Strawberry Spinach Salad Recipe

I recently whipped up a Strawberry Spinach Salad featuring a Homemade Balsamic Vinaigrette that combines fresh baby spinach, sliced strawberries, red onion, and toasted almonds. I love how the balsamic vinegar, olive oil, honey, and dijon mustard create a balanced dressing that feels both gentle and vibrant.

I was recently experimenting in my kitchen and came across this amazing Strawberry Spinach Salad recipe that blew my mind. I tossed together 6 cups of baby spinach, a pint of ripe strawberries that i hulled and sliced, and a few thin slices of red onion.

The toasted almonds added a nice crunch that really complimented the sweet strawberries. I whipped up a homemade balsamic vinaigrette by mixing 1/4 cup of balsamic vinegar with 1/2 cup extra virgin olive oil, a tablespoon of honey, and a teaspoon of dijon mustard.

I seasoned it with a bit of salt and a dash of fresh ground black pepper, making it a perfect balance of sweet and tangy. It reminded me a bit of other strawberry salad variations i saw, like the strawberry balsamic dressing recipes and spinach salad recipes with poppyseed dressing.

This salad comes together super fast and is great as a light dinner or side dish.

Why I Like this Recipe

I really enjoy this strawberry spinach salad because:

1. I love how quick and easy it is to put together. I mean, who has time for a complicated recipe when you could be enjoying a fresh meal, right?
2. I dig the balance of sweet strawberries with the tangy balsamic dressing. It just hits that perfect sweet and sour spot that makes every bite exciting.
3. I appreciate that you get a nice crunch from the toasted almonds. It adds an extra texture that makes the salad feel more interesting.
4. I like that the homemade vinaigrette feels so fresh and customizable. I can tweak the salt and pepper to my liking and it really makes me feel in control of my meal.

This Strawberry Spinach Salad with Homemade Balsamic Vinaigrette Dressing comes together pretty fast. First, you wash up a ton of baby spinach and toss it in a bowl. Then you add hulled and sliced strawberries along with thinly sliced red onion. In a pan, you toast the sliced almonds until they’re perfectly golden (but careful not to burn ’em). Next, you whisk together the balsamic vinegar, extra virgin olive oil, honey, and dijon mustard, seasoning it with a bit of salt and fresh ground black pepper. Finally, you pour that yummy dressing over the salad, toss everything together, sprinkle on the toasted almonds, and serve immediately so that the spinach stays super fresh. It’s honestly an all-around awesome and refreshing dish.

Ingredients

• Baby spinach offers lots of fiber, vitamins and antioxidants to boost digestion and overall health.
• Strawberries give a vibrant pop of vitamin C, natural sugars and a tangy-sweet flavor.
• Red onion add crunch and a sharp taste, plus a bit of extra fiber for a filling bite.
• Toasted almonds bring protein and healthy fats, adding a satisfying crunch and earthy note.
• Balsamic vinegar brings a tangy zest that balances sweetness and helps with digestin due to its acidity.
• Extra virgin olive oil is heart-healthy, rich in monounsaturated fats and smooth in texture.
• Dijon mustard gives a punchy flavor kick which ties all the salad ingredients together.

Ingredient Quantities

• 6 cups baby spinach
• 1 pint strawberries, hulled and sliced
• 1/4 red onion, thinly sliced
• 1/3 cup sliced almonds, toasted
• 1/4 cup balsamic vinegar
• 1/2 cup extra virgin olive oil
• 1 tablespoon honey
• 1 teaspoon dijon mustard
• Salt, to taste
• Fresh ground black pepper, to taste

How to Make this

1. Rinse and dry 6 cups of baby spinach and place them in a large salad bowl.

2. Hull and slice 1 pint of strawberries, then add them to the spinach along with 1/4 thinly sliced red onion.

3. Heat a dry skillet over medium heat; add 1/3 cup sliced almonds and toast them for about 3 to 5 minutes until golden, but be careful they dont burn.

4. In a small bowl, whisk together 1/4 cup balsamic vinegar, 1/2 cup extra virgin olive oil, 1 tablespoon honey, and 1 teaspoon dijon mustard.

5. Season the dressing with a pinch of salt and fresh ground black pepper to taste, then whisk the mixture until its well combined.

6. Pour the dressing over the salad and toss gently until all the ingredients are evenly coated.

7. Sprinkle the toasted almonds on top and serve immediately so the spinach stays fresh.

Equipment Needed

1. Large salad bowl
2. Knife
3. Cutting board
4. Dry skillet
5. Small bowl
6. Whisk

FAQ

Strawberry Spinach Salad Recipe Substitutions and Variations

• Baby spinach: Try using arugula or a mixed salad greens blend if you cant find baby spinach.
• Strawberries: You could swap in blueberries or raspberries for a slightly different fruit flavor.
• Red onion: If its too strong, use a milder sweet onion or even a sprinkle of chopped chives instead.
• Balsamic vinegar: Consider red wine vinegar combined with a little extra honey if you want a sweeter, less acidic note.

Pro Tips

1. Make sure the spinach is completely dry before you toss it in the bowl. If it’s even a bit damp, the dressing will get watery real quick and mess up the leave’s crispness.
2. When toasting almonds in a dry skillet, stir them a few times and keep an eye out. They’ll go from golden to burnt in a blink, so you gotta really watch them closely.
3. Shake up your dressing in a jar for a minute before you pour it over the salad. That way, all the ingredients mix better and you don’t end up with separated oil on top.
4. If you’re not really into a strong onion flavor, try using a little less red onion or even a milder alternative, so it doesn’t overpower the sweetness of the strawberries.