Spinach Strawberry Salad

The Spinach Strawberry Salad is a masterpiece of contrast and balance. It’s light yet satisfying, sweet yet savory, and simple yet incredibly elegant. With vibrant fresh strawberries, tender baby spinach, tangy feta cheese, crunchy candied pecans, and a sweet-tart balsamic vinaigrette, this salad is a favorite not only for spring and summer but year-round when you’re craving something crisp and uplifting.

This salad has earned its place at picnics, brunches, potlucks, and even fine dining tables across the U.S. It’s versatile enough to serve as a side dish or a main when topped with grilled chicken or shrimp. Its refreshing flavor profile makes it a hit with all ages, and best of all, it’s incredibly quick and easy to prepare.

Why I Love This Recipe

We love this recipe because it beautifully balances freshness, sweetness, and crunch in one vibrant bowl. The tender baby spinach provides a nutrient-packed, leafy base, while the juicy strawberries add a natural burst of sweetness that brightens the whole salad. Paired with crunchy nuts, creamy cheese, and a tangy vinaigrette, every bite offers a mix of flavors and textures that feel refreshing yet satisfying.

It’s a dish that looks as stunning as it tastes, making it perfect for spring and summer gatherings, potlucks, or even as a light, everyday meal.

Why It’s a Must-Try Dish

This salad is a must-try because it delivers the perfect harmony of flavors—fresh, earthy spinach paired with sweet, juicy strawberries creates a refreshing contrast that feels light yet satisfying. The addition of creamy cheese, crunchy nuts, and a tangy dressing elevates it into a dish that’s both elegant and wholesome.

It’s not only visually stunning with its vibrant colors but also packed with vitamins, antioxidants, and fiber, making it as nutritious as it is delicious. What makes it truly special is its versatility—you can enjoy it as a quick side, a light lunch, or dress it up with protein for a full meal.

Preparation and Cooking Time:

• Preparation Time: 15 minutes
• Cooking Time (for candied pecans): 5 minutes
• Total Time: 20 minutes

Servings and Calories

• Servings: 4
• Calories: Approximately 280–320 per serving (depends on amount of nuts and cheese used)

Ingredients

For the Salad:

• 6 cups baby spinach, washed and dried
• 1 cup fresh strawberries, hulled and sliced
• ½ cup crumbled feta cheese (or goat cheese)
• ½ cup candied pecans or walnuts
• ¼ small red onion, thinly sliced

For the Balsamic Vinaigrette:

• ¼ cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey (or maple syrup)
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste

Directions

Step 1: Prepare the Dressing

1. In a small bowl or jar, combine olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper.
2. Whisk or shake until well emulsified.
3. Taste and adjust seasoning or sweetness as desired.

Step 2: Make the Candied Pecans (Optional but Recommended)

1. In a small skillet, toast ½ cup pecans over medium heat for 1–2 minutes.
2. Add 1 tablespoon sugar and 1 teaspoon butter.
3. Stir constantly until the sugar melts and coats the nuts (about 3–4 minutes).
4. Remove from heat and let them cool on parchment paper.

Step 3: Assemble the Salad

1. In a large salad bowl, place the baby spinach as the base.
2. Top with sliced strawberries, feta cheese, red onions, and candied pecans.
3. Drizzle the balsamic vinaigrette over the salad just before serving.
4. Gently toss to coat or serve dressing on the side.

Tips & Variations:

Tips:

• Use fresh, ripe strawberries for the best flavor.
• Serve the dressing on the side if preparing in advance to keep the salad crisp.
• Chill the dressing for 10 minutes before serving for a refreshing bite.

Variations:

• Add Protein: Top with grilled chicken, shrimp, salmon, or tofu.
• Make It Vegan: Use maple syrup instead of honey and skip or sub the feta with vegan cheese.
• Nut-Free: Use roasted sunflower seeds or pumpkin seeds for crunch.
• Cheese Swap: Try goat cheese, blue cheese, or shaved parmesan for different flavor notes.
• Add Fruit: Toss in blueberries, mandarin oranges, or apple slices for more variety.

Serving Suggestions

• Serve as a starter or side salad for BBQ, brunch, or grilled meals.
• Pair with grilled meats, quiche, or crusty bread for a full meal.
• Great for Mother’s Day, picnics, weddings, and holiday brunches.

Conclusion

The Spinach Strawberry Salad is a must-try for anyone looking for a refreshing, flavorful, and elegant salad. It’s perfect for both everyday meals and special occasions, striking a beautiful balance of sweet, savory, tangy, and crunchy. With its quick preparation and gorgeous presentation, it’s a recipe you’ll return to again and again.

Frequently Asked Questions (FAQs):

Q1: Can I make this salad ahead of time?

Yes, but keep the dressing separate and add just before serving to avoid soggy spinach.

Q2: Can I use frozen strawberries?

Fresh strawberries are highly recommended. Frozen berries tend to be watery and too soft for salads.

Q3: How long does the dressing last?

The balsamic vinaigrette can be stored in the fridge for up to 1 week. Shake well before using.

Q4: What other greens can I use?

You can substitute or mix spinach with arugula, spring mix, or baby kale.

Q5: Can I skip the nuts?

Yes. For crunch, you can use seeds, croutons, or omit them completely if allergic.