Enjoy a burst of fresh flavors with this Strawberry Dressing Spinach Salad! Toss tender baby spinach with juicy strawberries, toasted almonds, feta cheese and fresh veggies, for a perfect balance of textures. Drizzle on a vibrant homemade strawberry dressing to tie everything together. Serve this light yet satisfying salad as a refreshing side or a delicious stand-alone meal. Create a dish that looks as beautiful as it tastes with just a few simple ingredients!
If you are as big a fan of Stove Top Croutons as I am, then you definitely want to check out my Crouton Salad recipe! Find more delicious Salads by checking out the recipe index or trying my Arugula Breakfast Salad and Sicilian Salad. Are you trying to finish off a massive bag of spinach? Then I recommend making my Chicken Spinach Quesadilla and Creamy Spinach Turkey Meatballs.
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Ingredients
Find below the list of ingredients to make a Strawberry Dressing Spinach Salad.
- Fresh Strawberries
- Olive Oil
- White Wine Vinegar
- Lemon Juice
- Liquid Honey (or melted down creamed honey)
- Red Onion
- Avocado
- Toasted Almond (or other nuts and seeds)
- Croutons
- Yellow Bell Peppers (or any other color)
- Carrot
- Bell Pepper
See recipe card for quantities.
Easy Stovetop Croutons
- Cut fresh, or day-old bread into bite-sized cubes. I like to use baguette, or sourdough for these. Heat a large skillet over medium heat and drizzle with olive oil.
- Add the bread cubes in a single layer and toss to coat. Sprinkle with a mix of French herbs (like thyme, rosemary, and herbes de Provence), and sea salt. Stir frequently for about 5-7 minutes until golden and crispy. Remove from heat and let cool.
Make the Strawberry Dressing
- Make the Strawberry Dressing by combining in a blender jar, the strawberries, oil, white wine vinegar, honey, lemon juice, salt, and pepper.
- Use a stick blender, or small blender to process the strawberry dressing until smooth. Transfer to a small container and set aside.
Assemble the Spinach Salad
5. Slice thinly, the carrots, bell pepper, and onion. Have the other ingredients ready, like the toasted almonds, crumbled feta, avocado slices, and quartered strawberries.
6. Place the baby spinach in a large serving bowl. Place the sliced carrots, pepper, onion, strawberries, almonds, feta, and croutons, on top of the spinach. Serve the dressing on the side or drizzle when serving, to prevent wilting.
TIP: How to prepare the avocado slice
Cut the avocado in half lengthwise and twist to separate the halves. Remove the pit by gently tapping it with a knife and twisting it out. Scoop the flesh out with a spoon or peel off the skin for firmer slices. Place the avocado half flat-side down and slice evenly with a sharp knife. Use immediately or drizzle with lemon or lime juice to prevent browning.
Substitutions and Variations
Although I have plenty of ingredients listed in this salad, please feel free to make it your own by using what you have on hand and to your taste. Find below a few ideas on what could work with the strawberry dressing.
- Lettuce - instead of spinach, you can use arugula or any lettuce.
- Honey - use creamed honey by measuring it out and placing it in a small microwave-safe bowl. Heat on high for 15-20 seconds or until just melted.
- Cheese - replace the feta cheese with goat cheese, blue cheese, or grated mozza.
- Oil - substitute the canola oil with same amounts of olive oil of which ever oil you prefer using when making a vinaigrette.
Storage
Store the components of your Strawberry Dressing and Spinach Salad separately to keep them fresh. Keep the spinach and other salad ingredients in an airtight container in the refrigerator for up to 2 days. Pour the strawberry dressing into a sealed jar and refrigerate for up to 5 days, shaking well before use. Consume the salad within a few hours if already dressed to prevent wilting. Assemble just before serving to maintain the best texture and flavor.
Recipe
Strawberry Dressing Spinach Salad
Equipment
- Immersion Blender or Blender
Ingredients
Strawberry Salad Dressing
- 100 grams Fresh Strawberries 5-6 strawberries
- 3 tablespoon Canola Oil
- 2 tablespoon White Wine Vinegar
- 2 tablespoon Lemon Juice
- 1 tablespoon Liquid Honey
- ½ teaspoon Salt
- ⅛ teaspoon Cracked Pepper
Salad Ingredients and Toppings
- 4 cup Fresh Baby Spinach
- 2 tablespoon Red Onion thinly sliced
- ¼ cup Carrot peeled
- ⅓ cup Bell Pepper small diced
- 1 piece Avocado
- 5 medium Fresh Strawberries
- ¼ cup Crumbled Feta
- 3 tablespoon Sliced Almond lightly toasted
- ½ cup Croutons see notes
Instructions
How to make the Strawberry Dressing
- Prepare the strawberries for the dressing by removing their stems and cutting them in quarters.100 grams Fresh Strawberries
- Make the Strawberry Dressing by combining in a blender jar, the strawberries, oil, white wine vinegar, lemon juice, honey, salt, and pepper.3 tablespoon Canola Oil, 2 tablespoon White Wine Vinegar, 2 tablespoon Lemon Juice, 1 tablespoon Liquid Honey, ½ teaspoon Salt, ⅛ teaspoon Cracked Pepper
- Use a stick blender, or small blender to process the strawberry dressing until smooth. Transfer to a small container and set aside.
Assembling the Spinach Salad
- Slice thinly, the carrots, bell pepper, and onion. Prepare the strawberries by removing their stems and cutting them in quarters. Have the other ingredients ready, like the toasted almonds, crumbled feta.2 tablespoon Red Onion, ¼ cup Carrot, ⅓ cup Bell Pepper, ¼ cup Crumbled Feta, 3 tablespoon Sliced Almond, ½ cup Croutons, 5 medium Fresh Strawberries
- Cut the avocado in half lengthwise and twist to separate the halves. Remove the pit by gently tapping it with a knife and twisting it out. Scoop the flesh out with a spoon or peel off the skin for firmer slices. Place the avocado half flat-side down and slice evenly with a sharp knife. Use immediately or drizzle with lemon or lime juice to prevent browning.1 piece Avocado
- Place the baby spinach in a large serving bowl. Place the sliced carrots, pepper, onion, strawberries, almonds, feta, and croutons, on top of the spinach. Garnish with avocado slices. Serve the dressing on the side or drizzle when serving, to prevent wilting.4 cup Fresh Baby Spinach
Video
Notes
- Cut fresh, or day-old bread into bite-sized cubes. I like to use baguette, or sourdough for these. Heat a large skillet over medium heat and drizzle with olive oil.
- Add the bread cubes in a single layer and toss to coat. Sprinkle with a mix of French herbs (like thyme, rosemary, and herbes de Provence), and sea salt. Stir frequently for about 5-7 minutes until golden and crispy. Remove from heat and let cool.
Maureen Taylor says
This is the BEST Strawberry Spinach salad. Great job 👍 !