Description
A crisp, bright salad featuring sweet strawberries, tender baby spinach, and a peppery poppy-seed balsamic dressing.
Ingredients
Scale
- 140 g (5 oz) baby spinach
- 450 g (1 lb) strawberries, sliced
- 50 g (1 small) red onion, thinly sliced
- 100 g (3.5 oz) feta cheese, crumbled
- 60 g (2 oz) toasted sliced almonds
- 80 ml (1/3 cup) olive oil
- 30 ml (2 tbsp) balsamic vinegar
- 15 ml (1 tbsp) honey
- 5 ml (1 tsp) Dijon mustard
- 5 g (1 tsp) poppy seeds
- 2.5 g (1/2 tsp) kosher salt
- Freshly ground black pepper, to taste
Instructions
- Toast the almonds by placing 60 g sliced almonds in a dry skillet over medium heat for 3–5 minutes, stirring until fragrant and lightly golden. Transfer to a plate.
- Slice the strawberries and onion, hulled and sliced strawberries into 1/4-inch slices and thinly sliced red onion—this takes about 5–7 minutes.
- Make the dressing by combining balsamic vinegar, honey, and Dijon mustard in a small bowl or jar. Whisk and then slowly drizzle in olive oil while whisking to emulsify. Add poppy seeds, salt, and pepper.
- Combine the salad in a large bowl with baby spinach, sliced strawberries, drained red onion, crumbled feta, and toasted almonds. Pour over the dressing and gently toss.
- Serve immediately by dividing among plates and finishing with black pepper and extra almonds, if desired.
Notes
For best texture, toss the salad immediately before serving. Adjust the dressing according to your taste. If making ahead, keep components separate until serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 11g
- Sodium: 480mg
- Fat: 36g
- Saturated Fat: 6.5g
- Unsaturated Fat: 29.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3.5g
- Protein: 9g
- Cholesterol: 22mg