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strawberry spinach salad

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


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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  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.


*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