Strawberry Crunch Spinach Salad

07.24.2015

Strawberry Crunch Spinach Salad | Cooking Classy

Let me just start off by saying this is one of the best salads I’ve ever eaten!! I had two big platefuls then the next day I was dreaming about having more. It’s summer so that means make a strawberry spinach salad whenever you get the chance, right? With this salad I wanted to switch up the classic strawberry spinach salad and make a Strawberry CRUNCH Spinach Salad. Everything is better when the word “crunch” is added in. I love ramen in my salads and the major crunch factor they add, it’s makes for such a good use for those cheap ramen packets. And when you toast them up it just makes them that much better.

To compliment the fresh strawberries in this salad I added some crumbled goat cheese, toasted almonds and fresh green onions and then to bring it all together I finished it off with a vibrant, sweet and sour, Honey-Red Wine Vinaigrette. All that together makes this salad 100% delicious and truly irresistible! It will definitely leave you wanting more. I know this will definitely be one of my go to summer salad recipes, I’m already looking forward to making it again. Trust me when I say this is a salad you’ve got to try! And you need crunchy ramen in your strawberry spinach salads from now on.

Strawberry Crunch Spinach Salad | Cooking ClassyStrawberry Crunch Spinach Salad | Cooking ClassyStrawberry Crunch Spinach Salad | Cooking ClassyStrawberry Crunch Spinach Salad | Cooking ClassyStrawberry Crunch Spinach Salad | Cooking Classy

This is before adding in the dijon, garlic and salt but I loved how pretty this layered vinaigrette looked before blending so I had to snap a pic.

Honey Red Wine Vinaigrette | Cooking Classy

Print

Strawberry Crunch Spinach Salad

Yield: About 6 servings

Ingredients

Salad

  • 1/2 cup sliced almonds
  • 2 (3 oz) packages ramen (seasoning discarded)
  • 10 oz baby spinach
  • 1 lb fresh strawberries , hulled and sliced
  • 3/4 cup sliced green onions , green portion only
  • 4 oz goat cheese , crumbled

Honey-Red Wine Vinaigrette

  • 1/3 cup honey
  • 1/3 cup red wine vinegar
  • 1/3 cup olive oil
  • 1 tsp dijon mustard
  • 1 clove garlic , minced
  • 1/8 tsp salt

Instructions

  1. For the dressing:
  2. Combine all dressing ingredients in a mason jar. Seal with lid then shake to blend well. Chill and allow flavors to meld while preparing salad.
  3. For the salad:
  4. Preheat oven to 400 degrees. Spread almonds onto one side of a rimmed baking sheet then break ramen into small pieces onto opposite side of baking sheet. Toast in preheated oven until almonds are golden brown, about 5 - 9 minutes, tossing once halfway through (if the almonds start toasting faster then the ramen just pour the almonds into a bowl and continue to toast the ramen until its just lightly golden). Let cool.
  5. In a salad bowl gently toss together spinach, strawberries, green onions, almonds, and ramen. Add goat cheese and give it another light toss. Pour dressing over top and serve immediately after adding dressing (or plate and add dressing to individual portions).
  6. Recipe source: Cooking Classy

Strawberry Crunch Spinach Salad | Cooking Classy

9 comments

  • Medha @ Whisk & Shout: Loving the crunch (whoa cool use of ramen!) and omg I would hold on to those flavor packets so I could have double the spice when I made ramen for real :) July 24, 2015 at 1:41pm Reply

  • Laura Dembowski: It’s the best when salads are amazing! Love the genius addition of the ramen noodles. July 25, 2015 at 6:21am Reply

  • Marisol: Just made this for lunch and it was excellent! I halved the salad ingredients as it was only for 2, however, kept the dressing measurements whole per the recipe. Left onions out. It was delicious, and I am still savoring 2 hrs later! Next time, I will do almonds & ramen in oven at 350 for only about 5 mins. The almonds got really toasty at 400 for 6 mins! July 25, 2015 at 4:25pm Reply

    • Jaclyn: I’m so glad you liked the salad and thanks for your feedback! I wondered on the almonds if others might bake faster due to thickness or age of almonds, mine took about 9 minutes but I know almond slices can be so sensitive and burn quickly. July 26, 2015 at 12:45am Reply

  • Maria: Made this for lunch today and it’s a new favorite for sure! Love all the ingredients and the vinaigrette is wonderful. Thanks :-) July 26, 2015 at 10:42am Reply

    • Jaclyn: I’m so glad you loved it Maria! July 27, 2015 at 12:37pm Reply

  • Allison: What a wonderful salad! I had some juicy peaches on hand so I ended up using those instead of the strawberries. My family loved it! July 30, 2015 at 5:47pm Reply

    • Jaclyn: The peaches sound delicious with this too, I’ll have to try those next time! Thanks for your comment Allison, I’m so glad your family loved it! July 30, 2015 at 11:33pm Reply

  • Alda: Amazing. Store I went to didn’t have goat cheese so I used feta. I also added some honey lime cilantro chicken to make it a meal. Will make again for sure :-) June 2, 2016 at 3:43pm Reply

Add your comment:

Copyright 2017 Cooking Classy
Design by cre8d