Strawberry and Almond Spinach Salad with Balsamic Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fresh salad combining baby spinach, sweet strawberries, crunchy almonds, and tangy balsamic vinaigrette, great as a light brunch side. This mediterranean-inspired salads (vegetarian) ready in about 10 minutes pairs baby spinach leaves, fresh strawberries, sliced, sliced almonds, toasted into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large salad bowl, combine 6 cups baby spinach leaves, 1 1/2 cups sliced fresh strawberries, 1/2 cup toasted sliced almonds, 1/4 cup thinly sliced red onion, and 1/3 cup crumbled feta cheese.
  2. Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp balsamic vinegar, 1 tsp honey, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper until the vinaigrette emulsifies and thickens slightly.
  3. Step 3: Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
  4. Step 4: Serve immediately as a refreshing side or light meal.

Frequently asked questions

How long does Strawberry and Almond Spinach Salad with Balsamic Vinaigrette take to make?

Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Strawberry and Almond Spinach Salad with Balsamic Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep baby spinach leaves from drying out.

Can I substitute ingredients in Strawberry and Almond Spinach Salad with Balsamic Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Strawberry and Almond Spinach Salad with Balsamic Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Strawberry and Almond Spinach Salad with Balsamic Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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