Strawberry Spinach Salad
This bright strawberry spinach salad is fresh, crunchy, and lightly sweet, with a simple balsamic dressing you can shake in a jar. Serve it as a spring or summer side, or add protein to make it a light meal.
Total
20 min
Servings
4 servings
Level
Easy
Strawberry spinach salad is the kind of dish that feels special without asking much from the cook. Sweet berries, tender spinach, crisp red onion, creamy cheese, and toasted nuts all come together in one colorful bowl.
The dressing is a quick balsamic vinaigrette, which means a sauce made by mixing vinegar with oil. A little honey softens the tang of the vinegar and helps it match the strawberries.
This salad is at its best soon after tossing, but you can prep the parts ahead. Keep the dressing, berries, and greens separate until just before serving so everything stays fresh.
01What you'll need
Ingredients
11 items · 4 servings
- 1/3 cup sliced almonds or chopped pecans
- 5 ounces baby spinach, washed and dried
- 1 pound fresh strawberries, hulled and sliced
- 1/4 small red onion, very thinly sliced
- 1/2 cup crumbled feta cheese or goat cheese
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper
02How to make it
Step-by-step
1. Toast the nuts
Place the almonds or pecans in a dry skillet over medium heat. Cook for 3 to 5 minutes, stirring often, until they smell nutty and look lightly golden. Move them to a plate so they stop cooking.
2. Dry the spinach
Add the spinach to a salad spinner and spin until dry, or pat it gently with a clean towel. Dry greens hold dressing better and do not turn watery as quickly.
3. Slice the fruit and onion
Remove the green tops from the strawberries, then slice the berries. Slice the red onion as thinly as you can. If the onion tastes too sharp, soak the slices in cold water for 5 minutes, then drain well.
4. Shake the dressing
In a small jar, combine the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Close the lid and shake until the dressing looks smooth and slightly thick. Taste and add a pinch more salt or honey if needed.
5. Toss the spinach lightly
Place the spinach in a large salad bowl. Drizzle on about half of the dressing and toss gently with clean hands or salad tongs. Add more dressing only if the leaves still look dry.
6. Add the toppings
Scatter the sliced strawberries, red onion, toasted nuts, and feta or goat cheese over the dressed spinach. Toss once or twice very gently, or leave the toppings on top for a prettier serving bowl.
7. Serve right away
Serve the salad soon after dressing it. If you have extra dressing, pass it at the table so each person can add more if they like.
03From our kitchen
Cook's tips
- Make-ahead: Toast the nuts, slice the onion, and shake the dressing up to 2 days ahead. Store each part separately. Slice the strawberries the day you plan to serve for the freshest texture.
- Storage: Once dressed, this salad is best within 1 to 2 hours. Leftovers can be refrigerated in an airtight container for up to 1 day, but the spinach will soften.
- Greens swap: Baby arugula adds a peppery taste. Mixed spring greens also work. Avoid sturdy greens like kale unless you massage them first with a little dressing to soften them.
- Cheese swap: Feta gives a salty bite, while goat cheese is creamier and tangier. For a dairy-free salad, skip the cheese or use avocado for richness.
- Nut-free option: Use toasted sunflower seeds or pumpkin seeds instead of almonds or pecans. They still add crunch.
- Turn it into a meal: Add grilled chicken, salmon, shrimp, chickpeas, or cooked quinoa. If adding warm protein, let it cool slightly so it does not wilt the spinach.
Cook's note
A mild balsamic vinegar works well here because it has enough sweetness to pair with strawberries. If your vinegar tastes very sharp, add another 1/2 teaspoon honey to the dressing.
04Frequently asked
Questions & answers
Can I use frozen strawberries in spinach salad?
Fresh strawberries are the better choice because they stay firm and juicy. Frozen strawberries become soft after thawing and can make the salad watery. Save frozen berries for smoothies or sauces.
How do I keep strawberry spinach salad from getting soggy?
Dry the spinach well, keep the dressing separate until serving, and use only enough dressing to lightly coat the leaves. Add the strawberries and cheese near the end so they do not break down.
What dressing goes with strawberry spinach salad?
Balsamic vinaigrette is a classic choice because its tang balances the sweet berries. Poppy seed dressing, lemon vinaigrette, or a raspberry vinaigrette also work well.
Can I make this salad without nuts?
Yes. Leave them out or replace them with toasted sunflower seeds, pumpkin seeds, or crunchy croutons. If cooking for someone with a nut allergy, check all packaged ingredients for allergy warnings.
What protein can I add to make it more filling?
Grilled chicken, sliced turkey, shrimp, salmon, hard-boiled eggs, chickpeas, or white beans all fit well. Keep the seasoning simple so the strawberries and dressing still stand out.
05Keep cooking
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