Description

A light, refreshing, and balanced spring lunch salad featuring fresh strawberries, baby spinach, toasted almonds, and feta cheese with a tangy-sweet balsamic vinaigrette.

Ingredients

Scale

6 cups baby spinach
1 pint fresh strawberries, hulled and sliced
1/4 medium red onion, thinly sliced
1/2 cup slivered almonds, toasted
1/2 cup feta cheese, crumbled
3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
Black pepper to taste

Instructions

Wash the spinach thoroughly and dry it completely using a salad spinner or paper towels to ensure the dressing sticks properly.
Hull and slice the strawberries into quarters or halves. Thinly slice the red onion and soak in ice water for 5-10 minutes to mellow the flavor, then drain and pat dry.
Toast the slivered almonds in a dry skillet over medium-low heat for 2-3 minutes until golden and fragrant. Remove immediately to a plate to cool.
In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking constantly to emulsify the dressing.
In a large salad bowl, combine the dried spinach, sliced strawberries, and red onion.
Sprinkle the crumbled feta cheese and toasted almonds over the top.
Drizzle the dressing over the salad just before serving and toss gently to coat without crushing the strawberries.

Notes

Ensure spinach is completely dry to prevent watery dressing. Toast almonds for better flavor. Keep dressing separate if meal prepping to avoid wilting the greens. Can be made vegan by swapping feta for nutritional yeast or omitting, and using maple syrup instead of honey.

Prep Time: 10 minutes
Cook Time: 2 minutes
Category: Salad
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 180
Sugar: 12
Sodium: 250
Fat: 10
Saturated Fat: 3
Carbohydrates: 18
Fiber: 4
Protein: 6

Keywords: strawberry spinach salad, spring lunch, healthy salad, balsamic vinaigrette, quick lunch, gluten-free option, vegetarian