This isn’t your average strawberry salad. Fresh yuzu juice — a floral, sweet-tart Japanese citrus — gets whisked with white miso and ripe strawberries into a vinaigrette that does all the heavy lifting. Piled over baby spinach with creamy goat cheese and Marcona almonds, it delivers both fruits and vegetables in one bowl. Look for yuzu in small bottles near Asian ingredients, or use equal parts lime and orange juice as an easy swap.

Active time: 10 minutes | Total time: 10 minutes

Strawberry Salad With Yuzu Strawberry Vinaigrette

Ingredients

• 1 pint (300g) strawberries, hulled and thinly sliced, divided
• 1 1/2 tsp unseasoned rice wine vinegar
• 1 1/2 tsp yuzu juice (or equal parts fresh lime and orange juice)
• 1 1/2 tsp honey
• 1/2 tsp white miso
• 2 tbsp olive oil
• 8 cups loosely packed baby spinach
• 1/4 tsp ground black pepper
• 1/4 cup soft goat cheese, crumbled
• 1/4 cup roasted Marcona almonds, finely chopped (or regular almonds)

Directions

In a medium bowl, combine 2 of the sliced strawberries with the vinegar, yuzu juice, honey, and miso. Mash the berries and whisk the mixture until combined. Gradually whisk in the oil and set aside.

In a large serving bowl, toss the remaining strawberries, greens, and dressing until evenly coated. Season with black pepper. Top with the goat cheese and almonds on top and serve immediately.

Serves: 4 | Serving Size: 2 cups salad plus 2 tbsp dressing

Nutrition (per serving): Calories: 188; Total Fat: 14g; Saturated Fat: 3g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 7mg; Sodium: 169mg; Carbohydrate: 11g; Dietary Fiber: 3g; Sugar: 7g; Protein: 6g

Nutrition Bonus: Calcium: 9%; Iron: 7%; Potassium: 427; Vitamin C: 95%

Originally published: July 23, 2019; Updated April 2026