Strawberry Spinach Salad (Printer-friendly)

Fresh strawberries and spinach combine with crunchy nuts and tangy balsamic for a bright and tasty salad.

# What You’ll Need:

→ Salad Components

01 - 6 cups fresh baby spinach, washed and dried
02 - 1 ½ cups fresh strawberries, hulled and sliced
03 - ½ small red onion, thinly sliced
04 - ½ cup crumbled feta cheese
05 - ½ cup roasted pecans or walnuts, roughly chopped
06 - ¼ cup sliced cucumber (optional)

→ Balsamic Vinaigrette

07 - 3 tablespoons extra-virgin olive oil
08 - 2 tablespoons balsamic vinegar
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey or maple syrup
11 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Combine spinach, strawberries, red onion, feta cheese, nuts, and cucumber (if using) in a large salad bowl.
02 - Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl or jar until fully emulsified and smooth.
03 - Drizzle the balsamic vinaigrette evenly over the salad just before serving. Toss gently to coat all ingredients without damaging the delicate spinach and berries.
04 - Plate the salad while fresh for optimal flavor and texture contrast between crisp vegetables, sweet berries, and creamy cheese.

# Expert Tips:

01 -
  • It hits that perfect sweet and savory combination that makes your taste buds actually excited about eating vegetables
  • The homemade vinaigrette comes together in seconds but tastes like something from a fancy restaurant
  • You can prep everything ahead and just toss it right before serving, making it ideal for entertaining
02 -
  • The dressing should be tossed on right before serving, or the spinach will wilt and lose its satisfying crunch
  • Room temperature strawberries have way more flavor than cold ones straight from the fridge
  • If you are meal prepping, keep the dressing separate and add it just before eating
03 -
  • Candied pecans add an incredible crunch and take this salad from great to absolutely unforgettable
  • A splash of champagne vinegar instead of balsamic creates a lighter, more delicate version