Spinach and Strawberry Salad Recipe

Prep Time Cook Time Serves
10m Serves 4 as a side salad

I first discovered this salad when my mother-in-law, Lyn Sharratt, was visiting us after the birth of our first child and she had kindly taken over the cooking duties. What a fantastic combination of flavors. The sesame oil is critical – it adds depth to the dressing that you really notice when you eat it.


For the dressing:
  • ¼ cup balsamic vinegar
  • 2 teaspoons sugar
  • Salt and pepper to taste
  • 2 tablespoons sesame oil
  • ½ cup olive oil
  • 2 (6 ounce) bags of baby spinach, washed and dried
  • 5 ounces strawberries, hulled and thinly sliced
  • ½ cup sliced almonds, toasted


In a bowl, whisk together the vinegar, sugar, salt and pepper. While whisking, add the sesame oil, followed by the olive oil, in a slow and steady stream until incorporated. Taste and adjust seasoning as desired.



In a large bowl, add the spinach and strawberries. Pour the dressing over and toss to coat all of the spinach leaves. Sprinkle with the almonds and serve.


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