Strawberry Spinach Salad

Above view of a plate full of spinach salad topped with strawberries, blueberries, nuts, feta cheese and balsamic dressing. Strawberries, blue striped towel and gold forks are around the plate.

When you’re craving something sweet and tangy, make a Strawberry Spinach Salad with Balsamic Vinaigrette. It’s a seasonal favorite, with a mixture of flavors and textures that make it fun to eat. From the candy-like strawberries to the woodsy walnuts, this is a must for summer bbqs or office lunches.

Prep Time20

Cook Time0

Total Time20

Course: Side Dish

Cuisine: American

Servings:

Calories: 350kcal

Author: Tristin - Home Cooked Harvest

Ingredients

For the dressing

3 tablespoon extra virgin olive oil
1/4 cup balsamic vinegar
2 teaspoons honey
3/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon minced garlic

For the salad

5 ounces baby spinach
1 pound strawberries
3/4 cup feta crumbled
3/4 cup candied pecans or glazed walnuts

Instructions

Pour olive oil, vinegar, honey, garlic, salt, and pepper into a jar with a lid or a bowl. Shake or whisk the ingredients thoroughly. Add more salt and pepper to taste.
Wash, core, and slice the strawberries.
Add the spinach to a large salad bowl. Top with cut strawberries, blueberries, feta, and pecans.
Re-shake or whisk the dressing. Then drizzle it on right before serving.

Notes

Shake or whisk the dressing super well before you add it to the salad. This helps the oil, vinegar, and honey blend together smoothly.
Don’t add the salad dressing until right before you serve it. This will prevent the spinach from wilting.
Toast the candied pecans or glazed walnuts for a little extra crunch.
Salad will last 3-5 days in an airtight container in the refrigerator.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition