Name: Strawberry Spinach Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 6 cups baby spinach; 1 cup fresh strawberries, sliced; 1/4 red onion, thinly sliced; 1/3 cup crumbled feta or goat cheese; 1/4 cup sliced almonds, pecans, or walnuts (toasted); Optional: 1/2 avocado, sliced; Optional: 1/2 cup grilled chicken, sliced; 1/4 cup olive oil; 2 tbsp balsamic vinegar (or red wine vinegar); 1 tsp Dijon mustard; 1 tbsp honey or maple syrup; Salt and black pepper, to taste

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Strawberry Spinach Salad is one of my favorite ways to enjoy fresh, vibrant ingredients in one refreshing, sweet-savory bite. The juicy strawberries add a burst of natural sweetness, while the baby spinach brings a tender, earthy balance. Tossed with a tangy vinaigrette and crunchy add-ins, it’s a colorful, delicious salad I love serving as a light lunch, a dinner side, or even for spring and summer gatherings.

Why You’ll Love This Recipe

I love this salad because it’s fresh, simple, and loaded with texture and flavor. It looks beautiful on the plate, but it’s easy enough to throw together in minutes. The combination of sweet strawberries, crisp greens, crunchy nuts, and creamy cheese is always a winner for me. Plus, I can customize it based on what I have on hand—making it a versatile and reliable go-to. Strawberry Spinach Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

Fresh baby spinach
Fresh strawberries (sliced)
Red onion (thinly sliced)
Crumbled feta or goat cheese
Sliced almonds, pecans, or walnuts (toasted)
Optional: avocado, cucumbers, or grilled chicken

For the dressing:

Olive oil
Balsamic vinegar (or red wine vinegar)
Dijon mustard
Honey or maple syrup
Salt
Black pepper

Directions

I start by whisking together the dressing: olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until smooth and emulsified.
In a large salad bowl, I add the baby spinach, sliced strawberries, and red onion.
I drizzle on the dressing and toss gently to coat.
I top the salad with crumbled cheese and toasted nuts just before serving for the best texture.
If I’m adding avocado or grilled chicken, I arrange them on top as well.

Servings and timing

This recipe serves 4 people as a side or 2 as a main.
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes

Variations

Sometimes I add quinoa or farro for extra substance, or toss in blueberries or mandarin oranges for more fruit flavor. I’ve also used arugula instead of spinach for a peppery twist. If I want a creamy dressing, I blend in a spoonful of Greek yogurt or swap balsamic for poppy seed dressing. For a heartier version, grilled chicken or shrimp turns it into a full meal.

Storage/reheating

This salad is best enjoyed fresh after it’s tossed. If I need to make it ahead, I prep all the components and store them separately—especially the dressing, which I keep in a jar in the fridge for up to a week. I only combine everything just before serving to keep the greens crisp. I don’t reheat this salad; it’s meant to be served cold or at room temperature. Strawberry Spinach Salad

FAQs

Can I use frozen strawberries?

I don’t recommend it—frozen strawberries release too much water and become mushy. Fresh strawberries give the best texture and flavor.

What cheese works best?

I usually go with crumbled feta or goat cheese for creaminess and a bit of tang. Blue cheese or shaved Parmesan are also good if I want a stronger flavor.

Can I make this dairy-free?

Yes, I just skip the cheese or use a dairy-free cheese alternative. The salad still has plenty of flavor without it.

What nuts should I use?

I like sliced almonds or toasted pecans for crunch. Candied walnuts are a fun option if I want a sweeter bite.

Is this salad kid-friendly?

Yes, the sweetness of the strawberries usually wins kids over. I sometimes leave out the onions and serve the dressing on the side to keep it simple.

Conclusion

Strawberry Spinach Salad is one of those bright, feel-good dishes I never get tired of making. It’s quick, colorful, and packed with fresh flavor—perfect for warmer days or anytime I want something light and delicious. Whether I serve it on its own or pair it with protein, it always adds a fresh note to the table.