Fruit Spinach Salad with Strawberry Vinaigrette

Fruit spinach salad brings crisp apple and pear together with strawberries and tender green leaves. The strawberry vinaigrette is blended separately, which spreads the fruit flavour through the salad without needing a thick sweet dressing. Dry spinach is essential: water on the leaves stops the vinaigrette from clinging. Slice the apple and pear close to serving, and add dressing a little at a time. The final pumpkin seeds provide contrast without making the bowl heavy.

Recipe at a glance

Yield: 4 side servings. Prep: 20 minutes. Cook: 0 minutes. Total: 20 minutes, including 0 minutes of additional resting, cooling, chilling or draining where stated. Times are estimates; follow the doneness checks.

Equipment

Blender, salad spinner or clean towel, knife and bowl

Ingredients and directions

Doneness checks

Blend dressing strawberries, oil, vinegar, honey, water and salt until smooth. Taste and keep chilled.

Helpful tips

• Dry spinach thoroughly.
• Use ripe strawberries for dressing.
• Slice apple near serving.
• Add dressing gradually.

Troubleshooting

• Follow their package preparation instructions, chill them and drain excess liquid before blending.
• Dry spinach thoroughly.

Serving ideas

• Serve beside roast chicken.
• Pair with a savoury tart.
• Offer as a brunch salad.
• Add with grilled halloumi.

Substitutions

Maple syrup replaces honey for a vegan variation. Use sunflower seeds instead of pumpkin seeds.

Variation

Add 50 g crumbled goat cheese, if suitable, just before serving.

Make ahead

Blend dressing a day ahead. Wash and dry leaves ahead, then slice fruit and toss at serving time.

Storage and reheating

Keep undressed components chilled up to 1 day and dressing up to 2 days. Dressed salad is best immediately; do not freeze.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).

Frequently asked questions

Can I use frozen berries for dressing?

Follow their package preparation instructions, chill them and drain excess liquid before blending.

Why does the spinach wilt quickly?

Too much dressing or damp leaves soften it. Dry well and dress just before eating.

How to tell when it is ready

Blend dressing strawberries, oil, vinegar, honey, water and salt until smooth. Taste and keep chilled.

Tips

• Dry spinach thoroughly.
• Use ripe strawberries for dressing.
• Slice apple near serving.
• Add dressing gradually.

Troubleshooting

• Follow their package preparation instructions, chill them and drain excess liquid before blending.
• Dry spinach thoroughly.

Substitutions

• Maple syrup replaces honey for a vegan variation. Use sunflower seeds instead of pumpkin seeds.

Variations

• Add 50 g crumbled goat cheese, if suitable, just before serving.

Serving suggestions

• Serve beside roast chicken.
• Pair with a savoury tart.
• Offer as a brunch salad.
• Add with grilled halloumi.

Make ahead

Blend dressing a day ahead. Wash and dry leaves ahead, then slice fruit and toss at serving time.

Storage

Keep undressed components chilled up to 1 day and dressing up to 2 days. Dressed salad is best immediately; do not freeze.

Food safety

Use clean utensils and wash produce. Keep perishable ingredients refrigerated at 4°C (40°F) or below. Refrigerate perishable leftovers promptly, within 2 hours, or within 1 hour above 32°C (90°F).