Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

One of our most popular salad recipes, Spinach-Strawberry Salad with Feta & Walnuts, gets a makeover in these simple yet totally satisfying meal-prep spinach salad bowls. They require minimal prep and can be customized to your taste. Swap in roasted salmon for the chicken thighs, and almonds or pecans for the walnuts, and use any fresh berry that looks good at your market.

Source: EatingWell.com, August 2019


Read the full recipe after the video.

Recipe Summary

15 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Line a baking sheet with parchment or foil.

  • Place chicken on the prepared baking sheet. Sprinkle all over with salt, thyme and pepper. Roast, flipping once, until the chicken is cooked through and reaches an internal temperature of 165°F, 15 to 17 minutes. Set aside to cool, then slice into bite-size pieces.

  • Divide spinach among 4 single-serving lidded containers (2 cups each). Top each with one-fourth of the sliced chicken, 1/2 cup sliced strawberries, 1 tablespoon feta (if using) and 1 tablespoon walnuts.

  • Seal the salad containers and refrigerate for up to 4 days.

  • Transfer 1 1/2 tablespoons vinaigrette into each of 4 small lidded containers and refrigerate for up to 5 days.

  • Dress the salads with the vinaigrette just before serving.

To make ahead

Refrigerate salad for up to 4 days, but wait to slice and add strawberries (and feta if using) until ready to eat.

Nutrition Facts

1 salad & 1 1/2 tablespoons vinaigrette
374 calories; protein 25.5g; carbohydrates 14.4g; dietary fiber 5g; sugars 6.2g; fat 23.8g; saturated fat 4.2g; cholesterol 75.5mg; vitamin a iu 7448.3IU; vitamin c 81.4mg; folate 34.3mcg; calcium 143.2mg; iron 5.5mg; magnesium 123mg; potassium 344.6mg; sodium 527mg; thiamin 0.1mg.

4 lean protein, 3 fat, 1 vegetable, 1/2 fruit