A refreshing and vibrant salad that combines the earthy bitterness of fresh spinach with the sweetness of ripe strawberries, tangy feta cheese, and a zesty balsamic dressing. This dish is perfect as a light lunch, a side for dinner, or even a healthy dessert alternative.
Origin Spinach and Strawberry Salad
The combination of sweet and savory in salads has been a staple in Mediterranean and Middle Eastern cuisines for centuries. Spinach and strawberry salads gained popularity in the U.S. during the late 20th century as part of the growing trend toward healthier eating.. This recipe brings together timeless flavors with a modern twist.
What I Love About This Recipe
This salad is a celebration of contrasts: the juicy sweetness of strawberries pairs beautifully with the peppery bite of fresh spinach. The creamy feta adds a salty tang, while the balsamic dressing ties everything together with its bright acidity. It’s simple, elegant, and endlessly customizable.
Also Read : Orange-Maple Roasted Carrots and Fennel
Spinach and Strawberry Salad
Course: Random8
servings10
minutes10
minutes235
kcalIngredients
6 cups fresh baby spinach leaves, washed and dried
1 cup fresh strawberries, hulled and sliced
½ cup crumbled feta cheese
¼ cup sliced almonds, toasted
2 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
1 tsp honey (optional)
Salt and black pepper to taste
Directions
- In a large bowl, combine the spinach leaves, sliced strawberries, and crumbled feta cheese.
- In a small skillet over medium heat, toast the sliced almonds until golden brown, about 2-3 minutes. Let cool and sprinkle over the salad.
- In a small jar or bowl, whisk together the balsamic vinegar, olive oil, and honey (if using). Season with salt and black pepper to taste.
- Drizzle the dressing over the salad and toss gently to combine. Serve immediately for the freshest flavor.
Notes
- Substitute goat cheese for feta if you prefer a milder flavor.
- Add grilled chicken or shrimp to turn this into a heartier main course.
- Use walnuts or pecans instead of almonds for a different nutty crunch.
- Store leftover dressing in an airtight container in the fridge for up to 5 days
