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Spinach & Strawberry Meal-Prep Salad


  • Author: Jennifer
  • Total Time: 15 minutes

Ingredients

  • Fresh spinach (6 cups): This is the base of your salad. Spinach is sturdy, so it holds up well for meal prepping. It’s full of iron and other essential nutrients.
  • Fresh strawberries (1 ½ cups, sliced): The star of the show! Sweet, juicy strawberries bring a refreshing burst of flavor to every bite.
  • Feta cheese (½ cup, crumbled): This creamy, tangy cheese adds richness to the salad. If you’re not a fan of feta, feel free to swap it out for goat cheese or even leave it out for a dairy-free version.
  • Almonds or walnuts (¼ cup, chopped): These nuts add crunch and healthy fats. Walnuts work beautifully, but almonds are a great option if you prefer a milder flavor.
  • Red onion (1 small, thinly sliced): A bit of red onion adds a sharp bite, balancing out the sweetness of the strawberries.
  • Balsamic vinaigrette (⅓ cup): The dressing is everything! It’s tangy, slightly sweet, and ties all the flavors together beautifully. You can use store-bought or make your own.
  • Honey (optional): A drizzle of honey in the dressing can add just a bit of sweetness if you like your vinaigrette a little more on the sweet side.

Instructions

  • Prepare the spinach:
    Start by washing and drying your spinach. I usually use a salad spinner to get rid of any excess water, but you can also gently pat it dry with paper towels. It’s important to make sure your spinach is dry so it doesn’t make the salad soggy. Once that’s done, add the spinach to a large bowl.
  • Slice the strawberries:
    Hull the strawberries (cut off the green tops) and slice them thinly. I like to cut mine into thin, even slices so they’re easy to eat with each bite. After slicing, add them to the spinach in the bowl.
  • Add the red onion:
    Thinly slice the red onion into strips. You don’t need much—just a few slices will add a nice zing to balance out the sweetness of the strawberries. If you’re sensitive to raw onion, you can soak the slices in water for 5-10 minutes to mellow out the sharpness.
  • Crumbled feta and nuts:
    Sprinkle the crumbled feta cheese over the top of the salad, followed by your chopped almonds or walnuts. The feta adds a creamy tang that pairs perfectly with the fruit, while the nuts give the salad a satisfying crunch. Don’t skip this step—the texture contrast is everything!
  • Prepare the dressing:
    In a small bowl, whisk together the balsamic vinaigrette and a teaspoon of honey (if you like your dressing sweeter). Taste and adjust as needed. If you prefer a more acidic flavor, add an extra splash of balsamic vinegar. The honey adds just the right balance of sweetness to complement the strawberries.
  • Assemble the salad:
    Once all your ingredients are prepped and ready, drizzle the dressing over the salad. Toss everything gently to combine. You want every leaf of spinach to be lightly coated with the dressing, but don’t overdo it—too much dressing can make the salad soggy, especially if you’re meal prepping for later.
  • Portion for meal prep:
    If you’re prepping this salad for the week, divide it into meal prep containers. I recommend keeping the dressing separate until you’re ready to eat to prevent the spinach from wilting. Just add the dressing right before serving.

Nutrition

  • Serving Size: 6
  • Calories: 300