Easy Strawberry Spinach Salad Recipe
This isn’t just any salad, people. This is a strawberry spinach salad with a little sweet-and-savory thing going on. Picture this: juicy strawberries, slightly bitter spinach, crunchy almonds, and a dressing that’s like a party in your mouth. Seriously, you need this in your life. Trust me.
My hubby, bless his heart, is a meat-and-potatoes kinda guy. BUT! He actually loves this salad. I swear, it’s the only way I can get him to eat his greens sometimes. One time, I made a HUGE bowl of it for a potluck, and he snuck into the kitchen and ate like half of it before we even left! I caught him red-handed, but honestly, I couldn’t even be mad. It’s that good. My kiddo also enjoys helping make this and sneaking the fruit.
Why You’ll Love This Easy Strawberry Spinach Salad Recipe
Okay, listen up, because I’m only gonna say this once. You’ll love this salad because:
- It’s ridiculously easy. Like, even you can’t mess it up. (No offense.)
- It tastes like a fancy restaurant salad, but you made it in your own messy kitchen. Win-win.
- It’s secretly healthy. You’re basically eating a bowl of vitamins disguised as dessert. Sneaky, right?
- It’s a crowd-pleaser. Seriously, I bring this to every BBQ, and it’s always the first thing to disappear.
How to Make It
Alright, let’s get cooking! First things first, grab a big ol’ bowl and throw in your spinach. Don’t be shy! Then, slice up those strawberries. I like to do it kinda haphazardly, you know? Rustic! Then, for the almonds, you can use the sliced ones from the store. Add those to the mix.
Okay, dressing time! In a small bowl (or a measuring cup, whatever’s clean), whisk together soy sauce, sesame oil, pineapple juice, brown sugar (or honey, if you’re feeling fancy), and a little rice vinegar. Taste it! Does it need more sweet? More salty? YOU’RE the boss!
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Now, pour that glorious dressing over the salad and toss gently. Don’t overdo it! Nobody likes a soggy salad. And that’s it! Seriously, you just made a restaurant-worthy salad in like, five minutes. Go you!
Easy Strawberry Spinach Salad Recipe
Ingredient Notes
- Fresh Spinach: Baby spinach is the way to go. Don’t even bother with the tough stuff. Wash it well! Nobody wants sandy salad.
- Fresh Strawberries: Gotta be ripe! If they’re not sweet enough, the whole salad suffers. I learned that the hard way.
- Sliced Almonds: Adds the perfect crunch. I always toast mine for a few minutes in a dry pan. It brings out the nutty flavor. But honestly, if you forget, it’s still good.
- Soy Sauce: Low sodium is your friend here. Otherwise, it can get a little too salty. I’ve been there.
- Sesame Oil: Don’t skip this! It adds that nutty, Asian-inspired flavor. But if you only have regular oil, that’s ok too.
- Pineapple Juice: From a can or fresh, doesn’t matter. I’ve even used the juice from a can of pineapple chunks in a pinch.
- Brown Sugar: Adds a little sweetness and molasses-y depth. But you can sub honey or maple syrup. I won’t judge.
- Rice Vinegar: Adds a little tang. If you don’t have it, white vinegar will work in a pinch. Just use a little less.
Recipe Steps:
- Combine: In a large bowl, combine spinach, sliced strawberries, and sliced almonds.
- Whisk: In a separate small bowl, whisk together soy sauce, sesame oil, pineapple juice, brown sugar, and rice vinegar.
- Dress: Pour the dressing over the salad.
- Toss: Gently toss the salad until the dressing is evenly distributed.
- Serve: Serve immediately or chill for later.
What to Serve It With
This salad is amazing on its own, but it also goes great with grilled chicken, fish, or even just a simple sandwich. Honestly, I’ve been known to eat it as a meal all by itself. No shame!
Tips & Mistakes
- Don’t overdress the salad! It’s better to start with less and add more if needed. Nobody likes a soggy salad.
- Toast the almonds! It really brings out their flavor.
- Use fresh, ripe strawberries. They’re the star of the show!
- Don’t be afraid to experiment with the dressing! Add a little more sugar if you like it sweeter, or a little more vinegar if you like it tangier.
Storage Tips
Okay, so, leftovers. This is the tricky part. Spinach salads tend to get a little sad and wilt-y if they sit around too long. But, if you have leftovers, store them in an airtight container in the fridge. They’ll be okay for a day or two, but don’t expect them to be as crispy and delicious as they were fresh. And honestly? I’ve eaten this cold, straight from the fridge for breakfast. Don’t judge me. It’s actually kind of amazing. Especially if you add a fried egg on top. Just sayin’.
Variations and Substitutions
Okay, so, the other day I was making this and realized I was out of rice vinegar. Panic! But then I remembered I had some apple cider vinegar in the back of the pantry. Crisis averted! It wasn’t quite the same, but it still worked. You can also use honey instead of brown sugar, or walnuts instead of almonds. Get creative! And if you skip an ingredient altogether? It’ll probably still be good. This salad is pretty forgiving. I have also skipped the seasame oil and used honey and it still tasted great.
Frequently Asked Questions
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Easy Strawberry Spinach Salad Recipe
Ingredients
Main Ingredients
- 6 oz baby spinach fresh
- 1 cup strawberries sliced
- 0.25 cup red onion thinly sliced
- 0.5 cup feta cheese crumbled
- 0.25 cup pecans toasted
- 0.25 cup balsamic vinaigrette store-bought or homemade
Instructions
Preparation Steps
- In a large bowl, combine the baby spinach, sliced strawberries, and sliced red onion.
- Add the crumbled feta cheese and toasted pecans on top.
- Drizzle with balsamic vinaigrette and toss gently to combine.
- Serve immediately and enjoy!
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
