Committed to writing article without external tools
Summer Strawberry Spinach Salad
There’s something about the combination of sweet strawberries and fresh spinach that just says summer to me. This salad comes together in about ten minutes, needs zero cooking, and somehow still feels like a special dish you’d serve at a backyard party. I make it constantly once berries are in season, and it never lasts long.
Why You’ll Love This Recipe
This salad hits that sweet-savory balance perfectly. The strawberries bring natural sweetness, the spinach keeps things fresh and light, and a handful of crunchy nuts and tangy cheese round everything out. It’s the kind of dish that tastes like way more effort went into it than actually did.
It’s also incredibly fast. No oven, no stovetop, just chopping and tossing. If you’ve got ten minutes and a cutting board, you’ve got dinner’s side dish or your own light lunch handled.
And honestly, it’s forgiving. Don’t have almonds on hand? Use pecans. No feta in the fridge? Goat cheese works great too. This is a recipe that bends to what you’ve got.
Ingredients You’ll Need
Fresh baby spinach is the base here, and I really do mean fresh — this isn’t a salad that works with wilted greens. Baby spinach specifically because it’s tender and doesn’t need any massaging or extra prep.
Strawberries are obviously the star. Look for berries that are deep red all the way through and smell sweet when you get close. If your strawberries are on the tart side, don’t worry, the dressing will balance that out.
For crunch, I go with sliced almonds, but candied pecans or walnuts are wonderful too if you want a little extra sweetness. Feta cheese adds that salty, tangy bite that keeps the whole thing from tasting like just fruit and greens, though a soft goat cheese is just as good if that’s what you prefer.
The dressing is simple: olive oil, balsamic vinegar, a touch of honey, and a little Dijon mustard to help everything come together. You can absolutely use a store-bought balsamic vinaigrette if you’re short on time, but homemade takes about two minutes and tastes so much brighter.
Red onion, thinly sliced, adds a little sharpness that cuts through the sweetness. If raw onion isn’t your thing, soak the slices in cold water for ten minutes first to mellow them out.
Tips for the Best Results
Slice your strawberries just before serving rather than hours ahead. They release juice as they sit, and while that’s fine once dressed, you don’t want them sitting in their own liquid before that.
Don’t overdress the salad. Start with less dressing than you think you need, toss, and add more if it needs it. Spinach wilts fast once dressing hits it, so this isn’t a salad to dress and let sit.
If you’re serving this for a gathering, keep the components separate until right before you serve. Toss everything together at the last minute so the greens stay crisp and vibrant.
Storage and Reheating
This salad is really best eaten fresh, ideally within the first hour of making it. Once dressed, the spinach starts to soften and the strawberries get a bit weepy.
If you have leftovers, they’ll keep in an airtight container in the fridge for about a day, though the texture won’t be quite as nice. Note: this isn’t a salad you reheat, since it’s meant to be enjoyed cold or at room temperature.
If you want to meal prep this ahead of time, store the spinach, sliced strawberries, nuts, cheese, and dressing all in separate containers. Combine everything right before you’re ready to eat for the best texture and flavor.
Frequently Asked Questions
Can I make this salad ahead of time?
You can prep the ingredients ahead, but keep everything separate and toss it together right before serving. This keeps the spinach from wilting and the strawberries from getting soggy.
What can I use instead of feta cheese?
Goat cheese is a great substitute and has a similar tangy quality. Shaved parmesan or even a mild blue cheese also work if you want to switch things up.
Is this salad good for meal prep?
It works best if you store the components separately and combine them when you’re ready to eat. Fully assembled, it only holds up well for an hour or two.
Can I add protein to make this a full meal?
Definitely. Grilled chicken, shrimp, or even chickpeas for a vegetarian option all work really well with the sweet and savory flavors already going on.
product: A salad spinner helps get baby spinach completely dry, which keeps this salad crisp instead of watery once dressed.
Summer Strawberry Spinach Salad
A fresh, no-cook salad combining sweet strawberries, baby spinach, crunchy almonds, and tangy feta in a light balsamic dressing.
Ingredients
- 5 cups baby spinach
- 2 cups strawberries, sliced
- 1/3 cup sliced almonds
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- salt and pepper to taste
Instructions
- Step 1. Wash and thoroughly dry the baby spinach, then place in a large salad bowl.
- Step 2. Slice the strawberries and add them to the bowl.
- Step 3. Add the sliced red onion, almonds, and crumbled feta to the bowl.
- Step 4. In a small jar or bowl, whisk together olive oil, balsamic vinegar, honey, and Dijon mustard.
- Step 5. Season the dressing with salt and pepper to taste.
- Step 6. Drizzle the dressing over the salad just before serving.
- Step 7. Toss gently to combine and serve immediately.
