Ingredients
Scale
- 6 cups fresh baby spinach
- 2 cups fresh strawberries, hulled and sliced
- 1/2 red onion, thinly sliced
- 1/2 cup sliced almonds, toasted
- 1/2 cup crumbled feta cheese
- 1/4 cup balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- In a large bowl, combine spinach, strawberries, and red onion.
- Toast almonds in a dry skillet over medium heat for 2–3 minutes, until golden and fragrant.
- Let almonds cool and add to the salad with crumbled feta.
- In a separate bowl, whisk balsamic vinegar, olive oil, honey or maple syrup, Dijon mustard, salt, and pepper.
- Drizzle dressing over the salad just before serving and toss gently to coat.
Notes
- For best results, dress the salad just before serving.
- Substitute feta with goat cheese or a vegan alternative.
- Use maple syrup for a vegan version.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: Salad
- Method: No-cook (with toasted almonds)
- Cuisine: American, Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 8g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg