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Strawberry spinach salad with feta and toasted almonds in a bowl

Strawberry Spinach Salad

Baby spinach, fresh strawberries, feta and toasted almonds tossed in a quick honey balsamic dressing. A bright spring salad ready in 15 minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 10 ounces baby spinach about 10 cups
  • 1 pound strawberries hulled and sliced
  • ½ small red onion thinly sliced
  • ½ cup crumbled feta
  • ½ cup sliced almonds toasted
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • Black pepper a pinch

Method
 

  1. In a small jar or bowl, shake or whisk together the olive oil, balsamic vinegar, honey, mustard, salt and pepper.
  2. Toast the almonds in a dry skillet over medium heat for 3–4 minutes, stirring often, until lightly golden. Let them cool.
  3. Add the spinach, strawberries and red onion to a large bowl.
  4. Pour the dressing over the salad just before serving and toss gently.
  5. Top with the feta and toasted almonds.

Notes

  • Chopped pecans or walnuts can replace the almonds. For a nut-free salad, use sunflower seeds.
  • Soak the sliced red onion in cold water for 10 minutes to soften its bite.
  • Goat cheese works in place of the feta.
  • Out of season, swap the strawberries for sliced apples or pears.