Spinach salad with strawberries is light, fresh, and full of flavor. It starts with a mix of romaine and baby spinach. Add sweet strawberries, crumbled feta, and a handful of toasted almonds for extra flavor. Top the salad with a light pink vinaigrette made with extra virgin olive oil, apple cider vinegar, fresh strawberries, and a touch of honey.
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We Love Fresh Strawberries
We absolutely love fresh strawberries. The local Florida crop is in full swing between February and March, and we can't get enough. They're bright red, sugar-sweet, and so juicy!
In most of the United States, strawberry season runs from April through June, but Florida and California get an earlier start, with Florida berries peaking from November through March and California's main season lasting from February to October.
In the winter, most store-bought strawberries come from Mexico or greenhouse growers.
If you're in South Florida or taking a road trip to the Keys, stop at Knaus Berry Farm in Miami. Bring the kids, grab a basket, and pick your own right from the field.
And while you're there, don't miss their cinnamon rolls and strawberry milkshakes. The line can be a quarter-mile long. That should tell you something!
Salad Ingredients
See recipe card for exact amounts.
- Baby spinach
- Romaine lettuce
- Feta cheese
- Sliced almonds
- Red onion
- Strawberries
For the Dressing
- Extra virgin olive oil
- Apple cider vinegar
- Dijon mustard
- Minced garlic
- Honey
- Salt
- Shallot
- Strawberries
Mix Romaine with Spinach for Extra Crunch
I first made this salad with only spinach, but it needed more texture. The next time, I used half spinach and half romaine, and that did the trick.
To prep the romaine, lay the leaves flat on a cutting board and slice them crosswise into ½- to 1-inch strips. Rinse both the romaine and spinach under cold running water.
Dry the greens in a salad spinner, or use a clean kitchen towel if you don't have one. Just be gentle with the spinach-it bruises easily.
Recipe
- Measure the dressing ingredients and blend for a few seconds using a hand-held immersion blender or small food processor. Pour into a small jar with a lid and set aside.
- Place the almonds in a dry skillet over medium heat. Toast them for about 4 minutes, shaking the pan occasionally, until they're golden brown and fragrant. Remove from heat and let cool.
- Remove the outer leaves from the romaine and discard the core. Slice the lettuce crosswise into 1-inch strips. Rinse the romaine and spinach under cold running water. Dry the leaves in a salad spinner or gently pat them dry with paper towels. Place the greens in a large mixing bowl and toss to combine.
- Divide the greens between four large salad plates. Top each with crumbled feta, red onion, halved strawberries, and toasted almonds.
- Serve with the dressing on the side so everyone can add their own.
For the Toppings
Grab a block of organic Greek feta because it tastes so much better than the pre-crumbled stuff. Use a fork to scrape the cold block into small pieces right before serving.
TIP: Skip the fat-free feta. It just doesn't taste as good.
Toasted almonds add the perfect crunch. Toss them in a dry skillet over medium heat and toast until golden. Shake the pan every minute so they brown evenly and don't burn.
TOP TIPS
- Use fresh vegetables and good-quality cheese for the best flavor.
- If you like extra dressing, double the recipe.
- Make the dressing at least 15 minutes ahead of time so the flavors can blend.
- You can use frozen strawberries in the dressing, but use fresh berries for the salad.
- Store leftover dressing in an airtight container in the fridge for 2 to 3 days.
- Top with sliced Grill Pan Chicken Breasts or Lemon Butter Fish for a full meal.
Strawberry Spinach Salad With Feta Cheese and Sliced Almonds
Ingredients
For The Pink Vinaigrette
- ½ cup extra virgin olive oil
- 4 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- ½ teaspoon minced garlic
- 1 tablespoon honey
- 1 teaspoon salt
- 1 shallot, finely chopped
- 1 large strawberry (or 2 small ones), stemmed and mashed with the back of a fork
For The Salad
- 3 cups baby spinach
- 3 cups sliced Romaine lettuce
- ½ cup feta cheese (or goat cheese)
- ¼ cup sliced almonds
- ½ red onion, sliced
- 2 cups fresh strawberries, trimmed and halved (1 pint)
Instructions
- Measure the dressing ingredients and blend for a few seconds using a hand-held immersion blender or small food processor.
- Pour into a small jar with a lid and set aside.
- Place the almonds in a dry skillet over medium heat. Toast them for about 4 minutes, shaking the pan occasionally, until they're golden brown and fragrant. Remove from heat and let cool.
- Remove the outer leaves from the romaine and discard the core. Slice the lettuce crosswise into 1-inch strips. Rinse the romaine and spinach under cold running water.
- Dry the leaves in a salad spinner or pat gently with paper towels. Place the greens in a large mixing bowl and toss to combine.
- Divide the greens between four large salad plates. Top each with crumbled feta, red onion, halved strawberries, and toasted almonds.
- Serve with dressing on the side.
Notes
- Use fresh vegetables and good-quality cheese for the best flavor.
- If you like extra dressing, double the recipe.
- Make the dressing at least 15 minutes ahead of time so the flavors can blend.
- You can use frozen strawberries in the dressing, but use fresh berries for the salad.
- Store leftover dressing in an airtight container in the fridge for 2 to 3 days.
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