Spinach Strawberry Salad

Why You’ll Love This Recipe

I enjoy this recipe because it comes together in just a few minutes with fresh, wholesome ingredients. I like how the sweetness of the strawberries balances the tangy feta and the crunchy pecans, while the homemade dressing ties everything together beautifully. It is easy to customize and pairs well with grilled meats, seafood, or can be enjoyed as a light meal on its own.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad

• 8 cups baby spinach
• 2 cups fresh strawberries, sliced
• 1/2 cup crumbled feta cheese
• 1/2 cup toasted pecans, roughly chopped
• 1/4 small red onion, thinly sliced

For the Dressing

• 1/4 cup balsamic vinegar
• 3 tablespoons extra virgin olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon poppy seeds
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. I wash and thoroughly dry the baby spinach and strawberries.
2. I slice the strawberries and thinly slice the red onion.
3. I whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, poppy seeds, salt, and black pepper until the dressing is well combined.
4. I place the spinach in a large serving bowl.
5. I add the strawberries, feta cheese, toasted pecans, and red onion.
6. I drizzle the dressing over the salad just before serving.
7. I gently toss everything together until the ingredients are evenly coated.
8. I serve the salad immediately while the spinach is fresh and crisp.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 5 minutes (for toasting the pecans, optional)
• Total Time: 20 minutes

Variations

• I add grilled chicken for a heartier main-course salad.
• I substitute goat cheese for the feta to create a creamier flavor.
• I replace the pecans with sliced almonds or candied walnuts.
• I include fresh blueberries or raspberries for extra sweetness.
• I add sliced avocado for a creamy texture.
• I finish the salad with a sprinkle of sunflower seeds for additional crunch.

Storage/Reheating

I store the undressed salad in an airtight container in the refrigerator for up to 2 days. I keep the dressing separate until I am ready to serve so the spinach stays crisp. If I have leftover dressed salad, I try to enjoy it within a day because the spinach will begin to wilt. I do not recommend freezing this salad since the fresh produce loses its texture after thawing.

FAQs

Can I make Spinach Strawberry Salad ahead of time?

Yes. I prepare all the ingredients in advance and store the dressing separately. I toss everything together just before serving for the freshest results.

What protein goes well with this salad?

I enjoy adding grilled chicken, grilled shrimp, salmon, or sliced turkey to make the salad more filling.

Can I use another type of cheese?

Yes. I sometimes substitute goat cheese, blue cheese, or fresh mozzarella depending on the flavor I want.

How do I keep the spinach from getting soggy?

I make sure the spinach is completely dry after washing and wait until just before serving to add the dressing.

What can I serve with Spinach Strawberry Salad?

I like serving it alongside grilled chicken, steak, roasted salmon, sandwiches, or a warm bowl of soup for a complete meal.

Conclusion

I keep coming back to this Spinach Strawberry Salad because it is fresh, flavorful, and incredibly easy to prepare. The combination of sweet strawberries, crisp spinach, creamy feta, crunchy pecans, and tangy balsamic dressing creates a beautifully balanced salad that works for everything from casual lunches to elegant dinners. It is a recipe I enjoy making throughout strawberry season and beyond.

Spinach Strawberry Salad

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This Spinach Strawberry Salad is a fresh and colorful combination of baby spinach, sweet strawberries, creamy feta, toasted pecans, and a homemade balsamic poppy seed dressing. It’s a light yet satisfying salad that’s perfect for lunches, dinners, or entertaining.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 8 cups baby spinach
• 2 cups fresh strawberries, sliced
• 1/2 cup crumbled feta cheese
• 1/2 cup toasted pecans, roughly chopped
• 1/4 small red onion, thinly sliced
• 1/4 cup balsamic vinegar
• 3 tablespoons extra virgin olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon poppy seeds
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

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Instructions

1. Wash and thoroughly dry the baby spinach and strawberries.
2. Slice the strawberries and thinly slice the red onion.
3. Whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, poppy seeds, salt, and black pepper until smooth.
4. Place the baby spinach in a large serving bowl.
5. Add the sliced strawberries, crumbled feta cheese, toasted pecans, and red onion.
6. Drizzle the dressing over the salad just before serving.
7. Gently toss until all the ingredients are evenly coated.
8. Serve immediately while the spinach is crisp and fresh.

Notes

• Add grilled chicken, shrimp, or salmon for a heartier meal.
• Substitute goat cheese, blue cheese, or fresh mozzarella for the feta if desired.
• Replace pecans with sliced almonds, walnuts, or sunflower seeds for a different crunch.
• Keep the dressing separate until serving to maintain the spinach’s crisp texture.
• Store the undressed salad in the refrigerator for up to 2 days. Do not freeze.

Nutrition

• Serving Size: 1 serving
• Calories: 290 kcal
• Sugar: 10 g
• Sodium: 390 mg
• Fat: 23 g
• Saturated Fat: 5 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 4 g
• Protein: 7 g
• Cholesterol: 15 mg