📖 Instructions

1. Prepare the Strawberries: Gently wash the strawberries under cool water. Pat them dry with a paper towel. Remove the green stems and slice the strawberries into halves or quarters, depending on their size. Set aside.
2. Wash the Spinach: Place the baby spinach in a large bowl filled with cold water. Swish the spinach around to dislodge any dirt or sand. Lift the spinach out of the water and transfer it to a salad spinner, if using, to remove excess water. Alternatively, pat the spinach dry with paper towels. This step is cruical for preventing a soggy salad.
3. Make the Dijon Vinaigrette: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper. Ensure all ingredients are well combined and emulsified. Taste and adjust seasonings as needed. Some people like it sweeter, some more tangy – it’s up to you!
4. Toast the Nuts (Optional): If using nuts, toast them in a dry skillet over medium heat for 3-5 minutes, or until they are lightly golden and fragrant. Watch them closely, as they can burn easily. Allow the nuts to cool slightly before adding them to the salad.
5. Assemble the Salad: In a large bowl, gently combine the washed spinach and sliced strawberries. If you're adding cheese (like feta or goat cheese), sprinkle it over the spinach and strawberries.
6. Dress the Salad: Just before serving, drizzle the Dijon vinaigrette over the salad. Start with a small amount of dressing and add more to taste. Gently toss the salad to ensure the spinach and strawberries are evenly coated. Be careful not to overdress, as this can make the salad soggy.
7. Add Nuts or Seeds: Sprinkle the toasted nuts or seeds (if using) over the salad for added crunch and flavor.
8. Serve Immediately: Serve the salad immediately after dressing it. This will ensure the spinach remains crisp and the strawberries are fresh. Enjoy!
9. Optional Add-ins: Consider adding other toppings such as red onion slices, avocado chunks, or grilled chicken for an enhanced flavor profile. I once threw in some leftover grilled salmon, and it was divine!
10. Storing leftovers: This salad really is best served fresh. If you really need to store it, do so without the dressing. Then just toss it altogether right before serving! The dreesing is so yummy you don’t wanna miss out.