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Strawberry Spinach Salad with Toasted Almonds and Feta Recipe

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4 from 5 reviews

A fresh and vibrant Strawberry Spinach Salad featuring a tangy balsamic vinaigrette, toasted almonds, ripe avocado, and creamy feta cheese. Perfect for a quick and healthy lunch or light dinner, this salad combines sweet, savory, and crunchy textures for a delightful eating experience.

  • Total Time: 17 minutes
  • Yield: 4 servings

Ingredients

Vinaigrette

  • 1 tablespoon white wine vinegar
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/2 to 1 teaspoon honey or agave nectar
  • 1/4 teaspoon Dijon mustard
  • 1/8 teaspoon kosher salt (or to taste)
  • 1/8 teaspoon ground black pepper (or to taste)

Salad

  • 1/2 cup slivered or sliced almonds
  • 6 cups baby spinach
  • 2 cups strawberries, sliced
  • 1 medium shallot, sliced very thin (about 1/4 cup)
  • 1 ripe but firm avocado, cubed
  • 1/2 cup feta cheese

Instructions

  1. Prepare the vinaigrette. In a small bowl, whisk together the white wine vinegar, balsamic vinegar, extra virgin olive oil, honey or agave nectar, Dijon mustard, kosher salt, and ground black pepper until well combined. Alternatively, combine all vinaigrette ingredients in a blender or a jar with a tight-fitting lid and shake vigorously.
  2. Toast the almonds. Preheat your oven to 350°F (175°C). Spread the slivered or sliced almonds in a single layer on a baking sheet. Toast them in the oven for 5-7 minutes until they turn golden brown and become fragrant, shaking the pan once or twice during baking for even toasting. Remove from oven and allow to cool.
  3. Combine salad ingredients. In a large mixing bowl, add the baby spinach, sliced strawberries, thinly sliced shallot, and cubed avocado. Optionally, reserve the feta cheese for topping to keep it intact after tossing.
  4. Toss the salad with vinaigrette. Give the vinaigrette a quick whisk again to recombine any separated ingredients. Drizzle about half of the vinaigrette onto the salad and gently toss everything together to evenly coat. Taste and add more vinaigrette if desired. Adjust seasoning with additional salt and pepper if needed.
  5. Plate and garnish. Divide the dressed salad evenly onto four plates. Top each serving with crumbled or sliced feta cheese and the toasted almonds for a delightful crunch and creaminess.

Notes

  • Toasting the almonds enhances their flavor and adds a nice crunch to the salad.
  • You can substitute almonds with walnuts or pecans if desired.
  • Use ripe but firm avocado to prevent it from becoming mushy when tossed.
  • If you prefer, add feta cheese before tossing but be gentle to avoid breaking it up too much.
  • This salad is best served immediately to enjoy fresh textures.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/strawberry-spinach-salad-with-toasted-almonds-and-feta-recipe/