My Go-To Strawberry Spinach Salad with Toasted Almonds

My Favorite Spring Salad

I make this salad every May. The strawberries are finally sweet again. The lettuce is crisp from the garden.

It just tastes like sunshine on a plate. I love how the red and green look together. Doesn’t that smell amazing when you mix it?

A Little Kitchen Magic

Let me tell you about the dressing. You blend one strawberry right into it. This is my favorite trick.

It turns the dressing a pretty pink color. It also makes it taste a little fruity. *Fun fact: This is called a “fruit vinaigrette.”* It feels fancy but is so simple.

Why The Little Things Matter

Toasting the almonds is a small step. But it makes a big difference. It brings out a warm, nutty flavor.

I still laugh at that. I once forgot to toast them. The salad was still good, but it missed that special crunch. This matters because food should be a joy for all your senses.

Putting It All Together

Dry your greens very well. This is important. Wet lettuce makes the dressing slide right off.

Then just layer everything in a big bowl. I like to add the feta last. The white cheese looks so pretty on the red berries. Do you like your dressing mixed in or on the side?

More Than Just a Meal

This salad is full of good things for your body. The greens and berries are packed with vitamins. That matters because eating well helps you feel bright and strong.

But it’s also about sharing. I love making this for my grandkids. We sit and talk about our day. What’s your favorite food to share with your family?

Ingredients:

Instructions

Step 1: First, let’s toast those almonds. Use a dry pan over medium heat. Stir them often until they smell wonderful and turn golden. This only takes about four minutes. (Always watch them closely, they can burn fast!) Set them aside to cool. Now, slice your strawberries and red onion. Doesn’t that red onion look pretty in half-moons?

Step 2: Time for the magic dressing. Put everything for it in a blender or jar. That includes one diced strawberry for sweetness. Now shake or blend it all up until it’s smooth and pink. I still laugh at how a tiny strawberry changes everything. What’s your favorite secret salad ingredient? Share below!

Step 3: Wash your spinach and romaine leaves well. Then, please dry them completely. A salad spinner is my best friend for this. No one likes a soggy salad! Tear the romaine into bite-sized pieces. Put all the greens in your biggest, prettiest bowl.

Step 4: Let’s build our masterpiece. Divide the greens onto plates. Now, the fun part! Scatter the feta, strawberries, red onion, and toasted almonds on top. It looks like a garden, doesn’t it? Drizzle your pink dressing over it just before you eat. This keeps everything crisp and happy.

Creative Twists

Swap feta for creamy goat cheese. It’s tangy and soft.
Add grilled chicken or chickpeas. This makes it a full meal.
Use peaches instead of strawberries. Perfect for a summer change.
Which one would you try first? Comment below!

Serving & Pairing Ideas

This salad is wonderful with a warm baguette. You can dip the bread in extra dressing. For dinner, serve it next to a simple grilled chicken breast. A cold glass of lemonade pairs perfectly with the sweet strawberries. Which would you choose tonight?

Chef-Tested Strawberry Spinach Salad with Toasted Almonds

Author: Marina Caldwell Cooking Method:No Cook Blending Cuisine:American Courses:Lunch Side

Difficulty:BeginnerPrep time: 20 minutesCook time: 4 minutesRest time: Total time: 24 minutesServings:2 servingsCalories:750 kcal Best Season:Summer

Description

A vibrant and delicious salad featuring sweet strawberries, fresh spinach, toasted almonds, and a homemade strawberry vinaigrette.

Ingredients

3/4 cup olive oil

• 5 tbsp cider vinegar
• 2 1/2 tsp mustard
• 1/2 tsp garlic, minced
• 1 1/2 tbsp honey
• 1 tsp salt
• 1 shallot, minced
• 1 strawberry, diced

4 cups spinach

• 3 cups romaine
• 1/2 cup feta cheese, crumbled
• 1/4 cup almonds, slivered and toasted
• 1/2 red onion, thinly sliced into half-moons
• 2 cups strawberries, sliced

Instructions

1. Toast Almonds and Prepare Mise en Place: Heat a dry skillet over medium heat and add 1/4 cup slivered almonds. Toast for about 4 minutes, stirring frequently, until golden brown and fragrant. Transfer to a plate to cool. While the almonds toast, mince 1/2 tsp garlic, thinly slice 1 shallot, dice 1 strawberry for the dressing, and thinly slice 1/2 red onion into half-moons. Slice the remaining 2 cups of strawberries into quarters or halves.
2. Make the Vinaigrette: In a blender or jar, combine 3/4 cup olive oil, 5 tbsp cider vinegar, 2 1/2 tsp mustard, the minced garlic, the minced shallot, the diced strawberry, 1 1/2 tbsp honey, and 1 tsp salt. Blend or shake vigorously for 30 seconds until emulsified and the strawberry is broken down. Taste and adjust seasoning if needed. Transfer to a serving jar.
3. Prepare and Dry the Greens: Rinse 4 cups spinach and 3 cups romaine thoroughly under cool water, then spin or pat them completely dry. Roughly tear or cut the romaine into bite-sized pieces. Place all the greens in a large bowl.
4. Assemble and Serve: Divide the prepared greens between serving plates or bowls. Top each portion with 1/2 cup crumbled feta, the sliced red onion, the sliced strawberries, and the toasted almonds. Drizzle with the vinaigrette just before serving, or pass it on the side.

Notes

For best results, dress the salad just before serving to keep the greens crisp. The vinaigrette can be made ahead and stored in the refrigerator for up to 3 days.

Keywords:Strawberry, Spinach, Salad, Almonds, Feta, Vinaigrette