If you’re searching for a vibrant dish that’s bursting with freshness and a delightful mix of flavors, this Spinach & Fruit Salad with Lemon-Honey Dressing Recipe is exactly what you need. It’s a perfect balance of sweet and tangy, with the juicy strawberries and blueberries pairing beautifully with tender baby spinach leaves, all elevated by a creamy yet zesty lemon-honey dressing. Whether you want a light lunch, a refreshing side, or something special to brighten your table, this salad ticks all the boxes with ease and elegance.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to creating a salad that’s not only delicious but visually stunning. Each component plays a crucial role, from the fresh fruits providing natural sweetness to the tangy dressing that brings it all together perfectly.
- ½ cup milk: Used to create the base of the dressing and adds a subtle creaminess.
- Juice of ½ a lemon: Adds bright acidity and helps thicken the dressing.
- ½ cup mayonnaise or light mayonnaise: Gives the dressing a rich, smooth texture.
- 1½ tablespoons Onion Onion™ Seasoning: Infuses a savory depth of flavor without overpowering the salad.
- 1 tablespoon honey: Balances acidity with gentle sweetness in the dressing.
- 1 (10 ounce) package fresh baby spinach leaves: The star green of the salad, tender and nutrient-packed.
- 2 cups sliced fresh strawberries: Adds juicy, vibrant bursts of color and fruity sweetness.
- 1 cup fresh blueberries: Provides a lovely pop of tartness and beautiful contrast.
- ½ cup sliced almonds, toasted: Brings crunch and a nutty aroma to the mix.
- ½ cup crumbled goat cheese (optional): For a creamy tang that complements the fruitiness.
- Fresh cracked black pepper (optional): Adds a subtle kick and depth to the final dish.
How to Make Spinach & Fruit Salad with Lemon-Honey Dressing Recipe
Step 1: Prepare the Dressing
Start by combining the milk and lemon juice in a small bowl. Let the mixture sit for 1-2 minutes until it thickens slightly, creating a creamy base. Next, whisk in the mayonnaise, Onion Onion Seasoning, and honey until everything is smooth and well incorporated. Taste and season with salt and pepper as needed—that balance of tangy, sweet, and savory is the heart of this dressing.
Step 2: Assemble the Salad Ingredients
In a large bowl, toss together the fresh baby spinach leaves with the sliced strawberries and blueberries. Adding the toasted sliced almonds here allows you to evenly distribute the crunch throughout the salad, making each bite a delightful contrast of textures and flavors.
Step 3: Combine Salad and Dressing
Drizzle the prepared lemon-honey dressing over the assembled salad. Gently toss everything together so that every leaf and fruit slice is lightly coated without bruising the berries. If you’re using goat cheese, sprinkle the crumbled bits over the top along with some fresh cracked black pepper to finish with an extra layer of richness and spice.
How to Serve Spinach & Fruit Salad with Lemon-Honey Dressing Recipe
Garnishes
Fresh herbs such as mint or basil can add a refreshing aroma and subtle complexity to this salad. A few edible flowers could also make your presentation pop, making it feel extra special for guests or family. Don’t forget a light sprinkle of additional toasted almonds for that appealing crunch on top.
Side Dishes
This salad pairs beautifully with grilled chicken or fish, offering a light yet flavorful contrast to heartier mains. Serving it alongside crusty bread or a quinoa pilaf can turn it into a fuller meal without losing its refreshing appeal.
Creative Ways to Present
Try layering the salad ingredients in clear glass jars for meal prep or picnic-friendly servings. For a party, arrange it on a large platter, alternating spinach and fruit in colorful sections to heighten the visual impact. Individual salad cups also make for convenient and charming portions.
Make Ahead and Storage
Storing Leftovers
After dressing the salad, it’s best enjoyed immediately for the freshest taste and texture. However, if you need to store leftovers, keep them in an airtight container in the refrigerator for up to a day. To avoid sogginess, it’s ideal to store the dressing separately and mix just before serving the next time.
Freezing
This salad is not suitable for freezing. The fresh fruits and baby spinach will lose their vibrant texture and flavor when frozen, and the dressing can separate and turn grainy after thawing.
Reheating
Since this is a fresh, chilled salad, reheating is not recommended. The wonderful crispness of the spinach and the juiciness of the fruit are best enjoyed cold and fresh for outstanding flavor.
FAQs
Can I use other fruits in the Spinach & Fruit Salad with Lemon-Honey Dressing Recipe?
Absolutely! Fruits like raspberries, blackberries, or even thinly sliced apples can be great additions or substitutions, depending on what’s in season or your personal preference.
Is there a vegan alternative for the dressing?
Yes, you can swap the mayonnaise for a vegan version and use plant-based milk like almond or oat milk. Just keep the lemon juice and honey (or maple syrup as a vegan alternative) to preserve the bright flavor.
Can I prepare the dressing in advance?
The dressing can be made a day ahead and stored in the refrigerator. Just give it a good whisk before drizzling over your salad to bring back its creamy texture.
What if I don’t have Onion Onion™ Seasoning?
Feel free to substitute with a mix of onion powder and a pinch of garlic powder or dried herbs to mimic the savory depth that Onion Onion™ brings.
How can I make the salad more filling?
Add some cooked quinoa, chickpeas, or grilled chicken breast to turn this salad into a satisfying main dish while keeping it light and nutritious.
Final Thoughts
This Spinach & Fruit Salad with Lemon-Honey Dressing Recipe is a true celebration of fresh, vibrant flavors that come together effortlessly to brighten any meal. It’s the kind of salad you’ll want to make again and again, sharing with friends and family because it simply feels like a gift of good taste and healthy indulgence. Give it a try, and I promise it will become a favorite in your kitchen too!
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Spinach & Fruit Salad with Lemon-Honey Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This fresh and vibrant Spinach & Fruit Salad combines tender baby spinach leaves with sweet strawberries, juicy blueberries, and crunchy toasted almonds, all tossed in a creamy, tangy dressing made from milk, lemon juice, mayonnaise, honey, and Onion Onion™ Seasoning. It’s a quick, nutritious salad perfect for a light lunch or a beautiful side dish to any meal, with optional goat cheese and black pepper to add a touch of richness and spice.
Ingredients
Dressing
- ½ cup milk
- Juice of ½ a lemon
- ½ cup mayonnaise or light mayonnaise
- 1½ tablespoons Onion Onion™ Seasoning
- 1 tablespoon honey
- Salt, to taste
- Freshly ground black pepper, to taste (optional)
Salad
- 1 (10 ounce) package fresh baby spinach leaves
- 2 cups sliced fresh strawberries
- 1 cup fresh blueberries
- ½ cup sliced almonds, toasted
- ½ cup crumbled goat cheese (optional)
Instructions
- Prepare the dressing: In a small bowl, combine the milk and lemon juice. Let the mixture stand for 1-2 minutes until it thickens slightly. Then whisk in the mayonnaise, Onion Onion Seasoning, and honey until smooth. Season with salt and pepper to taste.
- Combine the salad ingredients: In a large bowl, add the fresh baby spinach leaves, sliced strawberries, blueberries, and toasted sliced almonds. Gently mix to combine the ingredients evenly.
- Toss salad with dressing: Drizzle the prepared dressing over the salad to your desired amount. Toss gently to coat the ingredients thoroughly without bruising the fruit or spinach. If desired, top the salad with crumbled goat cheese and freshly cracked black pepper to add creaminess and a hint of spice.
Notes
- You can substitute light mayonnaise for a lower fat option while maintaining creaminess.
- To toast almonds, toast them in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes, stirring frequently to avoid burning.
- For vegan variation, replace mayonnaise with a vegan mayo and omit goat cheese.
- The Onion Onion™ Seasoning can be replaced with finely minced onion mixed with a touch of garlic powder if unavailable.
- This salad is best served immediately to keep the spinach crisp and the fruit fresh.
