Strawberry Spinach Salad Recipe
Did you know that combining spinach with strawberries can increase your body’s iron absorption by up to 85% due to the vitamin C content in strawberries? This invigorating Strawberry Spinach Salad isn’t just a vibrant mix of colors and textures; it’s a strategic pairing of nutrient-rich ingredients. You’ll find that mastering the precise balance of sweet berries, peppery spinach, and tangy feta requires understanding specific techniques and ratios that distinguish an ordinary salad from a culinary masterpiece.
Overview
- Mix fresh baby spinach, sliced strawberries, red onion, feta cheese, and toasted almonds in a large serving bowl.
- Prepare dressing by whisking balsamic vinegar, olive oil, honey, salt, and pepper until well combined.
- Slice strawberries into 1/4-inch pieces and cut onions into thin 1/8-inch rings for uniform texture.
- Toast almonds in a dry pan over medium heat until golden before adding to salad.
- Drizzle prepared vinaigrette over assembled salad ingredients and toss gently to combine all components.
Recipe
This vibrant and invigorating salad combines the sweetness of fresh strawberries with crisp baby spinach leaves, creating a perfect balance of flavors and textures. The addition of red onions provides a sharp contrast, while crumbled feta cheese adds a creamy, tangy element that elevates the entire dish.
The homemade balsamic vinaigrette brings all the components together, featuring a blend of balsamic vinegar, olive oil, and honey that complements both the sweet and savory elements. Toasted almonds contribute a satisfying crunch, making this salad a complete and fulfilling meal that’s ideal for warm summer days or light lunches.
Ingredients:
- 6 cups fresh baby spinach
- 2 cups fresh strawberries, sliced
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/2 cup sliced almonds
Dressing:
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Cooking Steps
Begin by thoroughly washing and drying your fresh produce, then slice the strawberries into uniform pieces and cut the red onion into thin, translucent rings.
You’ll next prepare the vinaigrette by whisking together balsamic vinegar, olive oil, honey, salt, and pepper until the mixture achieves a smooth emulsion.
Finally, toast your almonds in a dry skillet over medium heat until golden brown, then assemble your salad by layering the spinach, berries, onions, and almonds before drizzling with the prepared vinaigrette.
Step 1. Wash Produce Thoroughly
Before assembling your strawberry spinach salad, thoroughly rinse both the baby spinach leaves and fresh strawberries under cold running water to remove any dirt, debris, or potential pesticide residues.
Place your spinach leaves in a salad spinner and spin leaves diligently to remove excess moisture. If you don’t have a spinner, lay the leaves on clean kitchen towels and dry greens meticulously by patting them gently.
For the strawberries, place them on paper towels after rinsing and pat them dry. Wet produce can dilute your dressing and result in a soggy salad that won’t hold up well. You’ll want your ingredients as dry as possible to guarantee the balsamic vinaigrette coats everything evenly and creates that perfect balance of flavors you’re aiming for.
Step 2. Slice Strawberries and Onions
Once your produce is thoroughly dried, prepare the strawberries by removing their green tops with a paring knife and slicing them into uniform 1/4-inch thick pieces. You’ll want to slice strawberries evenly to guarantee consistent flavor distribution throughout your salad and create an appealing presentation. Place your strawberry slices in a bowl and set aside.
For the red onion, cut it in half from top to bottom and remove the papery skin. Place one half cut-side down on your cutting board, and slice it crosswise. Red onion slices should be thin, approximately 1/8-inch thick, to prevent overpowering the delicate flavors of the strawberries and spinach. If you find the onion flavor too strong, you can soak the slices in cold water for 10 minutes to moderate their bite.
Step 3. Prepare Balsamic Vinaigrette Mixture
The balsamic vinaigrette comes together effortlessly in a small mixing bowl or glass jar, starting with a base of high-quality balsamic vinegar and extra virgin olive oil in a 3:2 ratio. Pour your measured balsamic vinegar first, then whisk in the olive oil until the mixture begins to emulsify.
You’ll want to incorporate the honey gradually, tasting as you go to customize dressing to berries’ natural sweetness. Season your vinaigrette with salt and freshly ground black pepper, adjusting sweetness to taste.
If you’re using a jar, secure the lid tightly and shake vigorously for 30 seconds until the dressing is well combined. For perfect results, let the vinaigrette rest for 5-10 minutes before serving, allowing the flavors to meld. You can store any leftover dressing in an airtight container for up to a week.
Step 4. Toast Almonds Until Golden
While your vinaigrette rests, focus on toasting the sliced almonds to develop their rich, nutty flavor and satisfying crunch. Place a dry skillet over medium heat, allowing the pan to warm up for about 30 seconds. Add your sliced almonds in a single layer, ensuring they’re evenly distributed across the pan’s surface.
Keep a watchful eye as you toast the nuts for crunch, gently shaking the pan every 15-20 seconds to prevent burning. You’ll notice their color gradually deepening to a light golden brown as the natural oils release, helping to bring out natural flavors. This process typically takes 3-4 minutes.
Once you detect that signature toasted aroma and see even coloring, immediately transfer the almonds to a cool plate to prevent overcooking. They’ll continue to crisp as they cool.
Step 5. Assemble and Serve Portions
After preparing all components, proceed with the final assembly using a large serving bowl or individual salad plates for precise portioning. Layer 1½ cups of baby spinach as your base, guaranteeing even distribution across the plate.
Arrange ½ cup sliced strawberries in a circular pattern, followed by thin red onion rings. For ideal plating arrangements, sprinkle 2 tablespoons of toasted almonds and 2 tablespoons of crumbled feta over each portion. You’ll want to drizzle 1-2 tablespoons of the balsamic vinaigrette just before serving to maintain the greens’ crispness. These serving recommendations yield four generous portions.
Don’t overdress the salad; you can always offer additional dressing on the side. If you’re hosting, consider assembling individual plates rather than serving family-style to ensure each guest receives an equal distribution of toppings.
Top Tips
For ideal results when preparing this Strawberry Spinach Salad, several key techniques warrant attention. Toast your almonds just until fragrant to complement flavors without burning, and slice strawberries uniformly to enhance texture throughout each bite. You’ll want to pat your spinach completely dry after washing to prevent a watery salad.
To maximize the salad’s appeal, bring your feta to room temperature before crumbling, as this allows its tangy notes to fully develop. When preparing the vinaigrette, slowly drizzle the olive oil while whisking to achieve proper emulsification. You can soak your red onion slices in cold water for 10 minutes to temper their sharpness while maintaining their crisp texture.
Time the assembly strategically – dress your salad just before serving to maintain best freshness.
Nutritional Guide
Nutritional Guide for Strawberry Spinach Salad
(Based on 4 servings)
| Nutrient | Per Serving |
|---|---|
| Serving Size | 2 cups |
| Calories | 195 |
| Total Fat | 14g |
| Carbohydrates | 15g |
| Protein | 6g |
| Fiber | 4g |
| Sugar | 9g |
| Sodium | 320mg |
| Iron | 2.5mg |
Additional Nutritional Notes:
This salad provides an excellent source of vitamin C from strawberries and iron from spinach. The healthy fats from olive oil and almonds contribute to nutrient absorption. Feta cheese adds calcium while keeping the protein content moderate.
Disclaimer:
Nutritional values may vary depending on specific ingredients, brands used, and portion sizes. These figures are estimates and should be used as a general guide only.
Final Thoughts
Building upon the detailed nutritional profile, this Strawberry Spinach Salad stands out as a versatile dish that can be adapted to various dietary preferences and seasonal ingredients. The flexibility of this recipe allows you to experiment with ingredient variations while maintaining its core appeal.
You’ll find this salad’s adaptability particularly useful when accommodating different dietary needs. For a vegan version, substitute the feta with dairy-free alternatives or avocado. Consider swapping almonds with pecans or walnuts for different texture profiles, or integrate additional seasonal fruits like blueberries or mandarin oranges. When you’re serving guests with specific dietary restrictions, you can easily modify the vinaigrette by using maple syrup instead of honey or adjusting the oil-to-vinegar ratio to suit their preferences.
Frequently Asked Questions
Can I Substitute Spinach With Other Leafy Greens?
You’ll find both tender and robust alternatives work well: baby kale offers a hearty twist, while peppery arugula adds complexity. Mix these greens, or choose one – they’ll create equally delightful combinations with your toppings.
How Long Can This Salad Stay Fresh in the Refrigerator?
You’ll get the best freshness when you store your salad at ideal temperatures (34-40°F) in a covered container. For maximum quality, consume within 24 hours, though it’s technically safe for up to 3 days.
Is There a Dairy-Free Alternative to Feta Cheese?
Don’t worry about missing that tangy feta flavor – you can easily swap in almond based feta or cashew based feta. You’ll find these dairy-free alternatives at specialty stores, or you can make them yourself at home.
Can Frozen Strawberries Be Used Instead of Fresh Ones?
While you can use frozen strawberries, they’ll be soggier and have a different texture when thawed. For the best results, you’ll want to thaw and drain them thoroughly before adding to your salad.
What Other Nuts Work Well in This Salad Recipe?
Besides the recipe’s almonds, which offer 14g of healthy fats per serving, you’ll love substituting pine nuts, pecans, walnuts, or candied pistachios. They’ll all provide that essential crunch and complementary nutty flavor you’re looking for.
