Spinach strawberry salad with almonds
August 8, 2026 · 3 min read
Sweet strawberries against peppery spinach, a sharp balsamic to tie them, toasted almonds for crunch. This salad reads like a summer indulgence and lands as a MIND bowl that covers four food groups the pattern leans on: leafy greens, berries, nuts, and olive oil. No stove beyond a quick pass to toast the almonds, about 206 calories a serving, and ready faster than a takeout order.
Two small moves make it. Toast the almonds so they hold their crunch instead of going soft in the dressing, and build the vinaigrette in the bottom of the bowl before the greens go in, so every leaf picks up the balsamic as you toss rather than sitting dry.
Ingredients
- 8 cups baby spinach
- 2 cups strawberries, hulled and sliced
- 1/2 cup sliced almonds
- 1/4 cup red onion, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
Steps
- Toast the sliced almonds in a dry skillet over medium heat, tossing often, until they smell nutty and turn light gold, about 3 minutes. Slide them onto a plate to stop the cooking.
- Whisk the olive oil, balsamic vinegar, and salt in the bottom of a large bowl until the dressing looks emulsified and slightly thick.
- Pile in the baby spinach, sliced strawberries, and red onion. Toss until the leaves are just coated, scatter the toasted almonds over the top, and serve right away while the spinach is crisp.
How it comes together
Makes 4 servings — read left to right; each column combines what's behind it.
PrepToast the almonds first and let them cool — warm nuts wilt the spinach the moment they hit the bowl.
| 3 tbsp · 42 g olive oil | Whisk the dressing | Toss and serve | |
| 2 tbsp · 32 g balsamic vinegar | |||
| ½ tsp salt | |||
| 8 cups · 240 g baby spinach | |||
| 2 cups · 300 g strawberrieshulled and sliced | |||
| ¼ cup · 28 g red onionthinly sliced | |||
| ½ cup · 45 g sliced almondstoasted | Toast the almonds |
Scaling adjusts quantities only — cooking times and pan sizes may need judgment. Grams are rounded for the kitchen.
Notes and swaps
Baby spinach is the tender pick here, but a spring mix or chopped arugula works if you want more bite. Swap the almonds for walnuts or pecans, toasted the same way, and the nut group still counts. A little crumbled goat cheese or feta fits if you keep cheese light overall, a tablespoon over the bowl rather than a handful.
For a thicker vinaigrette, whisk in a small pinch of Dijon; for a sweeter one, a few drops of honey against the balsamic rounds the edge. If the salad has to wait, keep the dressing separate and toss at the last minute, since dressed spinach wilts fast.
Say what you tossed in and MIND Diet Companion (coming soon to the App Store) shows you how the day is shaping up against the pattern, no weighing and no barcode scanning.
FAQ
Is spinach and strawberry salad good for the MIND diet? Yes. Spinach is a leafy green and strawberries are a berry, two food groups the MIND pattern asks for most often. Adding almonds and an olive-oil dressing brings the count to four groups in one bowl.
Do I have to toast the almonds? No, but it's worth the three minutes. Toasting deepens the flavor and keeps the almonds crisp against the dressing. Raw sliced almonds work in a pinch.
Can I make it ahead? Toast the almonds and whisk the dressing early, then keep them apart from the greens until serving. Baby spinach wilts within an hour once it's dressed, so toss at the last minute for the best texture.
What do I serve with it? A piece of whole grain bread, a scoop of beans, or a fillet of fish alongside rounds it into a fuller MIND plate. On its own it's a light lunch or a side at dinner.
How do I keep it from tasting flat? Salt and acid carry this bowl. Taste after tossing and add a little more balsamic or salt as needed. See read a recipe at a glance for how the dressing-first order fits together, and the MIND diet for where this sits in the wider pattern.