Strawberry Spinach Salad with Honey Balsamic Dressing

Michigan strawberries have a short window — usually two to three weeks in June — and they’re nothing like the grocery store kind. Smaller, softer, and intensely sweet. This salad lets them shine with almost no work.

Ingredients

• 5 oz fresh spinach (about 4 big handfuls)
• 1½ cups fresh strawberries, hulled and sliced
• ¼ cup red onion, thinly sliced
• ¼ cup sliced almonds or candied pecans
• 2 oz crumbled goat cheese or feta (optional)
• Fresh basil or mint, torn (optional but great)

Honey Balsamic Dressing:

• 3 tablespoons balsamic vinegar
• 2 tablespoons honey (local honey if you can find it)
• 1 teaspoon Dijon mustard
• ¼ cup olive oil
• Salt and pepper to taste

Instructions

1. Whisk together the balsamic vinegar, honey, and Dijon. Slowly drizzle in the olive oil while whisking to emulsify. Season with salt and pepper. Taste and adjust — it should be tangy and just a little sweet.

2. Spread the spinach in a large bowl or on a platter.

3. Scatter the strawberries, red onion, and nuts over the top.

4. Drizzle with dressing right before serving. Add cheese and fresh herbs if using.

5. Toss gently and serve immediately — dressed spinach wilts fast.

Tips

• Buy strawberries the day of. Local June strawberries don’t hold for more than a day or two. Buy them at the Saturday market and use them Saturday.
• Use the extra dressing on anything. It’s good on grain bowls, roasted beets, or grilled chicken.
• Make it a meal. Add grilled chicken or a soft-boiled egg.

Where to find the ingredients

Fresh strawberries and spinach show up at all four Washtenaw County markets in June. Tantre Farm and Community Farm of Ann Arbor are reliable for both. Local honey is almost always available at the Ann Arbor Farmers Market year-round.