Spinach Strawberry Salad

This bright, crunchy salad is a celebration of sweet berries and peppery greens—simple enough for weeknights and pretty enough for guests. Spinach Strawberry Salad comes together quickly and stays fresh in the fridge for easy lunches. For a cool variation, check my cucumber strawberry salad recipe.

Why You’ll Love This Spinach Strawberry Salad

• Bursting sweet-and-tangy flavor in every bite.
• Ready in about 15 minutes for fast weeknight meals.
• Great for meal prep—keep dressing separate for longer freshness.
• Kid-friendly and easy to customize.
• Makes elegant, colorful leftovers for lunches.

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Ingredients Needed

• Nuts

  • 3/4 cup raw pecans

• Produce

  • 1/2 small red onion, very thinly sliced
  • 10 ounces fresh baby spinach (or a 50/50 arugula and spinach blend)
  • 1 quart strawberries, hulled and quartered (about 1 pound)

• Cheese

  • 3/4 cup crumbled feta cheese (buy the block-style feta, not pre-crumbled)

• Dressing

  • 1/4 cup balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons honey
  • 1 1/2 tablespoons poppy seeds
  • 1/2 teaspoon Dijon mustard

• Seasoning

  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

Step-by-Step Instructions

1. First Group: Toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant; cool on a plate.
2. First Group: Thinly slice the red onion, hull and quarter the strawberries, and measure the spinach and feta.
3. Second Group: Whisk the balsamic, olive oil, honey, poppy seeds, Dijon, salt, and pepper in a small bowl until emulsified.
4. Second Group: Place spinach (or blend) in a large bowl and drizzle about half the dressing over it; toss gently to coat.
5. Add strawberries, red onion, and crumbled feta to the greens, then drizzle remaining dressing and toss lightly.
6. Sprinkle toasted pecans on top just before serving to keep them crunchy; refrigerate leftovers with dressing separate.

Serving Suggestions Spinach Strawberry Salad

• Serve with grilled chicken or salmon for a complete meal.
• Add sliced avocado and a crusty baguette for a light dinner.
• For a picnic combo, pair with a blueberry broccoli spinach salad and chilled lemonade.
• Top with warm bacon bits or roasted beets for an autumn twist.

Tips for Success Spinach Strawberry Salad

• Toast pecans just until fragrant to deepen flavor without burning.
• Dress the greens lightly—too much dressing overwhelms the berries.
• Prep strawberries and onions ahead, store separately, and toss just before serving.
• Keep cooked proteins and dressing separate in storage to preserve texture; see detailed method notes for more storing tips.
• Use block feta crumbled by hand for better texture and less salt.

Variations

• Swap pecans for toasted almonds or walnuts for a different crunch.
• Make it dairy-free by omitting feta and adding sliced almonds or roasted chickpeas.
• Add protein like grilled shrimp or pan-seared tofu to make it more filling.
• For spice, add thinly sliced jalapeño or a pinch of red pepper flakes to the dressing.

Spinach Strawberry Salad

A bright, crunchy salad celebrating sweet berries and peppery greens, perfect for quick meals and elegant enough for guests.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Salad, Side Dish

Cuisine American

Servings 4 servings

Calories 290 kcal

Ingredients

  

Nuts

• 3/4 cup raw pecans Toast for enhanced flavor.

Produce

• 1/2 small red onion, very thinly sliced
• 10 ounces fresh baby spinach or a 50/50 arugula and spinach blend
• 1 quart strawberries, hulled and quartered About 1 pound.

Cheese

• 3/4 cup crumbled feta cheese Buy the block-style feta, not pre-crumbled.

Dressing

• 1/4 cup balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons honey
• 1 1/2 tablespoons poppy seeds
• 1/2 teaspoon Dijon mustard

Seasoning

• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground black pepper

Instructions

 

Preparation

• Toast the pecans in a dry skillet over medium heat for 3–4 minutes until fragrant; cool on a plate.
• Thinly slice the red onion, hull and quarter the strawberries, and measure the spinach and feta.

Dressing

• Whisk the balsamic vinegar, olive oil, honey, poppy seeds, Dijon mustard, salt, and pepper in a small bowl until emulsified.

Assembly

• Place spinach (or blend) in a large bowl and drizzle about half the dressing over it; toss gently to coat.
• Add strawberries, red onion, and crumbled feta to the greens, then drizzle remaining dressing and toss lightly.
• Sprinkle toasted pecans on top just before serving to keep them crunchy; refrigerate leftovers with dressing separate.

Notes

Dress the greens lightly as too much dressing overwhelms the berries. Prep strawberries and onions ahead and store separately, tossing just before serving. Keep proteins and dressing separate in storage to preserve texture.

Keyword Berry Salad, Healthy Salad, meal prep, Spinach Strawberry Salad