Bright, sweet, and crunchy, this salad is a go-to for warm afternoons and light dinners. Fresh greens and berries come together in just minutes for a colorful plate that’s perfect for meal prep or entertaining. If you want a similar simpler version, try the spinach strawberry salad variation for another flavor profile.
Why You’ll Love This Strawberry Spinach Salad
- Bright, fruity flavor balanced by tangy feta and creamy avocado.
- Ready in under 15 minutes for fast weeknight meals.
- Wonderful for make-ahead lunches and easy meal prep.
- Kid-friendly with sweet notes from candied pecans.
- Keeps textures crisp when dressed just before serving.
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Ingredients Needed
- Greens
- 6 cups fresh baby spinach
- Fruit
- 2 cups strawberries, sliced
- 1 ripe avocado, diced
- Cheese
- 1/2 cup feta cheese, crumbled
- Toppings
- 1/2 cup candied pecans
- 1/4 cup red onion, thinly sliced
- Dressing
- 1/3 cup strawberry dressing
Step-by-Step Instructions
- Wash and dry the spinach and strawberries thoroughly; pat dry to avoid a watery salad.
- Slice the strawberries and dice the avocado into bite-sized pieces.
- In a large bowl, combine the fresh spinach and sliced strawberries.
- Add the diced avocado and crumbled feta cheese over the greens.
- Sprinkle candied pecans and thinly sliced red onion on top.
- Drizzle the strawberry dressing and gently toss to combine, coating everything evenly.
- Serve immediately as a side dish or a light lunch to keep textures crisp.
Serving Suggestions Strawberry Spinach Salad
- Serve alongside grilled chicken or salmon for a complete meal.
- Add quinoa or farro to make it more substantial for dinner.
- Top with extra fresh herbs like basil or mint for an aromatic lift.
- Pair with a chilled glass of rosé or iced tea for a refreshing combo.
- Try it with the lighter cucumber-forward salad for a crunchy pairing: cucumber strawberry salad.
Tips for Success Strawberry Spinach Salad
- Keep the dressing separate until just before serving to prevent sogginess.
- Slice strawberries uniformly so each bite has balanced flavor.
- Use ripe but firm avocado to avoid mushy texture.
- Toast pecans briefly if you prefer less sweetness and more crunch.
- For more berry variety or a different crunch, see this blueberry option: blueberry broccoli spinach salad.
Variations
- Add grilled shrimp or sliced rotisserie chicken for extra protein.
- Make it dairy-free by swapping feta for a toasted seed mix or dairy-free cheese.
- Give it a little heat with a pinch of red pepper flakes in the dressing.
- Swap candied pecans for almonds or walnuts for a different crunch.
Strawberry Spinach Salad
Bright, sweet, and crunchy, this salad combines fresh greens and berries, perfect for warm afternoons and light dinners.
Ingredients
Greens
- 6 cups fresh baby spinach
Fruit
- 2 cups strawberries, sliced
- 1 ripe avocado, diced
Cheese
- 1/2 cup feta cheese, crumbled
Toppings
- 1/2 cup candied pecans
- 1/4 cup red onion, thinly sliced
Dressing
- 1/3 cup strawberry dressing
Instructions
Preparation
- Wash and dry the spinach and strawberries thoroughly; pat dry to avoid a watery salad.
- Slice the strawberries and dice the avocado into bite-sized pieces.
- In a large bowl, combine the fresh spinach and sliced strawberries.
- Add the diced avocado and crumbled feta cheese over the greens.
- Sprinkle candied pecans and thinly sliced red onion on top.
- Drizzle the strawberry dressing and gently toss to combine, coating everything evenly.
- Serve immediately as a side dish or a light lunch to keep textures crisp.
Notes
Keep the dressing separate until just before serving to prevent sogginess. For more berry variety, see blueberry broccoli spinach salad.