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Strawberry Spinach Salad

A vibrant salad with tender baby spinach, juicy strawberries, feta cheese, and toasted nuts, tossed in a sweet balsamic dressing that makes even picky eaters ask for seconds.
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Prep Time 15 minutes
Servings: 6
Calories: 140
Ingredients Method Notes

Ingredients
  

For the Salad
  • 6 cups fresh baby spinach, washed and dried
  • 1½ cups fresh strawberries, hulled and sliced
  • ½ cup crumbled feta cheese
  • ⅓ cup toasted pecans or walnuts
  • ¼ red onion, thinly sliced
For the Sweet Balsamic Dressing
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Method
 

  1. In a small bowl, whisk together balsamic vinegar, olive oil, honey, and Dijon mustard until smooth. The mixture should look glossy and well-combined. Season with a pinch of salt and freshly ground pepper.
  2. Wash and thoroughly dry your baby spinach. Hull the strawberries and slice them into even pieces, about ¼-inch thick. If using red onion, slice it paper-thin and soak in cold water for 10 minutes to mellow the bite.
  3. Heat a dry skillet over medium heat and add your pecans. Toast for 2-3 minutes, stirring frequently, until they're fragrant and lightly golden.
  4. In a large serving bowl, layer the spinach as your base. Arrange the sliced strawberries evenly throughout, followed by the drained red onion slices and crumbled feta. Drizzle about three-quarters of the dressing over everything, saving the rest for those who want extra. Toss gently with clean hands or salad tongs until every leaf is lightly coated.

Notes

Make dressing ahead and store in fridge for up to a week. Wash and prep spinach when you bring it home. Don't overdress the salad - start with less and add more as needed. Ensure spinach leaves are completely dry to prevent soggy salad. Add dressing just before serving to prevent wilting. Store leftover components separately in refrigerator for up to 2 days. Easy substitutions: swap feta for goat cheese or omit for dairy-free, replace pecans with sunflower seeds for nut allergies, frozen strawberries work when thawed and drained.