Spinach Strawberry Salad Recipe

Baby spinach: Fresh, tender leaves that form the base of the salad.

Strawberries: Sweet and juicy, these add a burst of flavor and color.

Red onion: Provides a sharp contrast to the sweetness of the strawberries.

Walnuts: Adds a crunchy texture and nutty flavor.

Balsamic vinaigrette: A tangy dressing that ties all the flavors together.

To enhance the flavors in this spinach strawberry salad, consider toasting the walnuts before adding them to the mix. Simply spread the walnuts in a single layer on a baking sheet and toast them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until they become fragrant and slightly golden. This will add a delightful crunch and a deeper, richer flavor to your salad.

• baby spinach - Substitute with kale: Kale is a nutrient-dense leafy green that provides a similar texture and nutritional profile to spinach.

• strawberries - Substitute with raspberries: Raspberries offer a similar sweet-tart flavor and vibrant color, making them a great alternative to strawberries.

• red onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to red onions, which can complement the salad well.

• walnuts - Substitute with pecans: Pecans have a similar crunchy texture and nutty flavor, making them a good replacement for walnuts.

• balsamic vinaigrette - Substitute with lemon tahini dressing: Lemon tahini dressing provides a creamy and tangy alternative that pairs well with the other salad ingredients.

• To keep your spinach strawberry salad fresh, store it in an airtight container. This will help maintain the crispness of the baby spinach and the juiciness of the strawberries.
• If you plan to enjoy the salad over a few days, store the balsamic vinaigrette separately. This prevents the spinach from becoming soggy.
• For the best texture, add the red onion and walnuts just before serving. This ensures the onion remains crunchy and the walnuts stay crisp.
• If you need to prep in advance, slice the strawberries and store them in a separate container. This keeps them from bleeding their juices into the spinach.
• To freeze, avoid combining the ingredients. Instead, freeze the strawberries and walnuts separately. Spinach doesn't freeze well due to its high water content, so it's best to use fresh spinach when you're ready to assemble the salad.
• When you're ready to enjoy the salad, thaw the strawberries and walnuts at room temperature. Combine with fresh spinach, red onion, and balsamic vinaigrette for a delightful, fresh taste.
• For an extra burst of flavor, consider adding a sprinkle of sea salt or a dash of black pepper just before serving. This enhances the natural sweetness of the strawberries and the earthiness of the spinach.

• If you must reheat the spinach strawberry salad, it's best to do so gently to maintain the integrity of the ingredients. Here are some methods:

1. Room Temperature Method

   • Remove the salad from the refrigerator and let it sit at room temperature for about 15-20 minutes. This will take the chill off without compromising the freshness of the baby spinach and strawberries.

2. Microwave Method

   • Place the salad in a microwave-safe bowl.
   • Heat on low power (about 30% power) for 10-15 seconds. This will slightly warm the salad without wilting the spinach too much.
   • Toss gently to distribute the warmth evenly.

3. Warm Dressing Method

   • Warm the balsamic vinaigrette separately in a small saucepan over low heat until just warm.
   • Drizzle the warm vinaigrette over the salad and toss gently. This will add a touch of warmth without cooking the vegetables and fruits.

4. Oven Method

   • Preheat your oven to 200°F (93°C).
   • Spread the salad on a baking sheet in a single layer.
   • Place in the oven for about 5 minutes, just enough to take the chill off.
   • Remove and toss gently before serving.

5. Stovetop Method

   • Heat a non-stick skillet over low heat.
   • Add the salad and toss gently for about 1-2 minutes, just until the spinach begins to soften slightly.
   • Remove from heat and serve immediately.

Remember, the goal is to gently warm the salad without cooking it, preserving the fresh flavors and textures of the baby spinach, strawberries, and red onion.

• Mixing bowl: A large bowl to combine the baby spinach, sliced strawberries, and red onion.

• Chef's knife: To slice the strawberries and red onion thinly.

• Cutting board: A surface to safely chop the walnuts and slice the strawberries and red onion.

• Measuring cups: To measure out the baby spinach, strawberries, red onion, and walnuts accurately.

• Salad tongs: To gently toss the salad ingredients together and ensure even coating with the balsamic vinaigrette.

• Serving bowl: A bowl to present the salad attractively before serving.

• Salad dressing bottle: To drizzle the balsamic vinaigrette over the salad just before serving.

Pre-wash and prep ingredients: Wash and slice the strawberries and red onion in advance. Store them in airtight containers in the fridge.

Use pre-made vinaigrette: Save time by using a store-bought balsamic vinaigrette instead of making your own.

Buy pre-washed spinach: Opt for pre-washed baby spinach to eliminate the need for rinsing and drying.

Chop nuts ahead: Chop the walnuts in bulk and store them in a sealed container for quick use.

Assemble just before serving: Combine all ingredients just before serving to keep the salad fresh and crisp.