Description
This easy strawberry spinach feta salad is a fresh, gluten-free salad made with baby spinach, strawberries, feta cheese, nuts, and a simple vinaigrette dressing. A popular spring and summer salad for lunches, picnics, BBQs, and holiday gatherings, you can easily customize it to create an easy side dish or light meal. Easily made dairy-free too.
Ingredients
Salad Ingredients:
- 2 cups fresh baby spinach
- 1 cup fresh strawberries
- 1/3 red onion
- 1/3 cup pecans
- 3 ounces feta cheese
- 2 tablespoons balsamic vinegar, for drizzling
Dressing Ingredients:
- 3 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Soak Onions in Water: Place the sliced red onion in a small bowl and cover with cold water. Leave to soak for 15 minutes (this removes the sharpness without losing the crunch). Drain and pat the onions dry with paper towels to get rid of excess water before using.
- Toast Pecans: Toast the pecans in a large skillet over medium heat for 2 to 3 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate and leave to cool completely.
- Prepare Salad Dressing: Add the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt and pepper to a small jar. Seal with a lid and shake vigorously until the dressing is fully emulsified and smooth. (Alternatively, place the dressing ingredients in a bowl and mix well with a small whisk or fork.)
- Combine Salad Ingredients: Place the baby spinach in a large bowl. Add the hulled strawberries, sliced or quartered depending on their size.
- Add Red Onions: Add the drained red onions.
- Toss with Dressing: Drizzle the dressing over the salad, then toss gently to coat everything evenly.
- Garnish & Serve: Transfer to a serving plate, top with toasted pecans and crumbled feta. Finish with a drizzle of balsamic vinegar just before serving.
Notes
Spinach: I used baby spinach for the smaller leaves, but you can also use regular spinach, just make sure to tear the leaves into smaller pieces before using.
Strawberries: Make sure to use fresh strawberries as they are a key ingredient in this summer salad. Alternatively, you may swap out the strawberries for other berries (such as blueberries, raspberries, blackberries, etc.)
Red Onion: To reduce the sharpness of the red onion, make sure to soak the sliced onions in water for 15 minutes before drying and using the onions. Alternatively, if you enjoy the sharp taste of onions, you can use them directly sliced.
Pecans: I like toasting the pecans before sprinkling them over the salad for extra crunch.
Feta Cheese: If you are dairy-intolerant, you may use dairy-free feta cheese as a substitute.
Balsamic Vinegar: I like adding a drizzle of balsamic vinegar for acidity to balance out the sweetness of the honey and strawberries. Alternatively, you may also use a squeeze of fresh lemon or apple cider vinegar if you prefer.
Olive Oil: I recommend using extra virgin olive oil for the dressing for the best flavor.
Mustard: I used Dijon mustard, but you can also use other types of mustard (such as yellow mustard) if you prefer.
Honey: I used honey as a natural sweetener in the salad dressing, but you can also use maple syrup or agave nectar. Alternatively, if you are diabetic or insulin-resistant, feel free to use maple-flavored monkfruit syrup if you prefer.
Black Pepper: I like adding ground black pepper for a touch of heat, but feel free to leave it out if you prefer.
- Prep Time: 20 mins
- Cook Time: 5 mins
- Category: Salads
