Strawberry Spinach Salad with Flavorful Almond Vinaigrette

Usually, I’m not a fan of fruit with savory. But there is something about strawberry spinach salad that simply works. In the past, I’ve enjoyed it with a lemon poppy seed dressing, but this recipe is made with a unique and delicious almond vinaigrette.

Dairy-Free Strawberry Spinach Salad made Fresh for the Season

Over a decade ago, I featured this fresh strawberry spinach salad from A Century of Flavors. It’s a cookbook by the family-run producer of pure extracts, Nielsen-Massey. Today I’m doing a full update on this recipe post, and I’ve added a few options.

Make it a Meal

For a light entrée, top this strawberry spinach salad with cooked chickpeas (for vegan) or grilled chicken (for just dairy free). These proteins complement the fruit and nuts nicely.

Oil Alternatives

If you have it, use almond oil in place of the canola oil. If not, you can substitute another neutral oil, like grapeseed, rice bran, or vegetable. Avocado oil is also a great option for this recipe.

Other Add-Ins

Speaking of avocado, those tender green slices are wonderful in this salad. Other great additions include blueberries, pecans, edamame, sprouts, or fresh basil.

Nut-Free Option

If you are allergic, or simply aren’t an almond fan, you can omit the almond extract in the vinaigrette, and substitute sunflower seed kernels for the almond slices.

Special Diet Notes: Strawberry Spinach Salad

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and optionally paleo. Just be sure to choose the oil that suits your dietary needs.

Nielsen-Massey Vanilla

Dairy-Free Strawberry Spinach Salad

No ratings yet

This flavorful salad is a unique mix of sweet and savory that deliciously highlights fresh ingredients of spring an summer.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 salads

Course: Salad

Cuisine: American

Calories: 278

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

Almond Vinaigrette

• 2 teaspoons Dijon mustard
• 2 teaspoons pure maple syrup
• 1 teaspoon vanilla extract
• ¼ teaspoon pure almond extract
• ¼ teaspoon salt
• ⅛ teaspoon white pepper
• ½ cup canola oil (see post above for options)
• ¼ cup natural rice vinegar

Strawberry Spinach Salad

• 10 ounces baby spinach leaves torn into bite-size pieces
• 1 cup strawberries thinly sliced, plus additional for garnish
• ½ red onion thinly sliced
• ½ cup sliced almonds plus additional for garnish

Method

 

1. In a medium bowl, whisk together the mustard, maple syrup, vanilla extract, almond extract, salt, and pepper until smooth. Add the oil in a fine stream, whisking constantly until incorporated. This will help to emulsify your salad dressing. Add the vinegar slowly, whisking constantly. This makes 3/4 cup dressing.
2. Put the spinach, strawberries, onion, and almond in a large bowl and gently toss to combine.
3. Pour the vinaigrette, as needed, over the salad and toss to coat. You might have leftover vinaigrette, which can be stored in the refrigerator for up to 2 weeks.
4. Garnish each salad with additional strawberries and almonds.

Nutrition

Serving: 1salad + 2 tablespoons vinaigretteCalories: 278kcalCarbohydrates: 10.7gProtein: 5gFat: 24.2gSaturated Fat: 1.8gSodium: 173mgFiber: 4.2gSugar: 4.5g

Tried this recipe?

Let us know how it was!

More Fresh & Fruity Salad Recipes

Mexican Citrus Salad with Avocado, Pepitas, and Orange-Lime Vinaigrette

Mixed Berry Green Salad

Grilled Peach Salad with Crunchy Spiced Pecans