Spinach & Strawberry Salad with Sugared Almonds and Balsamic Vinaigrette

The memory is as vivid as the bright red of the strawberries themselves. I was a young culinary student, working a summer internship at a farm-to-table restaurant nestled in the foothills of the Catskills. Every Tuesday, the strawberry farmer would arrive with baskets overflowing with the most fragrant, sun-ripened berries I’d ever seen. This salad, a simple yet elegant combination of those sweet berries, tender spinach, and a tangy-sweet vinaigrette, became our signature summer starter. It was a taste of sunshine on a plate, and it’s a taste I’ve cherished ever since.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 22 minutes
• Servings: 4-6
• Dietary Type: Gluten-Free

Ingredients

SALAD

• 8 cups fresh Baby Spinach, about 8 ounces
• 2 cups sliced fresh strawberries, about 8 ounces

SUGARED ALMONDS

• 1/2 cup slivered almonds
• 1/4 cup granulated sugar
• 1 tablespoon water

DRESSING

• 5 teaspoons balsamic vinegar (12 year old is best)
• 2 teaspoons Worcestershire sauce
• 2 teaspoons liquid honey
• 1 1/2 teaspoons poppy seeds
• 3 teaspoons finely chopped fresh chives
• 3 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Equipment Needed

• Small saucepan
• Large plate
• Small bowl
• Whisk
• Large mixing bowl
• Paper towels

Instructions

1. Prepare the Spinach: Break off any root ends or tough stems from the spinach leaves and discard them.

2. Chill the Spinach: Place the spinach in a large bowl, add ice, and cover with water. Set aside to chill while you prepare the other components. This helps the spinach to crisp up.

3. Make the Sugared Almonds: In a small saucepan, combine the almonds, sugar, and water.

4. Cook the Almonds: Cook the almond mixture over medium-low heat for 5 to 7 minutes, or until the sugar is almost completely melted and the nuts are golden, stirring occasionally. There will likely be some unmelted sugar remaining on the nuts – that’s perfectly fine. Be vigilant and stir frequently to prevent burning.

5. Cool the Almonds: Spread the cooked almonds on a large plate. Let them cool completely, then break them into small pieces.

6. Prepare the Dressing: In a small bowl, whisk together the balsamic vinegar, Worcestershire sauce, honey, poppy seeds, and chives.

7. Emulsify the Dressing: Drizzle in the olive oil and whisk continuously until the dressing is well blended and emulsified.

8. Finish the Dressing: Whisk in the Dijon mustard until it is thoroughly incorporated.

9. Season the Dressing: Whisk in the salt and pepper to taste. Adjust seasoning as needed.

10. Dry the Spinach: Remove the spinach leaves from the ice water. Pat them dry thoroughly on paper towelling. Break any large leaves into smaller, bite-sized pieces.

11. Assemble the Salad: Add the dried spinach to a large mixing bowl.

12. Add Strawberries: Add the sliced strawberries to the bowl with the spinach, and toss lightly to mix.

13. Dress the Salad: Add the prepared dressing to the salad, and toss gently until the spinach and strawberries are lightly coated. Avoid over-dressing to prevent the salad from becoming soggy.

14. Add Almonds: Add the sugared almonds to the salad, and toss lightly to combine.

15. Serve: Serve the salad immediately.

Expert Tips & Tricks

• Balsamic Vinegar Selection: While a 12-year-old balsamic is recommended for its richer flavor, a good quality balsamic glaze can also be used for a touch of sweetness and viscosity.
• Preventing Soggy Salad: Dress the salad just before serving to prevent the spinach from wilting and becoming soggy. The salt in the dressing draws moisture out of the spinach.
• Almond Crispness: For extra crispy sugared almonds, you can toast the slivered almonds in a dry pan over medium heat for a few minutes before adding the sugar and water. Watch them closely to prevent burning.
• Dressing Storage: The dressing can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature and whisk well before using.
• Spice It Up: For a bit of heat, add a pinch of red pepper flakes to the dressing.

Serving & Storage Suggestions

This salad is best served immediately after dressing to maintain its crispness and prevent sogginess. It makes a wonderful light lunch, a vibrant side dish for grilled chicken or fish, or a refreshing starter for a dinner party.

If you have any leftover undressed salad components, store the spinach and strawberries separately in airtight containers in the refrigerator for up to 2 days. The sugared almonds can be stored in an airtight container at room temperature for up to 3 days. The dressing can be stored in an airtight container in the refrigerator for up to 3 days. However, it’s best to only make as much salad as you plan to eat at one time, as the dressed salad doesn’t hold up well for more than a few hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	277.9 kcal	N/A
Calories from Fat	159 g	57%
Total Fat	17.7 g	27%
Saturated Fat	2 g	10%
Cholesterol	0 mg	0%
Sodium	238 mg	9%
Total Carbohydrate	28.2 g	9%
Dietary Fiber	4.7 g	18%
Sugars	21 g	83%
Protein	5.4 g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Different Berries: Substitute or add other berries, such as blueberries, raspberries, or blackberries, for a mixed berry salad.
• Cheese Addition: Crumble some goat cheese or feta cheese over the salad for a creamy, tangy element.
• Nut Variations: Use pecans, walnuts, or sunflower seeds instead of almonds. Toast them for added flavor.
• Vegan Option: Ensure the Worcestershire sauce you are using is vegan. Many brands contain anchovies. Alternatively, you can use soy sauce. Also, substitute maple syrup or agave for the honey.
• Grilled Strawberries: For a caramelized flavor, briefly grill the strawberries before adding them to the salad.
• Lemon Vinaigrette: Swap the balsamic vinegar for lemon juice to create a brighter, citrus-based dressing.

FAQs (Frequently Asked Questions)

Q: Can I make the sugared almonds ahead of time?

A: Yes, the sugared almonds can be made up to 3 days in advance and stored in an airtight container at room temperature.

Q: Is it necessary to chill the spinach in ice water?

A: Chilling the spinach helps to crisp it up and remove any excess dirt. It’s not strictly necessary, but it will improve the texture of the salad.

Q: Can I use a different type of vinegar?

A: While balsamic vinegar is recommended for its depth of flavor, you can substitute it with red wine vinegar or apple cider vinegar if needed. Adjust the amount of honey to taste.

Q: The dressing seems too tart. How can I fix it?

A: Add a little more honey to balance the acidity. Start with a teaspoon at a time, and whisk until well incorporated.

Q: Can I add other vegetables to the salad?

A: Absolutely! Thinly sliced red onion, cucumber, or avocado would all be delicious additions.

Final Thoughts

This Spinach & Strawberry Salad is more than just a recipe; it’s an invitation to savor the simple pleasures of fresh, seasonal ingredients. The combination of sweet berries, crisp spinach, crunchy almonds, and tangy balsamic vinaigrette is a symphony of flavors and textures that’s both refreshing and satisfying. So, gather your ingredients, embrace the joy of cooking, and create a salad that will transport you to sun-drenched fields and warm summer days. Don’t hesitate to share your creations and feedback – I can’t wait to see your culinary masterpieces! Consider serving this delightful salad alongside a grilled salmon or a light pasta dish for a complete and memorable meal.