Jamie Oliver Spinach Salad

There’s something irresistible about a well-balanced salad, and the Jamie Oliver Spinach Salad delivers exactly that. With the sweetness of strawberries, the creaminess of avocado, and a tangy homemade dressing, every bite feels fresh and satisfying. I made this on a whim for a weekday lunch, and it blew me away—especially how quickly it came together and how vibrant it looked on the table. (inspired by Jamie Oliver)

Ingredients Needed

For the Salad:

• 6 cups fresh baby spinach leaves
• 1 cup sliced strawberries
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced almonds, toasted
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup dried cranberries

For the Dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

How To Make Jamie Oliver Spinach Salad

Prep the Ingredients:

Start by thoroughly washing and drying the baby spinach—this is key to avoiding a soggy salad. I used a salad spinner which made quick work of it. Then, slice up your strawberries, avocado, and red onion. Halve the cherry tomatoes and set everything aside.

Toast the Almonds:

Place the sliced almonds in a dry skillet over medium heat. Stir them frequently until they’re golden brown and give off a nutty aroma. This usually takes about 5 minutes. Keep an eye on them—they can go from toasted to burnt fast!

Make the Dressing:

In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper. It should come together into a glossy, balanced vinaigrette with just the right amount of tang and sweetness.

Toss and Serve:

In a large salad bowl, combine the spinach, strawberries, red onion, feta, almonds, avocado, cherry tomatoes, and cranberries. Pour over the dressing just before serving and toss gently to coat. The key here is not to overdress—start light and add more if needed.

Why I Love This Recipe

I first made this Jamie Oliver Spinach Salad on a hot day when I didn’t feel like turning on the stove—and it was the perfect choice. My kids loved the strawberries, and I loved how colorful and nourishing it felt. It’s now a regular on our weeknight rotation, and I’ve even made it for potlucks where it always gets compliments.

Recipe Tips

• Use Fresh Spinach: Baby spinach gives the best texture and flavor. Avoid frozen—it gets mushy fast.
• Dry Leaves Well: A salad spinner works wonders. Dressing clings better to dry leaves.
• Swap the Nuts: No almonds? Try walnuts, pecans, or even sunflower seeds.
• Make It a Meal: Add grilled chicken, tofu, or boiled eggs for extra protein.
• Prep Ahead: Store all the ingredients separately and toss just before serving.

How To Store This Jamie Oliver Spinach Salad

At Room Temperature:

This salad is best served fresh. If it sits out for more than 2 hours, the avocado and spinach start to wilt.

In the Fridge:

Store undressed salad in an airtight container for up to 2 days. Keep the dressing on the side to avoid sogginess.

In the Freezer:

Freezing is not recommended. The spinach and avocado won’t hold up once thawed.

Nutrition Facts (per serving)

• Calories: 180
• Carbs: 14g
• Protein: 6g
• Fat: 12g
• Sugar: 6g
• Fibre: 4g
• Sodium: 220mg

Let’s Answer a Few Questions!

Can I use a different cheese instead of feta?
Totally! Goat cheese or even shredded mozzarella work nicely.

Is this salad vegan?
Not quite—feta and honey aren’t vegan. Swap with vegan feta and maple syrup for a plant-based version.

Can I make this salad in advance?
Yes, just keep the dressing and avocado separate until serving to keep it fresh.

What’s a good fruit substitute for strawberries?
Sliced apples, pears, or blueberries are all great options.

Do I have to toast the almonds?
It’s optional, but toasting brings out the flavor and gives a nice crunch.

Try More Recipes:

• Jamie Oliver Zucchini Salad
• Jamie Oliver Egg Salad
• Jamie Oliver Tuna Pasta Salad