A delightful summer salad made with baby spinach, fresh strawberries and tossed with a slightly sweet vinaigrette
Σαλάτα με σπανάκι, ρόκα και φράουλες. What a delightful salad this is! When we’re in full blown strawberry season, which in Quebec lands between June and October, we prepare this spinach, arugula and strawberry salad often, like every-few-days often.
We first had this salad, or something similar, at a friend’s home. In the center of the table, surrounded by all sorts of grilled meats, dips, potatoes and other salad sat a large bowl of green and red. It was the first thing to go, and almost everyone returned to get a second helping of the salad which was made with spinach and sliced strawberries. Since then we’ve seen variations at various gatherings, including those which we host.
Our favourite way to prepare this spinach, arugula and strawberry salad is simply. Very few ingredients and a lovely vinaigrette that you can use as much, or as little of as you like. Feel free to also add additional ingredients. This salad is lovely with the addition of nuts (we adore pecans here) and dried fruit (the tartness of cranberries would be great!).
Pin this recipe if you like it!
How far in advance can this spinach, arugula and strawberry salad be made?
Although we love recipes that can be made ahead of time, this really is a salad that is best assembled right before it is served. However, if you really want to plan ahead, follow these steps:
- Wash and dry both your spinach and your arugula and toss them in your salad bowl with the chopped green onion.
- Wash, dry and slice your strawberries and keep them in a separate small container.
- Prepare your dressing; we love to shake everything together in a mason jar, and set it aside.
- Have your sesame seeds ready.
Just before eating time, toss your strawberries into the salad bowl with the greens, add in as much dressing as you like (give the mason jar a shake before you do) and toss. Sprinkle sesame seeds over top as the final step.
Can the salad dressing be sweetened with honey instead of maple syrup?
For sure! We like to use maple syrup as this keeps the spinach, arugula and strawberry salad entirely vegan, but you can easily substitute the maple syrup with equal parts honey, or even brown sugar.
Why is the Dijon mustard added to the dressing?
The small amount of mustard added to the dressing does more than just give it a great flavour; the mustard acts as an emulsifying agent, encouraging the oil and vinegar to stay together.
Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, we may receive a commission at no extra charge to you.
Looking for more amazing salad recipes? We think these are pretty great:
We love hearing from you! If you have made our recipes, or if you have a question or comment, or simply want to say Hi!, please leave a comment below!
Spinach, arugula and strawberry salad
- salad spinner, optional
For the salad
- 3 large handfuls fresh baby spinach
- 1 large handful arugula
- 1 cup (280 grams) strawberries, sliced
- 1 green onion, chopped
- 1 tbsp sesame seeds
For the salad dressing
- 1/4 cup (60 mL) olive oil
- 2 tbsp (30 mL) balsamic vinegar
- 1/2 tbsp (8 mL) maple syrup or honey
- 1/2 tsp Dijon mustard
- salt and pepper to taste
- Wash your spinach and arugula and dry thoroughly. If you don't have a salad spinner, dry your greens with a clean kitchen towel or paper towels.
- In a large salad bowl, combine the spinach, arugula, green onion and sliced strawberries.
- Prepare the vinaigrette by combining all of the ingredients in a jar with a tight fitting lid and shake. Alternatively, combine all ingredients in a bowl and whisk until emulsified.
- Add as much of the dressing as you like to your salad; any leftover vinaigrette can be saved for another day. Toss to combine.
- Sprinkle the sesame seeds over the top of your salad and serve.