Strawberry Spinach Salad with Feta

1. 1
   prep · ~3 min

   Toast the almonds.

   Heat a small skillet over medium-low heat. Add sliced almonds and toast, stirring frequently, until golden and fragrant, about 2 to 3 minutes. Transfer immediately to a plate to cool.

   TIPAlmonds burn fast — never walk away while toasting nuts.
2. 2
   prep · ~5 min

   Prepare the strawberries and onion.

   Hull the strawberries and slice them. Using a sharp knife, thinly slice the red onion into half-moons.

   TIPIf the red onion tastes too sharp, soak the slices in ice water for 10 minutes while you prep the rest, then drain well.
3. 3
   mix · ~1 min

   Make the balsamic vinaigrette.

   1.Combine olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper in a small jar.

   2.Close the lid tightly and shake vigorously until well blended and emulsified, about 15 seconds.
4. 4
   assemble · ~2 min

   Assemble the salad.

   1.Place the baby spinach in a large salad bowl.

   2.Drizzle a little vinaigrette over the spinach and toss gently to coat the leaves.

   3.Arrange sliced strawberries, red onion, and crumbled feta on top.

   4.Scatter the cooled toasted almonds over everything.

   TIPAdd feta last and toss minimally to keep the white crumbles from turning pink.
5. 5
   serve · ~1 min

   Drizzle with remaining dressing and serve immediately.

   Give the vinaigrette one more shake, drizzle it over the assembled salad, and serve right away while the spinach is fresh and the almonds are crunchy.

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