt, refresh briefly by chilling and adding crisp apple slices or extra raw greens before serving.
Cooking Mistakes
– Overdressing the salad, which makes leaves soggy.
– Toasting nuts too long — they can burn quickly.
– Using wet spinach — excess water dilutes dressing and causes wilting.
– Adding salt before tasting, especially with salty cheeses.
– Cutting fruit too far in advance; it becomes watery.
– Skimping on acid in the dressing, leading to flat flavor.
Helpful Tips
– Always dry spinach thoroughly to keep it crisp.
– Toast nuts in a dry pan for maximum flavor — watch closely.
– Make dressing ahead and refrigerate; shake before using.
– Add delicate toppings (feta, nuts) just before serving.
– For extra crunch, add thinly sliced radish or cucumber.
– Use a mix of baby spinach and baby arugula for peppery notes.
FAQs
How long will a spinach salad stay fresh?
Stored separately, spinach and toppings last about 2 days in the refrigerator. Keep dressing in a sealed jar for up to 5 days. Assemble just before serving for best texture.
Can I make this salad ahead of time?
You can prep ingredients ahead, but wait to combine dressing with greens. Slice fruit and toast nuts a few hours before serving and refrigerate; toss together at the last minute.
What proteins go well with spinach salad?
Grilled chicken, pan-seared salmon, shrimp, or sliced steak are excellent choices. For a vegetarian boost, add chickpeas, a soft-boiled egg, or warm quinoa.
Is baby spinach the only green I can use?
No — substitute with baby arugula, mixed baby greens, or a blend of spinach and watercress for a peppery bite. Mature spinach can be used if thinly sliced.
How can I make the dressing lighter?
Reduce olive oil by half and replace with plain yogurt or a splash of water for a lighter emulsion. Use lemon juice instead of some vinegar for brightness.
Are there nut-free alternatives for crunch?
Yes — use toasted pumpkin seeds, sunflower seeds, or crispy chickpeas for a nut-free crunch with similar texture and flavor.
Can I swap strawberries for another fruit?
Absolutely — peaches, nectarines, raspberries, or pomegranate arils work beautifully and change the flavor profile while keeping the salad fresh.
Conclusion
This spinach salad is a quick, colorful, and adaptable recipe that highlights seasonal fruit, crunchy nuts, and tangy cheese. It’s perfect as a side or light main, easy to customize, and comes together in minutes — a reliable choice for everyday meals and entertaining alike.
Spinach Salad
Ingredients
- 6 cups baby spinach washed and dried
- 1 cup strawberries hulled and halved
- 1/3 cup sliced almonds toasted
- 1/3 cup crumbled feta cheese
- 1 small shallot finely minced (optional)
- 3 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar or white balsamic
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Place sliced almonds in a dry skillet over medium heat and toast, stirring frequently, 2–4 minutes until fragrant; remove and cool.
- Rinse and thoroughly dry baby spinach; spin in a salad spinner or pat dry with paper towels.
- Hull the strawberries and slice in halves or quarters depending on size.
- In a small bowl or jar combine olive oil, balsamic vinegar, honey, Dijon mustard, minced shallot (if using), salt and pepper; whisk or shake until emulsified.
- Transfer spinach to a large serving bowl and scatter the strawberries over the top.
- Crumble the feta cheese evenly over the greens.
- Sprinkle the toasted almonds and, if desired, a few extra almond slivers for texture.
- Drizzle the dressing over the salad just before serving to keep leaves crisp.
- Gently toss with salad tongs until ingredients are evenly coated with dressing.
- Taste and adjust seasoning with salt, pepper, or a squeeze of lemon; serve immediately.
Nutrition
