Spinach Strawberry Salad Recipe

There’s something incredibly refreshing about the combination of sweet strawberries and crisp baby spinach, especially when spring or summer is in full swing.

This Spinach Strawberry Salad recipe was born from the desire to create something fresh, beautiful, and just a little unexpected—something you could bring to a potluck or serve with grilled chicken and still feel like it stole the spotlight.

The simplicity of this salad is its greatest strength: it’s the kind of dish that feels both wholesome and elegant. Whether you’re hosting brunch, packing a healthy lunch, or trying to eat cleaner without sacrificing flavor, this salad offers a burst of brightness with every bite.

If you’ve never tried fresh strawberries in a savory salad, this recipe is going to change your mind.

Why I Love This Recipe

What makes this Spinach Strawberry Salad so special isn’t just how delicious it is—it’s how it brings together contrast and balance in a single bowl.

The mild, slightly earthy taste of baby spinach lays a lush foundation. Strawberries, sliced fresh, add a juicy sweetness that pops with every forkful. Then comes the crunch: thinly sliced red onions and toasted pecans (or walnuts) add both texture and a savory backbone.

But the real magic? It’s in the dressing. A homemade balsamic poppy seed vinaigrette ties everything together—sweet, tangy, and sharp with just a kiss of honey.

This salad manages to feel indulgent while still being deeply nourishing. It’s the kind of recipe you return to over and over, not only because it’s fast and beautiful, but because it makes you feel good.

You can pair it with grilled chicken, salmon, or even add crumbled feta or goat cheese for a creamy layer of richness. It’s flexible, forgiving, and absolutely stunning on the table.

Ingredients for Spinach Strawberry Salad

This salad relies on a handful of fresh, vibrant ingredients. Each one plays an important role in building layers of texture and flavor. Here’s what you’ll need:

Baby Spinach – The base of the salad. Baby spinach is tender and mild with just enough structure to hold up to juicy fruit and vinaigrette.

Fresh Strawberries – Choose ripe strawberries, not overly soft. Slice them just before serving for the best texture and appearance.

Red Onion – Thin slices of red onion introduce a slightly pungent, sharp contrast that balances the sweetness of the strawberries and dressing.

Toasted Pecans – Toasting the pecans enhances their nutty flavor and adds crunch. You can also use walnuts or almonds if you prefer.

Feta or Goat Cheese (optional) – Crumbled cheese adds a creamy, salty contrast. It’s optional but highly recommended.

Homemade Balsamic Poppy Seed Dressing – This easy vinaigrette brings everything together with tang, sweetness, and just a little bite.

For the Dressing:

• Extra virgin olive oil
• Balsamic vinegar
• Dijon mustard
• Honey
• Poppy seeds
• Salt and freshly ground black pepper

Every ingredient has a purpose. The fruit provides sweetness, the greens provide a soft base, the nuts and onions give crunch and bite, and the vinaigrette harmonizes it all.

How Much Time Will You Need?

This salad is incredibly fast to make.

Prep time is about 15 to 20 minutes, including slicing the strawberries, onions, and toasting the nuts.

The dressing takes only 5 minutes to shake or whisk together.

Since there’s no cooking or cooling time, you can have this salad on the table in under 25 minutes from start to finish.

It’s a perfect last-minute option for gatherings or weeknight meals.

How to Make This Spinach Strawberry Salad

Follow these step-by-step instructions for the best results.

Step – 1: Toast the Nuts

Preheat a small skillet over medium heat. Add the pecans and toast for about 3–5 minutes, stirring frequently until they’re golden and aromatic.

Remove from heat and let them cool on a plate.

This step intensifies the flavor and adds that signature crunch.

Step – 2: Make the Balsamic Poppy Seed Dressing

In a small jar or bowl, combine the following:

• 3 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 2 teaspoons honey
• 1/4 cup extra virgin olive oil
• 1 teaspoon poppy seeds
• Pinch of salt and black pepper

Whisk or shake until fully emulsified. Set aside. This dressing can be made up to 3 days ahead.

Step – 3: Prep the Produce

Wash and thoroughly dry your baby spinach (use a salad spinner if you have one). Place in a large bowl.

Slice the strawberries into halves or quarters, depending on size.

Thinly slice the red onion. A mandoline helps keep the slices uniform, but a sharp knife works well too.

Step – 4: Assemble the Salad

In your serving bowl, gently toss together:

• 5 to 6 cups baby spinach
• 1 1/2 cups sliced strawberries
• 1/4 thinly sliced red onion
• 1/2 cup toasted pecans

If you’re using feta or goat cheese, crumble about 1/3 cup on top.

Drizzle about 3/4 of the dressing over the salad just before serving. Toss gently until the greens are lightly coated.

Add more dressing to taste.

Step – 5: Serve and Enjoy

Transfer to a serving platter or salad bowl. Serve immediately while the spinach is fresh and crisp.

Substitutions

There’s plenty of room for flexibility in this salad. Try these swaps depending on what’s in your kitchen:

Greens:
Instead of baby spinach, use arugula for a peppery kick, or a spring mix for more variety.

Strawberries:
Fresh raspberries, blueberries, or mandarin orange segments are great alternatives if strawberries aren’t in season.

Nuts:
Almonds, walnuts, or sunflower seeds work well. If you want more sweetness, try candied pecans.

Cheese:
Feta gives a salty edge, while goat cheese adds creaminess. Blue cheese can work if you enjoy bolder flavors.

Vinaigrette:
Apple cider vinegar can be used in place of balsamic. For a creamier version, blend in a spoonful of Greek yogurt.

These substitutions keep the spirit of the dish intact while offering new and exciting flavors.

Best Side Dishes for Spinach Strawberry Salad

This salad pairs beautifully with a variety of main dishes and sides. Here are three that elevate your mealtime:

1. Grilled Lemon Herb Chicken
The citrusy marinade complements the tang of the dressing and the sweetness of the berries.

2. Roasted Sweet Potatoes
Their warmth and natural sweetness contrast the cool, crisp salad and make a hearty addition to your plate.

3. Garlic Bread or Focaccia
Bread adds satisfying texture and helps soak up every drop of that balsamic vinaigrette.

This salad is refreshing on its own but becomes even more memorable when paired thoughtfully.

Serving and Presentation Tips

Presentation plays a huge role in making this salad irresistible—both visually and at the table.

Start by using a wide, shallow bowl or a large platter so you can layer the ingredients instead of piling them. This allows each element to be showcased rather than buried. Begin with the spinach, then scatter the strawberries evenly. Tuck in the onion slices and nuts so they peek out naturally. Finally, crumble the cheese over the top and drizzle the dressing lightly just before serving.

For an elevated look, leave a few whole strawberries with their green tops on and place them on the rim or corners of the platter. It adds a touch of color and makes the salad look garden-fresh and vibrant.

Serve with salad tongs or wooden servers—something rustic yet elegant. If serving at a party or gathering, keep extra dressing on the side so guests can customize their own portion.

If you’re prepping ahead, layer everything except the dressing, cover with a slightly damp paper towel, and refrigerate. Dress just before serving to preserve crispness.

Tips and Tricks to Make This Recipe Even Better

Want to make this salad unforgettable? Here are a few professional tips to take it over the top:

• Toast the nuts properly. Don’t skip this step. Raw nuts lack depth, but toasting releases their oils and brings out that rich, nutty flavor. Just be sure to watch them closely to avoid burning.
• Balance your dressing. Taste it before adding. If your strawberries are very sweet, you may want a slightly more acidic vinaigrette. A drop or two of lemon juice can help.
• Slice onions thin. Red onions can be strong. Super-thin slices meld better with the other ingredients and don’t overpower the dish.
• Make it heartier. Add grilled chicken, salmon, or chickpeas if serving this as a main dish. You can also toss in cooked quinoa for extra protein and texture.
• Use room-temperature ingredients. Cold strawberries can dull their sweetness. Let everything sit out for 10–15 minutes before assembling so the flavors bloom.

Common Mistakes to Avoid

Even simple recipes have pitfalls. Here are the most common mistakes people make with this salad—and how to avoid them:

• Overdressing the salad. Spinach leaves wilt quickly under too much dressing. Always add gradually, tossing gently.
• Soggy spinach. Never skip drying the leaves thoroughly. Even a little leftover water can water down the vinaigrette and make the salad limp.
• Using underripe or overripe strawberries. Strawberries should be firm and juicy, not mushy or pale. Taste a few before slicing—flavor matters here.
• Forgetting texture contrast. A mix of creamy, crunchy, and juicy elements is what makes this salad sing. Don’t leave out the nuts or cheese unless substituting with an equal textural component.
• Making too far in advance. This is a salad best served fresh. If you’re meal prepping, store components separately.

How to Store It

If you happen to have leftovers (which isn’t often!), here’s how to keep your salad fresh:

• Undressed Salad: Store in an airtight container lined with a dry paper towel to absorb moisture. Keep refrigerated for up to 2 days.
• Dressed Salad: If it’s already dressed, consume within 24 hours. The spinach will likely wilt, but the flavors will still be good.
• Dressing: The vinaigrette can be stored in a jar in the refrigerator for up to 5 days. Shake well before using.

Avoid freezing this salad—fresh produce does not thaw well.

FAQ

Q1: Can I make this salad ahead of time?
Yes, just keep the ingredients separate and assemble right before serving. Don’t add dressing until the last minute.

Q2: What other fruits can I use?
Blueberries, raspberries, peaches, or even pomegranate seeds work beautifully here, especially if strawberries are out of season.

Q3: Is this salad good for meal prep?
Yes—but keep the spinach, strawberries, onions, nuts, and dressing in separate containers and assemble only when you’re ready to eat.

Q4: Can I make this vegan?
Absolutely. Just skip the cheese or use a plant-based alternative. Make sure your honey is replaced with maple syrup or agave in the dressing.

Q5: What protein can I add to make this a meal?
Grilled chicken, salmon, shrimp, or even chickpeas make this a complete, satisfying meal.

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