Low Sodium Strawberry Spinach Salad Recipe
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Jump to RecipeThis low sodium strawberry salad with honey lemon vinaigrette dressing recipe is a delicious, sweet, and savory appetizer or side dish. Great to serve at a end of summer BBQ, this is one crowd-pleaser salad everyone will love.
A bright & fresh salad loaded with fresh sliced strawberries, blueberries, unsalted cashews, and topped on fresh baby spinach. I love serving this salad to guests, it’s great for a cookout!
Want more low sodium salads? Try our flavorful low sodium mango salad, our low sodium egg salad, or our year-round favorite low sodium apple walnut salad.
Summer is officially wrapping up, and we are enjoying every last fresh strawberry that is growing! This salad is a perfect sweet & savory salad combination with fresh berries, greens, and a tangy lemon vinaigrette (that takes 5 minutes to make).
I was inspired to make this recipe after eating at a fantastic restaurant The Wood on our recent trip to Banff and the Canadian Rockies. They had a wonderful quinoa berry power bowl on the menu (which looked like the best low sodium option) and I had to recreate it at home. This salad is the perfect side dish for your next gathering. It’s elegant, fun, and tastes amazing!
This Low Sodium Strawberry Salad Recipe Is
- Bright
- Sweet
- Fresh
- Savory
- Satisfying
- Great for Entertaining
- Low in Sodium!
Low Sodium Salads To Enjoy All Year!
I love this low sodium strawberry salad recipe, which is a bright & fresh addition to the table. I love serving this salad with dinner, in summer or anytime of year. In the off season, you can now find some great hot house options for getting really good strawberries in the off-season. So officially calling this as more than just a summer salad.
Salads and dressings can be easy to make low sodium by using homemade dressings – which only take minutes to make! Browse all our low sodium salad recipes here for your next family favorite.
What’s In This Strawberry and Spinach Salad Recipe?
See the recipe card below for a full list of instructions and ingredient amounts!
- Baby Spinach – which has a mild delicate flavor
- Strawberries
- Blueberries
- Tomatoes – I used cherry tomatoes, but you can use any variety you like.
- Unsalted Cashews – I used unsalted roasted cashews for this recipe, which give the salad a great crunch!
- Dried Cranberries
- Extra Virgin Olive Oil
- White Quinoa: It’s optional, but I used cooked white quinoa in the salad for extra protein and fiber. You can cook quinoa on the stove top, in the Instant Pot, or cook quinoa in the rice cooker. This quinoa totally optional, I used it because I was trying to recreate the delicious salad I had.
- Lemon Juice
- Garlic
- Dijon Mustard – for a really nice flavor and texture, this Dijon is a favorite in our pantry. Use a good quality mustard, not yellow prepared mustard.
- Honey: I’d recommend trying a local farmers market to find the best raw honey in your area.
How To Make This Salad
- To a large serving bowl, add the spinach, picking out any large stems.
- Top the spinach with strawberries, blueberries, cranberries, cooked quinoa, unsalted cashews, and tomatoes.
- Add all the dressing ingredients to a bowl, or a mason jar with a lid. Mix well to combine the dressing.
- Just before serving, pour the dressing over the salad, and toss well.
Dietary Modifications
This recipe is naturally vegetarian & dairy free. To make vegan, omit the honey and use agave nectar or maple syrup instead.
More Low Sodium Salads You’ll Love!
- Low Sodium Chopped Salad
- Low Sodium Orzo Pasta Salad
- Homemade Low Sodium Caesar Dressing Recipe
- Low Sodium Cucumber Salad Recipe (No Salt Added)
- Low Sodium Pasta Salad Recipe (No Salt Added)
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Low Sodium Strawberry Salad
Equipment
- Salad Bowl
- Mixing Bowl
Ingredients
For the Strawberry Salad
- 5 ounces baby spinach
- 1 cup cooked quinoa
- ½ cup strawberries sliced
- ½ cup blueberries
- ½ cup cherry tomatoes quartered
- ½ cup unsalted cashews
- ¼ cup dried cranberries
For the No Salt Vinaigrette Dressing
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons sunflower oil
- 2 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon pepper
Instructions
- To a large serving bowl, add the spinach, picking out any large stems.
- Top the spinach with strawberries, blueberries, cranberries, cooked quinoa, unsalted cashews, and tomatoes.
- Add all the dressing ingredients to a bowl, or a mason jar with a lid. Mix well to combine the dressing.
- Just before serving, pour the dressing over the salad, and toss well.
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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I live on fruit in the summer. This one is great
Super delicious