Gluten-Free Strawberry Spinach Salad
By the Gluten Free Recipes team ·
This vibrant salad bursts with the sweet tang of fresh strawberries and the crisp freshness of baby spinach, all brought together by a zesty Dijon vinaigrette. It's a light yet satisfying dish perfect as a side or a quick lunch.
At a glance: This medium salads and sides recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 10 ingredients — including baby spinach, fresh strawberries, red onion — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Strawberry Spinach Salad: When preparing this salads and sides recipe, always verify that all ingredients, especially packaged and processed items like Dijon mustard and nuts, are certified gluten-free. Be mindful of cross-contamination in your kitchen, particularly if you handle gluten-containing ingredients regularly In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Strawberry Spinach Salad: This salad is naturally free from gluten-containing grains. Ensure all processed ingredients, like Dijon mustard, are certified gluten-free.
Ingredients
- 5 oz baby spinach
- 1 cup fresh strawberries, hulled and sliced
- 1/4 cup red onion, thinly sliced (optional)
- 1/4 cup pecans or walnuts, toasted (optional)
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard (verify GF)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 clove garlic, minced (optional)
Instructions
- 1
Prepare the salad base by thoroughly washing and drying the baby spinach. Place the clean spinach into a large salad bowl, ensuring it's dry to prevent a watery dressing. Add the sliced fresh strawberries and thinly sliced red onion, if using, to the bowl.
- 2
In a small bowl or jar, whisk together the extra virgin olive oil, apple cider vinegar, certified gluten-free Dijon mustard, salt, black pepper, and minced garlic, if desired. Continue whisking vigorously for about 1-2 minutes until the dressing is emulsified and slightly thickened, creating a cohesive mixture.
- 3
Add the toasted pecans or walnuts to the salad bowl with the spinach and strawberries, if you are including them for added crunch. These nuts will provide a delightful textural contrast to the soft greens and berries.
- 4
Drizzle the prepared vinaigrette evenly over the salad ingredients. Gently toss everything together for about 1-2 minutes, ensuring all the spinach leaves and strawberries are lightly coated with the dressing. Taste a leaf to check the seasoning and adjust salt or pepper if needed.
- 5
Serve the salad immediately to enjoy the crispness of the spinach and the freshness of the strawberries. For best results, allow the salad to sit for about 5-10 minutes after tossing, allowing the flavors to meld slightly before serving.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Squeeze excess moisture from thawed frozen spinach in a clean towel before adding it, or the dish will be watery.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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