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Spinach & Strawberry Salad
About This Course
A refreshing spring salad combining tender baby spinach with juicy strawberries, tangy feta, and crunchy almonds, all tossed in a honey-balsamic vinaigrette. Perfect for light lunches, side dishes, or elegant picnic fare, this vibrant salad balances sweet and savory flavors for a delightfully crisp bite.
Learning Objectives
How to select and prep baby spinach for optimal tenderness
Techniques for slicing and macerating strawberries to intensify sweetness
Crafting a balanced honey–balsamic vinaigrette from scratch
Layering ingredients for maximum textural contrast
Tips for plating and garnishing to elevate presentation
Strategies for make-ahead assembly without wilting
Material Includes
- Printable recipe card with exact measurements & step-by-step instructions
- Visual plating guide with styling tips
- Printable “build-your-own” add-on list (nuts, seeds, herbs)
Requirements
- 4 cups baby spinach leaves, washed and spun dry
- 1 pint fresh strawberries, hulled and sliced
- 100 g (3½ oz) crumbled goat cheese or feta
- ¼ red onion, thinly sliced (optional)
- ¼ cup sliced almonds or chopped pecans, toasted
- Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar (or strawberry vinegar, if available)
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
Target Audience
- Home cooks seeking seasonal, light recipes
- Those entertaining brunches or garden parties
- Vegetarians and gluten-free diners
- Busy professionals wanting quick, healthy meals
- Anyone looking to highlight fresh fruit in savory dishes
Curriculum
7 Lessons3h 50m