This fresh strawberry spinach salad is the tastiest way to get your healthy fix of greens! It has fresh red berries and cherry tomatoes plus a little egg for a punch of energizing protein. Sprinkle it with goat cheese plus crispy bacon bits, and finish up with a quick homemade mustard dressing for a bright, zesty, balanced bite of goodness!
This super fresh green spinach salad comes together effortlessly and makes an excellent lunch or dinner salad! It’s beefed up with a little egg and crispy bacon topping for the yummiest pop of flavor and crunch.
The dressing is the best part! Whip up this quick honey lime mustard dressing and drizzle it over the top for an amazing punch of flavor that pulls everything on the plate together…
The goat cheese adds a touch of something creamy, the eggs add protein, the strawberries and cherry tomatoes bring a fruity zing to the whole thing.
Fresh green spinach leaves will add sooooooo many good nutrients to your diet! Vitamin A, Vitamin C, Vitamin K, Iron, Folic Acid…omg the list goes on. There are lots of excellent health benefits in kale as well!
If you have baby kale available, you can easily substitute and make the salad with kale too. These ingredients will play super well with any leafy greens! The honey lime mustard dressing is really the star that brings flavor, but the crispy bacon topping brings it home!
Place Bacon Strips In The Oven
Start by crisping a few strips of bacon in the oven to create a yummy crunch topping for your spinach salad. I just pre-heated my oven to 425 degrees and placed a few strips of bacon on a lined baking sheet. I’ll set them in the oven for 10 to 12 minutes until beautifully browned and crisp. Then, I’ll rest them on some paper towel to drain and cool. Note: If you don’t already have boiled eggs made, this is a good time as well to pop a few in some water and cook up. They would be done close to the same amount time.
Mix The Honey Lime Mustard Dressing
In a small bowl whisk together spicy brown mustard, honey, fresh-squeezed lime juice, and olive oil. Add pinches of salt and pepper and season to desired taste. Whisk everything together until emulsified and thoroughly combined. I like my dressing with a good zingy punch to really flavor up the mild-tasting spinach. If you like dressing with mellower notes, just continue to cut it with olive oil to soften the flavors until desired ‘zingyness’ is achieved! Once dressing is mixed, set aside.
Assemble The Spinach Salad
Begin to assemble your spinach salad by arranging a bed of spinach on a serving plate. Over that, add fresh strawberries (cut in half or quarters) and cherry tomatoes (also cut in half lengthwise). Add boiled egg (I cut mine lengthwise into quarters). Gently dot everything with goat cheese for a nice tangy and creamy element.
Next, if you haven’t already, go ahead and give your cooled bacon strips a rough chop and sprinkle this all over the salad. Lastly, drizzle everything up with the honey lime mustard dressing we made earlier and, yes: Devour!
Make this quick strawberry spinach salad anytime you want a tasty and healthy super green lunch salad! Serve this as a dinner salad with some easy stove top chicken breasts or a seared fillet of your favorite fish! Once you put this together, you don’t have to steam/prep an additional veggie. The greens in the salad will take the place of a vegetable because it’s loaded with spinach! Simply serve and add a simple protein! Only one thing left to do now: pair it with your favorite glass of wine!
For more flavor-packed ways to cook with spinach, check these out!
Energizing Strawberry Spinach Salad W/ Mustard Dressing
Equipment
Ingredients
- 4 strips Bacon - crispy and browned in the oven
- 4 Hard Boiled Eggs - cooked, cooled, and peeled
- 3/4 cup Cherry Tomatoes - or more if desired
- 5 Strawberries - cut in half or quarters
- 4 cups Fresh Spinach Leaves
- Goat Cheese - for sprinkling on top
- 1/3 cup Spicy Brown Mustard
- 2 tbsp Honey
- 1 1/2 tsp Fresh Lime Juice
- 1 tbsp plus 1 tsp Fruity Olive Oil
- Salt + Pepper
Instructions
- Pre-heat your oven to 425 degrees. Place bacon strips on a lined baking mat and brown in the oven until crisp, about 10 to 12 minutes. Remove when time is up and place on paper towels to drain and dry.
- In a small bowl combine spicy brown mustard, honey, fresh-squeezed lime juice, and olive oil. Whisk together. Add salt and fresh ground pepper and season to desired taste. Add more olive oil in small amounts to mellow the flavors if desired. Whisk until combined. Set aside.
- Cut boiled eggs into qaurters, slice strawberries, slice cherry tomatoes in half, and give the cooled bacon strips a rough chop.
- In a large serving dish, arrange a bed of fresh spinach leaves. Top your spinach leaves with hard boiled eggs, strawberries, and cherry tomatoes. Dot everything with fresh tangy goat cheese. Sprinkle the rough chopped bacon over the top.
- Drizzle with honey lime mustard dressing and serve.
