Best Strawberry Spinach Salad

If you ask me, fruit and greens are a perfect match.

This fresh strawberry spinach salad brings together sweet berries and tender leaves in a way that just makes sense. The combination creates a light but satisfying dish that’s full of flavor and crunch.

It’s tossed with a simple homemade dressing that ties everything together, while toasted almonds and creamy goat cheese add richness and texture to every bite.

It’s a crowd-pleasing salad that works equally well for casual lunches or dinner parties, especially during spring and summer when strawberries are at their best.

What Kind of Spinach Should I Use?

Baby spinach is your best bet for this salad since it has a milder flavor and more tender texture than regular spinach leaves. While you could use regular spinach in a pinch, you’d need to tear those larger leaves into bite-sized pieces and they might be a bit tougher to eat. Look for fresh baby spinach that has bright green leaves without any yellowing or wilting – those pre-washed bags in the produce section work great for this recipe. Just give the leaves a quick rinse before using, even if the package says “pre-washed,” and make sure to dry them well (a salad spinner works wonders here) so your dressing will stick properly to the leaves.

Options for Substitutions

This fresh salad is pretty flexible and you can switch things up based on what you have in your kitchen:

• Baby spinach: You can swap the spinach with arugula, mixed spring greens, or even butter lettuce. Just make sure to use fresh greens – this isn’t a recipe where you want to use frozen spinach!
• Balsamic vinegar: While balsamic gives the best flavor, you could use red wine vinegar mixed with a bit of honey, or raspberry vinegar for a different twist. Reduce the amount by half if using other vinegars as they’re usually more acidic.
• Honey: Brown sugar works just as well, or try maple syrup for a different sweetness. Use the same amount as you would honey.
• Feta cheese: Not a feta fan? Try goat cheese, blue cheese, or even crumbled gorgonzola. For a dairy-free version, you can leave it out or add some diced avocado instead.
• Pecans: Any nuts work great here – try walnuts, almonds, or even pistachios. Just remember to toast them first for the best flavor. Seeds like pumpkin or sunflower seeds are good too if you’re avoiding nuts.
• Berries: While strawberries and blueberries are perfect here, you can use any berry mix – raspberries, blackberries, or even dried cranberries work well. In fall, try adding sliced pears or apples instead.

Watch Out for These Mistakes While Making

The biggest mistake when preparing a strawberry spinach salad is washing your spinach leaves right before serving – instead, wash and thoroughly dry them ahead of time, as wet leaves will make your dressing slide right off and pool at the bottom of your bowl.

When making the balsamic reduction, keep a close eye on it as it can quickly go from perfectly syrupy to burnt – reduce the heat once it starts to thicken and remove it from the stove when it coats the back of a spoon (it will continue to thicken as it cools).

To keep your salad from becoming a soggy mess, wait to add the dressing until just before serving, and consider layering your ingredients rather than tossing them all together – place the spinach first, followed by the fruits, then sprinkle the cheese and nuts on top.

For the crunchiest pecans, toast them in a dry skillet over medium heat while stirring frequently, but watch them carefully as they can burn in seconds once they start to brown.

What to Serve With Strawberry Spinach Salad?

This fresh and sweet salad makes a perfect partner for grilled chicken or a simple piece of seared salmon – the fruity flavors really complement any light protein. For a complete summer meal, try serving it alongside some grilled corn on the cob or a scoop of quinoa. If you’re hosting a lunch get-together, this salad pairs wonderfully with a crusty baguette and some chilled white wine (I love a crisp Pinot Grigio with this!). Since the salad already has lots of textures and flavors going on, keep your main dish simple and let this colorful combination shine.

Storage Instructions

Keep Fresh: If you want to enjoy this salad later, keep the dressing separate from the other ingredients. Store the mixed greens, berries, and toppings in an airtight container in the fridge for up to 2 days. The homemade balsamic dressing will stay good in a sealed jar in the refrigerator for up to 2 weeks.

Prep Ahead: Want to get a head start? You can toast the pecans and make the dressing up to a week in advance. When you’re ready to serve, just slice the strawberries, toss everything together, and add the dressing right before eating. This keeps everything fresh and crisp!

Assembly Tips: Once the salad is dressed, it’s best to eat it within a few hours. The spinach leaves will start to wilt if they sit too long in the dressing. If you’re taking this to a party or picnic, pack the components separately and toss them together just before serving.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 30-40 g
• Fat: 70-80 g
• Carbohydrates: 150-180 g

Ingredients

For the balsamic glaze:

• 1 cup balsamic vinegar
• 1/4 cup honey or brown sugar

For the salad:

• 10 oz fresh baby spinach
• 3 cups strawberries, sliced after hulling
• 1 cup fresh blueberries
• 1/3 cup crumbled feta
• 1 cup pecans, toasted (use a mix of whole and chopped)

Step 1: Make the Balsamic Glaze

• 1 cup balsamic vinegar
• 1/4 cup honey or brown sugar

In a small saucepan over medium heat, combine the balsamic vinegar and honey.

Bring the mixture to a gentle boil, then reduce the heat to a simmer.

Cook, stirring occasionally, until the mixture thickens and reduces by about half, which should take around 10 minutes.

The glaze should be thick enough to coat the back of a spoon but not overly thick.

Remove from heat and pour into a heat-proof bowl to cool.

The glaze will continue to thicken as it cools.

I like to keep a close eye on the glaze at the end—it’s easy to over-reduce!