Fresh Strawberry Spinach Salad (Print Version)

A vibrant mix of strawberries, spinach, feta, and toasted almonds perfect for light, fresh meals.

# Ingredient List:

→ Salad

01 - 5 oz baby spinach, washed and dried
02 - 8 oz fresh strawberries, hulled and sliced
03 - 3.5 oz feta cheese, crumbled
04 - 1/2 cup sliced almonds
05 - 1 small red onion, thinly sliced

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 1 tablespoon balsamic vinegar
08 - 1 tablespoon honey
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper to taste

# How to Make:

01 - Heat a dry skillet over medium heat and add the sliced almonds. Stir frequently for 3-5 minutes until golden and fragrant. Transfer to a plate to cool.
02 - In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.
03 - In a large salad bowl, combine the baby spinach, sliced strawberries, crumbled feta, and sliced red onion.
04 - Drizzle the dressing over the salad and toss gently with salad tongs to coat evenly.
05 - Sprinkle the cooled toasted almonds over the top immediately before serving.

# Expert Advice:

01 -
  • The contrast between sweet strawberries and tangy feta hits different when you're tired of the same salad rotations.
  • Toasting almonds yourself means they're still warm and fragrant when you eat them, not stale and forgettable.
  • This comes together in under 20 minutes, so it's perfect for those moments when you need something fresh but don't have time to fuss.
02 -
  • Wet spinach will make your salad taste like nothing but sadness, so actually dry it—use a salad spinner or kitchen towels, and this one step will change your entire salad game.
  • Add the almonds at the very last second before eating, not earlier, because they'll soften and lose the crunch that makes this salad sing.
03 -
  • Make your dressing while the almonds are still toasting so everything comes together at the right moment—timing creates harmony.
  • If you're making this ahead of time, keep the dressing separate and dress it just before serving, because spinach weeps and almonds soften and nothing stays perfect forever in the fridge.
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