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Strawberry Spinach Salad with Roasted Strawberry Vinaigrette


This strawberry spinach salad is the great blend of fresh flavors and textures: with sweet strawberries, creamy avocado, crunchy almonds and salty feta, all drizzled with a roasted strawberry vinaigrette.

Spinach salad is a staple in our dinner routine; from caprese chicken quinoa salad to pear, gouda and hazelnut spinach salad, it’s light, fresh, and loaded with anti-oxidants.

pouring vinaigrette over strawberry spinach salad

This strawberry spinach salad is great for spring. It’s light, fresh, and full of contrasting flavors that go so well together: sweet strawberries, salty feta and creamy avocados.

The top part of this salad has got to be the roasted strawberry vinaigrette! Sweet, tangy, and so creamy, it is the finishing touch that brings everything in the salad together.

Reasons you’ll ♡ this strawberry spinach salad

  • it’s light, fresh, and great for spring
  • the roasted strawberry vinaigrette is oil free, creamy, tangy and bursting with strawberry flavor
  • it’s great for a barbecue or potluck

Recipe Video

Watch the video below to see exactly how I prepped this salad. It’s so simple! You can find more of my recipe videos on my YouTube channel, or on Facebook.

collage image showing labelled ingredients required to make roasted strawberry vinaigrette and strawberry spinach salad

Ingredients you’ll need

The strawberry spinach salad itself is simple and supremely flexible.

  • spinach– use fresh spinach, or swap for baby kale, romaine, or your favorite leafy green
  • strawberries– look for fresh, sweet strawberries, but feel free to swap for whichever berry is in season
  • feta– the saltiness of the feta helps enhance the strawberry flavors, and I don’t recommend skipping it
  • almonds– add a crunchy texture and nutty flavor to the salad; feel free to toast them first, or swap with pecans
  • red onion– adds a slight bite to the salad; omit if you’d like
  • avocado– adds a creamy texture that compliments the strawberries well. See how to cut an avocado

For the roasted strawberry vinaigrette:

  • strawberries– this recipe works top with sweet strawberries, and if you find your berries are not sweet, you may want to add in some maple syrup to the vinaigrette
  • water– we don’t need oil for this dressing, but you’ll need water to lean out the pureed strawberries
  • balsamic vinegar- adds tangy contrast to the salad and helps enhance the flavors of the salad ingredients
  • black pepper– brings a bit of a bite to the dressing and can be left out if you’d like
  • dijon– adds the ‘je ne sais quoi’ to the dressing, which is difficult to explicate but makes the dressing so so much better. Do not abandon it out!

collage image showing how to make roasted strawberry vinaigrette

Making the vinaigrette

Roast the strawberries – 1) and 2)

Roasting strawberries is beneficial to this vinaigrette for two reasons: 1) it cooks off some of the natural waters in the berries, concentrating and enhancing the strawberry flavors; 2) it softens them and helps them puree even smoother in the blender.

To roast the strawberries, remove their stems and arrange on a baking sheet. Roast at 350°F for 25 minutes, then allow to cool.

Blending the vinaigrette- 3) and 4)

Once strawberries are cool enough to cope with, you can prep the vinaigrette. Using a stand or immersion blender, combine the roasted strawberries with the water, balsamic vinegar, pepper and dijon. Blend until smooth, scraping down the sides of the blender or bowl as needed.

It may also be possible to blend the vinaigrette together in a food processor, but I have not tried.

Taste for sweetness

Since strawberries can vary greatly in their sweetness, taste the dressing, and decide if you want to enhance the sweetness or not. I love a sweet and tangy dressing, so occasionally I will add up to 1 tablespoon of honey or maple syrup to sweeten.

bowl of strawberry spinach salad with vinaigrette poured over it

Serve the salad immediately

This is definitely the kind of salad that you want to serve fresh, since avocado can brown within an hour, and the spinach leaves can obtain soggy if stored in the vinaigrette for too long.  If you are bringing this strawberry spinach salad to a barbecue or potluck, don’t slice the avocado or add the dressing until just before serving.

Ingredient prep

While the salad itself should not be assembled until just before you serve, it’s OK to prep some of the ingredients ahead. Here’s how to prep and store them:

  • crumble feta cheese up to 1 week ahead; store in an air tight container in the fridge
  • slice strawberries up to 24 hours ahead; make sure they are completely dry and store in an air tight container in the fridge
  • slice red onion up to 4 days ahead; store in an air tight container in the fridge
  • prepare the roasted strawberry vinaigrette up to 2 weeks ahead; flavors dissipate while it sits so it’s top served within a few days of prepping. Store in the fridge.

Glass bottle of Roasted Strawberry Vinaigrette with fresh strawberries and peppercorns around it

Serve it with

More summery salads:

Strawberry Spinach Salad with Roasted Strawberry Vinaigrette

Course: Salad

Cuisine: American

Keyword: dressing, gluten-free, salad, strawberry

Calories: 199kcal

Servings: 4

This strawberry spinach salad is the great blend of fresh flavors and textures: with sweet strawberries, creamy avocado, crunchy almonds and salty feta, all drizzled with a roasted strawberry vinaigrette.

Prep Time10 mins

Total Time10 mins

Ingredients

Roasted Strawberry Vinaigrette

Instructions

Roasted Strawberry Vinaigrette

  • Pre-heat oven to 350°F.

  • Wash and trim strawberries. Arrange on a baking sheet. Roast for 25 minutes and allow to cool.

  • Combine roasted strawberries with remaining ingredients and blend until smooth. Taste and adjust pepper/balsamic vinegar to taste.

Strawberry Spinach Salad

  • Combine all ingredients.

  • Serve immediately

Notes

Storage
This salad does not keep well, and should be served immediately after dressing.
Ingredient prep
You may prep ingredients ahead and store in the fridge:

  • crumble feta cheese up to 1 week ahead; store in an air tight container in the fridge
  • slice strawberries up to 24 hours ahead; make sure they are completely dry and store in an air tight container in the fridge
  • slice red onion up to 4 days ahead; store in an air tight container in the fridge
  • prepare the roasted strawberry vinaigrette up to 2 weeks ahead; flavors dissipate while it sits so it’s top served within a few days of prepping. Store in the fridge.

Nutrition

Serving: 2cups | Calories: 199kcal | Carbohydrates: 18g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 155mg | Potassium: 708mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4333IU | Vitamin C: 71mg | Calcium: 132mg | Iron: 2mg

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