If you are looking for a salad that sings with fresh flavors and delightful textures, you have landed in the right place. This Strawberry Spinach Salad with Toasted Almonds and Goat Cheese Recipe is an absolute star at any gathering or simple weeknight meal. The vibrant sweetness of ripe strawberries pairs beautifully with the crisp, peppery baby spinach, while the toasted almonds add a satisfying crunch and the creamy tang of goat cheese brings it all together. This salad is not just a side dish; it’s a celebration of wholesome ingredients and irresistible taste in every bite.
Ingredients You’ll Need
Getting the ingredients right is the first step to creating this stellar salad. Each item plays a crucial role in building layers of flavor, texture, and eye-catching color, making the overall result irresistible and balanced.
- Apple cider vinegar: Adds a gentle tang that brightens the dressing beautifully.
- Dry mustard powder: Provides a subtle kick and depth in the vinaigrette.
- Kosher salt: Enhances all the flavors and seasons the salad perfectly.
- Poppyseeds: Bring a pleasant crunch and a touch of nuttiness to the dressing.
- Granulated sugar: Balances acidity with a touch of sweetness in the dressing.
- Red onion: Offers sharpness and crisp texture, sliced and diced for different uses.
- Olive oil (light flavored): A smooth base for the dressing that lets other flavors shine through.
- Sliced almonds: Toasted for warm, crispy texture that contrasts with soft greens and cheese.
- Baby spinach: The fresh, leafy foundation for the salad, tender and flavorful.
- Strawberries: Juicy and sweet, sliced to distribute their flavor throughout the salad.
- Goat cheese: Crumbled for creamy tanginess that pairs beautifully with the fruits and nuts.
How to Make Strawberry Spinach Salad with Toasted Almonds and Goat Cheese Recipe
Step 1: Prepare the Dressing
Begin by blending apple cider vinegar, dry mustard powder, kosher salt, poppyseeds, sugar, and a portion of the red onion until smooth. Pour in the olive oil slowly while the blender runs to emulsify the dressing perfectly, creating a harmonious and silky vinaigrette that clings beautifully to the spinach and strawberries.
Step 2: Toast the Almonds
Toast sliced almonds in a 350-degree oven for 4 to 7 minutes, stirring every couple of minutes to achieve an even golden brown. This step releases their rich aroma and crunchy texture that truly elevates the salad experience.
Step 3: Prep the Spinach
Chop the baby spinach if you prefer smaller bites. This subtle step will make your salad easier to eat and let the flavors meld together without overwhelming your palate with large leaves.
Step 4: Slice Strawberries and Onions, Crumble Goat Cheese
Hull and slice the strawberries into vibrant, juicy pieces. Slice the remaining red onion thinly for a delicate bite and crumble the goat cheese with a fork for scatter-on-top creaminess.
Step 5: Assemble the Salad
In a large bowl, layer the spinach with the sliced red onions and strawberries. This arrangement ensures a colorful, inviting base for your salad.
Step 6: Add the Goat Cheese
Sprinkle the crumbled goat cheese evenly over the assembled ingredients, bringing a tangy creaminess that contrasts with the sweetness and crunch.
Step 7: Dress the Salad
Drizzle the freshly made vinaigrette over the salad to taste. Toss gently with tongs to coat every bit of spinach, strawberry, and cheese with that irresistible dressing blend.
Step 8: Finish with Toasted Almonds
Top the tossed salad with toasted almonds. You can toss again lightly or leave them on top for a charming presentation. Add extra crumbled goat cheese if you want to impress your guests visually and taste-wise.
How to Serve Strawberry Spinach Salad with Toasted Almonds and Goat Cheese Recipe
Garnishes
For a finishing touch, consider adding fresh mint leaves or a few extra whole strawberries on top to amp up the freshness and color. A light sprinkle of freshly ground black pepper can also add an unexpected but welcome note.
Side Dishes
This salad pairs delightfully with grilled chicken, seared salmon, or even a hearty quinoa bowl, balancing light and fresh flavors with proteins. It also shines as part of a summer picnic or brunch spread alongside crusty bread and a crisp white wine.
Creative Ways to Present
Serve the salad in a large glass bowl so the colors can really pop or present individual portions in clear jars or bowls to show off the gorgeous layers. Adding edible flowers can turn it into an elegant dish worthy of special occasions.
Make Ahead and Storage
Storing Leftovers
Keep any leftover salad dressing separately in an airtight container in the fridge for up to a week. Store the assembled salad without dressing for up to two days to keep the spinach crisp and the strawberries fresh.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended as strawberries and spinach will lose their texture and flavor when thawed.
Reheating
There is no need to reheat this salad. It shines served cold or at room temperature, which allows the flavors to stay vibrant and fresh.
FAQs
Can I use a different cheese instead of goat cheese?
Absolutely! Feta cheese is a great alternative with a similar tangy creaminess, while blue cheese offers a bold twist. If you want something milder, ricotta salata or even fresh mozzarella cubes can work well.
How can I make this salad vegan?
Simply omit the goat cheese or substitute with a plant-based cheese alternative. Also, double-check your dressing ingredients to ensure no animal-derived products are used.
Can I prepare the dressing in advance?
Yes, the dressing can be made up to a week ahead and stored in the refrigerator. Just give it a good shake before using to recombine any ingredients that may have settled.
Is it necessary to toast the almonds?
Toasting the almonds is highly recommended as it intensifies their flavor and adds a satisfying crunch that really makes the salad stand out, but you could skip it for a softer texture.
What can I substitute for poppyseeds?
If you don’t have poppyseeds, you can leave them out or replace them with sesame seeds or chia seeds for a similar nutty crunch and added nutritional boost.
Final Thoughts
You are just a few simple steps away from enjoying the fresh, vibrant flavors of this Strawberry Spinach Salad with Toasted Almonds and Goat Cheese Recipe. Its perfect balance of sweet, tangy, crunchy, and creamy makes it a true crowd-pleaser and a staple that’s sure to become one of your favorites. Don’t hesitate to try it out soon — your taste buds will thank you!
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Strawberry Spinach Salad with Toasted Almonds and Goat Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Total Time: 27 minutes
- Yield: 12 servings
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Strawberry Spinach Salad combines fresh baby spinach, juicy sliced strawberries, crunchy toasted almonds, and tangy goat cheese, all tossed in a homemade poppyseed dressing. Perfect for a light lunch or side salad, it offers a refreshing mix of sweet, savory, and tangy flavors.
Ingredients
Dressing
- 1/2 cup apple cider vinegar
- 1 teaspoon dry mustard powder
- 1/2 teaspoon kosher salt
- 1 tablespoon poppyseeds
- 3/4 cup granulated sugar
- 1/4 small red onion (about 1/4 cup)
- 1 cup light flavored olive oil or vegetable oil
Salad
- 2 cups sliced almonds (toasted)
- 16 ounces baby spinach (chopped, optional)
- 2 pounds strawberries (about 6 cups sliced)
- 8 ounces goat cheese (crumbled)
- 3/4 small red onion (sliced thin)
Instructions
- Make the Dressing: Add 1/2 cup apple cider vinegar, 1 teaspoon dry mustard powder, 1/2 teaspoon salt, 1 tablespoon poppyseeds, and 3/4 cup sugar to a blender. Chop a small red onion into quarters and add one quarter to the blender; save the rest. Blend until smooth. With the blender running, slowly stream in 1 cup vegetable oil to emulsify the dressing. Transfer to a container and set aside.
- Toast the Almonds: Preheat the oven to 350°F. Spread 2 cups sliced almonds in a single layer on a baking sheet. Bake for 4-7 minutes, stirring every 2 minutes until lightly golden brown. Remove and let cool.
- Prepare the Spinach: Chop the baby spinach if desired for easier eating, but only chop what will be eaten immediatley to keep freshness.
- Prep Strawberries, Onion, and Goat Cheese: Hull and slice approximately 6 cups of strawberries. Thinly slice the reserved red onion. Crumble the goat cheese gently with a fork.
- Assemble the Salad: In a large bowl, combine spinach, sliced red onions, and sliced strawberries. Add the amount you plan to serve now to avoid wilting.
- Add Goat Cheese: Sprinkle the crumbled goat cheese evenly over the salad mixture.
- Toss with Dressing: Pour some of the prepared dressing over the salad to taste. Toss gently with tongs until everything is coated.
- Top with Almonds: Sprinkle the toasted sliced almonds over the top. Toss again if desired for even distribution or leave them on top for a decorative finish. Optionally, add extra goat cheese for presentation.
Notes
- Toasting almonds requires close attention as they can burn quickly; stir frequently while baking.
- Chopping spinach is optional but enhances texture and ease of eating.
- The dressing emulsifies best when oil is slowly added to the vinegar mixture while blending.
- Leftover dressing can be stored refrigerated in an airtight container for up to one week.
- For a milder onion flavor, soak sliced onions in cold water for 10 minutes before adding to the salad.
