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This strawberry spinach salad is tossed with honey balsamic vinaigrette, and it’s so delicious and easy to make. It is naturally gluten-free, paleo-friendly and vegetarian, although it is great served with grilled chicken too.
Spring is probably my favorite season! Not only is everything bursting with life – trees and flowers are blooming, but also produce is much more abundant and tastes better. I have made it my priority to eat more leafy greens in spring and summer. After a cold and gray winter and a season full of often heavier comfort food, I am always so ready for some more green in my life and leafy greens on my plate.
You can also incorporate to eat more leafy greens in your diet – whether a salad for lunch/dinner with some protein, a green smoothie for breakfast, or you can also add greens as a side dish or in soups.
The most popular leafy greens are: spinach, kale, swiss chard, collard greens, turnip greens, bok choy, beet greens, parsley, arugula, romaine lettuce, green and red leaf lettuce, dandelion greens.
Why Eat Leafy Greens?
Here are a few of my reasons:
- Disease prevention. Leafy greens are packed with fiber, nutrients and vitamins like A, B2, B6, C, E, K, folate, calcium, copper, iron, magnesium, potassium, zinc. Eating a serving of greens a day can reduce your risk of a cardiovascular disease, stroke, cancer, and help you maintain an overall good health. The USDA food pyramid suggests a minimum of 2 cups of dark green vegetables per week. Most health experts agree that the amount of leafy greens we should eat is much higher than the recommended 2 cups per week. Most Americans fall short of this recommendation. My husband and I eat started incorporating more leafy greens recently. We drink about 2 green smoothies a day and eat a salad or a side of greens.
- Weight control. Leafy greens are extremely low in calories and high in nutrients. If you make them a baseline for your lunch or dinner, weight control will be a breeze.
- Youthful Skin. Greens like Spinach, Kale and Swiss Chard contain antioxidants including beta carotene, which helps repair and renew your skin. They also contain folate, a vital nutrient for DNA repair and lutein, which balances the lipids in the skin, increasing hydration and elasticity.
This lovely and fresh strawberry spinach salad just sings of spring. And when you know you are fueling your body with healthy nutrients and it tastes this delicious? Well, I don’t know if it gets any better than that! I hope you all enjoy it!
How To Make Strawberry Spinach Salad
What you need
2 cups spinach
1 cup strawberries, sliced
1/4 large onion, sliced
1 cup pecans, halved
feta cheese (or gorgonzola cheese)
4 medium grilled chicken breasts, sliced (optional)
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil
3 Tbsp honey
1 tsp garlic powder
pinch of ground mustard
salt and freshly ground black pepper
In a medium bowl combine the spinach, strawberries, and onion. Sprinkle feta cheese and pecans on top.
You can also serve this strawberry spinach salad with a grilled chicken breast.
For more delicious and healthy recipes, check out my cooking videos here:
This strawberry spinach salad is tossed with honey balsamic vinaigrette, and it’s so delicious and easy to make. It is naturally gluten-free, paleo-friendly and it is great served with grilled chicken.
- For the salad
- 2 cups spinach
- 1 cup strawberries sliced
- 1/4 large onion sliced
- 1 cup pecans halved
- feta cheese or gorgonzola cheese
- 4 medium grilled chicken breasts sliced (optional)
- For the dressing
- 1/2 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 3 Tbsp honey
- 1 tsp garlic powder
- pinch of ground mustard
- salt and freshly ground black pepper
- In a medium bowl combine the spinach, strawberries, and onion. Sprinkle feta cheese and pecans on top.
- In a small bowl, combine the dressing ingredients and mix well. Drizzle the honey vinaigrette on top of the salad and serve immediately.
- You can also serve this strawberry spinach salad with a grilled chicken breast.
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