American · Lunch · Dinner
Spinach Strawberry Salad
Tender baby spinach tossed with juicy sliced strawberries, salty crumbled feta and toasted almonds, all dressed in a light, tangy balsamic vinaigrette. A bright, fresh salad that works as a light lunch or a colourful side.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Serves
- 4
Calories come from: Carbs 29% · Fat 59% · Protein 12%
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Ingredients
For 4 servings- 6 cups170 gBaby spinach
- 2 cups sliced300 gFresh strawberries, hulled and sliced
- 1/2 small40 gRed onion, thinly sliced
- 1/3 cup crumbled50 gFeta cheese, crumbled
- 1/3 cup30 gSliced almonds
- 2 tbsp32 gBalsamic vinegar
- 1 1/2 tbsp20 gExtra virgin olive oil
- 1 tsp7 gHoney
- 1 tsp5 gDijon mustard
- 1/4 tspSalt
- 1/4 tspBlack pepper, freshly ground
Steps
- 1
Place the sliced almonds in a dry frying pan over medium heat.
- 2
Toast the almonds for 3-5 minutes, stirring often, until golden and fragrant, then tip onto a plate to cool.
- 3
Rinse and dry the baby spinach, then place it in a large salad bowl.
- 4
Slice the red onion very thinly and soak it in cold water for 5 minutes to soften its bite, then drain well.
- 5
Hull and slice the strawberries.
- 6
In a small jar or bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, salt and black pepper until smooth.
- 7
Add the strawberries and drained onion to the spinach.
- 8
Pour over the dressing and toss gently to coat.
- 9
Scatter the crumbled feta and toasted almonds over the top and serve straight away.
Swaps, storage and make-ahead
Swaps
- For a dairy-free version, leave out the feta or use a dairy-free feta-style cheese, choosing one labelled dairy-free.
- To make it vegan, skip the feta and swap the honey for maple syrup.
- Use toasted walnut halves or pecans instead of sliced almonds if that is what you have on hand.
- For a nut-free salad, replace the almonds with toasted pumpkin or sunflower seeds.
Storage
This salad is best eaten fresh, as the spinach wilts and the strawberries soften once dressed. Refrigerate any leftovers within 2 hours in a covered container and eat within a day, and do not freeze.
Make ahead
Whisk the dressing and toast the almonds up to 3 days ahead, keeping the dressing in a sealed jar in the fridge and the nuts in an airtight container at room temperature. Slice the strawberries and soak the onion a few hours before, then toss everything together just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: MilkTree nutsMustardSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (164 g) | Per 100 g | |
|---|---|---|
| Calories | 172 kcal | 105 kcal |
| Protein | 5.3 g | 3.2 g |
| Carbohydrates | 13.4 g | 8.2 g |
| of which sugars | 7.4 g | 4.5 g |
| Fiber | 3.7 g | 2.3 g |
| Fat | 11.9 g | 7.3 g |
| of which saturated | 2.7 g | 1.6 g |
| Sodium | 338 mg | 206 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
