Spinach Salad with Strawberries and Feta

When are Strawberries in Season?

In most of the United States, strawberry season runs from April through June.

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 Midwest and Northeast, strawberries are usually at their best in late May and June. Local farmers’ markets and pick-your-own farms are full of them during that short but sweet window.

If you're buying strawberries in the winter or off-season, they’re likely coming from Mexico or greenhouse growers. But nothing beats fresh, local strawberries at their peak. They're sweet, juicy, and full of flavor.

To pick strawberries in South Florida, head to Knaus Berry Farm in Homestead.

It's a local favorite for fresh strawberries, especially during the winter months. Bring the kids, grab a basket, and enjoy picking your own straight from the field. While you're there, don’t miss their famous cinnamon rolls and strawberry milkshakes.

Salad Ingredients

• baby spinach
• Romaine lettuce
• Organic 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 it flat on a cutting board and slice it crosswise into half-inch to 1-inch strips. Rinse both the romaine and spinach under cold running water.

Then dry the greens in a salad spinner. If you don’t have one, a clean kitchen towel works too. Just be gentle with the spinach so it doesn’t bruise.

How to Make Romaine Spinach Salad

• 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 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.
• Add sliced Grill Pan Seared Chicken Breasts or Roasted Fish on top to turn it into a full meal.

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