Strawberry Spinach Salad with Toasted Fennel Vinaigrette (Edit recipe)

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This fresh and vibrant strawberry spinach salad combines sweet strawberries, crisp sugar snap peas, and tender spinach with creamy goat cheese and toasted nuts. It’s tossed in a bright vinaigrette infused with toasted fennel seed, lemon, and honey, blended smooth for an elegant finish.

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Original Recipe

PREP TIME

8 minutes

COOK TIME

2 minutes

INGREDIENTS

16

Serves: 4

Ingredients

For the salad

5 - 6 cups Baby Spinach, or a mix of arugula and baby spinach
1 cup Sugar Snap Peas, trimmed and halved on the bias
1 cup Strawberries, hulled and sliced
0.25 cup Goat Cheese, or feta cheese
.25 cup Almonds, Sliced, pistachios or sunflower seeds
.25 cup Basil, Fresh, torn or sliced

Toasted Fennel Vinaigrette

1 tsp Fennel Seed
2 Tbsp White Wine Vinegar
1 Tbsp Lemon Juice
.50 tsp Lemon Zest, freshly zested with a microplane
3 tsp Honey
0.333 cup Extra Virgin Olive Oil
.25 tsp Kosher Salt
0.125 tsp Black Pepper, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the vinaigrette: Toast the fennel seeds in a dry skillet over medium heat for 1–2 minutes until fragrant and golden. Let cool slightly. Add the toasted fennel seeds, white wine vinegar, lemon juice, lemon zest, honey, salt, and pepper to a personal blender. Blend until the fennel seeds are broken down and everything is well mixed. Add the olive oil and blend again until smooth and emulsified. Taste and adjust as needed.
Assemble the salad: Arrange the spinach, sugar snap peas, and strawberries on a large serving platter or in a bowl. Top with crumbled goat cheese, toasted nuts, and fresh basil. Drizzle with the vinaigrette just before serving and toss gently to coat.

Notes

The vinaigrette can be made up to 4–5 days in advance. Store it in a sealed jar or the blender cup in the fridge. Let it sit at room temp before re-blending or shaking to emulsify.
Snap peas and strawberries can be prepped a few hours ahead. Keep them dry and refrigerated.
Toast nuts in advance for easy assembly.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	307
Fat:	26 g
Carbohydrates:	16 g
Protein:	5 g
Cholesterol:	13 g
Sodium:	208 mg
Fiber:	4 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.