Strawberry Spinach Salad

The first time I made this salad was for a last-minute dinner party when I realized I had nothing green in the fridge except a massive bag of spinach from Costco. My friend Sarah took one bite and declared it the best salad she had ever eaten, which honestly shocked me since I had thrown it together in about ten minutes flat while chatting with her in the kitchen.

Last summer my daughter helped me pick strawberries at a local farm, and we came home with way more than we could possibly eat before they started softening. This salad became our daily lunch for a week straight, and somehow neither of us got tired of it. The way the balsamic brings out the berries natural sweetness is honestly kind of magical.

Ingredients

• 6 cups fresh baby spinach: I have learned the hard way that wet spinach makes for a sad, soggy salad, so take the extra minute to really dry those leaves thoroughly
• 1 ½ cups fresh strawberries: Look for berries that are deep red and smell fragrant when you walk past them in the store
• ½ small red onion: Thinly sliced, the sharpness cuts through the sweet elements beautifully
• ½ cup crumbled feta cheese: The creaminess and salt are the perfect counterpoint to all that fresh sweetness
• ½ cup roasted pecans or walnuts: Roughly chopped so you get that satisfying crunch in every bite
• 3 tablespoons extra-virgin olive oil: This is the base that carries all the other flavors
• 2 tablespoons balsamic vinegar: The acidity is what makes the strawberries pop
• 1 teaspoon Dijon mustard: The secret ingredient that helps the dressing emulsify perfectly
• 1 teaspoon honey or maple syrup: Just enough to round out the sharpness without making it cloying
• Salt and freshly ground black pepper: To taste and bring everything together

Instructions

Build your colorful base:

In a large bowl, combine the spinach, sliced strawberries, red onion, crumbled feta, and chopped nuts. I love how vibrant this looks against the dark green of the spinach.

Whisk up the magic dressing:

In a small bowl or jar, combine the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Whisk vigorously until it thickens and comes together into a silky emulsion.

Toss and serve immediately:

Drizzle the dressing over the salad and toss gently with tongs. The key is to coat everything lightly without drowning those delicate leaves.

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This recipe has become my go-to contribution to every potluck and barbecue, and I have lost count of how many times people have asked for the recipe. There is something about the combination of sweet berries and tangy feta that just works on a level I cannot quite explain but absolutely love.

Making It Your Own

I have served this salad countless ways and discovered that goat cheese creates an even creamier experience if you want to switch things up. Grilled chicken turns it into a complete meal, and avocado adds this luscious element that somehow makes everything feel more luxurious. Once I added fresh mint on a whim and now I cannot decide if I prefer it with or without that bright herbal note.

Perfect Pairings

This salad shines alongside anything hot off the grill, from burgers to salmon to portobello mushrooms. A crisp Sauvignon Blanc cuts through the richness of the cheese and nuts, while a dry rosé highlights those beautiful strawberry notes. Sometimes I serve it with a crusty baguette to soak up any extra dressing that settles at the bottom of the bowl.

Timing Everything Right

The beauty of this salad is that it comes together in about fifteen minutes, making it perfect for weeknight dinners when you want something fresh but do not have hours to spend cooking. I usually prep all my ingredients first and set them aside in separate bowls, then toss everything together right when we are ready to sit down. That way the spinach stays perfectly crisp and the nuts maintain their crunch.

• Slice the onions ahead of time and store them in cold water to mellow their bite
• Toast your nuts in a dry pan for 2 to 3 minutes to intensify their flavor
• Make extra dressing and keep it in the fridge for quick salads all week

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Every time I make this salad, I am reminded that sometimes the simplest combinations are the ones that stay with us longest. It is just fresh ingredients, treated with respect, coming together in a way that feels like summer on a plate.

Recipe Q&A

→ What nuts work best in this salad?

Roasted pecans or walnuts add a delightful crunch and complement the sweetness of the strawberries well. Candied pecans can be used for extra sweetness.

→ Can I make this salad nut-free?

Yes, omit the nuts or substitute them with roasted sunflower seeds to avoid allergens while maintaining texture.

→ Is it possible to add protein to this dish?

Adding grilled chicken or avocado increases the protein content and makes the salad more filling.

→ How should the vinaigrette be prepared?

Whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified for a balanced, tangy dressing.

→ Can the cheese be substituted?

Goat cheese is a great alternative to feta if a milder, creamier flavor is preferred.