spinach salad on table

Strawberry Spinach Salad with Lemon Vinaigrette

  • Author: Rachel Tiemeyer from Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 8 side salads 1x
  • Category: Salad
  • Method: Mix
  • Cuisine: American


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.


For the 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 Burgers’ Smokehouse Uncured Bacon, cooked and chopped (find this at Hy-Vee and other local grocery stores)
  • 1/2 cup sliced almonds, toasted*
  • ½ cup thinly sliced red onion
  • 1 cup sliced fresh strawberries
  • 4 ounces crumbled goat cheese or feta cheese


  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. Shake up the dressing and serve alongside the salad.


*To Toast the Almonds: Preheat the oven to 350°F. Place the almonds on a rimmed sheet pan. 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.