Go Back
+ servings
Strawberry Spinach Salad
Print Pin
0 from 0 votes

Strawberry Spinach Salad

This Strawberry Spinach Salad is a sweet, delicious and refreshing summer salad. Made with juicy strawberries, toasted almonds and balsamic vinaigrette.
Category Salad, Side Dish
Cuisine gluten-free, North American, raw, soy-free
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 people
Author Hannah Sunderani


  • 1/2 cup slivered almonds
  • 5 oz spinach
  • 16 oz strawberries sliced
  • 1/2 red onion thinly sliced
  • 4 baby cucumbers or regular sized, sliced
  • pinch sea salt
  • pinch pepper

For the balsamic vinaigrette:

  • 1/4 cup balsamic vinegar
  • 1/3 cup olive oil
  • 1 tbsp dijon mustard
  • 2 tsp maple syrup
  • 1 clove garlic finely chopped
  • 1/4 tsp sea salt


  • Preheat oven to 350F (176C). Sprinkle slivered almonds onto a baking tray, spreading to even and toast for 6 minutes, or until lightly golden. Set aside.
  •  In a large mixing bowl combine spinach, sliced strawberries, red onion and baby cucumbers. 
  • Prepare balsamic vinaigrette in a jar by combining balsamic vinegar, olive oil, dijon mustard, maple syrup, chopped garlic and sea salt. Cover with lid and shake well to combine. 
  • Pour half the balsamic vinaigrette over salad and toss to combine. Sprinkle with toasted almonds, and sprinkle generously with a pinch of sea salt and pepper.


Reserve remaining balsamic vinaigrette to make this salad again. Keep stored in fridge for up to 2 weeks.
Nutritional information is a rough estimate.


Calories: 350kcal | Carbohydrates: 26g | Protein: 7g | Fat: 26g | Saturated Fat: 3g | Sodium: 228mg | Potassium: 912mg | Fiber: 7g | Sugar: 15g | Vitamin A: 3553IU | Vitamin C: 87mg | Calcium: 142mg | Iron: 3mg