Go Back

Refreshing Strawberry Spinach Salad with Balsamic Dressing

A refreshing salad combining crisp spinach, juicy strawberries, crunchy walnuts, and a tangy balsamic dressing, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups fresh spinach, washed and dried Ensure spinach is thoroughly dried to avoid diluting the dressing.
  • 2 cups strawberries, hulled and sliced Slice into bite-sized pieces.
  • 1/4 cup red onion, thinly sliced Adds subtle sharpness to balance sweetness.
  • 1/4 cup feta cheese, crumbled Can substitute with goat cheese or dairy-free option.
  • 1/4 cup walnuts or pecans, chopped For an extra crunch.
Dressing Ingredients
  • 1/4 cup balsamic vinegar Use good quality for the best flavor.
  • 1/4 cup olive oil
  • 1 tablespoon honey Adds sweetness to the dressing.
  • to taste Salt and pepper Season according to preference.

Method
 

Preparation
  1. Rinse and dry the fresh spinach leaves thoroughly to prevent excess water from diluting the dressing. Place the spinach in a large mixing bowl.
  2. Hull and slice the strawberries into bite-sized pieces. Add these to the bowl with the spinach.
  3. Thinly slice the red onion and toss it into the mix.
  4. Add the crumbled feta cheese to the salad.
  5. Chop walnuts or pecans into bite-sized pieces and add to the bowl.
Dressing Preparation
  1. In a separate small bowl, whisk together the balsamic vinegar, olive oil, honey, and a pinch of salt and pepper until well combined.
Combining and Serving
  1. Drizzle the dressing over the salad ingredients and gently toss until everything is evenly coated. Be careful not to overmix.
  2. Transfer the salad to a serving platter and serve immediately for the best flavor.

Notes

For the freshest flavors, prepare the salad just before serving. Avoid overly ripe strawberries and store leftover salad and dressing separately.