Strawberry Spinach Salad
Fresh, vibrant spinach leaves tossed with juicy strawberries, crunchy toasted almonds, and crumbled feta cheese. Finished with a simple balsamic vinaigrette that strikes the perfect balance between sweet and tangy. A light, refreshing salad that comes together in 15 minutes flat.
For 4 servings
- prep · ~3 min
Toast the sliced almonds.
1.Place a small dry pan over medium-low heat.2.Add 3 tbsp sliced almonds and toast, stirring frequently, until fragrant and lightly golden (2-3 min).3.Immediately transfer to a plate to cool.TIPWatch carefully — almonds burn fast. As soon as you smell them, they're done. - mix · ~1 min
Whisk the balsamic vinaigrette.
1.In a small bowl, combine 2 tbsp olive oil, 1 tbsp balsamic vinegar, 0.5 tsp honey, 1 pinch salt, and 1 pinch black pepper.2.Whisk vigorously until emulsified and smooth. - assemble · ~2 min
Toss the salad ingredients together.
1.Place 150g baby spinach in a large salad bowl.2.Top with 200g sliced strawberries, the cooled toasted almonds, 3 tbsp crumbled feta, and 0.25 thinly sliced red onion.3.Drizzle the vinaigrette over the salad and toss gently to coat.TIPToss gently so the strawberries don't get crushed. - serve
Serve immediately.
Divide the salad among 4 plates or serve family-style in the bowl. The spinach wilts over time, so this salad is best enjoyed right away.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Dry the spinach thoroughly after washing so the vinaigrette clings, not dilutes.
- 2Slice strawberries evenly (about ¼-inch thick) for consistent sweetness in every bite.
- 3Toast almonds in a dry pan, shaking often, and remove when just golden to avoid bitterness.
- 4Let the dressed salad rest 2 minutes before serving so the spinach slightly wilts and absorbs flavor.
- 5Soak red onion slices in ice water for 10 minutes to mellow their bite while keeping crunch.
- 6Assemble and dress just before serving; spinach and strawberries weep liquid if left too long.
Adapt it for your goals.
Vegan
Replace feta with crumbled extra-firm tofu marinated in lemon juice and salt, and swap honey for maple syrup to keep the salad plant-based without losing its creamy-salty tang.
high proteinHigh-protein
Add grilled chicken breast (150g diced) or canned chickpeas (rinsed, ½ cup) to turn this light side into a satisfying lunch that delivers 20+ grams of protein per serving.
gluten freeGluten-free
The base recipe is naturally gluten-free, but double-check your balsamic vinegar for wheat-derived caramel color; use a certified GF brand and serve on a bed of quinoa for extra heft.
spiced upSpiced-up
Add a pinch of red pepper flakes to the vinaigrette and toss in 2 tbsp fresh mint leaves for a sweet-heat-herbal twist that brightens the strawberries even more.
Why this is on our healthy list.
Rich in Iron from Spinach
Spinach provides non-heme iron, and the vitamin C in strawberries boosts its absorption, making this salad a smart choice for maintaining energy and healthy blood.
Antioxidant Powerhouse
Strawberries and spinach are both packed with antioxidants like vitamin C and flavonoids that help combat oxidative stress and support immune function.
Bone-Friendly Calcium
Feta cheese contributes calcium for bone strength, while the vitamin K in spinach works synergistically to support bone metabolism.
Heart-Healthy Fats
Extra virgin olive oil and almonds deliver monounsaturated fats and vitamin E, which are linked to healthier cholesterol levels and reduced inflammation.
Low Calorie, High Volume
This salad is naturally low in calories but high in water and fiber, helping you feel full and satisfied without overeating.
Frequently asked questions
Yes, whisk it up to 2 days in advance and store in an airtight jar in the fridge. Shake well before using, as it will separate when chilled.
