Introduction
The marriage of spinach and strawberries in salads gained popularity in the 1980s as part of the California cuisine movement, which emphasized fresh, seasonal ingredients and unexpected flavor combinations. This particular pairing showcases the best of spring and early summer produce, when both baby spinach and strawberries are at their peak. The addition of balsamic vinegar, a traditional Italian condiment that gained widespread recognition in American cuisine during the same era, elevates this salad from simple to sublime. Today, this combination has become a modern classic, frequently appearing at everything from casual lunch gatherings to elegant wedding receptions.
Ingredients
• 6 cups fresh baby spinach, washed and dried
• 2 cups fresh strawberries, hulled and quartered
• 1/2 cup sliced almonds, toasted
• 1/4 cup red onion, thinly sliced
• 4 ounces goat cheese, crumbled
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar, high-quality
• 1 tablespoon honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
Step 1:
Toast sliced almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden brown and fragrant. Set aside to cool.
Step 2:
In a small mixing bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined and emulsified.
Step 3:
In a large salad bowl, arrange fresh baby spinach as the base layer.
Step 4:
Top spinach with quartered strawberries and thinly sliced red onion.
Step 5:
Sprinkle cooled toasted almonds and crumbled goat cheese over the top.
Step 6:
Just before serving, drizzle with the prepared honey-balsamic vinaigrette and gently toss to combine.
Q: Can I make this salad ahead of time?
A: Prepare components separately and assemble just before serving to maintain freshness and prevent wilting.
Q: How do I prevent the spinach from getting soggy?
A: Add dressing just before serving and ensure spinach leaves are completely dry before use.
Q: Can I use a different type of cheese?
A: Yes, feta cheese or blue cheese make excellent substitutes for goat cheese.
• Baby arugula or mixed greens can substitute for spinach.
• Feta cheese can replace goat cheese.
• Pecans or walnuts can be used instead of almonds.
• Choose bright red, ripe strawberries for best flavor.
• Contains nuts and dairy - allergen warning.
• For vegan version, omit cheese and use maple syrup instead of honey.
• Toast almonds in advance for better flavor and crunch.
Serve immediately after dressing the salad. Divide into individual portions and garnish with additional almonds or goat cheese if desired.
Store undressed salad components separately in airtight containers for up to 2 days. Prepare dressing and store separately for up to 5 days in the refrigerator.
Toast almonds and prepare dressing in advance. Wait to dress the salad until just before serving to maintain optimal freshness and prevent wilting.
- Pat spinach completely dry after washing to ensure dressing adheres properly
- Bring goat cheese to room temperature for easier crumbling
- Toast extra almonds for future use while the skillet is hot
Convert to a meal salad by adding grilled chicken breast or salmon. For a vegan version, omit goat cheese and substitute maple syrup for honey.
Serve with a crisp Sauvignon Blanc or sparkling water with lemon. Pairs well with grilled protein or crusty artisan bread.
Best made in spring and summer when strawberries are at their peak
Contains tree nuts (almonds) and dairy (goat cheese). May contain traces of wheat if vinegar is not certified gluten-free.
