This Strawberry Spinach Salad is packed with flavors and textures, making it a satisfying accompaniment that pairs well with so many meals. Other ingredients include salty feta cheese, crunchy toasted almonds, thinly sliced shallots, and creamy avocados. This spinach salad recipe also works amazingly well as an entree; try adding grilled chicken for a hearty lunch or dinner option!
I love nothing more than a big, colorful salad during the spring and summertime months. While salads are a solid option all year long, I find them to be especially refreshing when the weather heats up.
This strawberry spinach salad works well as a side dish, or you can top it with something like grilled chicken, fish or tofu for a protein-packed entree. It’s healthy, filling, and I’ve been loving it as a weekday lunch option.
- I’ve included instructions for how to toast almonds, but you can save time by purchasing toasted slivered almonds. If you happen to live near a Trader Joe’s, their toasted slivered almonds are very reasonably priced.
- My candied pecans would also be fantastic in this strawberry salad if you want more sweetness.
- If you’re not a fan of feta, try crumbling a soft goat cheese over the salad instead. That flavor would pair amazingly well here.
- Raw shallots have a much milder flavor than red onions, which is why I prefer using them in salads. Red onions may be substituted if you can’t locate shallots (most grocery stores carry them).
- If strawberries are out of season, canned or fresh mandarin oranges would be a good substitute. If using the canned variety, make sure to drain well them first and then gently pat them dry. You want the ones canned in juice, not syrup.
- If you want some bitterness in the salad, try adding sliced radishes or do a 50/50 mix of baby spinach and arugula.
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Strawberry Spinach Salad
For the vinaigrette:
- 1 tablespoon white wine vinegar
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1/ 2 - 1 teaspoon honey or agave nectar
- 1/4 teaspoon dijon mustard
- 1/8 teaspoon kosher salt, or to taste
- 1/8 teaspoon ground black pepper, or to taste
For the salad:
- 1/2 cup slivered or sliced almonds (see notes)
- 6 cups baby spinach
- 2 cups strawberries, sliced
- 1 medium shallot, sliced very thin (1/4 cup)
- 1 ripe but firm avocado, cubed
- 1/2 cup feta cheese
- Preheat the oven to 350 degrees F. While the oven is heating up, prepare the vinaigrette: in a small bowl, whisk together the vinegars, olive oil, honey, mustard, salt and pepper. You can also combine the ingredients in a blender or vigorously shake them together in jar with a tight-fitting lid.
- Spread the almonds in a single layer on a sheet pan, and toast for 5-7 minutes until golden and fragrant, shaking the pan once or twice to ensure even toasting. Set aside to cool.
- In a large bowl, combine the spinach, strawberries, shallots, and avocado. You can also add the feta at this point, but I prefer to add it at the end so it doesn’t fall apart while the ingredients are mixed with the dressing.
- Briefly re-whisk the vinaigrette. Drizzle half into the salad and gently toss to combine. Taste, and add more if desired. Season with salt and pepper if needed.
- Divide the salad between four plates. Top each salad with feta cheese and almonds.
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