This fresh Strawberry Spinach Salad consists of tender baby spinach, lots of strawberries, almond flakes, and a choice of cheese! Moreover, it is tossed with a homemade lime vinaigrette.
Strawberry Spinach Salad is one of my favorite spring and summer salads. It comes together incredibly easily and quickly, and it’s creamy, fresh, and delicious, complemented by a homemade lime dressing.
If you like this salad, you should also try our vibrant and bright Spring Mix Salad!
About Strawberry Spinach Salad
This salad needs only a few ingredients (even for the dressing), but it is delicious, creamy, earthy, tangy, and filling. You can customize this salad according to your preferences by adding more elements of choice.
Strawberry Spinach Salad gives excellent spring and summer vibes, making it a great side dish. Or, if you are often into the salad for a lighter lunch, this must be on your salad list.
The recipe is straightforward and comes together super quickly. Strawberries make the salad fresh, juicy, sweet, tangy, and enjoyable. Baby spinach leaves are the base and make the salad highly nutrient-dense. Almonds provide a great crunch, and cheese makes it filling and creamy.
Baby Spinach is my all-time favorite, and I love to use it in different recipes. In this salad, baby spinach pairs amazingly well with fresh strawberries. Strawberry Spinach Salad is colorful, vibrant, and refreshing.
Why You Will Love This Salad
- Strawberry Spinach Salad is healthy and delicious.
- It is highly customizable.
- The salad is flavorful, colorful, and vibrant.
- The recipe requires only a few ingredients.
- It is earthy, fruity, and creamy.
- The salad is vegetarian and made without onion and garlic.
- Strawberry Spinach Salad is tossed with homemade salad dressing.
Ingredients and Notes
For Strawberry Spinach Salad
- Spinach: For this salad, use fresh and tender baby spinach. The ratio of baby spinach to strawberries is perfect in this recipe, ensuring they are evenly distributed in each bite. However, you can add less or more spinach as you prefer. You can also replace half of the spinach with other baby greens of choice.
- Strawberries: For the best flavor in this salad, use fresh, juicy, and ripe strawberries. Slice or chop the berries evenly for even distribution.
- Bell Peppers: I like to add thinly sliced bell peppers for crunch and peppery flavors. I have added orange bell pepper, but you can add what you have on hand.
- Almond Flakes: I often use flaked almonds for baking and salad recipes, so I always have them handy. If you do not have almond flakes, use chopped or slivered almonds. You can also lightly toast the almonds for more flavor.
- Goat Cheese: It provides creaminess and richness to the salad, making it satisfying and decadent. Crumble the Goat cheese with a fork instead of your hands.
For Lime Vinaigrette
- Lime Juice: It provides a perfect tanginess to this salad. Lime juice comes in handy when you are running out of vinegar or do not want to buy a whole bottle.
- Olive Oil: For the dressing, use extra-virgin olive oil. If you do not have it, you can also use virgin or light olive oil.
- Maple Syrup or Honey: I like to use maple syrup as a sweetener for this salad dressing, but you can use honey instead. You can also add more sweetener if you like your dressing sweeter.
- Salt and Spices: In addition to salt and black pepper, I have added ground cumin and paprika for more flavor.
How To Make Strawberry Spinach Salad
Making The Salad Dressing
- In a small mixing bowl or liquid measuring cup, stir together the dressing ingredients—lime juice, olive oil, sweetener, salt, black pepper, ground cumin, and paprika—until well combined.
Assembling The Salad
- Place spinach into a large mixing bowl and add sliced strawberries and bell pepper.
- Drizzle about half of the lime vinaigrette over the salad and toss to coat everything well with dressing.
- Then add a little more dressing if you need to.
- Add crumbled goat cheese and almonds.
- Toss lightly to combine.
- Serve the salad immediately with extra dressing on the side.
Variations
Spinach: Instead of only spinach, you can swap half of the spinach with other choices of baby greens.
Nuts: I like almonds with strawberries and spinach, but you can add pecans or walnuts instead of almonds. Toss the nuts lightly before using them for the best flavors.
Make It Nut-Free: Instead of nuts, add pepitas or sunflower seeds.
Cheese: Instead of goat cheese, you can add crumbled feta cheese. For an Indian touch, add grated paneer or crumbled fresh chhena.
Salad Dressing: You can use your choice of dressing for this salad. However, use light dressing and avoid creamy salad dressing.
Make It Vegan: Use vegan cheese or omit it entirely for the vegan salad.
Helpful Tips
Dressing the Salad: Dress the salad as shortly as possible before serving. Do not pour all the vinaigrette at once. Initially, add half, toss the salad, and add more as needed.
Serving: If you are not serving all the salad at once, dress only the one you plan to eat immediately. Store the leftover salad without dressing in the refrigerator for three days.
Storage: Store the leftover salad dressing in an airtight container or jar and refrigerate for three days. Shake it well before using.
More Healthy Salad Recipes
Recipe Card
Strawberry Spinach Salad (With Easy Dressing)
Ingredients
For Strawberry Spinach Salad
- 150 g baby spinach (about 5 cups)
- 200 g fresh strawberries hulled and sliced
- 1 bell pepper thinly sliced
- ¼ cup almond flakes or almond slivers
- ⅓ cup crumbled goat cheese
For Lime Vinaigrette
- 3 tablespoon fresh lime juice
- 2 tablespoon olive oil
- 1 tablespoon maple syrup or honey
- ½ teaspoon salt or to taste
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon paprika (optional)
Instructions
Making The Salad Dressing
- In a small mixing bowl or liquid measuring cup, stir all the dressing ingredients – lime juice, olive oil, sweetener, salt, black pepper, ground cumin, and paprika until well combined.
Assembling The Salad
- Place spinach into a large mixing bowl and add sliced strawberries and bell pepper.
- Drizzle about half of the lime vinaigrette over the salad and toss well to coat everything well with dressing. Add a little more dressing if you need to.
- Add crumbled goat cheese and almonds. Toss lightly to combine.
- Serve the salad immediately with extra dressing on the side.
Variations
- Spinach: Instead of only spinach, you can swap half of the spinach with other choices of baby greens.
- Nuts: I like almonds with strawberries and spinach, but you can add pecans or walnuts instead of almonds. Toss the nuts lightly before using them for the best flavors.
- Make It Nut-Free: Instead of nuts, add pepitas or sunflower seeds.
- Cheese: Instead of goat cheese, you can add crumbled feta cheese. Or, for Indian touch, add grated paneer or crumbled fresh chhena.
- Salad Dressing: You can use your choice of dressing for this salad. However, use the light dressing and avoid creamy salad dressing.
- Make It Vegan: Use vegan cheese or omit the cheese entirely to make the vegan salad.
Notes
- Dressing the Salad: Dress the salad as shortly as possible before serving. Do not pour all the vinaigrette at once. Initially, add half, toss the salad, and add more as needed.
- Serving: If you are not serving all the salad at once, dress only the one you plan to eat immediately. Store the leftover salad without dressing in the refrigerator for three days.
- Storage: Store the leftover salad dressing in an airtight container or jar and refrigerate for three days. Shake it well before using.
Nutrition (Approximate Values)
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