Description
A fresh and vibrant salad made with baby spinach, juicy strawberries, creamy cheese, crunchy nuts, and a sweet-tangy homemade dressing. It’s light, flavorful, and easy to make. Great as a side, starter, or main dish.
Ingredients
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6 cups baby spinach, washed and dried
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1½ cups fresh strawberries, hulled and sliced
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½ small red onion, thinly sliced
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½ avocado, sliced (optional)
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⅓ cup crumbled feta or goat cheese
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⅓ cup candied pecans or toasted almonds
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Fresh mint leaves (optional)
For the dressing:
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3 tbsp balsamic vinegar
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1 tsp Dijon mustard
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1 tsp honey or maple syrup
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1 garlic clove, grated
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Salt and black pepper to taste
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¼ cup extra virgin olive oil
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1 tsp poppy seeds (optional)
Instructions
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Make the dressing: In a small bowl, mix balsamic vinegar, mustard, honey, garlic, salt, and pepper.
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Slowly whisk in olive oil until smooth and shiny. Stir in poppy seeds if using.
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Prep the salad: Wash and dry spinach. Slice strawberries and onion. Toast nuts if desired.
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Assemble: In a large bowl, layer spinach, strawberries, onions, avocado, nuts, and cheese.
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Add dressing: Drizzle dressing on top. Toss gently to combine.
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Serve: Garnish with mint leaves and serve fresh.
Notes
For vegan version: Use maple syrup and vegan cheese or skip cheese.
For nut-free option: Use sunflower or pumpkin seeds.
Add grilled chicken, shrimp, or quinoa to make it a full meal.
Make the dressing up to 3 days ahead and store in the fridge.
- Prep Time: 10M
- Cook Time: H05M (for toasting nuts)
- Category: Salad
- Method: Tossed
- Cuisine: American