Oh, how I love a good spinach strawberry salad when the weather gets warm! It’s my go-to dish for picnics, backyard barbecues, and those lazy summer evenings when I want something light yet satisfying. I’ll never forget the first time I made this for a family gathering – my skeptical uncle took one bite and went back for thirds! The magic is in how simple it is to throw together while still packing a nutritional punch. Fresh spinach gives you that iron boost, while sweet strawberries add vitamin C and that irresistible pop of color. It’s become my signature summer dish that everyone requests. What I love most is how the flavors dance together – the earthy greens, juicy berries, and that tangy balsamic dressing create something truly special with minimal effort.
Why You’ll Love This Spinach Strawberry Salad
This isn’t just any salad – it’s the kind of dish that makes people ask for the recipe before they’ve even finished their first bite. Let me tell you what makes it so special:
- Lightning fast to make – You can whip this up in 10 minutes flat. Perfect for those nights when you’re starving but don’t want to cook.
- Packed with nutrients – Between the iron-rich spinach and vitamin C-loaded strawberries, you’re basically eating sunshine in a bowl.
- Refreshing on hot days – That crisp spinach and juicy strawberry combo cools you down better than any ice cream (and it’s way better for you).
- Gorgeous presentation – The ruby red berries against deep green leaves looks like something from a fancy restaurant, only easier on your wallet.
Trust me, this salad will become your summer obsession – it’s already mine!
Ingredients for Spinach Strawberry Salad
Gathering the right ingredients is what makes this salad sing! I’ve learned through trial and error that quality matters here – fresh, vibrant produce makes all the difference. Let me walk you through exactly what you’ll need to create this summer masterpiece.
For the Salad
- 5 cups fresh spinach – Washed and thoroughly dried (trust me, soggy spinach is the enemy!)
- 2 cups strawberries – Sliced into pretty little wedges (I like to keep some slices thicker for texture)
- 1/4 cup red onion – Thinly sliced (soak in cold water for 5 minutes if you want to tame the bite)
- 1/4 cup feta cheese – Crumbled (the good stuff, not that pre-crumbled dry nonsense)
- 1/4 cup walnuts – Chopped (toast them for 3 minutes if you want next-level flavor)
For the Dressing
- 3 tbsp olive oil – The good extra virgin kind that smells like fresh grass
- 2 tbsp balsamic vinegar – Aged is best if you have it
- 1 tbsp honey – Local if possible, it makes the dressing sing
- 1/2 tsp salt – I’m partial to flaky sea salt
- 1/4 tsp black pepper – Freshly ground, please!
See? Nothing too fancy, just simple ingredients that work magic together. Now let’s put it all together!
How to Make Spinach Strawberry Salad
Okay, let me walk you through making this gorgeous salad – it’s so easy you’ll wonder why you don’t make it every day! First, grab your biggest mixing bowl (I use my favorite ceramic one because it makes me feel fancy). Toss in that beautiful spinach – make sure it’s completely dry or your dressing won’t stick properly. Next comes the fun part: arranging those ruby red strawberry slices so they peek through the greens like little jewels.
Now for the dressing – this is where the magic happens! I like to use a small mason jar because it’s perfect for shaking everything together. Drizzle in your olive oil, then the balsamic (careful, it splatters!), honey, salt, and pepper. Pop the lid on and shake it like you’re mixing a cocktail – about 15 seconds should do it. Taste it – you want that perfect balance of sweet and tangy.
Here’s my secret trick: pour the dressing down the sides of the bowl first, then gently toss with your hands (clean ones, obviously!) to coat everything evenly without bruising the spinach. Top with those crunchy walnuts and creamy feta crumbles last so they stay nice and crisp. Serve immediately and watch how fast it disappears!
Tips for the Best Spinach Strawberry Salad
After making this salad more times than I can count, I’ve picked up some tricks that take it from good to “Oh my goodness, what’s in this?” level delicious. First – toast those walnuts! Just 3-4 minutes in a dry pan transforms them from blah to wow. And please, please use fresh spinach – those pre-washed bags can be soggy disasters. My grandma taught me to spin greens in a clean kitchen towel to get them bone-dry – game changer!
Here’s my golden rule: assemble everything right before serving. Strawberries weep, spinach wilts, and nobody wants a sad, soggy salad. If you must prep ahead, keep dressing separate and toss right at the last minute. And don’t skimp on the feta – that salty creaminess balances the sweet berries perfectly. Trust me, follow these tips and you’ll have people begging for your “secret recipe”!
Variations for Spinach Strawberry Salad
One of my favorite things about this salad is how easily you can mix it up! Sometimes I’ll throw in creamy avocado slices when they’re in season – they make it extra rich and satisfying. Not a walnut fan? Try toasted almonds or pecans for a different crunch. And if you’re feeling fancy, swap the feta for tangy goat cheese – it pairs beautifully with the strawberries. Feeling tropical? Add some mango chunks for a sweet surprise. The possibilities are endless!
Serving Suggestions for Spinach Strawberry Salad
This salad shines as a star side dish, but let me tell you my favorite ways to turn it into a full meal! For protein lovers, nothing beats pairing it with juicy grilled chicken – the smoky flavors complement the sweet berries perfectly. Need something heartier? Serve it over a bed of fluffy quinoa for a satisfying lunch. And for those lazy summer evenings? Just add a crusty baguette – the perfect vehicle for soaking up that delicious leftover dressing!
Nutritional Information for Spinach Strawberry Salad
Now, I’m no nutritionist, but I can tell you this salad is packed with good-for-you stuff! Keep in mind these numbers are just estimates – your exact amounts will vary depending on how generous you are with the feta or what brand of honey you use. What I know for sure? You’re getting loads of vitamins from those fresh greens and berries, healthy fats from the olive oil and nuts, and just enough protein from the cheese to keep you satisfied. It’s the kind of meal that makes you feel energized, not weighed down!
Frequently Asked Questions
Can I make spinach strawberry salad ahead of time?
You can prep the ingredients separately, but I don’t recommend assembling it more than an hour before serving. Strawberries release juice and spinach wilts – nobody wants a soggy salad! Keep dressing separate and toss everything together right before eating for maximum crunch.
What can I substitute for honey in the dressing?
No honey? No problem! Maple syrup works beautifully, or try agave nectar if you want to keep it vegan. In a pinch, a teaspoon of sugar dissolved in the vinegar does the trick. Just adjust to taste – you want that perfect sweet-tangy balance.
Can I use frozen strawberries?
Fresh is best here, friends! Frozen berries turn mushy when thawed and will water down your salad. If strawberries aren’t in season, try substituting with fresh raspberries or sliced peaches instead – equally delicious!
How long does leftover salad keep?
Honestly? It’s best eaten right away. But if you must store it, keep it undressed in an airtight container for up to a day. The spinach will wilt a bit, but it’ll still taste great – just add fresh walnuts for crunch!
Spinach Strawberry Salad
Ingredients
Method
- In a large bowl, combine spinach, strawberries, red onion, feta cheese, and walnuts.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and black pepper.
- Drizzle the dressing over the salad and toss gently to coat.
- Serve immediately.
Nutrition
Notes
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