Go Back
–+ servings
Strawberry Spinach Salad

Bright and Fresh Strawberry Spinach Salad for Your Tastebuds

A refreshing Strawberry Spinach Salad that embodies the joy of spring and summer with vibrant flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 5 ounces Baby Spinach A nutrient-rich base; opt for fresh baby spinach for optimal tenderness.
  • 2 cups Fresh Strawberries Adds sweetness and color; choose ripe strawberries for the best flavor.
  • 1 medium Sliced Cucumbers Provides a crisp texture; consider making cucumber flowers for a beautiful presentation.
  • 1/4 medium Red Onion Introduces sharpness; thinly slice to keep the flavor balanced.
  • 1/2 cup Dried Cranberries Offers chewiness and bursts of sweetness; plump with hot water if necessary.
For the Glazed Pistachios
  • 1 cup Pistachios Contributes crunch and savory flavor; glaze them for an irresistible twist.
  • 2 tablespoons Honey Sweetens the pistachios; substitute with maple syrup for a vegan-friendly option.
  • 1/2 teaspoon Chili Powder Adds a mild kick; adjust the amount according to your spice preference.
  • 1/4 teaspoon Salt Enhances the overall flavor; use to taste.
  • 1 tablespoon Butter Used to glaze the pistachios; can be omitted for a dairy-free version.
For the Dressing
  • 1/4 cup Lemon Basil Poppyseed Dressing This unique dressing elevates the salad; homemade or store-bought, focus on freshness.

Equipment

  • Mixing Bowl
  • Sauté pan
  • Microwave

Method
 

Step-by-Step Instructions
  1. Start by plumping your dried cranberries. In a microwave-safe bowl, combine cranberries with a splash of water, then heat for 30 seconds, or soak in boiling water for 5-10 minutes until soft.
  2. Heat a sauté pan over medium heat and add butter. Stir in the pistachios, cooking for 2-3 minutes until fragrant. Drizzle in honey and sprinkle with chili powder and salt, stirring until well-coated.
  3. In a large mixing bowl, combine baby spinach, three-quarters of the strawberries, and cucumbers, and the thinly sliced red onion. Drizzle dressing over and toss gently.
  4. Top the salad with the remaining strawberries and cucumbers, added plumped cranberries, and Sweet, Spicy Glazed Pistachios. Serve immediately with extra dressing on the side.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 150mgPotassium: 300mgFiber: 4gSugar: 10gVitamin A: 2000IUVitamin C: 30mgCalcium: 100mgIron: 1mg

Notes

Always use the freshest ingredients for maximum flavor and nutrients. Prepare glazed pistachios 3 days in advance for convenience.

Tried this recipe?

Let us know how it was!