Oh, how I love a good strawberry spinach salad! It’s one of those recipes that makes me feel like summer is here, no matter what the calendar says. The first time I made this, it was for a backyard potluck, and let me tell you—it disappeared faster than the deviled eggs! There’s something magical about how the sweet strawberries play off the earthy spinach, with that tangy balsamic dressing bringing it all together. Plus, it’s packed with nutrients—vitamin C from the berries, iron from the greens—so you can feel good about eating it. Best part? It comes together in about 15 minutes flat. Perfect for when you need something fresh and fast that still looks fancy enough to impress.
Why You’ll Love This Strawberry Spinach Salad Recipe
Trust me, once you try this strawberry spinach salad, it’ll become your go-to recipe. Here’s why:
- Mouthwatering flavor combo – The sweet strawberries and tangy balsamic dressing are absolute perfection with the savory feta and nutty almonds. It’s like summer in a bowl!
- Lightning-fast prep – I’m talking 15 minutes from fridge to table. It’s faster than ordering takeout!
- Nutrition powerhouse – Packed with vitamin C, iron, and antioxidants. You’ll feel amazing after eating it.
- Endlessly adaptable – Work picnic? Fancy dinner? Just a quick lunch? It fits every occasion beautifully. I’ve even served it at bridal showers!
Really, the hardest part is keeping people from nibbling on the ingredients as you assemble it – those fresh strawberries are irresistible!
Ingredients for Strawberry Spinach Salad
Here’s everything you’ll need to make this vibrant salad – and let me tell you, the ingredient list is as simple as it gets! I’ve split it up so you can see exactly what goes into the salad itself versus that dreamy dressing (which, by the way, is so good you’ll want to drink it straight from the bowl—not that I’ve ever done that…).
For the Salad:
- 5 oz baby spinach leaves – Look for the freshest, brightest greens you can find. Pre-washed is fine, but give ’em an extra rinse and spin just to be sure.
- 1 cup fresh strawberries, sliced – When they’re in season, I swear this makes all the difference. Go for the ones that smell sweet at the stem!
- 1/4 cup red onion, thinly sliced – Soak them in cold water for 5 minutes if you want to tame the bite.
- 1/4 cup feta cheese, crumbled – The salty little nuggets that make this salad sing. If you’re feeling fancy, try goat cheese instead—it’s heavenly.
- 1/4 cup sliced almonds, toasted – Take the extra couple minutes to toast ’em. That nutty aroma? Game changer.
For the Dressing:
- 2 tbsp olive oil – Use the good stuff here. That cheap cooking oil won’t do this salad justice.
- 1 tbsp balsamic vinegar – Aged is best if you’ve got it, but any decent bottle will work.
- 1 tsp honey – Just a kiss of sweetness to balance the tartness.
- 1/4 tsp salt & 1/4 tsp black pepper – Season to taste, but don’t skip the pepper—it makes the strawberries pop!
See? Nothing complicated, just fresh, honest ingredients that let each other shine. Now let’s put it all together!
How to Make Strawberry Spinach Salad
Alright, let’s get this beautiful salad together! I promise it’s so easy you could do it with your eyes closed (though maybe keep them open for the knife work). Here’s exactly how I put it all together for that perfect balance of flavors and textures every single time:
- Prep your greens and berries – Wash that spinach like it’s going to a photo shoot! I give mine a good rinse and spin in the salad spinner, then pat any stragglers dry with a clean towel. For the strawberries, hull them first (just twist off the green tops with your fingers), then slice them about ¼ inch thick. Pro tip: save the juice that collects from slicing – we’ll use it later!
- Combine all the salad ingredients – In your biggest, prettiest bowl (this salad deserves to shine), gently toss together the spinach, strawberries, red onion, feta, and those glorious toasted almonds. I use my hands for this part – it’s therapeutic and helps prevent bruising the delicate greens.
- Whisk up that dreamy dressing – In a small bowl or jar, whisk together the olive oil, balsamic, honey, salt, and pepper until it’s completely emulsified. Taste it! Want more tang? Add a splash more vinegar. Too sharp? Another drizzle of honey. Make it yours.
- Toss with love and serve immediately – Here’s where restraint comes in. Drizzle about half the dressing over the salad and toss gently with salad tongs or clean hands. Add more dressing only if needed – you can always serve extra on the side. The goal is lightly coated leaves, not a swimming pool!
And that’s it! Four simple steps to salad perfection. I like to garnish with a few extra strawberry slices and a sprinkle of feta on top for that “wow” factor when serving.
Pro Tip: Toasting the Almonds
Don’t you dare skip this step! Toasting almonds takes them from “meh” to “MAGIC.” Just toss them in a dry skillet over medium heat for 2-3 minutes, shaking the pan often, until they’re golden and smell like heaven. The second you catch that nutty aroma, take them off the heat – they burn faster than you’d think! Those little browned bits add an irresistible crunch and depth of flavor that makes this salad truly special.
Ingredient Substitutions & Variations
One of my favorite things about this strawberry spinach salad is how easily you can mix it up based on what you’ve got on hand or who you’re serving. Here are my go-to swaps and additions that always get rave reviews:
Cheese lovers: If feta isn’t your thing (or you just want to change it up), goat cheese crumbles are divine here. For a vegan version, skip the cheese altogether or use a sprinkle of nutritional yeast for that cheesy flavor without the dairy. And if you’re feeling adventurous, try blue cheese – the bold flavor pairs surprisingly well with the sweet berries!
Nut alternatives: Those toasted almonds can easily become pecans, walnuts, or even sunflower seeds for a nut-free version. I’ve used candied pecans when I want extra sweetness – just be sure to balance it with a little less honey in the dressing.
Dressing tweaks: Out of honey? Maple syrup works beautifully. For a creamier dressing, whisk in a teaspoon of Dijon mustard. And if balsamic isn’t your jam, red wine vinegar makes a lovely substitute.
Heartier additions: When I want to turn this into a main dish, I’ll add grilled chicken, shrimp, or even chickpeas for protein. Sliced avocado is another favorite – it makes the salad extra creamy and satisfying. Just add it right before serving so it doesn’t brown.
The beauty of this salad is how forgiving it is – almost any fresh ingredient you swap in will work as long as you keep that sweet-savory balance. Have fun with it!
Serving Suggestions for Strawberry Spinach Salad
Now here’s the fun part – how to make this strawberry spinach salad the star of any meal! I love how it plays so nicely with other dishes. For a complete dinner, pair it with simple grilled salmon or lemon chicken – the bright flavors complement each other perfectly. On hot summer nights, I’ll serve it alongside a chilled soup (gazpacho, perhaps?) and warm crusty bread for dipping. And let me tell you, this salad is a total showstopper at picnics and potlucks – just pack the dressing separately and toss right before serving. Watch how fast that bowl empties! Trust me, I’ve seen grown adults fight over the last strawberry.
Storage Tips
Here’s the deal with storing this strawberry spinach salad – it’s best eaten fresh, but if you must save some, keep the dressing separate! The undressed salad will stay crisp in an airtight container in the fridge for about a day. Just tuck a paper towel in there to absorb any extra moisture – soggy spinach is the saddest thing ever.
That dreamy dressing? It’ll separate as it sits, but no worries – just give it a good whisk before drizzling. And listen to your greens – if the spinach starts looking limp or slimy, toss it out. Trust me, no amount of dressing can revive wilted leaves. My rule? When in doubt, make it fresh. This salad comes together so quickly anyway!
Nutritional Information
Now, I’m no nutritionist, but I can tell you this strawberry spinach salad is packed with good-for-you stuff! Those numbers you see floating around? They’re just estimates – your actual counts might vary depending on your exact ingredients. But between the vitamin-packed spinach, antioxidant-rich strawberries, and healthy fats from the olive oil and almonds, you’re basically eating a bowl of sunshine. Just enjoy every delicious, nutritious bite!
Frequently Asked Questions
Can I use frozen strawberries?
Oh honey, I know it’s tempting when fresh berries aren’t in season, but trust me – frozen strawberries just won’t cut it here. They release way too much water when thawed, turning your beautiful salad into a soggy mess. If fresh strawberries aren’t available, try another seasonal fruit like peaches or pears instead. The texture will be much better!
How do I make this salad vegan?
Easy peasy! Just swap the honey for agave or maple syrup in the dressing, and skip the feta (or use a vegan cheese alternative). The rest of the ingredients are already plant-based. I’ve even made it with toasted pumpkin seeds instead of almonds for extra crunch – totally delicious!
What’s the best way to slice onions thinly?
Here’s my secret weapon – a mandoline! It gives you those whisper-thin, even slices in seconds. Just watch your fingers (I may or may not speak from experience). No mandoline? Use your sharpest knife and take your time. Pro tip: soak the slices in ice water for 5 minutes to mellow the bite before adding to the salad.
Strawberry Spinach Salad
Ingredients
Equipment
Method
- Wash and dry the spinach leaves. Slice the strawberries and red onion.
- In a large bowl, combine spinach, strawberries, red onion, feta cheese, and almonds.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to coat.
- Serve immediately.