Serves 6
10 min
Strawberry Spinach Salad with Honey Balsamic Vinaigrette
Recipe GLPR1658a683f6948e
A vibrant and refreshing salad combining tender baby spinach with sweet fresh strawberries, creamy crumbled cheese, and crunchy toasted almonds. The tangy honey balsamic vinaigrette—made with Dijon mustard, garlic, and premium olive oil—brings all the flavors together in perfect harmony. This elegant dish works beautifully as a light lunch, dinner side, or elegant starter.
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Ingredients
6 cups fresh baby spinach
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
3 ounces goat cheese or feta cheese, crumbled
¼ teaspoon minced garlic
to taste fresh ground black pepper
1 tablespoon honey
¼ cup extra-virgin olive oil
⅓ cup slivered almonds
1 pint fresh strawberries, rinsed, hulled, and sliced
Directions
In a small jar with a tight-fitting lid or a small bowl, combine the balsamic vinegar, Dijon mustard, minced garlic, honey, and ground black pepper. Add the extra-virgin olive oil and seal the jar tightly. Shake vigorously for 30 seconds until the dressing is well emulsified and combined. Alternatively, whisk all ingredients together in a small bowl until the dressing is smooth and cohesive. Set aside or refrigerate until ready to serve.
Place the fresh baby spinach in a large serving bowl. Add the sliced strawberries and gently toss together to distribute evenly.
Pour the desired amount of honey balsamic vinaigrette over the spinach and strawberry mixture and gently toss until all the leaves are lightly coated. Top the salad with the crumbled goat cheese or feta cheese and sprinkle the slivered almonds generously over the top. Serve immediately and enjoy.
