Strawberry Spinach Salad
A bowl of strawberry spinach salad brings a pop of color and a burst of freshness to any meal. It’s my favorite way to celebrate spring and summer, and it always gets rave reviews at picnics and potlucks!
Variations & Substitutions
Swap the feta for creamy goat cheese or try blue cheese for a tangy kick. If you’re out of pecans or walnuts, sliced almonds or sunflower seeds add a lovely crunch.
Grilled chicken or shrimp make this salad heartier for a satisfying meal. Out of strawberries? Fresh blueberries or sliced apples work beautifully too.
Tips & Tricks for Perfect Results
For the freshest flavor, use baby spinach and ripe, sweet strawberries. Slice the onions thinly so their flavor doesn’t overpower the salad. Toasting the nuts briefly in a dry pan brings out their natural sweetness.
Add the vinaigrette just before serving to keep the spinach crisp. If you’re making it ahead, keep the dressing and toppings separate until you’re ready to eat.
Storage & Reheating
Store leftover salad (without dressing) in an airtight container in the fridge for up to 2 days. Keep the vinaigrette in a separate jar.
If already dressed, the salad is best enjoyed within a few hours, as spinach wilts quickly.
Strawberry Spinach Salad
Ingredients
- 6 cups fresh baby spinach
- 1 cup sliced strawberries
- 1/3 cup crumbled feta cheese
- 1/4 cup thinly sliced red onion
- 1/3 cup candied pecans or walnuts
- 1/4 cup balsamic vinaigrette store-bought or homemade
Balsamic Vinaigrette (Makes 1 Cup)
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 clove garlic minced
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper to taste
Instructions
- Wash and dry the spinach, then toss it in a large bowl.
- Scatter the sliced strawberries, feta, red onion, and nuts over the spinach.
- Drizzle with balsamic vinaigrette right before serving.
- Gently toss everything together until just combined. Serve immediately.
Balsamic Vinaigrette
- In a small bowl or a mason jar, combine the balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper.Whisk (or shake, if using a jar) until everything is well combined.
- Slowly drizzle in the olive oil while whisking continuously, or add it all at once and shake the jar vigorously, until the vinaigrette is fully emulsified.
- Taste and adjust seasoning as needed.
- Store any leftovers in the fridge for up to a week. Shake well before each use!
