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spinach salad recipe

Fresh Spinach Salad with Strawberries and Feta

A vibrant, nutritious spinach salad with sweet strawberries, tangy feta cheese, and crunchy almonds, dressed in a light balsamic vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Green Salads
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

For the Salad Base
  • 5 cups fresh baby spinach leaves washed and dried
  • 1 cup strawberries sliced
  • 1/2 cup feta cheese crumbled
  • 1/4 cup almond slices toasted
  • 1/4 cup red onion thinly sliced
For the Dressing
  • 2 tablespoons balsamic vinaigrette
Optional Add-ins
  • 1/4 cup dried cranberries for added sweetness
  • 1 medium avocado diced
  • 1/4 cup candied pecans for sweet crunch
  • 1 small cucumber thinly sliced

Equipment

  • Large salad bowl
  • Salad spinner
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

  1. Wash and dry spinach leaves thoroughly using a salad spinner. Pat with paper towels if needed to remove excess moisture.
  2. Place the spinach in a large serving bowl.
  3. Add sliced strawberries, crumbled feta cheese, toasted almond slices, and thinly sliced red onion to the bowl.
  4. If using any optional ingredients, add them to the bowl.
  5. Drizzle the balsamic vinaigrette over the salad.
  6. Gently toss all ingredients to coat evenly with the dressing.
  7. Taste and adjust seasoning if needed with a pinch of salt and freshly ground black pepper.
  8. Serve immediately for the best flavor and texture.

Notes

  • For the crispest salad, make sure your spinach is completely dry before assembling.
  • Toast the almonds in a dry skillet over medium heat for 3-5 minutes until golden for enhanced flavor.
  • If red onions are too strong, soak sliced onions in ice water for 10 minutes to mellow their flavor.
  • For a meal-sized portion, add grilled chicken, salmon, or hard-boiled eggs.
  • Dress the salad just before serving to prevent wilting.