Ingredients:

  • 6 oz baby spinach, thoroughly dried
  • 2 cups fresh strawberries, hulled and sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup sliced almonds
  • 1/4 cup red onion, thinly sliced
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Toast the sliced almonds in a dry skillet over medium heat for 3–5 minutes until golden brown and fragrant. Remove from heat and let cool.
  2. Soak the thinly sliced red onions in a bowl of ice water for 10 minutes to remove the harsh bite, then drain and pat dry.
  3. In a small glass jar, combine extra-virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and black pepper. Shake vigorously for 30 seconds until emulsified.
  4. Place the dried baby spinach in a large mixing bowl.
  5. Add the sliced strawberries, crumbled feta, toasted almonds, and soaked red onions to the bowl.
  6. Drizzle the balsamic vinaigrette over the ingredients and toss gently with tongs to avoid bruising the spinach or strawberries.