When you’re craving something sweet and tangy, make a Strawberry Spinach Salad with Balsamic Vinaigrette. It’s a seasonal favorite, with a mixture of flavors and textures that make it fun to eat. From the candy-like strawberries to the woodsy walnuts, this is a must for summer bbqs or office lunches.
If salads are your favorite things to cook, then I have a few you should try next! Dill Pickle Potato Salad or Watermelon Feta Salad, both are super popular at BBQs. And if you like finger food, then make my Caprese Salad Skewers – they’re fun and tasty!
Fresh Strawberry Spinach Salad
This spinach strawberry salad is so good for you that you can see the nutrition in the colors. Juicy strawberries, tender baby spinach, creamy feta cheese, and crunchy candied pecans come together in the best way. Then, it’s all tossed with a simple balsamic vinaigrette.
It’s the kind of easy salad recipe that works for any occasion that comes up. Serve it at summer cookouts, holiday dinners, or along with some grilled chicken for a light and satisfying meal.
Oh, and the homemade balsamic dressing is the best part! It ties everything together with a tangy, slightly sweet finish. It’s quick to whisk up, full of flavor, and makes the salad feel extra special without any fuss.
Strawberry Spinach Salad Ingredients
There are two parts to this recipe – the salad and the dressing – and this is what you need for both parts.
Salad
- Spinach: Baby spinach tastes the sweetest.
- Fruit: Use fresh strawberries that you hulled and sliced. And look over the blueberries to make sure there aren’t any mushy ones.
- Feta Cheese: Crumbled or cubed feta cheese will both taste perfect.
- Nuts: Use either candied pecans or glazed walnuts.
Balsamic Dressing
- Extra Virgin Olive Oil: Use your favorite oil – I love EVOO because of the healthy fats and the full flavor.
- Balsamic Vinegar: Either dark or white balsamic vinegar will both work perfectly.
- Honey: This naturally sweetens the dressing.
- Garlic: Whole minced garlic will have the fullest flavor.
- Salt and Pepper: This makes all the other flavors pop!
How to Make A Spinach Strawberry Salad
Here are the basic instructions to make this spinach strawberry salad. Check out the recipe card at the bottom of this blog post with full ingredients and instructions to make it.
Cooking Tips and Tricks
- Shake or whisk the dressing super well before you add it to the salad. This helps the oil, vinegar, and honey blend together smoothly.
- Don’t add the salad dressing until right before you serve it. This will prevent the spinach from wilting.
- Toast the candied pecans or glazed walnuts for a little extra crunch.
Recipe Variations
- Use raspberries, blackberries, or even sliced peaches instead of the blueberries.
- Replace the feta cheese with either goat cheese or Parmesan cheese. If you’re going to use Parmesan cheese, I suggest using shaved parm.
- Add some more protein – grilled chicken will taste perfect!
Frequently Asked Questions
Can I make this salad ahead of time? Yes, you can. Go ahead and prepare all the ingredients in advance. Just remember to add the dressing right before you eat so that the spinach stays crisp and fresh.
How can I keep the strawberries fresh? The best way to keep strawberries fresh is to store them unwashed and unsteamed in an airtight glass jar. Moisture causes mold, so pat them dry.
How to Store & Reheat
How to store it? Store the mixed salad separately from the dressing. Keep them in separate airtight storage containers in the refrigerator for 3-5 days.
How to freeze it? I don’t recommend freezing your salad. It will change the textures and won’t be appetizing.
Try these other recipes!
- Baked Cinnamon Apples
- Potatoes Au Gratin
- Pecan Pie Brownies
- Jalapeno Cornbread
- Spicy Pasta Salad
- Watermelon Feta Salad
If you’ve tried this strawberry salad recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes.
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Strawberry Spinach Salad
Ingredients
For the dressing
- 3 tablespoon extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 teaspoons honey
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon minced garlic
For the salad
- 5 ounces baby spinach
- 1 pound strawberries
- 3/4 cup feta crumbled
- 3/4 cup candied pecans or glazed walnuts
Instructions
- Pour olive oil, vinegar, honey, garlic, salt, and pepper into a jar with a lid or a bowl. Shake or whisk the ingredients thoroughly. Add more salt and pepper to taste.
- Wash, core, and slice the strawberries.
- Add the spinach to a large salad bowl. Top with cut strawberries, blueberries, feta, and pecans.
- Re-shake or whisk the dressing. Then drizzle it on right before serving.
Notes
- Shake or whisk the dressing super well before you add it to the salad. This helps the oil, vinegar, and honey blend together smoothly.
- Don’t add the salad dressing until right before you serve it. This will prevent the spinach from wilting.
- Toast the candied pecans or glazed walnuts for a little extra crunch.
- Salad will last 3-5 days in an airtight container in the refrigerator.
Nutrition
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