Description
This salad is spring in a bowl. It’s sweet, tangy, crisp, and juicy—all the textures and flavors your taste buds crave in one ridiculously easy dish. The juicy strawberries pop against tender spinach, creamy feta brings the richness, and toasted nuts add crunch for days. Toss it all in a light balsamic vinaigrette and you’ve got a salad that feels fancy but takes less time than brewing your second cup of coffee.
Ingredients
6 cups baby spinach
1 cup sliced fresh strawberries
1/4 cup crumbled feta cheese (or goat cheese if you’re feeling extra)
1/4 cup sliced almonds or chopped pecans, toasted
1/4 small red onion, thinly sliced
Optional: 1 avocado, sliced
For the dressing:
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1/4 cup olive oil
Salt and pepper, to taste
Instructions
Step 1: Make the dressing
In a small bowl or jar, whisk together the balsamic vinegar, mustard, and honey. Slowly drizzle in the olive oil while whisking until emulsified. Season with salt and pepper.
Step 2: Toast the nuts
In a dry skillet over medium heat, toast the almonds or pecans until golden and fragrant, about 2–3 minutes. Keep an eye on them—they go from perfect to burnt real quick.
Step 3: Assemble the salad
In a large bowl, combine the spinach, strawberries, red onion, feta, and avocado if using. Drizzle with dressing and toss gently to coat. Sprinkle the toasted nuts on top just before serving for maximum crunch.
Notes
Serve it alongside grilled chicken, salmon, or shrimp
Add quinoa or farro to make it a meal
Toss in some blueberries or blackberries for berry overload
Use as a bed for crispy tofu or chickpeas for a vegan power lunch
Pair with a crisp rosé or iced tea on the patio
- Prep Time: 15 minutes
Nutrition
- Calories: ~220 per serving
- Protein: ~5g per serving