Bright & Breezy Fresh Strawberry Spinach Salad Recipe

Summer’s vibrant colors dance on plates with this fresh strawberry spinach salad that bursts with flavor and nutrition.

Crisp baby spinach leaves mingle delightfully with sweet, juicy strawberries in this classic recipe.

Bright red berries contrast beautifully against emerald green leaves, creating a stunning visual feast.

Tangy goat cheese crumbles add a creamy texture that complements the salad’s lightness.

Candied pecans provide a delightful crunch that elevates every single bite.

A zesty poppy seed dressing ties all the ingredients together with its refreshing tang.

Prepare to savor a salad that promises both elegance and pure deliciousness.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Calories: 290 kcal

Servings: 4

What Goes Into Strawberry Spinach Salad

• Balsamic Vinegar: Tangy base that adds depth and zings up the entire salad with its rich, complex flavor.
• Honey: Provides natural sweetness to balance the vinegar's sharpness and creates smooth dressing consistency.
• Dijon Mustard: Adds subtle heat and helps emulsify the dressing for perfect blending.
• Olive Oil: Creates silky texture and carries flavors throughout the salad with its smooth, fruity undertones.
• Salt: Enhances overall flavor profile and balances sweetness and acidity.
• Black Pepper: Introduces gentle warmth and complexity to the dressing.

• Baby Spinach: Tender, nutrient-packed leafy green that provides crisp base and earthy foundation.
• Strawberries: Juicy, sweet berries that bring vibrant color and refreshing summer taste.
• Red Onion: Sharp, crisp vegetable adding subtle bite and beautiful purple color contrast.
• Toasted Almonds: Crunchy, nutty element that introduces textural complexity and rich, roasted flavor.

• Feta Cheese: Creamy, tangy cheese that adds salty dimension and luxurious Mediterranean-inspired character.

Tools for a Fresh and Fruity Salad Build

• Whisk: Essential for blending dressing ingredients smoothly and creating a perfect emulsion.
• Small Bowl: Needed for mixing the balsamic vinegar, honey, and mustard dressing.
• Large Salad Bowl: Perfect for combining spinach, strawberries, almonds, and onion.
• Cutting Board: Used for slicing strawberries and red onion with precision.
• Sharp Knife: Helps in creating clean, even cuts for ingredients.
• Measuring Spoons: Useful for accurately measuring honey and seasonings.

How to Make Strawberry Spinach Salad at Home

• Whip Up the Zesty Vinaigrette

Mix balsamic vinegar, honey, and Dijon mustard in a small bowl. Slowly stream olive oil while whisking to create a smooth dressing. Add a pinch of salt and pepper for extra flavor.

• Build Your Vibrant Salad

Toss baby spinach, juicy strawberry slices, crunchy almonds, and thinly sliced red onion in a large bowl. Pour the prepared vinaigrette over the ingredients and gently mix to coat everything evenly.

• Finish with Creamy Feta

Sprinkle crumbled feta cheese across the top of the salad. Give a light toss to distribute the cheese without crushing it.

• Enjoy Immediately

Serve the salad right away to savor the fresh, crisp textures and bright flavors. This colorful dish is perfect for a quick lunch or summer side.

Toss-in Ideas to Enhance This Summer Salad

• Pop the strawberries in the refrigerator for 15 minutes before slicing to keep them firm and enhance their sweet flavor.
• Prepare the dressing and chop ingredients separately up to 4 hours in advance, storing them in sealed containers to maintain freshness.
• Transform this salad into a complete meal by adding grilled chicken, shrimp, or tofu for extra protein and substance.
• Replace feta cheese with dairy-free crumbled almond cheese or nutritional yeast for a plant-based version that keeps the creamy, tangy profile.
• During winter, substitute fresh strawberries with mandarin oranges or pomegranate seeds to maintain the bright, fruity essence of the salad.

Serving Strawberry Spinach Salad with Style

• Picnic Perfect Plating: Arrange the salad on a large wooden board with extra strawberries scattered around for a rustic, Instagram-worthy presentation.
• Protein Power-Up: Top the salad with grilled chicken, shrimp, or tofu to transform it into a complete and satisfying meal that's packed with nutrition.
• Wine Pairing Delight: Complement the salad's sweet and tangy flavors with a crisp white wine like Sauvignon Blanc or a light rosé for an elevated dining experience.
• Summer Brunch Centerpiece: Serve this vibrant salad alongside quiche or frittata for a refreshing and colorful weekend brunch that will impress your guests.

Keeping This Salad Crisp and Flavorful

• Store the salad components separately in airtight containers to maintain crispness. Keep dressing, spinach, strawberries, and toppings in different sealed containers in the refrigerator for maximum freshness up to 2 days.
• Slice strawberries and chop ingredients just before serving to prevent wilting and maintain vibrant texture. Wash spinach leaves thoroughly and pat dry with paper towels to reduce moisture buildup.
• Prepare balsamic vinaigrette in advance and store in a glass jar with a tight lid. Refrigerate for up to one week, shaking well before each use to reinvigorate the emulsion.
• Keep toasted almonds in a sealed container at room temperature to retain crunchiness. Store feta cheese in its original packaging or an airtight container in the refrigerator, consuming within 5-7 days of opening for optimal flavor and quality.

Fresh Strawberry Spinach Salad Recipe

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• Total Time: 15 minutes
• Yield: 5 1x

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Description

Refreshing summer flavors dance in this strawberry spinach salad, blending sweet berries with crisp greens and tangy goat cheese. Light poppy seed dressing and crunchy candied pecans elevate this simple yet elegant dish for a perfect lunch or side that energizes you.

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Ingredients

Scale 1x2x3x

• 6 cups (1.4 liters) baby spinach, fresh
• 1 pound (454 grams) strawberries, fresh, hulled and sliced
• ½ cup (60 grams) almonds, toasted, sliced
• ½ cup (120 ml) olive oil, extra-virgin
• ½ cup (120 grams) feta cheese, crumbled
• ¼ cup (60 ml) balsamic vinegar
• ¼ cup (40 grams) red onion, thinly sliced
• 2 tbsps (30 ml) honey
• 1 tsp Dijon mustard
• Salt, to taste
• Black pepper, freshly ground, to taste

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Instructions

1. Emulsify Dressing: Whisk balsamic vinegar, honey, and Dijon mustard in a small bowl. Gradually stream olive oil while whisking to create a smooth, unified dressing. Season with salt and freshly ground black pepper, blending flavors thoroughly.
2. Layer Salad Components: Arrange baby spinach as a vibrant base in a large serving bowl. Artfully distribute sliced strawberries, toasted almonds, and thinly sliced red onion across the greens. Drizzle prepared dressing generously, gently tossing to ensure each ingredient is delicately coated.
3. Cheese Finale: Crumble feta cheese over the salad, allowing it to cascade naturally. Perform a gentle, minimal toss to integrate the cheese without fragmenting its texture, preserving the salad’s visual appeal and structural integrity.
4. Presentation: Transfer to serving plates immediately, capturing the salad’s peak freshness and crisp ingredients. Serve at room temperature to maximize flavor profile and textural contrasts.

Notes

• Drizzle dressing gradually to prevent soggy spinach, ensuring each leaf gets a light, even coating without drowning the salad.
• Slice strawberries just before serving to maintain their vibrant color and prevent oxidation, keeping the salad visually appealing.
• Lightly toast almonds in a dry skillet on medium heat, watching closely to avoid burning, which enhances their nutty flavor and crunch.
• Swap feta with vegan cheese alternatives or omit for dairy-free version, or replace almonds with seeds for nut-free adaptation.

• Prep Time: 15 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Blending
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 150
• Sugar: 6 g
• Sodium: 200 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 5 mg