This Strawberry Spinach Salad is so good, you'll forget you're eating healthy! Spinach leaves are tossed with strawberry, feta cheese, nuts, and avocado with a homemade balsamic vinaigrette drizzled on top.
Add the spinach, strawberries, cheese, onion, toasted pecans, and pumpkin seeds to a large bowl. Store in the refrigerator for up to 24 hours until ready to serve.
Combine the oil, vinegar, sweetener, and a pinch of salt in a mason jar or blender. Shake or blend until well combined. Store at room temperature until ready to use.
Just before serving, add the diced avocado and pour the dressing over the salad until it’s coated to your preference. Toss until everything is well mixed. Salt and pepper to taste.
Meal Prep and Storage
How to prep ahead of time: You can whip up the dressing a couple of days in advance. Save time by prepping the veggies and combining everything except the avocado and dressing up to 24 hours before, store them in separate containers.
How to store: Leftover salad can last in the fridge in an airtight container for up to 2 to 3 days. However, the spinach will wilt and the strawberries might get mushy.
How to freeze: It is not recommended to freeze this salad.
Strawberry Spinach Salad
Amount Per Serving
Calories 319Calories from Fat 243
% Daily Value*
Saturated Fat 5g31%
Trans Fat 0.1g
Polyunsaturated Fat 6g
Monounsaturated Fat 15g
Vitamin A 2783IU56%
Vitamin C 27mg33%
* Percent Daily Values are based on a 2000 calorie diet.