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Home » Recipes » Salads

Strawberry Spinach Salad with Toasted Fennel Vinaigrette

May 18, 2024 by Suzie J. Leave a Comment

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This fresh and vibrant strawberry spinach salad combines sweet strawberries, crisp sugar snap peas, and tender spinach with creamy goat cheese and toasted nuts. It’s tossed in a bright vinaigrette infused with toasted fennel seed, lemon, and honey, blended smooth for an elegant finish.

Serve this salad with grilled flat iron steak for a quick and easy weeknight dinner.

A white bowl filled with spinach, strawberries, peas and served with a side of almonds. this …

What you need to make this Strawberry Spinach Salad

  • Baby spinach or a mix of spinach and arugula...yum!
  • Sugar snap peas
  • Fresh strawberries
  • Crumbled goat cheese or feta
  • Toasted sliced almonds or chopped pistachios
  • Fresh basil leaves

For the Toasted Fennel & Lemon Vinaigrette

  • Fennel seeds
  • White wine vinegar
  • Fresh lemon juice
  • Lemon zest
  • Honey
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper

To finish

  • Fennel Pollen (affiliate link) - Optional, but amazing!

Make-Ahead Tips

  • The vinaigrette can be made up to 4–5 days in advance. Store it in a sealed jar or the blender cup in the fridge. Let it sit at room temp before re-blending or shaking to emulsify.
  • Snap peas and strawberries can be prepped a few hours ahead. Keep them dry and refrigerated.
  • Toast nuts in advance for easy assembly.
  • Wash and dry the spinach ahead of time and store it wrapped in a paper towel in a salad spinner or container.

Recipes that go well with this salad:

  • The Best Crispy Smashed Potatoes
  • Grilled Flat Iron Steak
  • Steak and blue cheese sliders
  • Spaghetti with chili garlic oil
A white bowl filled with spinach, strawberries, peas and served with a side of almonds.

Recipe

A white bowl filled with spinach, strawberries, peas and served with a side of almonds.

Strawberry Spinach Salad with Toasted Fennel Vinaigrette

A fresh a vibrant salad with sweet strawberries, crunchy snap peas, fresh herbs, creamy goat cheese and crunchy almonds with a velvety toasted fennel vinaigrette.
5 from 1 vote

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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.

Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Salad
Cuisine American
Servings 4 as a side dish
Calories 288 kcal

Ingredients
  

For the Salad

  • 5-6 cups baby spinach
  • 1 cup sugar snap peas trimmed and halved on the bias
  • 1 heaping cup fresh strawberries hulled and sliced
  • ¼ cup crumbled goat cheese or feta cheese
  • ¼ cup toasted sliced almonds or chopped pistachios or sunflower seeds
  • ¼ cup basil leaves torn or thinly sliced

Toasted Fennel & Lemon Vinaigrette (Blender Method)

  • 1 teaspoon fennel seeds
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon finely grated lemon zest
  • 3 teaspoons honey
  • ⅓ cup olive oil
  • ¼ teaspoon kosher salt
  • few cracks freshly ground black pepper
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Instructions
 

Make the vinaigrette:

  • Toast the fennel seeds in a dry skillet over medium heat for 1–2 minutes until fragrant and golden. Let cool slightly.
  • Add the toasted fennel seeds, white wine vinegar, lemon juice, lemon zest, honey, salt, and pepper to a personal blender. Blend until the fennel seeds are broken down and everything is well mixed.
  • Add the olive oil and blend again until smooth and emulsified. Taste and adjust as needed.

Assemble the salad:

  • Arrange the spinach, sugar snap peas, and strawberries on a large serving platter or in a bowl. Top with crumbled goat cheese, toasted nuts, and fresh basil.
  • Drizzle with the vinaigrette just before serving and toss gently to coat.

Nutrition

Serving: 0.25saladCalories: 288kcalCarbohydrates: 10gProtein: 6gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.003gCholesterol: 7mgSodium: 230mgPotassium: 350mgFiber: 3gSugar: 6gVitamin A: 4009IUVitamin C: 27mgCalcium: 102mgIron: 2mg
Tried this recipe?Let us know how it was!
A white bowl filled with spinach, strawberries, peas and served with a side of almonds.

Would you like to save this recipe?

Enter your email, and I'll send it straight to your inbox. Plus, get the latest weekly recipes, meal ideas or tips!

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5 from 1 vote (1 rating without comment)

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Hi, I'm Suzie!

I'm the recipe creator, photographer, and official taste tester here! I create everyday recipes inspired by dishes I've had from my favorite restaurants around Sonoma, Napa, and beyond.

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