Description
A bright and juicy salad featuring tender spinach, ripe strawberries, and a tangy balsamic dressing, perfect for summer gatherings.
Ingredients
Scale
- 170 g (6 oz) baby spinach
- 450 g (1 lb) strawberries (about 4 cups sliced)
- 45 ml (3 tbsp) balsamic vinegar
- 60 ml (1/4 cup) extra-virgin olive oil
- 15 ml (1 tbsp) honey
- 5 ml (1 tsp) Dijon mustard
- Sea salt and black pepper to taste
- 40 g (1/4 cup) thinly sliced red onion (optional)
- 80 g (3 oz) crumbled goat cheese or feta (optional)
- 50 g (1/2 cup) toasted sliced almonds or chopped pecans
Instructions
- Toast the nuts (optional): Place sliced almonds in a dry skillet over medium heat and toast for 3–4 minutes until fragrant.
- Prepare the strawberries and onion: Hull and slice strawberries, place in a bowl. If using onion, soak in cold water for 5 minutes, then drain and toss with strawberries.
- Make the dressing: Combine balsamic vinegar, honey, and Dijon mustard in a bowl or jar. Slowly add olive oil while whisking until emulsified.
- Dress the strawberries: Pour half the dressing over strawberries and onion; toss gently and let sit for 5 minutes.
- Assemble the salad: In a large bowl, combine baby spinach, dressed strawberries, goat cheese, and toasted nuts. Drizzle with remaining dressing and toss gently.
- Finish and serve: Taste and season with flaky salt and extra pepper. Serve immediately at room temperature.
Notes
Avoid overdressing the salad to keep spinach crisp and prevent sogginess. Components can be prepped ahead for convenience.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 195
- Sugar: 12g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 12mg