If you are searching for a vibrant and refreshing salad that bursts with flavor, you will absolutely love this Strawberry Spinach Salad with Feta and Toasted Pine Nuts Recipe. It brings together the sweetness of fresh strawberries, the earthy crunch of toasted pine nuts, the creamy tang of feta cheese, and the peppery bite of baby spinach, all dressed in a luscious balsamic-honey vinaigrette. This salad is a true celebration of fresh, simple ingredients transforming into something truly extraordinary on your plate.
Ingredients You’ll Need
This recipe keeps things delightfully simple with ingredients that are easy to find but essential in creating the perfect balance of tastes and textures. Each element contributes a unique note, from the leafy greens providing a fresh base to the crunchy and creamy toppings that elevate every bite.
- 6 cups fresh baby spinach: The tender leaves form the vibrant green foundation with a mild, slightly sweet flavor.
- 2 cups fresh strawberries, hulled and sliced: These add juicy sweetness and beautiful red pops of color.
- 1 small red onion, thinly sliced: Adds a subtle sharpness that contrasts wonderfully with the sweetness.
- 1 cup crumbled feta cheese: Provides a creamy, tangy counterpoint; you can use a vegan alternative if preferred.
- ½ cup toasted pine nuts: Bring a satisfying crunch and a rich, nutty aroma.
- ½ cup balsamic vinegar: Offers a deep tanginess that ties the flavors together.
- 2 tbsp honey (or maple syrup): Sweetens the dressing naturally for a balanced finish.
- ½ cup extra virgin olive oil: Creates a silky texture and carries all the flavors perfectly.
How to Make Strawberry Spinach Salad with Feta and Toasted Pine Nuts Recipe
Step 1: Prepare Your Greens
Start by washing your baby spinach thoroughly. Make sure it is crisp and dry before assembling the salad so you don’t end up with soggy leaves that dilute the dressing and flavor.
Step 2: Slice the Strawberries
Slice fresh strawberries into thin rounds to ensure every forkful gets a burst of juicy sweetness. The thinner slices also blend beautifully with the other textures in the salad.
Step 3: Combine the Base Ingredients
In a large bowl, gently toss together the baby spinach, sliced strawberries, and thinly sliced red onion. The onion adds a slight crunch and a subtle pungency that contrasts with the sweetness of the berries.
Step 4: Toast the Pine Nuts
Heat a dry skillet over medium heat and toast the pine nuts until golden brown and fragrant, about 3 to 5 minutes. Stir frequently to prevent burning and release their nutty oils. This step is what transforms a simple salad into a gourmet delight.
Step 5: Whisk the Dressing
In a small bowl, whisk together the balsamic vinegar, honey, and extra virgin olive oil until you achieve a smooth, emulsified vinaigrette. This dressing adds the perfect tangy-sweet punch that ties the whole salad together.
Step 6: Dress and Assemble
Pour the dressing over your salad mixture and toss gently to coat everything evenly. Finally, sprinkle the crumbled feta cheese and toasted pine nuts on top to finish this incredible dish.
How to Serve Strawberry Spinach Salad with Feta and Toasted Pine Nuts Recipe
Garnishes
For an extra touch of elegance, consider adding fresh mint leaves or a few extra sliced strawberries on top just before serving. A light grating of black pepper can also enhance the complexity of flavors.
Side Dishes
This salad pairs beautifully with grilled chicken, seared salmon, or even a hearty vegetable quiche. The freshness of the salad balances rich, savory mains perfectly, making it a versatile side for any meal.
Creative Ways to Present
For a party or special occasion, serve this salad in individual clear glasses to showcase the layers of spinach, strawberries, cheese, and nuts, drizzled with dressing at the last moment for a stunning and convenient presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover salad components separately if possible, especially the dressing and toasted pine nuts, to maintain the best texture. The salad greens will keep fresh in an airtight container for up to two days.
Freezing
This salad is best enjoyed fresh; freezing is not recommended because the spinach wilts and the strawberries lose their texture once frozen and thawed.
Reheating
No reheating needed here. Serve chilled or at room temperature for the best flavors and textures. If you prefer, you can let the salad sit for 10 minutes after dressing to slightly soften the leaves, but serve soon after.
FAQs
Can I use frozen strawberries for this salad?
Fresh strawberries are definitely the best choice since frozen ones become mushy once thawed and can water down the salad. If you only have frozen, make sure to drain excess moisture well.
Is feta cheese necessary?
While feta adds a wonderful tang and creaminess, you can substitute with vegan cheese or omit it entirely for a dairy-free option. Just keep in mind it changes the flavor profile slightly.
How do I toast pine nuts without burning them?
Use a dry skillet over medium heat and stir frequently. Pine nuts toast quickly, usually within 3 to 5 minutes, so watch them closely to prevent any bitterness from burning.
Can I make the dressing ahead of time?
Yes! The balsamic-honey dressing can be made up to two days in advance and stored in the refrigerator. Just whisk it again before drizzling to recombine the ingredients.
What can I substitute for baby spinach?
Kale or arugula can work as substitutes, though baby spinach’s mild flavor and tender texture make it ideal. If using sturdier greens, consider massaging them with a bit of olive oil to soften.
Final Thoughts
I’m genuinely excited for you to try this Strawberry Spinach Salad with Feta and Toasted Pine Nuts Recipe because it’s one of those gems that feels special yet comes together effortlessly. It’s perfect for brightening up any meal or enjoying as a light, flavorful lunch. Dive in, savor every bite, and don’t be surprised if it becomes your new go-to salad that you make again and again!
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Strawberry Spinach Salad with Feta and Toasted Pine Nuts Recipe
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and vibrant Strawberry Spinach Salad combining fresh baby spinach, sweet strawberries, tangy red onion, creamy feta cheese, and crunchy toasted pine nuts, all tossed in a homemade balsamic honey vinaigrette. Perfect as a light lunch or a side dish.
Ingredients
Salad
- 6 cups fresh baby spinach
- 2 cups fresh strawberries, hulled and sliced
- 1 small red onion, thinly sliced
- 1 cup crumbled feta cheese (or vegan alternative)
- ½ cup toasted pine nuts
Dressing
- ½ cup balsamic vinegar
- 2 tbsp honey (or maple syrup)
- ½ cup extra virgin olive oil
Instructions
- Prepare the spinach: Wash and dry the baby spinach thoroughly to remove any dirt and excess moisture, ensuring the salad remains fresh and crisp.
- Slice the strawberries: Remove the hulls from the strawberries and slice them into thin rounds to evenly distribute the sweet fruit throughout the salad.
- Combine the salad ingredients: In a large bowl, mix the fresh baby spinach, sliced strawberries, and thinly sliced red onion to create the base of the salad.
- Toast pine nuts: Heat a skillet over medium heat and toast the pine nuts, stirring frequently, until they turn golden brown and fragrant, then remove from heat and set aside.
- Make the dressing: In a separate bowl, whisk together the balsamic vinegar, honey (or maple syrup), and extra virgin olive oil until the ingredients are well emulsified.
- Toss and serve: Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly. Finally, sprinkle the crumbled feta cheese and toasted pine nuts on top before serving.
Notes
- To make the salad vegan, substitute feta cheese with a vegan alternative and use maple syrup instead of honey.
- Ensure spinach is well dried to prevent the salad from becoming soggy.
- Toast pine nuts carefully to avoid burning, which can impart a bitter flavor.
- You can prepare the dressing in advance and refrigerate it up to 2 days before serving.
- This salad is best served fresh but can be refrigerated for up to 1 day if needed.
