Ingredients
6 cups fresh baby spinach, washed and dried
2 cups fresh strawberries, hulled and sliced
1/4 cup red onion, thinly sliced
1/3 cup crumbled feta or goat cheese
1/4 cup sliced almonds or pecans (toasted, optional)
Simple Vinaigrette
3 tbsp olive oil
1 1/2 tbsp balsamic vinegar (or apple cider vinegar)
1 tsp honey or maple syrup
Salt and black pepper, to taste
Instructions
In a large salad bowl, add the spinach, strawberries, and red onion.
In a small bowl or jar, whisk together olive oil, vinegar, honey, salt, and pepper.
Drizzle the dressing over the salad just before serving.
Toss gently to coat.
Top with cheese and nuts. Serve immediately.
Notes
Cooking Tips
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Dry the spinach thoroughly to prevent a watery salad.
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Toast nuts in a dry skillet for 2–3 minutes to enhance flavor.
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Add dressing just before serving to keep the spinach crisp.
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Use ripe, in-season strawberries for the best sweetness.
Variations
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Add Protein: Grilled chicken, shrimp, or salmon make it a complete meal.
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Nut-Free: Skip nuts or substitute sunflower seeds.
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Vegan: Use dairy-free cheese or omit cheese entirely.
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Extra Fruit: Add blueberries, mandarin oranges, or sliced apples.
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Creamy Twist: Swap vinaigrette for a poppy seed or strawberry vinaigrette.
- Prep Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 9g
- Sodium: 180mg
- Fat: 14g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g