Save to Pinterest This strawberry spinach salad blends tender baby spinach with sweet strawberries and crunchy nuts, all drizzled with a tangy balsamic vinaigrette. It's a light, vibrant dish that comes together quickly without any cooking. With layers of flavor and texture—from creamy feta to crisp cucumbers—the salad offers a refreshing option for seasonal meals. Ideal for warm days, it pairs well with light proteins or can be enjoyed alone as a satisfying, healthy choice.
The first time I made this salad was for a Memorial Day picnic, and I was shocked when the bowl was empty before anyone even touched the burgers. Something about the way sweet berries play against salty feta and that sharp balsamic bite makes people go back for seconds, thirds, and then awkwardly ask if there's any left hidden in the kitchen.
Last summer my neighbor brought over the most incredible strawberries from her garden, so I threw together this salad on impulse. We ate it on her back porch while her kids ran through the sprinkler, and I remember thinking this is exactly what summer should taste like.
Ingredients
- Fresh baby spinach: Baby spinach is tender and mild, not tough or bitter like mature spinach can be. Make sure its completely dry before dressing or everything gets soggy.
- Fresh strawberries: The berries need to be ripe and fragrant. If theyre white near the stem or hard to the touch, let them sit on the counter for a day first.
- Red onion: Thin slices give you just enough bite without overwhelming the delicate flavors. If red onion feels too sharp, soak the slices in ice water for ten minutes first.
- Feta cheese: The salty creaminess is crucial here, but goat cheese works beautifully if you prefer something milder and slightly tangy.
- Roasted pecans or walnuts: Toast them in a dry pan for two minutes first. The temperature wakes up their natural oils and makes a huge difference in flavor.
- Extra-virgin olive oil: Use something you like the taste of, since the dressing is so simple. Cheap olive oil will make the whole salad taste flat.
- Balsamic vinegar: The sweetness and depth of balsamic is what ties everything together. White wine vinegar or red wine vinegar would be too one dimensional.
- Dijon mustard: This isnt just for flavor. The mustard acts as an emulsifier, helping the oil and vinegar come together into a creamy dressing instead of separating.
- Honey or maple syrup: Just enough to balance the acidity and bring out the strawberries natural sweetness. Agave works too if thats what you have.
Instructions
- Build your base:
- Start with a really large bowl. You might think its too big, but salad needs room to breathe. Pile in the spinach first, then arrange the sliced strawberries, onion, feta, and nuts on top rather than tossing them all together yet.
- Make the dressing:
- Whisk everything together in a small jar or bowl. Keep whisking until it looks thick and slightly creamy instead of separated and oily. Taste it on a spinach leaf and adjust the honey or salt until it sings.
- Dress it right:
- Drizzle about half the dressing over the salad first. Toss gently with salad servers or your hands, then taste. Add more dressing little by little until every leaf is lightly coated but not drowning.
- Serve immediately:
- This salad is at its absolute best the moment its dressed. The acid starts breaking down the spinach and wilting it after ten minutes, so get it to the table while everything still has that perfect fresh crunch.
Save to Pinterest My sister requested this for her wedding shower, which felt strange at first because a salad seems so simple for something celebratory. But standing there watching guests take their first bites and seeing their eyes light up made me realize that sometimes the most uncomplicated food is what people remember most fondly.
Make It Your Own
The beauty of this salad is how forgiving it is. Sometimes I swap in sliced almonds or pepitas if thats what I have in the pantry, and fresh raspberries or blueberries are incredible in place of strawberries when theyre in season. Grilled peaches might sound unusual, but trust me on that one.
Scaling For A Crowd
When Im feeding more than six people, I make the dressing in a mason jar and shake it vigorously instead of whisking. The triple batch I made for my daughters graduation party served twelve easily, and having the dressing in a jar made it so much simpler to refresh the salad as people went back for seconds.
Perfect Pairings
Light proteins work beautifully here. Grilled chicken, shrimp, or even a piece of salmon turns this into a complete meal. For summer parties, I love serving it alongside cold pasta salads or on a big platter with charcuterie and crusty bread.
- A chilled white wine like Sauvignon Blanc or dry rosé cuts through the rich cheese and complements the berries
- Crusty bread or crackers help soak up any extra vinaigrette at the bottom of the bowl
- Grilled stone fruits like peaches or nectarines make this feel even more like summer
Save to Pinterest Theres something almost magical about a salad that can make people excited about eating their vegetables, and this one has done exactly that every time Ive served it. Hope it becomes a staple in your kitchen too.
Recipe FAQs
- → What can I substitute for feta cheese?
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Goat cheese works well as a creamy alternative, or omit cheese for a lighter option.
- → Are there nut-free variations?
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To avoid nuts, leave them out or replace with roasted sunflower seeds for added crunch.
- → How should I store leftovers?
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Keep salad components separate and dress just before serving to maintain freshness and texture.
- → Can I add protein to this dish?
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Yes, grilled chicken or avocado enhance heartiness without overpowering the fresh flavors.
- → What type of vinegar is used in the dressing?
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Balsamic vinegar adds a tangy sweetness that complements the strawberries and spinach.
