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Strawberry Spinach Salad

A refreshing and vibrant salad that combines crisp spinach leaves with juicy strawberries, nuts, and a tangy-sweet dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Salad Base
  • 6 cups Baby Spinach Leaves, washed and dried
  • 2 cups Fresh Strawberries, hulled and sliced
Toppings
  • ½ cup Almonds, sliced or slivered for added crunch
  • ½ cup Feta Cheese, crumbled optional for a creamy touch
Dressing
  • ¼ cup Olive Oil for a light dressing
  • 2 tablespoons Honey for sweetness
  • 2 tablespoons Apple Cider Vinegar for tanginess
  • Salt to taste
  • Black Pepper to taste

Method
 

Preparation
  1. Wash the baby spinach leaves thoroughly under cold water and pat them dry with a paper towel or use a salad spinner.
  2. Hull and slice your fresh strawberries.
Making the Dressing
  1. In a small bowl, whisk together the olive oil, honey, apple cider vinegar, a pinch of salt, and black pepper. Taste and adjust the seasoning to your liking.
Combining the Salad
  1. In a large salad bowl, add the baby spinach leaves and sliced strawberries.
  2. Drizzle the dressing over the salad and toss gently to combine, ensuring the leaves are well-coated.
Serving
  1. Sprinkle the sliced almonds and crumbled feta cheese over the top and give it one last gentle toss.
  2. Enjoy immediately for the best taste and texture, or let it sit for a few minutes to allow the flavors to meld together.

Notes

Feel free to swap out almonds for walnuts or pecans, and use goat cheese instead of feta for a different flavor twist. Store leftovers in an airtight container, best enjoyed fresh but can last for 2 days in the refrigerator.