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Fresh Spinach and Strawberry Salad

This vibrant salad combines crisp, fresh spinach leaves with juicy, sliced strawberries, creating a refreshing and visually appealing dish. Topped with crumbled feta and toasted nuts, it’s finished with a simple lemon-olive oil dressing that enhances the natural flavors and textures. The final result is a crunchy, juicy salad with a bright, tangy finish.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 4 cups fresh spinach washed and thoroughly dried
  • 1 pint strawberries hulled and sliced just before serving
  • 1/2 cup feta cheese crumbled over the top
  • 1/4 cup nuts toasted almonds or pecans
  • 3 tablespoons olive oil for dressing
  • 2 tablespoons lemon juice freshly squeezed
  • 1 pinch salt to taste

Equipment

  • Salad spinner or towels
  • Knife
  • Cutting board
  • Small bowl
  • Whisk
  • Toaster or dry pan

Method
 

  1. Place the washed spinach in a salad spinner or pat it dry thoroughly with towels until no moisture remains, ensuring the leaves are crisp and dry.
  2. Toast the nuts in a dry pan over medium heat, stirring frequently, until golden and fragrant—about 3 to 5 minutes. Remove and set aside to cool.
  3. Slice the strawberries just before serving, hulled and cut into thin slices to keep their juice and texture vibrant.
  4. In a small bowl, whisk together the olive oil, lemon juice, and a pinch of salt until well combined and slightly emulsified.
  5. Add the sliced strawberries to the spinach, gently tossing to distribute evenly without crushing the berries.
  6. Drizzle the dressing over the salad and toss gently to coat all the leaves and berries evenly.
  7. Sprinkle the crumbled feta cheese and toasted nuts over the top of the salad for added flavor and crunch.
  8. Give the salad a final gentle toss to distribute the toppings, then serve immediately for the freshest texture and flavor.