Strawberry Vinaigrette and Healthy Spring Salad with Maple Spiced Almonds

Fresh strawberry vinaigrette pairs with a healthy spring salad topped with maple spiced almonds for a vibrant, flavorful dish perfect for warm-weather meals.
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a spring salad with maple almonds and strawberry vinaigrette dressing Save

Fresh spring produce delivers its best flavors in this vibrant strawberry spring salad layered with sliced cucumbers, snap peas, radishes, and berries. A homemade strawberry vinaigrette ties everything together with a sweet-tangy balance that suits vegan salad recipes and gluten-free side dishes beautifully. Maple spiced almonds add crunch with a lightly warm finish, turning this simple bowl into a standout healthy spring salad recipe for gatherings, weeknight meals, or plant based menus.

a spring salad with maple almonds and strawberry vinaigrette dressing Save

This post includes two recipes: a berry-forward strawberry vinaigrette that blends in minutes and a fresh spring greens salad topped with maple almonds. Both work independently, yet together they create a refreshing vegan side dish recipe perfect for early summer vegetables and sweet seasonal strawberries.

What Makes This Strawberry Vinaigrette Stand Out

a strawberry vinaigrette dressing in a bowl next to a spring salad Save

This homemade vinaigrette recipe uses fresh berries to create a naturally vibrant strawberry salad dressing that pairs well with spring greens and crisp vegetables. Red wine vinegar brightens the flavor, olive oil smooths it out, maple syrup adds sweetness without overpowering the berries, and dijon mustard helps the dressing emulsify. Coriander adds a warm aromatic note that enhances the fruit rather than competing with it.

For anyone searching for a vegan recipe, gluten-free strawberry salad dressing, or a dairy free vinaigrette, this blend meets wide dietary needs without sacrificing flavor.

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Strawberry Vinaigrette Recipe

ingredients to make the strawberry vinaigrette Save

Makes: 1 ½ cups/350ml
Total Time: 5 minutes
 Stores: 1 week

Ingredients

  • 1 ½ cups/225g fresh strawberries
  • 3 tbsp/45ml red wine vinegar
  • 4 tbsp/60ml olive oil
  • 1 tbsp/15ml maple syrup
  • 1 tsp/5ml dijon mustard
  • 1 tsp/2g ground coriander
  • ½ tsp/3g salt
  • ½ tsp/1g ground black pepper

Directions

strawberries in a blender Save

1. Wash and dry strawberries. Trim leaves and cut berries into halves or quarters.

2. Blend all ingredients until smooth.

3. Adjust salt or sweetness as needed.

strawberry vinaigrette dressing in a blender Save

4. For an extra smooth texture, strain through a fine mesh sieve.

5. Store sealed in the refrigerator for up to 1 week.

    Notes for Best Results

    Fresh Strawberries: Fresh fruit produces the smoothest, brightest flavor. Thawed frozen berries work, though the dressing may separate; whisk before serving.
    Maple Syrup: Adds clean sweetness to complement the berries. Increase to 2 tbsp/30ml for a sweeter dressing.
    Mustard: Helps the dressing emulsify and adds depth, balancing the fruit-forward flavor profile.

    This strawberry salad dressing works well on salads with nuts, quinoa bowls, arugula salads, or dishes featuring early summer vegetables.

    Healthy Spring Salad with Maple Spiced Almonds

    a spring salad with maple almonds and strawberry vinaigrette dressing Save

    Serves: 4–5
    Total Time: 15 minutes

    This salad highlights seasonal vegetables: radishes for peppery crunch, cucumbers for cool crispness, snap peas for sweetness, and strawberries for brightness. The maple spiced almonds layer sweetness with a subtle hit of cayenne, giving the salad texture and warmth.

    Ingredients

    ingredients for a spring salad Save

    For the salad:

    • 4 oz/115g baby or spring greens
    • 1–2 mini cucumbers, sliced
    • 5–6 radishes, sliced
    • 4 oz/115g snap peas, chopped
    • 4–5 strawberries, sliced
    • ¼ cup/60ml strawberry vinaigrette

    Maple spiced almonds:

    • ¼ cup/60ml maple syrup
    • 1 tbsp/15ml coconut oil
    • 1 cup/100g toasted sliced almonds
    • ½ tsp/3g salt
    • 1/8 tsp ground cayenne

    How to Make the Maple Spiced Almonds

    1. Line a pan with parchment paper.

    maple syrup and coconut oil cooking in a pan Save

    2. Add maple syrup and coconut oil to a saucepan and warm over medium heat.

    3. Bring to a low boil. Allow it to boil for 2 minutes without stirring until bubbles thicken.

    maple toasted almonds on a baking pan Save

    4. Remove from heat. Add salt, cayenne, and toasted almonds. Stir to coat.

    5. Spread onto parchment and flatten.

    6. Cool fully, then break into clusters. Store at room temperature for up to 10 days.

      These almonds make an excellent topping for vegan salad recipes and serve as a quick, sweet-spicy snack.

      Assemble the Healthy Spring Salad

      cucumbers, radishes, strawberries, and snap peas cut up on a cutting board Save

      1. Slice radishes and cucumbers into thin rounds.

      2. Remove snap pea ends and tough strings; slice into ½ inch/12mm pieces.

      3. Slice strawberries.

      a spring salad with maple almonds and strawberry vinaigrette dressing Save

      4. Layer spring greens with prepared vegetables and berries.

      5. Toss lightly with strawberry vinaigrette.

      6. Finish with clusters of maple spiced almonds.

        Ingredient Options and Variations

        Cucumbers: Mini or Persian cucumbers offer the best crunch. Armenian or lemon cucumbers also fit well when in season.

        Snap Peas: Choose pods with plump peas for the sweetest bite. Thinner pods with underdeveloped peas tend to taste less flavorful.

        Baby Greens: Spring mixes and arugula both work. Arugula brings a sharper contrast that pairs well with sweet vinaigrette.

        Serving Ideas:

        • Pair with vegan pasta dishes
        • Serve beside quinoa bowls
        • Offer as a bright appetizer for brunch
        • Enjoy as a light gluten-free side dish

        Both recipes store well and allow for effortless prep ahead, especially the almonds and vinaigrette. The salad is best assembled right before serving to keep the greens crisp.

        How This Strawberry Vinaigrette Elevates Spring Produce

        a spring salad with maple almonds and strawberry vinaigrette dressing Save

        This recipe layers sweet, savory, crisp, and lightly spicy flavors in a way that enhances spring produce without overwhelming it. The strawberry vinaigrette brings a vibrant berry note that complements the strawberries in the salad itself, creating a harmonious flavor profile. The maple spiced almonds introduce crunch and warmth, turning a simple bowl of greens into a satisfying vegan side dish recipe that fits spring menus beautifully.

        This salad is ideal for potlucks, holiday gatherings, outdoor meals, or meal prep menus that call for a nutrient-rich, produce-focused dish. With its clean ingredient list and naturally gluten-free, dairy-free, soy-free foundation, it fits a wide range of dietary needs without limiting flavor.

        a spring salad with maple almonds and strawberry vinaigrette dressing Save

        Strawberry Vinaigrette and Spring Salad

        Share Print
        Prep 15 minutes
        Cook 5 minutes
        Total 20 minutes
        Strawberry Vinaigrette:
        Makes: 1 ½ cups/350ml
        Total Time: 5 minutes
        Stores for 1 week
        Spring Salad with Maple Spiced Almonds:
        Serves: 4-5
        Prep Time: 10 minutes
        Cook Time: 5 minutes
        Total Time: 15 minutes
        Servings 4
        Course Appetizer, Lunch, Main Course, Salad, Side Dish

        Ingredients

        • 1 ½ cups/225g fresh strawberries
        • 3 tbsp/45ml red wine vinegar
        • 4 tbsp/60ml olive oil
        • 1 tbsp/15ml maple syrup
        • 1 tsp/5ml dijon mustard
        • 1 tsp/2g ground coriander
        • ½ tsp/3g salt
        • ½ tsp/1g ground black pepper
        • 4 oz/115g baby/spring greens washed and drained
        • 1-2/115 g mini cucumbers sliced (or ½ English cucumber)
        • 5-6/115 g radishes sliced
        • 4 oz/115g snap peas chopped
        • 4-5 strawberries sliced
        • ¼ cup/60ml strawberry vinaigrette
        • ¼ cup/60ml maple syrup
        • 1 tbsp/15ml coconut oil
        • 1 cup/100g toasted sliced almonds blanched or unblanched
        • ½ tsp/3g salt
        • 1/8 tsp ground cayenne

        Method

        1. Wash and dry strawberries, trim leaves and cut in halves or quarters.
        2. Combine all ingredients in a blender and puree until smooth.
        3. Taste and adjust sweetness and salt. For an extra smooth dressing, pass through a fine mesh sieve to remove seeds.
        4. Store sealed in the fridge for up to 1 week.
        5. Have a pan lined with parchment set aside to turn out the almonds on to.
        6. Add the maple syrup and coconut oil to a saucepan. Cook over medium heat, stirring gently to combine the oil and maple syrup.
        7. Bring to a low boil, swirling occasionally. Cook at a boil for 2 minutes without stirring until the bubbles are thicker and slower. The colour will not change significantly.
        8. Remove from heat and stir in the salt, cayenne, and toasted sliced almonds. Stir until completely coated.
        9. Turn out on to parchment and flatten with a spatula. Allow to cool completely then break up into chunks. Can be stored in an air tight container at room temperature for up to 10 days.
        10. Wash and slice the radishes and cucumbers into 1/4”/6mm or thinner slices. Slice strawberries.
        11. Remove the ends of the snap peas and any really stiff strings. Slice into ½”/12mm cross sections.
        12. Layer baby greens with sliced vegetables and strawberries. Toss with 3-4 tbsp/45-60ml dressing and garnish with spiced almond clusters.

        Notes

        Fresh strawberries: Fresh strawberries will provide the best consistency. Frozen strawberries can be used (defrosted before blending), but is more prone to separating. If it does, whisk before using.
        Maple syrup: Maple syrup can replaced with honey for a non-vegan version. For a sweeter dressing, use up to 2 tbsp/60ml.
        Mustard: Mustard acts as an emulsifier in this vinaigrette and provides a savoury/umami note to balance out the sweetness of the strawberries.
        Texture/taste Notes: A sweet vinaigrette made with fresh strawberries and balanced with umami flavors to top a spring green salad with maple spiced almonds. An easy dressing that’s great on all kinds of salads for a sweet kick. This spring salad with baby greens is a light side dish with lots of spring and early summer vegetables including snap peas and cucumbers all topped with lightly spicy maple almond clusters. Make a double or triple batch of the easy maple almonds to use on salads or just as a snack. Recipe and images can be divided into two posts (vinaigrette and salad with almonds) if desired. Ingredient images include multiple options of different components.
        Cucumbers: Any variety of edible skin cucumber can be used. Mini or Persian cucumbers are best, but also Armenian varieties or even lemon cucumbers.
        Snap peas: For best flavor, use peas with really thick, well developed pods rather than the thinner pods where the interior peas haven’t developed yet.
        Baby greens: Any kind of spring mix can be used. Also excellent with arugula.

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