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–+ servings
Spinach and strawberry Salad
Jon Simon

Spinach and Strawberry Salad with Orange Honey Dressing

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A vibrant spring salad of tender baby spinach and sweet strawberries with toasted almonds, feta, and a bright orange-honey dressing.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes

Ingredients
 
 

  • 6 cups baby spinach fresh
  • 2 cups strawberries sliced
  • ½ cup sliced almonds
  • ¼ cup red onion thinly sliced
  • ½ cup feta cheese crumbled
  • ⅓ cup orange juice fresh
  • 2 tablespoons honey
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

Equipment

  • 1 Large salad bowl
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Small skillet

Method
 

  1. Toast the almonds in a dry skillet over medium heat for 3 to 5 minutes until golden brown, stirring frequently. Set aside to cool.
  2. Whisk together the orange juice, honey, olive oil, and Dijon mustard in a small bowl. Season with salt and pepper.
  3. Combine the spinach, sliced strawberries, and red onion in a large salad bowl.
  4. Just before serving, add the toasted almonds and feta cheese, drizzle with the orange-honey dressing, and toss gently to combine.

Nutrition

Serving: 1servingCalories: 285kcalCarbohydrates: 22gProtein: 8gFat: 19gFiber: 4gSugar: 16g

Notes

Net carbs: 18g per serving (22g total carbs minus 4g fiber).
Substitutions: Swap almonds for toasted pecans or walnuts; omit feta for a dairy-free version.
Storage: Keep components separate and refrigerate up to 3 days. The dressing keeps in an airtight container for up to 3 days.
Serving: Dress and toss only just before serving so the spinach stays crisp.

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