Strawberry Spinach Salad Recipe

Prep the spinach and strawberries

Rinse the baby spinach thoroughly under cold water, then spin or pat dry until leaves are mostly dry. Hull the strawberries and slice them thinly. If using red onion, slice half a small red onion very thinly and soak in cold water for 5 minutes to mellow the bite, then drain and pat dry.

Toast the almonds

Place the sliced almonds in a dry skillet over medium heat. Stir frequently for 3–5 minutes until they are fragrant and lightly golden. Remove from heat immediately and transfer to a small bowl to stop cooking.

Assemble the salad

In a large bowl, combine the spinach, sliced strawberries, toasted almonds, and drained red onion (if using). Crumble the feta or goat cheese over the top if desired. Toss gently to combine just before dressing.

In a small bowl or jar combine the white wine vinegar, honey, Dijon mustard, and fresh lemon juice. Whisk or shake to dissolve the honey and mustard.

Add the chopped basil and mint, then slowly whisk in the olive oil until the dressing is emulsified and slightly thickened.

Season the vinaigrette with sea salt and freshly ground black pepper. Taste and adjust sweetness or acidity as needed (add up to 1 tsp more honey or 1 tsp more vinegar).

Just before serving, drizzle about 3–4 tablespoons of the vinaigrette over the assembled salad (reserve any extra in the refrigerator for up to 3 days). Toss gently to coat the leaves and berries evenly. Serve immediately.