Spinach Salad with Strawberries and Feta Cheese is a classic summer salad using farm-fresh greens and strawberries. I have dressed it with a pink vinaigrette which is made with extra virgin olive oil and apple cider vinegar, blended with a strawberry, and sweetened with honey.
This crispy romaine lettuce and spinach salad combines romaine with baby spinach, creating a perfect base for a refreshing mix of fresh strawberries, creamy feta cheese, and crunchy toasted almonds. Drizzle it with the sweet and zesty pink vinaigrette for a burst of summer flavor in every bite.
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When is Strawberry Season in Florida?
In Florida, strawberries are abundant and inexpensive from November through the end of March.
From April to July, strawberries in South Florida are sourced from cooler states, as our hot summers are too extreme for growing.
Every March, Wish Farms in Plant City, Florida, hosts a huge Strawberry Festival, which is about 5 hours north of Key Largo. It looks like so much fun—I’m planning to get there next year!
What To Look for When Buying Strawberries
Look for organic plump berries with fresh-looking green tops. A shriveling strawberry indicates age and will quickly start to get moldy at home. Once the mold is in the fruit the entire piece should not be eaten. Rinse well under cold water before eating.
What You Need For The Salad
- Baby Spinach
- Romaine Lettuce
- Organic Feta Cheese
- Red Onion
- Strawberries
- Sliced Almonds
For The Strawberry Vinaigrette
- Extra-Virgin Olive Oil
- Apple Cider Vinegar
- Dijon Mustard
- Garlic
- Honey
- Shallots
- Salt
- Strawberry
About The Salad Greens
I had originally made this salad with only spinach but it needed a little more crunch. The next salad I made with half spinach and half romaine.
To slice the romaine, place it on a cutting board and make horizontal cuts to slice it into ½-inch or 1-inch strips.
Rinse the greens under cold running water. Place the lettuce and spinach in a salad spinner to get the moisture out. You can also use a clean towel, but be careful not to press too hard for the spinach will damage.
How to Make Pink Vinaigrette
This pink strawberry vinaigrette dressing uses apple cider vinegar instead of traditional balsamic vinegar. I’ve sweetened it with a touch of honey, but you can adjust the sweetness to your preference.
I chopped up half a shallot, a little garlic, and one strawberry, which gives the dressing its beautiful pink color. I blended everything with my immersion blender for a smooth consistency.
You can prepare the dressing a day ahead of the salad to allow the flavors to meld together.
For The Toppings
Get a black of organic Greek feta cheese. It’s much better than the cheese in the tub. To prepare it, open the package and use a fork to scrape the block of cold cheese into small pieces for the salad.
TIP: Make sure to use regular feta cheese; fat-free feta tastes horrible!
Toasted almonds make a great crispy topper for this salad. Place a small dry skillet over medium heat, add the almonds, and toast them until golden brown. Shake the pan every minute or so to ensure even browning.
TOP TIPS
Fresh vegetables and great cheese are the keys to this super easy salad! If you like a lot of dressing on your salads, feel free to double the amount in the recipe. This salad can also be topped with Pan Seared Chicken Breasts for a heartier meal.
Try Some Of Our Other Favorite Summer Recipes
"📖 Recipe"
Spinach Salad with Strawberries and Feta
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 smaller 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 dressing ingredients. Blend for a few seconds using a hand-held immersion blender or a small food processor. Pour into a small screw-top jar.
- Place almonds in a dry skillet over medium heat. Heat the almonds until they are light brown and fragrant, shaking the pan occasionally, for about 4 minutes.
- Remove the outer leaves of the romaine lettuce and discard the core. Slice the lettuce crosswise into 1-inch strips.
- Rinse the romaine and spinach under cold running water. Spin the leaves in a salad spinner or gently pat dry with paper towels. Place in a mixing bowl.
- Divide the salad mixture onto four large salad plates. Scatter feta cheese, red onion, strawberries, and toasted almonds on each salad.
- Pass the dressing.
Notes
- Prepare the dressing at least 15 minutes in advance if you have the time.
- You can make the dressing with frozen strawberries but use fresh berries on the salad.
- Store the dressing in an airtight container for 2-3 days.
