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Fresh Summer Strawberry Balsamic Spinach Salad with strawberries and balsamic vinaigrette.

Strawberry Spinach Salad

A sweet and tangy summer salad featuring fresh strawberries and baby spinach, topped with a light balsamic dressing and crunchy toasted nuts.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Main Course, Salad
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the salad
  • 6 cups fresh baby spinach Washed and dried
  • 2 cups fresh strawberries Sliced just before serving
  • 1/2 cup crumbled feta or goat cheese Optional for topping
  • 1/2 cup toasted nuts (almonds, pecans, or walnuts) Toasted for best flavor
  • optional thinly sliced red onion, avocado or cucumber slices For extra crunch if desired
For the dressing
  • 3 tablespoons balsamic vinegar Aged for a sweeter flavor preferred
  • 2 tablespoons olive oil Extra virgin suggested
  • 1-2 teaspoons honey or maple syrup To balance the sweetness
  • 1 teaspoon Dijon mustard Not enough for strong flavor
  • to taste salt and black pepper To enhance flavor

Method
 

Preparation
  1. Wash and dry the spinach thoroughly using a salad spinner or by patting it dry.
  2. Slice the strawberries into medium-sized slices.
Making the Dressing
  1. In a small jar, combine balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper. Shake well to combine.
Building the Salad
  1. In a large bowl, add the spinach, then top with sliced strawberries, crumbled cheese, and toasted nuts.
  2. Dress the salad right before serving by adding the dressing and tossing gently. Start light to prevent wilting.

Notes

Toast nuts for extra flavor. Keep the dressing on the side when serving to maintain freshness. Add protein like grilled chicken or chickpeas for a heartier meal. For meal prep, store components separately and combine when ready to serve.