Strawberry Spinach Salad with Lemon Honey Vinaigrette

Perfect for a holiday table like Easter lunch or a weeknight meal, this colorful Strawberry Spinach Salad with our Lemon Honey Vinaigrette packs a flavor punch with every bite!

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About This Salad

• Spinach, strawberries, bacon, feta, red onion, and more are topped with a mild, lemony, sweet dressing that’s sure to please all ages.
• We created this Strawberry Fields Salad to be the perfect spinach salad for your Easter lunch, but it’s versatile enough to work anytime!
• The vibrant colors of the salad ingredients plus the bright golden Lemon Honey Vinaigrette make it part of the lively table decorations.
• It would also be a delicious side to Lemon Garlic Chicken or Crispy Chicken Cutlets with Lemon Butter Sauce.

Tip: Bake Your Bacon

Here is an easy step-by-step guide on how to cook bacon in the oven. It makes less mess and makes better bacon!

How to Bake Bacon

Variations and Substitution Ideas

Consider this salad a starting point for you to get creative!

1. Toppings: Here are some other topping ideas for this light, springtime salad:

• Canned, drained Mandarin orange segments (or try our Mandarin Orange Salad)
• Fresh raspberries, blueberries, or blackberries
• Diced or thinly sliced mini cucumbers
• Sliced sugar snap peas
• Dried cranberries
• Toasted pecans, walnuts, or sunflower seeds
• Gorgonzola or blue cheese crumbles (my favorite!)
• Homemade Croutons

2. Dressings: Try using our Citrus Salad Dressing, Honey Dijon Dressing, or Honey Balsamic Dressing to switch things up a little.

3. Greens: Swap out the baby spinach for mixed baby greens or crispy, chopped Romaine lettuce.

How to Make Spinach Strawberry Salad

Find the full, printable recipe with notes at the bottom of this post.

1. Make the Vinaigrette: Add all the ingredients to a mason jar with lid. Seal tightly and shake until combined. Taste and adjust the seasoning to your preference. This dressing can be stored in the refrigerator for up to 2 weeks.
2. Assemble the Salad: On a serving platter, add the spinach. Top with the bacon, toasted almonds, red onion, strawberries, and cheese.
3. Serve: Shake up the dressing and serve alongside the salad.

Recipes to Serve with Strawberry Spinach Salad

Ham and Cheese Sliders

Crockpot Ham

Grilled Pork Tenderloin

Lemon Garlic Salmon (3 Ways)

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews

Strawberry Spinach Salad with Lemon Honey Vinaigrette

This colorful spring-inspired salad packs a flavor punch with every bite! Spinach, strawberries, bacon, feta, red onion, and more are topped with a mild, lemony, sweet dressing that’s sure to please all ages.

Yield: 8 side salads 1x

Cook: 0 minutesTotal: 15 minutes

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Units: USM

Scale: 1x2x3x

Ingredients

For the Lemon Honey Vinaigrette:

• 1/3 cup fresh lemon juice (about juice of 3 large lemons)
• 1 teaspoon lemon zest
• 1/3 cup honey
• 3/4 teaspoon salt, plus more to taste
• 1/4 teaspoon ground black pepper, to taste
• 1/2 cup Extra Virgin olive oil

For the Salad:

• 8 cups baby spinach, loosely packed
• 1/2 pound bacon, cooked and chopped
• 1/2 cup sliced almonds, toasted*
• 1/2 cup thinly sliced red onion (or pickled red onions)
• 1 cup sliced fresh strawberries
• 4 ounces crumbled goat cheese or feta cheese

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Instructions

1. Make the Vinaigrette: Add all the ingredients to a mason jar with lid. Seal tightly and shake until combined. Taste and adjust the seasoning to your preference. This dressing can be stored in the refrigerator for up to 2 weeks.
2. Assemble the Salad: On a serving platter, add the spinach. Top with the bacon, toasted almonds, red onion, strawberries, and cheese.
3. Serve: Shake up the dressing and serve alongside the salad.

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Notes/Tips

*To Toast the Almonds: Preheat the oven to 350°F. Place the almonds on a rimmed baking sheet. Bake for about 4 minutes. Give them a shake, and bake another 3-5 minutes until they begin to smell toasted and are starting to turn golden. Keep a close eye on them, so they don’t burn! Remove from the oven and immediately transfer to a plate or parchment paper to cool.

Where We Get Our Bacon:  We get delicious, uncured bacon and other meat from ButcherBox. We highly recommend this doorstep service to source healthy meat–like organic chicken, wild salmon, and grass-fed beef–and have used it for years ourselves. Read my honest ButcherBox Review here.

© Author: Rachel Tiemeyer

Cuisine: American Method: No Cook

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