This salad is the first thing I make when strawberry season rolls around.

I remember putting it together one spring afternoon when I had fresh berries, some baby spinach, and not much else. I whipped up a balsamic vinaigrette and added a handful of nuts — and it was so good, I made it again the next day.

Now it’s a staple for spring and summer meals. It’s fresh, sweet, a little tangy, and makes you feel like you’re eating something fancy — even though it’s incredibly simple. It works as a side, but I’ve had it as a main more than once (especially with some grilled chicken added in!).

Ingredients

For the Salad:

• 4 cups baby spinach

• 1 cup sliced fresh strawberries

• 1/4 cup red onion, thinly sliced

• 1/4 cup crumbled feta or goat cheese (optional)

• 1/4 cup toasted walnuts or pecans

For the Balsamic Vinaigrette:

• 3 tbsp olive oil

• 1 tbsp balsamic vinegar

• 1 tsp Dijon mustard

• 1 tsp honey or maple syrup

• Salt & pepper to taste

Instructions

1. Make the dressing:
   Whisk together olive oil, balsamic vinegar, mustard, honey, salt, and pepper in a small bowl or jar.

2. Assemble the salad:
   In a large bowl, layer spinach, strawberries, onion, cheese (if using), and nuts.

3. Dress & serve:
   Drizzle with vinaigrette just before serving. Toss gently or serve layered for a prettier presentation.

Sarah’s Tips

• Add protein like grilled chicken, shrimp, or quinoa to make it a full meal.

• Dairy-free? Skip the cheese and add avocado for creaminess.

• Entertaining? Serve it on a big platter with extra berries and a drizzle of balsamic glaze.

Nutrition (Per Serving)

• Calories: 210

• Carbs: 14g

• Sugars: 8g

• Fat: 15g

• Protein: 4g

• Fiber: 3g