Strawberry Spinach Salad
A refreshing salad that combines sweet strawberries, tender baby spinach, crunchy onions, and savory bacon, all tossed in a tangy balsamic-maple vinaigrette.
Ingredients
For the Base
- 5 cups baby spinach Tender and quick to eat.
- 1 pint strawberries, sliced (about 2 cups) Fresh and ripe are best.
- 1 cup thinly sliced red onion Soak in cold water to reduce strong flavor if necessary.
For the Toppings
- ¾ cup crumbled feta cheese Gives a salty, tangy bite.
- ½ cup cooked and crumbled bacon Use turkey bacon or smoked tempeh crumbles as a substitute.
For the Dressing
- ¼ cup olive oil Extra-virgin for best flavor.
- 3 tablespoons balsamic vinegar Can be replaced with apple cider vinegar.
- 2 teaspoons maple syrup or honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
Dressing Preparation
- In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup (or honey), Dijon mustard, salt, and pepper until smooth and emulsified.
Salad Assembly
- In a large salad bowl, combine baby spinach, sliced strawberries, and thinly sliced red onion.
- Sprinkle the crumbled feta cheese and cooked, crumbled bacon over the spinach and strawberries.
- Drizzle the dressing over the salad just before serving and gently toss until evenly coated.
Notes
Dress at the last minute to keep greens crisp. Store prepped components separately for optimal freshness.