A guaranteed crowd-pleaser, this Strawberry Spinach Salad with Maple Balsamic Dressing, is everything you want in a salad. It’s made with buttery toasted almonds, spicy onion, sweet strawberries, and an exceptionally flavorful dressing. Best of all, it comes together in less than 30 minutes!

This is a sponsored post written by me on behalf of O3 Superfoods. The opinions, text, and recipe are my own creation. Thank you so much for creating the ultimate flax butter and for the support!

When I was 20 years old, freshly married, and new to cooking for a crowd, I was bestowed the honor of making the salad for a large family gathering. I confidently accepted the task and choose a simple strawberry and spinach salad that couldn’t fail and would win the hearts and taste buds of my new family.

Not wanting to look unprepared, I made the dressing ahead of time, cut up all the strawberries, and generously salted the spinach. A half an hour and one hot car ride later, I bustled into the crowded kitchen where everyone was beginning to gather and unveiled my perfectly prepared spinach. To my horror, it had shrunken into a slimy version of its formerly fluffy self. After excusing myself and rushing to the nearest grocery store for more spinach, I have never pre-salted a salad again.

Since then, I have been on the quest for salad perfection. One that is simple yet elegant, flavorful as an entree while also complementing a larger meal, and easy to make ahead of time and assemble day of. I feel this recipe is all that. In fact, I make this well-loved recipe each year for Christmas and also for half Christmas at the end of June.

Here’s everything you need to know about strawberry and spinach salad:

Choosing your ingredients for the dressing-

This maple balsamic dressing recipe is simple to make and incredibly flavorful. It truly brings the salad alive. You can find all the ingredients at your local grocer. But, just in case, I’ve got some substitutions for you. Here’s a run-down on the ingredients and what I’ve found makes for the best flavor and texture.

Extra virgin olive oil (evoo) for pronounced flavor and richness. You can get as fancy as you want here but I’ve found Kirkland Signature evoo is price friendly and a good match to more expensive brands.

Aged balsamic vinegar is thicker and sweeter than regular balsamic vinegar which can be thin and overly acidic. If you can’t find or don’t have aged balsamic, then use regular balsamic vinegar and substitute the red wine vinegar with additional balsamic.

Dijon mustard is a key emulsifier and flavor booster. It also adds a salty flavor layer which means less salting of the dressed salad.

If you want to nerd out with me about salad dressing, here’s a fun video on the science behind emulsifiers

Maple syrup adds a touch of sweetness with caramel notes and helps balance the acidity of the vinegar. It’s also a liquid sweetener that keeps the dressing at a pourable consistency. I’ve played around with coconut sugar which is tasty but makes the dressing too thick to toss easily.

Flax Butter is a great way to tuck flax into this recipe without ever noticing it’s there. It makes the dressing a bit creamier and adds a hint of nutty flavor. I’m a huge fan of flax butter for all its health benefits and that it’s so convenient to use. You can pop on the O3 Superfoods website to grab some. This ingredient is totally optional.

Choosing your ingredients for the salad-

Strawberries and spinach still top the “dirty dozen” list of fruits and veggies that contain the highest levels of pesticides, so buy organic if you can. Otherwise, give these ingredients a good rinse in cold water and spin or pat them dry before tossing with the dressing. The dressing will happily cling to dry spinach and disappointingly slide off wet spinach.

Click here for a full list of CNN’s “dirty dozen” and “clean fifteen” for 2022.

Sliced almonds and toasted sesame seeds take this salad from tasty to holiday-worthy. It’s easy to toast your own almonds by sautéing them in a pan with vegan butter until they turn a beautiful golden brown. Filling your kitchen with the heavenly aroma of buttery roasted almonds is well worth making the salad alone!

Red onions add subtle spice and crunch. I like to slice them really thin, so each bite has a trace of onion flavor without giving you dragon breath. You can arm yourself with a sharp knife and slice them by hand or use the 1 mm setting on a mandolin.

Can I make this salad oil-free?

You can make this salad oil-free by using an oil-free dressing and dry roasting the sliced almonds. Citrus Tahini Dressing works well with this recipe.

Looking back, I have to thank my spinach disaster (and my understanding family) for kick starting this salad journey so I can share this wildly flavorful recipe with you! If you only make one spinach salad this season, make this one! It’s:

Sweet, sour, and salty
Satisfying
Fresh
Full of texture
Simple to prepare
Vegan
Gluten-Free
A guaranteed crowd-pleaser

Now that you’re a salad pro, check out these summer-friendly recipes!

Southern Vegan Potato Salad

Cowboy Caviar with Quinoa and Zesty Lime Dressing

Quinoa Tabbouleh

Keep scrolling for step-by-step instructions and photos!

Ingredients for Strawberry Spinach Salad with Maple Balsamic Dressing

Makes 4 entrees or 6 sides

Maple Balsamic Dressing

2 tablespoons of extra virgin olive oil (evoo)
2 tablespoons of aged balsamic vinegar
2 tablespoons of maple syrup
1 tablespoon of red wine vinegar
1 tablespoon of Dijon mustard

Strawberry Spinach Salad

½ pound (227 g / 8 packed cups) fresh spinach
2 cups (250g) of fresh strawberries, sliced
½ cup (53 g) sliced almonds, sauteed in
2 teaspoons of vegan butter
¼ of a red onion (about 1 cup), sliced very thinly by hand or using a mandolin at the 1mm setting
1 tablespoon toasted sesame seeds
Kosher salt and freshly ground black pepper to taste

How to make Strawberry Spinach Salad with Maple Balsamic Vinaigrette

1. Toast the almonds: Melt the butter in a small saucepan over medium-high heat and sprinkle in the almonds. Toast until they are golden brown and smell warm and nutty, about 5-7 minutes. Once golden, they burn quickly, so keep an eye on them to avoid this tragedy. Let cool while you make the dressing.

2. Make the dressing: Pile all your ingredients into a small jar, tightly secure the lid, and shake with the energy of outrunning a rabid dog. Or, vigorously whisk the ingredients together in a small dish. You’ll see it emulsify, thicken and become smooth.

3. Make the salad: Grab a large salad bowl and fluff in your spinach. Plop the strawberries and onions on top.

4. Pour the dressing evenly over the spinach and toss it all together so every piece of spinach is well coated.

5. Sprinkle on the toasted almonds and sesame seeds and toss again. The nuts and seeds will stick to the dressing-coated spinach so do this step last, so they don’t all end up at the bottom of the bowl.

6. Taste a leaf and add a sprinkling of salt and a few twists of black pepper to make the flavors pop.

7. Serve straight away as a refreshing main or colorful side dish.

Strawberry Spinach Salad with Maple Balsamic Dressing