Description
Strawberry Orange Salad with Spinach and Arugula is a bright, juicy, and refreshing salad that comes together in 15 minutes with sweet citrus, creamy feta, and crunchy almonds—all tossed in a honey-lemon vinaigrette.
Ingredients
• 5 oz baby spinach and arugula mix
• 8 oz strawberries, hulled and sliced
• 1 large orange, peeled, segmented, and sliced
• 4 oz feta cheese, crumbled
• ⅓ cup sliced almonds, toasted
• ¼ cup extra virgin olive oil
• 2 tablespoons Dijon mustard
• 3 tablespoons honey
• Juice of 1 medium lemon
Instructions
1. In a mason jar or small bowl, combine olive oil, Dijon mustard, honey, and lemon juice.
2. Whisk well or shake until emulsified. Taste and adjust seasoning as needed.
3. Hull and slice strawberries. Peel, segment, and slice the orange.
4. Crumble feta and toast almonds in a dry skillet until golden and fragrant.
5. In a large bowl, combine spinach, arugula, strawberries, orange slices, and feta.
6. Drizzle the dressing over the salad and toss gently until coated.
7. Divide among serving bowls and top each with toasted almonds.
Notes
– Sub goat cheese or ricotta for feta if desired.
– Use mandarins, grapefruit, or blood orange instead of navel orange.
– Store undressed salad and dressing separately for best texture.
– Add grilled chicken or shrimp for extra protein.
– Dressing will keep in the fridge for up to a week.
- Prep Time: 15
- Method: No-Cook
- Cuisine: American, Mediterranean