Spinach and Kale Spring Salad


by: Clean & Green Nutrition

You will love the flavors of this salad. The kale is mellowed by the strawberries and feta, while the vinaigrette pulls it all together to create a fresh and flavorful spring salad.


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serves: 4

[For Salad]

6 oz fresh baby spinach

6 oz fresh kale, chopped

1/4 cup Feta cheese, crumbled

1/4 cup Walnuts, coarsely chopped

Strawberries, sliced thin

[For Vinaigrette ]

1/2 cup rice vinegar

1/4 cup white wine vinegar

1 packet stevia

1 clove garlic, pressed

1/4 tsp salt

1/4 tsp pepper

1/2 cup vegetable oil

Nutrition Facts
Spinach and Kale Spring Salad

Servings Per Recipe: 4

Amount per Serving

Calories: 389

  • Total Fat: 35.4 g
  •     Saturated Fat: 4 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 8.3 mg
  • Sodium: 311 mg
  • Total Carbs: 13.9 g
  •     Dietary Fiber: 1.9 g
  •     Sugars: 6.5 g
  • Protein: 5.8 g

how is this calculated?

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1.  In a small bowl add rice vinegar and white wine vinegar . To the vinegar add sugar, garlic, salt and pepper, stir to combine.

2.  Using an immersion blender, slowly add oil to vinegar to create an emulsion.

3.  Clean and rinse strawberries. Slice the strawberries vertically to create thin slices, set aside.

4.  In a large salad bowl toss spinach and kale together. Top with sliced strawberries, feta and walnuts.

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