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

Recipe by RecipeWikkiCourse: Random

Servings

8

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

235

kcal

Ingredients

• 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

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Origin of Roasted Butternut Squash Salad

This salad takes inspiration from seasonal autumn flavors, commonly found in Mediterranean and American cuisine. Butternut squash has been a staple in fall cooking, and roasting it enhances its sweet, nutty flavor, making it a great complement to fresh greens and bold dressings.

What I Love About This Recipe

I love how versatile and satisfying this salad is. The roasted butternut squash adds natural sweetness, while the feta (or goat cheese) brings a creamy tang. Tossing it all with toasted nuts and a zesty vinaigrette makes every bite full of texture and flavor. Plus, it’s nutrient-rich, packed with fiber, vitamins, and healthy fats!

Also Read : Teriyaki Salmon Bowl

Roasted Butternut Squash Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

6

servings

Prep time

25

minutes

Cooking time

35

minutes

Calories

197

kcal

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed

• 1 tbsp olive oil

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp cinnamon (optional, for extra warmth)

• 6 cups mixed greens (arugula, spinach, or kale work well)

• ½ cup crumbled feta or goat cheese

• ¼ cup dried cranberries

• ¼ cup toasted pecans or walnuts

• ¼ small red onion, thinly sliced

• 3 tbsp olive oil

• 1 tbsp apple cider vinegar or balsamic vinegar

• 1 tsp Dijon mustard

• 1 tsp honey or maple syrup

• ½ tsp salt

• ¼ tsp black pepper

Directions

• Preheat the oven to 400°F (200°C).
• Roast the squash: Toss cubed butternut squash with olive oil, salt, black pepper, and cinnamon (if using). Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden brown and tender.
• Prepare the dressing: Whisk together olive oil, vinegar, Dijon mustard, honey, salt, and black pepper in a small bowl.
• Assemble the salad: In a large bowl, combine mixed greens, roasted butternut squash, red onion, dried cranberries, toasted pecans, and crumbled feta.
• Drizzle with dressing and toss gently to combine.
• Serve immediately or refrigerate for up to 2 hours before serving.

Notes

• Make it vegan: Swap feta for vegan cheese or avocado and use maple syrup instead of honey.
• 
  Add protein: Try grilled chicken, quinoa, or chickpeas for a heartier meal.
• Make ahead tip: Roast the butternut squash and prep the dressing a day in advance for quick assembly.

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