Looking for a flavourful salad for lunch or as a side dish for dinner? Look no further than this beautiful and scrumptious strawberry spinach salad with a delicious maple dijon dressing!

I’m always craving salad for lunch when it gets warmer outside in the Spring and Summer. But it can’t just be ANY salad. It has to be chock full of delicious and colourful ingredients, and it has to be super flavourful… no boring salads for me!

This salad is a definite keeper and it’ll be on my lunch rotation all season long. That is, when I’m not making a delicious Buddha Bowl like this one. The spinach & arugula blend is tart, the strawberries are sweet, the walnuts are crunchy, and the cheese is soft. A homemade dijon mustard & maple syrup dressing is the perfect topping. Let me show you how to make this amazing strawberry spinach salad!

Ingredients

spinach
arugula
strawberries
feta cheese
chopped walnuts
chia seeds
maple syrup
dijon mustard
granulated garlic
apple cider vinegar
olive oil
salt

See recipe card for quantities.

Instructions

In a small mason jar, combine the maple syrup, mustard, garlic, vinegar, olive oil & salt. Place the lid on the jar and shake vigorously until the dressing is combined.

Place the spinach and arugula in a large bowl. Top with chopped strawberries, crumbled feta, chopped walnuts and chia seeds. Drizzle the maple dijon dressing over the salad & enjoy.

Hint: You can double (or quadruple!) the maple dijon dressing recipe and save the rest for later in the week. It’s delicious on most salads, or as a sauce for chicken or fish.

Substitutions

Strawberries – instead of strawberries, chopped cherry tomatoes also taste good in this salad
Feta cheese – use goat cheese instead of feta cheese for a different taste

Equipment

I love to make dressings in small 4 oz. mason jars. It’s so easy to simply combine the ingredients and shake them up until the dressing forms! Plus, lidded jars are so easy to store in the fridge so that I can enjoy my dressings all week long.

Storage

This salad doesn’t store well once prepared, but you can chop and store the individual ingredients in the fridge so that it’s easier to make the salad anytime.