Easy Strawberry Spinach Salad

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 02/9/22
Strawberry Spinach Salad
Lesyy/Getty Images
Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
160 Calories
13g Fat
12g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 160
% Daily Value*
Total Fat 13g 16%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 99mg 4%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 8%
Total Sugars 9g
Protein 2g
Vitamin C 46mg 232%
Calcium 51mg 4%
Iron 1mg 8%
Potassium 325mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The combination of strawberries and spinach is unique and has become a classic in American cuisine. The sweet and juicy strawberries are the perfect complement to the nutty and tender spinach leaves. And the honey and cinnamon in the dressing, along with the lemon juice and bit of mustard, is the perfect finishing touch to this recipe. This elegant and beautiful recipe for strawberry spinach salad is delicious and the honey cinnamon dressing can be used on other green salads too.

When buying strawberries, look for fruit that is firm, plump, and has a rich deep red color. There should be no bruises or soft spots on the berries. Baby spinach leaves should be bright green and whole, with no soft spots or broken leaves. To prepare these foods, just rinse them briefly and pat dry with kitchen towels or paper towels.

Ingredients

  • 1/3 cup oil

  • 2 tablespoons honey

  • 1 dash cinnamon

  • 3 tablespoons lemon juice

  • 1 teaspoon Dijon mustard

  • 1/8 teaspoon salt

  • 8 cups baby spinach leaves

  • 2 cups sliced strawberries

Steps to Make It

  1. Gather the ingredients.

  2. In a small clean jar with a tight-fitting lid, combine the oil, honey, cinnamon, lemon juice, mustard, and salt and shake well. You can also combine these ingredients in a small bowl and whisk with a wire whisk until blended. Cover and refrigerate the dressing until serving time.

  3. Combine the spinach and strawberries in a large serving bowl and toss gently to mix. You can do this ahead of time too just cover the bowl with foil or plastic wrap and store in the refrigerator up to 6 hours.

  4. Just before serving, drizzle the salad with the dressing (shake it or whisk it again first to blend) and toss gently to coat.

  5. Serve immediately. Enjoy!