Spinach, strawberry, feta and walnut salad recipe
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- Dish type
- Green salad
- Spinach salad
Fresh strawberries are tossed with baby spinach leaves, feta cheese and toasted walnuts in this quick and easy salad perfect for a summer picnic.
5 people made this
- 180g walnuts pieces
- 350g strawberries, quartered
- 300g iceberg lettuce, sliced
- 150g baby spinach leaves
- 120g feta cheese, crumbled
- 1 small red onion, thinly sliced into rings
- freshly ground black pepper to taste
MethodPrep:15min ›Cook:5min ›Ready in:20min
- Preheat oven to 180 C / Gas 4. Spread walnuts on a baking tray.
- Toast in preheated oven until walnuts start to turn golden brown and become fragrant, 5 to 7 minutes. Let cool, about 5 minutes.
- Toss toasted walnuts, strawberries, iceberg lettuce, baby spinach, feta cheese, red onion and black pepper together in a large bowl.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
by Deb C
A deliciously refreshing salad for the hot summer days. I used a 50/50 salad mix which worked out perfectly. We loved it. I would suggest a fruity style dressing to compliment the salad.-15 Jul 2016
Strawberry Spinach Salad with Lemon Poppyseed Dressing (Melting Pot Copycat)
Strawberry spinach salad is this salad hater's favorite salad! Delicious and classic with juicy strawberries, creamy feta cheese, and crunchy candied nuts with a bright lemon poppyseed dressing!
Oh my Lord, I'm sure my military friends are cracking up at me right now. I know my parents are laughing. My husband looked at me sideways when I said I wanted to make this recipe.
Back in RTC Great Lakes, I refused to eat salad. I was 18, and I was traumatized! I had tried a salad once at a restaurant before being shipped off to boot camp and. Ugh, it was not pleasant.
I'm a meat and potatoes type of girl for me, greens are cooked. usually with lemon, butter, garlic, as a side dish.
I went out on a whim when Brian took me to the Melting Pot for our 7th wedding anniversary in December. We love going there for date night, there's just something about fondue dates and sort of playing with your food that's just so fun.
Anywhoo, so part of the meal is the salad course, and I usually skip it but I saw the strawberry spinach salad was in season and went for it. I mean, I like spinach, I like strawberries, and the candied pecans? Yes, please!
Since it's a seasonal (and even regional) salad at The Melting Pot, I knew that I needed to have a strawberry spinach salad recipe in my pocket for every day eating. It's such a simple and easy salad to make, with different textures and flavors from the firm and juicy strawberries, to the creamy and salty feta, and those sweet and crunchy candied nuts and the zing of that lemon poppyseed dressing. just yummy!
What's in a strawberry spinach salad?
Well, besides strawberries and fresh spinach, I added crumbly feta cheese (which, if you've never tried it, you need to!) and candied walnuts. I made the candied walnuts the same way I make stovetop candied pecans, so it was fast and easy to just whip up for salads.
Then I drizzle on a delicious citronette dressing. What's a citronette? It's a version of vinaigrette that is made with citrus -in this case, lemons- instead of vinegar.
I keep my strawberry spinach salad simple but here are some great ingredients to add to yours:
Slices of Red Onion.
Grilled Chicken is an absolutely perfect addition!
Toasted Almonds, Pecans, or Walnuts, instead of candied nuts.
Goat Cheese, in lieu of feta. It's just as delicious!
Fresh Raspberries, Blueberries, and Blackberries.
Blue Cheese Crumbles
Clementine, Mandarin, or Orange segments
Raspberry or balsamic vinaigrette
How to make a citronette for lemon poppyseed dressing
Simply mix all the ingredients in a bowl or mason jar with a lid. Whisk (or shake in the jar) until the lemon juice, oil, and ingredients are well combined and emulsified.
How to make a strawberry spinach salad
- Candy your pecans/walnuts/nut of choice. Let them cool while you prepare the rest of the salad.
- Wash your greens. Seriously.
- Slice the strawberries.
- Mix your lemon poppyseed dressing.
- Toss all your salad ingredients together, drizzle on that citronette, and enjoy!
Can I make Strawberry Spinach Salad ahead of time?
Yes! Make everything ahead of time, but keep the lemon poppyseed dressing in a separate container with a lid from the strawberry spinach salad.
When I served this to my family with dinner everyone loved it, even my five-year-old, Greyson. He loves strawberries and cheese (and the word 'candied') so he gobbled up this salad like it was his favorite meal. Luckily he still loves spinach. for now.
Check out some more amazing summer recipes!
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So I can make fresh and cheerful recipes like this Spinach Strawberry Walnut Salad.
- full of fresh strawberries and healthy baby spinach
- with sprinklings of chopped walnuts, feta cheese and red onions
- all doused in a delicious homemade honey mustard salad dressing
This is the stuff that’s keeping me going until we get to a point in this season where the weather stops being so hateful all the time. And it’s not just me.
It’s like this new rule has made this part of the year a lot brighter and happier for our entire family.
My husband is less grumpy because he doesn’t have to eat a shaved fennel and apple salad for the umpteenth time (even though it’s delicious!).
My kids fight less because maybe they can feel that the weather is soon going to be good enough for them to spend all day in the backyard? At least they’re fighting less and have big smiles on their faces whenever they see me pulling berries out of the fridge.
This is not my ideal situation but I decided my mental health was going to be important to me this winter, and since it’s usually 8 weeks, tops, I’m going to be OK with this pact of mine.
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I love spinach salads! I made a red, white and blue one that had blueberries, strawberries and feta with Brianna’s Strawberry Vinaigrette. I think that dressing would go great with this salad too. I like your idea of spicing up the walnuts since I’m a fan of adding them to salads but usually just toast them and call it good. Your 4th of July sounds like fun!
Great idea! Your salad sounds delicious and festive. Hope you had a great 4th, Heather!
I adore the combination of spinach, fruit, cheese, and candied nuts… this salad looks amazing!
sounds like u had a great 4th of july celebration! what a delicious salad! it’s hard to get organic strawbs or spinach around where i live…mb i should grow them on my balcony!
I’ve yet to try strawberries in a salad and guess what I think your recipe will be the one to try.
I can really see myself tucking into it and enjoying every mouthful, thanks so much for sharing.
That looks beautiful! I love strawberries over a spinach salad but those walnuts sound amazing. Yum :)
What a beautiful salad! We have such great strawberries right now so I’m going to have to try this. I love your website!
This looks devine. Strawberries are one of my favourite berries and low in sugar too as a bonus. And the walnuts. A meal packed full of nutrition. Great for lunch
that salad looks fabulous. i love the mix of sweet, savory and spicy! and your pictures are beautiful!
This looks fantastic… beautiful recipe!
I made a similar salad – which I found to be delicious. Basically, used mixed greens and added candied pecans, sliced strawberries and feta cheese. Then i topped it off with an organic raspberry dressing. I’m not a big fan of fruit on my salad but I approve this salad combo.
I make a new salad each week for lunch and eat it the entire week, this is the salad I’m eating this week. Just made the walnuts and my house smells fantastic!! I had to stop myself from nibbling on them so as to actually have some to put on the salad.
I can’t resist those sweet and spicy nuts, either! So good. Glad you like the salad. :)
Delicious salad! I’ve added toasted walnuts to salad before, but these definitely take it up a notch. Thank you!
Just made your spiced walnuts and added them to our salad. They are so easy to make and taste delicious. Not sure if the remaining will last the night.
Wonderful! Thank you, Kathy for your review.
Just made this and it was excellent! I was disappointed to not see spinach, goat cheese, strawberries or dressing listed in the ingredients to know how much to have per serving though.
Hooray! I’m glad you loved it. I’m sorry, Kristin, that you were disappointed. This was an older recipe where I was still working on my formatting. Thanks for the feedback!
The recipe for Spinach Salad with Sweet and Spicy Walnuts ONLY has the recipe for the walnuts, not for the salad! I’m giving it 5 stars for the fabulous walnuts, but need the salad recipe.
You don’t have a dressing or how much spinach or strawberries. Help
The recipe only has ingredients and directions for the walnuts. Nothing about the spinach salad or dressing. Help!
The recipe covers the walnuts but nothing about the spinach and strawberry part of the salad.
Hi Lindsay, I apologize. This is a very old recipe. Looks like something happened and I need to revisit.
Put vinegar, olive oil, sugar, salt and pepper in a bottle and shake well to combine.
Toss spinach with nuts, feta and fruit. Give dressing another shake and drizzle over individual servings.
Approximate cost/serving: By getting nuts and dried fruit in bulk (on sale) I saved quite a bit of money. The salad came out to just $3.50 (including dressing) so about 58 cents a serving.
Vegetarian/Gluten Free: Yes to both. To make it vegan you can skip the feta.
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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.
7 thoughts on &ldquoSpinach Walnut and Feta Salad&rdquo
You know, I’m a salad fiend, too. I love the stuff. Especially in the late Winter…IDK…maybe it’s my body telling me she’s ready for Spring! :-p The simpler the salad, the better. And I love your creation. Looks healthful and flavorful. Awesome.
I just discovered your blog (and beautiful photos) through foodgawker. I look forward to reading your posts. They look great!
I love raw spinach and am always looking for new ways to use it. This looks – and sounds – wonderful. I’ve already clipped it and can’t wait to try it. Thanks!
Really excellent! I tried bringing the dressing to a boil and simmering it for a few minutes, then pouring it over the salad and mixing to wilt the spinach slightly. Very good too. Thanks!
If you are making this for someone who has Celiac Disease or Gluten Intolerance DO NOT use bulk bin food items. They are almost always cross contaminated and will make the person sick (found out the hard way)
Great point Cindy. Our local health food store has a gluten free bulk bin section in a special sealed off room, but even with that I wonder how controlled it actually is.
Made this the other night to go with grilled chicken. I didn’t have walnuts so substituted a macadamia/cashew blend I had. Also swapped balsamic for apple cider vinegar. As for the dried fruit…I just threw a handful of each of cranberries and sultanas. As this was made for the entire family I left the feta and dressing out. Those that wanted it put it on themselves. My 13yo daughter even made mention “This is a great yummy salad mum” and she had included the feta and dressing. Thank you. Definitely will be making this one again (am a huge fan of spinach)
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Here's the ingredients needed to make this super delicious salad:
Spinach: Use fresh spinach leaves- the pre-bagged spinach that is sold at the store works great! Cut off any long stems on the spinach if desired. Do not cut the spinach leaves, however. This will allow the salad to last longer.
Strawberries: This salad works best with strawberries that are slightly ripe, however not overly soft and mushy. Remove stems from strawberries and slice length wise.
Purple Onion: Use a purple onion, as it is sweeter in flavor than other colors of onions. To make peeling the onion easier, soak the onion in luke-warm water for about 5 minutes. Remove from water and peel the skin should come right off.
Feta Cheese: Feta cheese provides a rich and slightly salty flavor. Use low fat or fat free feta cheese if wishing to make this salad a little bit lower in calories or fat.
Chopped Walnuts: Walnuts can be purchased already chopped, or you can purchase whole walnuts and chop yourself by using a knife. Pecans can also be substituted in place of walnuts.
Recipe: Spinach-Strawberry Salad with Feta & Walnuts
Whisk oil, vinegar, shallot, salt, and pepper in a large bowl. Let stand for 5 to 10 minutes to allow shallots to soften and mellow a bit.
Add spinach, strawberries, feta, and walnuts to the bowl and toss to coat with the dressing.
Dr. Bryant received a Bachelor of Science degree in Neuroscience from The University
of Michigan. She then graduated from the University of Toledo
College of Medicine where she completed residency at Wayne State University.
Some of Dr. Bryant’s special interests include caring for women throughout their pregnancies, lactation education, and support in the postpartum period.
Dr. Bryant is trained in minimally invasive surgery and robotic surgery. Furthermore, she is passionate about providing contraception counseling and helping women find the best choice for their unique medical needs.
In her free time, Dr. Bryant enjoys spending time with her husband and son, being active outdoors, reading, and cooking. She is excited to join the Walnut Lake OBGYN team and to provide comprehensive care to women in the area.
Debbie has been an RN working in OBGYN for over 25 years. Although she absolutely loved helping women through their pregnancies and births, she has always had a passion for helping people of all ages get healthy through lifestyle and nutrition choices.
Her passion for optimal health began as a personal quest when she developed IBS, auto-immune thyroid disease, and chronic fatigue in her 30’s. Around the same time, Debbie saw family members dealing with weight issues, diabetes, and other health problems related to life-style habits. She was determined to seek out the root cause of these illnesses and make the changes necessary to feel her best and avoid falling victim to her genes. She found health and vitality through a clean, whole food diet, eliminating the foods that caused inflammation, and by reducing stress through yoga and meditation. She knows, first-hand, that change isn’t easy, but the results are worth the effort.
Debbie received her Bachelor of Science in Nursing through the University of Detroit Mercy and her certification in Nutrition Coaching through Precision Nutrition. She works with clients one-on-one to help them become the healthiest versions of themselves. Her clients use ProCoach, a proven Nutrition Coaching program based on scientific research on habit-based coaching. The 12-month online program is designed to guide clients toward their goals with sustainable lifestyle and nutrition habits that lead to permanent change.
ProCoach, along with Debbie’s guidance, support and accountability, allows clients to create the lifestyle and nutrition plan that works for them.
“I like the variety of patient care that the OB/GYN specialty gives me. I enjoy the different experiences of delivering a baby, doing in-office surgery or consulting with a menopausal patient. I am treating different issues. I like the challenge of finding the best course of action to take in order to give my patients the best of care.”
Dr. Goldsmith obtained his undergraduate and medical degrees at Wayne State University. His residency was completed at Sinai Hospital of Detroit, and he is Board Certified In Obstetrics And Gynecology . Dr. Goldsmith has served as vice-chairman of the OB/GYN department at Huron Valley Hospital. His areas of expertise include well women care, laparoscopic surgery, and endometrial ablation. “It is important to be a good listener and I want to empower my patients to make the correct choices regarding health decisions.”
“My years of experience in gynecology allow me to have a great perspective in the health care of women. Patients should expect a physician who listens and responds to their needs.”
Dr. Salesin earned his undergraduate from the University of Michigan and his medical degree from Wayne State University. His residency was completed at Sinai Hospital in Detroit. Dr. Salesin is Board Certified In Obstetrics And Gynecology . He is also a Clinical Assistant Professor at Wayne State University. He has staff positions at Huron Valley-Sinai Hospital, Lakes Surgical Center. Dr. Salesin’s special interests are infertility and menopausal medicine.
“I like to assist women in making informed decisions regarding their healthcare needs.”
Donna Lyons attended Madonna University where she obtained her Bachelors in Nursing. She then earned her Master’s Degree and Nurse Practitioner certification from Wayne State University. While she is skilled in treating women of all ages, she has a special knack with our adolescent patients.
Dr. O’Keefe is a skilled OB GYN at Walnut Lake OB GYN and Wellness. Dr. O’Keefe delivers compassionate and comprehensive care for women of all ages from adolescence through menopause.
Dr. O’Keefe provides pregnancy care for normal pregnancies. She works closely with our high risk specialists to provide the best care possible during a high risk pregnancy.
In addition to pregnancy care, Dr. O’Keefe is trained in minimally invasive surgery including laparoscopy, robotic and vaginal surgery. She also provides contraception counseling and educates women on their birth control options. Dr. O’Keefe especially enjoys educating our adolescent patients.
Dr. O’Keefe is a National Certified Menopause Practitioner. She provides a full range of menopause treatments including the Mona Lisa Touch laser, a treatment for vaginal dryness and painful intercourse.
Dr. O’Keefe is Board Certified In Obstetrics And Gynecology . She received a Bachelor of Science degree from Western Michigan University where she graduated with honors. She graduated from Michigan State University College of Osteopathic Medicine and completed her residency through Michigan State University at McLaren Macomb. Dr. O’Keefe served as Chief Resident from 2012-2013. Dr. O’Keefe enjoys reading, exercising and spending time with her husband and two young daughters
Dr. Katz is a leading OB/GYN providing exceptional care to his patients at Walnut Lake OB/GYN and Wellness. He has been in practice for more than 20 years, specializing in the fields of obstetrics, gynecology, minimally invasive surgery, menopause, and adolescent medicine.
Dr. Katz has a keen interest in preventive medicine and believes in empowering his patients to take charge of their own health. He has dedicated his career to using the least invasive methods to create the greatest benefits for his patients. Dr. Katz has forged a reputation as someone who is committed to excellence in patient care while demonstrating the utmost compassion and professionalism, earning him the honor of HOUR Magazine’s Top Doc Award.
Dr. Katz’s interests lie in alternatives to hysterectomy, laparoscopic surgeries, and menopausal medicine. His extensive experience with the da Vinci Robotic Surgical System allows him to perform less invasive surgeries leading to a quicker recovery. For women experiencing menopausal symptoms, he provides Bio-Identical Hormone Replenishment, alternative non-hormonal therapies, and offers Mona Lisa Touch, a CO2 laser treatment for vaginal dryness and painful intercourse.
Dr. Katz is Board Certified in Obstetrics and Gynecology and received his medical degree from Wayne State University School of Medicine, and went on to complete his residency at Sinai Hospital of Detroit. He enjoys reading, working out, golfing, and spending time with his wife, Debbie, and their two grown children.
Summer Strawberry, Walnut + Baby Spinach Salad
The base recipe for this summery bowl of sweetness is made of:
But you can zoosh this strawberry, walnut and spinach salad up with a few extra bits of yumminess including:
- fresh rocket
- fresh basil
- toasted almond flakes
- vegan feta
- sliced olives
- dried cranberry
- cubed watermelon
This strawberry, walnut and spinach summer salad is really delicious when served with a balsamic vinaigrette.
You can whip up a cup of basic vinaigrette by combining the following ingredients:
- 1/4 cup balsamic vinegar
- 3/4 cup olive oil
- black pepper
- 1 teaspoon dried sweet basil (optional)
Why not make double? The remaining vinaigrette dressing can also be sopped up with slices of vegan ciabatta for mouthwatering results!
Spinach Strawberry Salad with Vinaigrette
The weather has finally gotten hot here in Connecticut. The last few days have been in the 80s which is somewhat of a heatwave for this time of year.
I don&rsquot like to cook much in the heat. We do have central air conditioning in our home, but I prefer opening the windows. Even when I do turn on the AC, it&rsquos never set below 76 degrees. I&rsquom a warm weather person.
In the warmer summer months, I eat a lot of salad. I almost didn&rsquot post this low carb spinach strawberry salad because it&rsquos so easy. But, I decided to share it as others may love it as much as I do and be encouraged to make it.
Strawberries are in season here right now and we&rsquove had a few ripen in the yard. Unfortunately, the wild critters have bitten them before we had a chance to pick them. I&rsquove got to grab some netting to keep the animals out. We do have the strawberry plants in a fenced area, but something is still able to get in. Hopefully, covering them with nets will ensure we have some to enjoy ourselves.
I use a red wine vinegar and avocado oil vinaigrette as the dressing for this low carb spinach strawberry salad. To offset the sour taste of the vinegar, I use vanilla flavored stevia drops. You could use plain stevia, but the hint of vanilla is a nice complement to the strawberries.
I don&rsquot use a lot of strawberries in the salad. You could add extra in for a sweeter salad. Since fruit has natural sugars, I try to limit the amount I eat. It&rsquos tough, though, in the summer. Fresh summer berries are so good!
The sliced almonds give a nice crunch to this spinach strawberry salad. If you don&rsquot like them or allergic to nuts, you could replace them with sunflower seeds.
Bacon bits would also be a nice add on to the salad. I didn&rsquot have any bacon cooked so I didn&rsquot bother thawing and cooking a package. We keep a good supply of sugar and nitrate free bacon in our freezer.
Peace Love and Low Carb also has a wonderful Strawberry Spinach Salad recipe here. Kyndra&rsquos recipe includes red onions, feta cheese, and tomatoes along with bacon. Those are excellent topping to add to the salad.
I kept this spinach strawberry salad somewhat plain. Feel free to customize it to your liking. The dressing can also be adjusted to taste. You may want to add more or less sweetener or adjust the salt.
To keep the salad crisp, keep the dressing separate. I leave the dressing in a separate container and pour it on just before serving. You can also keep extra sliced strawberries and almonds on the side to top off each serving.
Spinach Salad with Cranberries, Walnuts and Feta
I was craving a spinach salad the other day so I picked some spinach up on my latest shopping trip and made this spinach salad with cranberries, walnuts and feta for lunch. The spinach in our greenhouse is just about ready to be picked and I couldn’t be more excited. The HH loves adding spinach to smoothies and I love it in a salad.
Here is my easy peasy Ingredients for the salad 1 pound spinach leaves Ingredients for the dressing 2/3 cup extra virgin olive oil Place the spinach leaves on a platter or in a large serving bowl. Sprinkle feta, dried cranberries and walnuts over the top of the leaves. This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month. Hey there. I love your site. I find myself constantly coming over here, even just to look if not research for my own upcoming garden. I have a question for you about spinach. Are you loyal to a certain type? Do you grow full or baby? I’ve just planted mine a week ago. We also love spinach in smoothies and salads. Oh yum, I love spinach salads, my favourite is roasted pumpkin, red onion, feta and walnuts, with this I make an orange, dijon mustard dressing. I have had your salad before and I think it would come in a close second. I harvested our first spinach last weekend and made a strawberry, candied nut, and manchego salad. So exciting! Any combo of fruit, cheese, and nut in a salad is by far one of my favorite things. So funny, one of my favorite salads is ALSO spinach, dried cranberries, walnuts, and feta! The only difference is I sometimes add a few very thin (like, mandolin thin) slices of red onion, and the dressing I use is Litehouse Foods pomegranate blueberry dressing, just a drizzle, and toss it. (On a side note, another favorite salad dressing is Virginia brand vidalia onion vinegarette on romaine with shredded purple cabbage, shredded carrots, halved cherry tomatoes, and bacon crumbles…I also toss this one. Favorite #3 in no particular order is Newman’s Own olive oil and vinegar dressing over iceberg/romaine with sliced olives and halved cherry tomatoes. Mmmm. Aaaand favorite #4 is “Italian salad,” which is any fresh veggies-carrots, celery, bell peppers, broccoli, cauliflower, green onion, red onion, cucumber, etc.-chopped into small pieces, sliced olives, and sometimes some turkey pepperonis, quartered, sea salt and black pepper all tossed in a mix of half regular Italian, half creamy Italian dressings, just enough to wet it. Salad number 5…wedge salad with iceberg lettuce, halved cherry tomatoes, shredded cheese, cucumber slices, salt and pepper, and homemade ranch dressing…oh man, I love salads…) I love this salad and also add thin slices of red onion. Another variation that I like in spring is sliced strawberries, lightly toasted slivered almonds (2-5 min. @ 400 degrees until golden), thinly sliced red onion, crumbled chevre goat cheese and baby spinach. Dressing-1 part maple syrup, 1 part olive or canola oil, 2 parts red wine vinegar. Just picked my first spinach yesterday for last night’s salad. Yum! How many servings does it make- always put that in! 4, 6, 8 ? It would depend on how big of a salad you wanted to serve or if you wanted it as a main dish or a simple side salad. This site uses Akismet to reduce spam. Learn how your comment data is processed.
1/2 cup feta cheese
1/2 cup dried cranberries
1/2 cup toasted walnuts, chopped
1/3 cup balsamic vinegar
2 garlic cloves, minced
3/4 tablespoon kosher salt
1/2 teaspoon fresh coarse ground black pepper
In a small bowl whisk all the dressing ingredients together in a small bowl. Drizzle over salad and serve.
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Ingredients for the salad
1 pound spinach leaves
Ingredients for the dressing
2/3 cup extra virgin olive oil
Place the spinach leaves on a platter or in a large serving bowl. Sprinkle feta, dried cranberries and walnuts over the top of the leaves.
This post may contain affiliate links. These affiliate links help support this site. For more information, please see my disclosure policy. Thank you for supporting One Hundred Dollars a Month.
Hey there. I love your site. I find myself constantly coming over here, even just to look if not research for my own upcoming garden.
I have a question for you about spinach. Are you loyal to a certain type? Do you grow full or baby?
I’ve just planted mine a week ago. We also love spinach in smoothies and salads.
Oh yum, I love spinach salads, my favourite is roasted pumpkin, red onion, feta and walnuts, with this I make an orange, dijon mustard dressing. I have had your salad before and I think it would come in a close second.
I harvested our first spinach last weekend and made a strawberry, candied nut, and manchego salad. So exciting! Any combo of fruit, cheese, and nut in a salad is by far one of my favorite things.
So funny, one of my favorite salads is ALSO spinach, dried cranberries, walnuts, and feta! The only difference is I sometimes add a few very thin (like, mandolin thin) slices of red onion, and the dressing I use is Litehouse Foods pomegranate blueberry dressing, just a drizzle, and toss it.
(On a side note, another favorite salad dressing is Virginia brand vidalia onion vinegarette on romaine with shredded purple cabbage, shredded carrots, halved cherry tomatoes, and bacon crumbles…I also toss this one. Favorite #3 in no particular order is Newman’s Own olive oil and vinegar dressing over iceberg/romaine with sliced olives and halved cherry tomatoes. Mmmm. Aaaand favorite #4 is “Italian salad,” which is any fresh veggies-carrots, celery, bell peppers, broccoli, cauliflower, green onion, red onion, cucumber, etc.-chopped into small pieces, sliced olives, and sometimes some turkey pepperonis, quartered, sea salt and black pepper all tossed in a mix of half regular Italian, half creamy Italian dressings, just enough to wet it. Salad number 5…wedge salad with iceberg lettuce, halved cherry tomatoes, shredded cheese, cucumber slices, salt and pepper, and homemade ranch dressing…oh man, I love salads…)
I love this salad and also add thin slices of red onion. Another variation that I like in spring is sliced strawberries, lightly toasted slivered almonds (2-5 min. @ 400 degrees until golden), thinly sliced red onion, crumbled chevre goat cheese and baby spinach. Dressing-1 part maple syrup, 1 part olive or canola oil, 2 parts red wine vinegar. Just picked my first spinach yesterday for last night’s salad. Yum!
How many servings does it make- always put that in!
4, 6, 8 ? It would depend on how big of a salad you wanted to serve or if you wanted it as a main dish or a simple side salad.
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