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Strawberry Spinach Salad with Lemon-Balsamic Dressing and Toasted Almonds Recipe

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4 from 88 reviews

A vibrant and refreshing Strawberry Spinach Salad featuring tender baby spinach, sweet sliced strawberries, and crunchy toasted almonds, all dressed in a tangy homemade lemon-balsamic dressing with a hint of honey. Finished with fresh mint and creamy feta cheese, this salad is a perfect light meal or side dish bursting with flavor and texture.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

For the Dressing

  • 1 lemon, juiced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • Kosher salt, about 3/4 teaspoon, plus more to taste
  • Ground black pepper, about 3/4 teaspoon, plus more to taste
  • 1/4 cup extra-virgin olive oil (plus up to 1/3 cup total for desired consistency)

For the Salad

  • 1/2 cup sliced almonds
  • 1 tablespoon extra-virgin olive oil
  • 6 ounces baby spinach
  • 1 pound strawberries, trimmed and thinly sliced
  • 2 small shallots, thinly sliced
  • 1/2 cup coarsely chopped fresh mint
  • 1/4 cup crumbled feta cheese plus more for topping

Instructions

  1. Make the dressing: In a small bowl, combine the lemon juice, balsamic vinegar, and honey. Add about 3/4 teaspoon each of kosher salt and ground black pepper. Whisk together. While whisking vigorously, slowly drizzle in the extra-virgin olive oil, starting with 1/4 cup and adding up to 1/3 cup until the dressing reaches your desired consistency. Continue whisking until the dressing is fully emulsified. Taste and adjust seasoning with more salt and pepper if needed.
  2. Toast the almonds: Heat 1 tablespoon of extra-virgin olive oil in a small skillet over medium heat. Add the sliced almonds and cook, tossing regularly, for about 5 minutes or until they turn golden brown and become fragrant. Remove from heat immediately and set aside to cool.
  3. Assemble the salad: In a large salad bowl, combine the baby spinach, sliced strawberries, thinly sliced shallots, and chopped fresh mint. Pour the prepared dressing over the salad and toss well to ensure everything is evenly coated and the spinach is well dressed.
  4. Finish and serve: Add the crumbled feta cheese and toasted almonds to the salad, gently tossing once more to combine. Serve the salad immediately, topped with additional feta cheese as desired.

Notes

  • For best flavor, use fresh, ripe strawberries and high-quality balsamic vinegar.
  • Adjust honey in the dressing to suit your preferred sweetness level.
  • To toast almonds more evenly, stir frequently and watch closely to prevent burning.
  • This salad is best served fresh but can be stored in the fridge for up to 1 day; add almonds just before serving to maintain crunch.
  • To make this salad vegan, substitute the feta cheese with a plant-based cheese alternative or omit it entirely.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/strawberry-spinach-salad-with-lemon-balsamic-dressing-and-toasted-almonds-recipe/