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Spinach Salad with Strawberries, Almonds and Miso Dressing

3 votes, average: 3.33 out of 53 votes, average: 3.33 out of 53 votes, average: 3.33 out of 53 votes, average: 3.33 out of 53 votes, average: 3.33 out of 5


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Spinach salad with strawberries, almonds and miso dressing | Something New For Dinner

Spinach Salad with an Asian Twist

This spinach salad is my riff on a Roy Choi salad. I add toasted, sliced almonds and green onions to his spinach and strawberries and my miso dressing is a bit different. The salad is dead simple to make, especially if you make up a big batch of the dressing and use it for multiple salads throughout the week. The miso dressing is also awesome on roasted vegetables. I particularly like it on roasted broccoli. I also use it on my Healthy Chinese Chicken Salad.  

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I use olive oil in the dressing for this spinach salad, even though most cooks would use a more neutral oil for an Asian dressing. Why? I use olive oil for virtually all of my cooking because of the health benefits. I'd recommend a high quality, mild virgin olive oil. Don't select one that has strong flavor as you don't want it to fight with the other ingredients. Never use "lite" olive oil. It a low quality oil that is blended with other less healthy oils. It is not lighter in calories and is certainly lighter in flavor and health benefits. Stonehouse House Blend has been the standard in my kitchen for years. I buy it in 3 liter quantities and use it freely every day. Print

Spinach Salad with Strawberries, Almonds and Miso Dressing

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5 from 1 review

A fresh and easy spinach salad with a twist. Fresh strawberries, crunchy almonds, bitter green onions and a delicious, almost drinkable miso dressing will make this one of your go-to weeknight salads.

  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Cuisine: New American



For the dressing: 

  • 12” peeled piece of ginger
  • 5 cloves garlic, peeled
  • 3 T white miso
  • 1/2 c rice wine vinegar
  • 1/4 c soy sauce
  • 1/4 cup fresh orange juice
  • 1 T honey
  • 2 t toasted sesame seed oil
  • 2 t hot chinese chili oil (more if you prefer it spicier)
  • 3/4 cup olive oil (not lite)

For the salad:

  • 1 5-ounce box baby spinach
  • 1 pint strawberries, sliced
  • 4 green onions, sliced diagonally
  • 3/4 cup slivered or sliced almonds


For the dressing: 

  1. In a food processor, blender or Cuisinart Mini-Prep, finely mince the ginger and garlic. Add the miso, rice wine vinegar, soy sauce, orange juice, honey, toasted sesame seed oil and hot chili oil. Add the olive oil and whirl until well blended. Taste and adjust seasonings. Set aside or refrigerate until ready to use. Can be made up to a week in advance.

For the salad: 

  1. Put the spinach in a bowl and add sliced strawberries, green onions and almonds. Toss with 1/3 of the dressing. Taste and add more dressing as needed. Hopefully you will have enough extra dressing for one or two more salads during the week. 




  • Mango, blackberries or blueberries can be substituted for the strawberries. Or you can use a combination of different fruits.
  • Sliced chicken would also make a nice addition if you are trying to achieve a complete meal.


  1. Mark says:

    This is a great recipe, and I got great compliments from my guests. My local store don’t have all the ingredients, but there was an Asian market not too far away that had what I was missing. It was very straightforward to make, and my guests had seconds, some had thirds (!).

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