Strawberry-Spinach Salad with Champagne Dressing
I love this salad, as it is highly satisfying, which many salads fail to be. The combination of canola oil and almonds provide just enough of the "right" fat to leave you satisfied and full without offering too many calories from fat. Lastly, this salad gets high marks from me for the nutrient-rich spinach and strawberries. This easy-to-prepare, power-packed combination provides the rich color, fiber, vitamins, and antioxidants we need to round out a nutritious meal.
See all spinach recipes.
*Note: If you have the time to toast the sliced almonds, place them on a baking sheet in a single layer and bake in a preheated 350-degree oven until lightly browned, stirring once, about 5-10 minutes. This will give them an even nuttier taste and more crunch.
- 3 Tablespoons brut champagne, champagne vinegar, or white-wine vinegar
- 1 Tablespoon strawberry spreadable fruit, no sugar added
- 1 Teaspoon canola oil
- 5 Cups fresh spinach
- 2 Cups halved and hulled fresh strawberries
- 1/4 Cup sliced unsalted, dry-roasted almonds
Strawberry Spinach Salad
Get ready for your favorite side dish of the season: strawberry spinach salad! Oh yes. This green salad pairs with just about every meal. It’s got beautifully ripe strawberries, red onion slices, chopped pecans and a bit of salty feta. Then it’s all covered in a sweet tart strawberry vinaigrette salad dressing that makes it taste like gold. Alex and I like it with pizza, with salmon, with pasta…it goes with just about anything!
Spinach Strawberry Salad with Vinaigrette
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A simple low carb spinach strawberry salad with vinaigrette dressing. It&rsquos a light salad to enjoy on the side made with fresh greens, berries, and almonds.
The weather has finally gotten hot here in Connecticut. The last few days have been in the 80s which is somewhat of a heatwave for this time of year.
I don&rsquot like to cook much in the heat. We do have central air conditioning in our home, but I prefer opening the windows. Even when I do turn on the AC, it&rsquos never set below 76 degrees. I&rsquom a warm weather person.
In the warmer summer months, I eat a lot of salad. I almost didn&rsquot post this low carb spinach strawberry salad because it&rsquos so easy. But, I decided to share it as others may love it as much as I do and be encouraged to make it.
Strawberries are in season here right now and we&rsquove had a few ripen in the yard. Unfortunately, the wild critters have bitten them before we had a chance to pick them. I&rsquove got to grab some netting to keep the animals out. We do have the strawberry plants in a fenced area, but something is still able to get in. Hopefully, covering them with nets will ensure we have some to enjoy ourselves.
I use a red wine vinegar and avocado oil vinaigrette as the dressing for this low carb spinach strawberry salad. To offset the sour taste of the vinegar, I use vanilla flavored stevia drops. You could use plain stevia, but the hint of vanilla is a nice complement to the strawberries.
I don&rsquot use a lot of strawberries in the salad. You could add extra in for a sweeter salad. Since fruit has natural sugars, I try to limit the amount I eat. It&rsquos tough, though, in the summer. Fresh summer berries are so good!
The sliced almonds give a nice crunch to this spinach strawberry salad. If you don&rsquot like them or allergic to nuts, you could replace them with sunflower seeds.
Bacon bits would also be a nice add on to the salad. I didn&rsquot have any bacon cooked so I didn&rsquot bother thawing and cooking a package. We keep a good supply of sugar and nitrate free bacon in our freezer.
Peace Love and Low Carb also has a wonderful Strawberry Spinach Salad recipe here. Kyndra&rsquos recipe includes red onions, feta cheese, and tomatoes along with bacon. Those are excellent topping to add to the salad.
I kept this spinach strawberry salad somewhat plain. Feel free to customize it to your liking. The dressing can also be adjusted to taste. You may want to add more or less sweetener or adjust the salt.
To keep the salad crisp, keep the dressing separate. I leave the dressing in a separate container and pour it on just before serving. You can also keep extra sliced strawberries and almonds on the side to top off each serving.
- Spinach – Fresh, washed. Feel free to replace the spinach with any greens of your choosing!
- Tomatoes – I used cocktail tomatoes, cut in quarters. Feel free to use your preference. Cherry or grape tomatoes would be great in this salad.
- Red Bell Pepper – Cut in thin slices. I like red bell peppers the best, but you can use whichever you prefer!
- Strawberries – Cut in small pieces. Fresh strawberries are essential!
- Dijon Mustard – Use your preference. The dijon paired with the sweetness of the honey and the zing of the vinegar is the best combination!
- Red Wine Vinegar – Substitute with your preference of vinegar.
- Citrus – Lemon and orange juice.
- Sugar – Substitute honey or agave.
- Olive Oil – Substitute sunflower, safflower or avocado oil
Storing Tips + Tricks
Make ahead : You can make the components ahead of time, but I don’t recommend mixing it up until you’re ready to serve.
- Strawberries: slice and store in an airtight container in the fridge for 1 day.
- Spinach can be prepped and store in the fridge for about 3 days
- Dressing can be stored for 3-5 days in an airtight jar in the fridge.
Toss together before serving
Storage : Leftover salad can be covered and placed in the fridge. Use is as soon as possible as the salad will wilt and become soggy fairly quickly.
Grilled Chicken Salad with Strawberries and Spinach
Grilled Chicken Salad with Strawberries and Spinach is all I’ve been craving now that Spring is in full bloom! I made this with creamy goat cheese and a white balsamic dressing, but this would also be great with Feta cheese and if you want to add more protein, or skip the cheese altogether, add walnuts or slivered almonds.
I’m so excited to be teaming up with Whole Foods Market this month to share some of my favorite summer recipes using the best quality produce, meat and seafood for your summer grilling. Whole Foods Market has the best selection of high-quality organics, grown without toxic or persistent pesticides. Hurry and get to your local Whole Foods Market to get 3 1-lb packages of peak-season organic strawberries for just $10, sale ends 7/18/17.
I love strawberries in my salad, I could eat this all summer long, especially when strawberries are at their peak.
A few other salad recipes I have with strawberries you may also enjoy:
For those of you following a Paleo diet, swapping the cheese with almonds or walnuts would make this compliant.
1. Whisk together lemon juice, olive oil, preserves and salt in a large bowl.
2. Add strawberries and toss lightly. Place spinach in bowl and toss again to coat with dressing. Top with walnuts and cheese and serve immediately.
*To toast walnuts, add the walnuts to a hot, dry pan set over medium heat, only toasting as many walnuts as fit in the pan in a single layer. Cook walnuts, watching constantly and stirring frequently, for 1-2 minutes or until the walnuts start to brown and smell fragrant & toasted. Since the walnuts will burn easily in the pan, you must stir constantly to ensure even toasting until the walnuts turn a rich, golden brown. Remove walnuts to a plate or bowl to cool.
Strawberry Spinach Salad
First, spinach is such a powerhouse of nutrition, full of iron, vitamin C, calcium (for all of you dairy-free folks out there), and vitamin K. It&rsquos also very easy to grow at home no matter if you have a container, raised bed, or full garden see my full guide to growing spinach here! (And a great addition to the fall garden, no less.)
Strawberries aren&rsquot exactly a slouch when it comes to the nutritional value either they&rsquore a great source of vitamin C and manganese. There&rsquos also fiber to be found in both of these tasty ingredients, so eat up and rest assured you&rsquore doing your body a favor.
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Now, everyone has preferences for what they like on salads, but the combination of juicy strawberries, leafy spinach, crisp and crunchy cucumbers, creamy goat cheese, and sweet spiced pecans in this salad are a winner, winner, chicken dinner.
In fact, we had this salad along with our chicken for dinner last night, so the rhyme is not all fluff. The spiced pecans are my Granny&rsquos recipe, and if you can wait until they cool to start eating them, I&rsquoll give you a medal. It&rsquos worth a little burn on the tongue to eat these fresh out of the oven. So, let&rsquos get started on how to impress your friends and family by whipping up this Strawberry Spinach Salad with Spiced Pecans.
Strawberry Spinach Salad with Spiced Pecans Ingredients
- 1 cup spiced nuts (recipe below)
- 8 oz fresh baby spinach
- 1 seedless cucumber
- 2 cups sliced strawberries
- 2 oz goat cheese
- Poppy Seed Dressing (recipe below)
- 4 cups pecans
- 1 cup brown sugar
- 1 tsp Cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp Cayenne Pepper
- 1 egg white
- 2 tablespoons honey
- 2 tbsp apple cider vinegar
- 1/2 cup greek yogurt
- 2 tbsp olive or avocado oil
- 2 tsp poppy seeds
- 1/2 tsp salt
How do you keep your salad from getting soggy in the fridge?
The super secret (okay, not really secret at all) trick is putting your dressing and protein on the bottom and not letting the lettuce get wet. Make sure you check out our delicious Balsamic Dijon Dressing, it&rsquos my favorite with this strawberry spinach salad!
So long as your lettuce stays dry, the salads will last several days. Yay!
Make Ahead Strawberry Spinach Salad
This strawberry spinach salad can be assembled ahead of time if you layer the ingredients in the correct order. The salad should be layered with the wettest ingredients on the bottom and the driest on the top to prevent soggy salad, covered, then stored in the refrigerator for up to 3 days. Here’s how to layer your salad:
- Clementine oranges
- Red onion
Right before serving, chop or slice your avocado and add it to the salad, then toss, drizzle and dig in!