Step 1: Prep the Ingredients

Start by washing and drying your spinach. Fresh spinach is delicate, so be gentle when drying it. If you have a salad spinner, now is the time to use it. Otherwise, just pat it dry with a clean kitchen towel. You want the spinach to be crisp and free from excess moisture.

Next, prepare your fruit: hull and slice the strawberries, and gently rinse the blueberries if they’re fresh. If you’re using frozen blueberries, no need to thaw them—just toss them straight into the salad for a chilled, refreshing bite.

Step 2: Toast the Almonds

For that extra crunch and nutty flavor, toast your almonds. Place them in a dry skillet over medium heat and toast for 3-5 minutes, stirring often. Be careful not to burn them! Once golden and fragrant, remove them from the skillet and set aside to cool.

Step 3: Make the Dressing

In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and olive oil. Season with a pinch of salt and freshly ground black pepper to taste. The honey adds sweetness, while the balsamic vinegar brings acidity, and the Dijon mustard gives the dressing a nice kick. Whisk until the dressing is emulsified (smooth and combined).

Step 4: Assemble the Salad

In a large mixing bowl, combine the spinach, strawberries, and blueberries. Add the toasted almonds and feta (if using), and then pour the dressing over the top. Gently toss everything together, ensuring the salad is well coated with the dressing.

Step 5: Serve & Enjoy!

Once everything is nicely tossed, transfer the salad to a serving bowl or platter. You can garnish it with a few extra almonds or a drizzle of balsamic glaze for an extra touch. This salad is best enjoyed fresh, but it’s also great for prepping ahead for a picnic or meal prep.