Description
A vibrant strawberry spinach salad featuring juicy strawberries, creamy feta, and crunchy toasted nuts, all bound together with a simple balsamic vinaigrette.
Ingredients
Scale
- 170 g (6 oz) baby spinach
- 300 g (10 oz) strawberries, hulled and sliced
- 30 g (1 oz) red onion, very thinly sliced
- 100 g (3.5 oz) feta cheese, crumbled
- 50 g (1.75 oz) toasted nuts (pecans or sliced almonds)
- 10 g (1/3 oz) fresh herbs (optional: mint or basil), chopped
- 30 ml (2 tbsp) extra-virgin olive oil
- 15 ml (1 tbsp) balsamic vinegar
- 10 ml (2 tsp) fresh lemon juice
- 10 g (2 tsp) honey or maple syrup
- 1 tsp poppy seeds
- Pinch of kosher salt and black pepper
Instructions
- Toast the nuts by heating a dry skillet over medium heat. Add nuts and toast, stirring, for 3–4 minutes until fragrant.
- Prep the produce by rinsing and spin-drying spinach, then placing it in a bowl. Add sliced strawberries and very thinly sliced red onion, tossing gently.
- Make the vinaigrette by combining olive oil, balsamic vinegar, lemon juice, honey, poppy seeds, and seasonings in a jar. Shake vigorously until emulsified.
- Combine and dress by adding feta and cooled nuts to the salad. Pour vinaigrette over the salad and toss gently until coated.
- Finish with fresh herbs, if desired, and serve immediately on chilled plates.
Notes
Dress salad just before serving to keep leaves crisp. Store components separately for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 340mg
- Fat: 29g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg