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.
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
Recipe
Strawberry Spinach Salad with Toasted Fennel Vinaigrette
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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.
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
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