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
Scale
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.
