Description
A vibrant salad featuring sweet strawberries, peppery spinach, and a tangy balsamic vinaigrette, perfect for springtime meals.
Ingredients
Scale
- 170 g (6 oz) baby spinach, packed
- 340 g (12 oz) strawberries, sliced
- 85 g (3 oz) crumbled goat cheese or feta
- 60 g (1/2 cup) sliced almonds, toasted
- 1/4 small red onion, thinly sliced
- 2 tbsp chopped fresh basil or mint (optional)
- Balsamic Vinaigrette:
- 45 ml (3 tbsp) balsamic vinegar
- 135 ml (9 tbsp) extra-virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/2 tsp kosher salt
- Freshly ground black pepper, to taste
Instructions
- Toast the almonds in a dry skillet over medium heat for 3–4 minutes, shaking every 30 seconds until fragrant.
- Combine the vinaigrette ingredients in a jar and shake until emulsified.
- Hull and quarter the strawberries, slice the onion, and chop the herbs if using.
- Place spinach in a large bowl and add strawberries, onion, cheese, and almonds. Drizzle with half the dressing and toss gently.
- Adjust seasoning and add more dressing to taste. Serve immediately.
Notes
Dress the salad just before serving to keep the spinach crisp. Store components separately for best results.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 10g
- Sodium: 260mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg