Martha Stewart Strawberry Spinach Salad is an easy no cook toss where white balsamic vinegar brings the tang instead of red. Toasted almonds, sesame seeds, sliced strawberries, and crumbled feta pile over baby spinach for a quick summer lunch for two.
Bring it to a weekend potluck or serve with grilled chicken for a light weeknight dinner. Toast the almonds until they turn golden, because that crunch against soft strawberries and salty feta holds the whole salad together.
Martha Stewart Strawberry Spinach Salad
Course: SaladCuisine: AmericanDifficulty: Easy2
servings10
minutes365
kcalTender baby spinach layered with ripe strawberry slices, crunchy toasted almonds, and nutty sesame seeds, dressed in white balsamic and finished with tangy crumbled feta.
Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon white balsamic vinegar
Coarse salt and freshly ground pepper
4 cups lightly packed baby spinach
6 ounces strawberries (1 ½ cups), hulled and thinly sliced
1/4 cups almonds (1 ½ ounces), toasted and coarsely chopped
1 tablespoon sesame seeds, toasted
2 ounces feta, crumbled
Directions
- Make the dressing: Whisk together oil and vinegar in a large bowl. Season with salt and pepper.
- Toss the salad: Add spinach, strawberries, almonds, sesame seeds, and feta. Gently toss until spinach is evenly coated with dressing. Serve immediately.
FAQs
Can I make this strawberry spinach salad ahead of time?
Prep the dressing, toast the almonds and sesame seeds, and crumble the feta up to 2 days ahead, then store each separately in the fridge. Baby spinach wilts fast once dressed, so toss the greens and strawberries in right before serving. If you need to transport it, pack the dressing in a sealed jar and the spinach in its own container.
What can I substitute for feta in this salad?
Goat cheese crumbles are the closest swap and give you the same creamy tang without changing the texture. Ricotta salata works too, since it crumbles well and adds mild salt. Blue cheese pairs well with strawberries if you want a stronger bite, and shaved Parmesan is a good option for something nuttier.
How do I toast almonds and sesame seeds without burning them?
Spread the chopped almonds in a single layer in a dry skillet over medium heat. Shake the pan every 30 seconds for 3 to 4 minutes, until they smell nutty and turn golden. Toast the sesame seeds separately for about 2 minutes, since they burn faster than almonds. Pull both off the heat the moment they darken, because carry-over heat keeps cooking them in the pan.
How do I turn this salad into a full dinner?
Add 4 to 6 ounces of grilled chicken breast or poached shrimp per serving for protein. A scoop of cooked quinoa or farro, about half a cup per plate, gives you fiber and keeps you full longer. Tinned sardines or tuna work well when you want to skip the stove entirely.
Can I use a different vinegar for the dressing?
White balsamic gives this dressing a fruity sweetness without the dark color that stains the spinach. Regular balsamic vinegar works but will turn the leaves brown and add a heavier flavor. Apple cider vinegar is a good substitute at the same 1 tablespoon amount, and it pairs well with strawberries.
