Spinach Strawberry Salad

Some salads are just… salads. But then, there’s this Spinach Strawberry Salad—a dish that somehow feels like a celebration of everything fresh, light, and beautifully balanced. I first made this salad on a spring afternoon when I needed something refreshing yet satisfying, and it’s been a seasonal staple ever since.

There’s something about the combination of baby spinach leaves and sweet, juicy strawberries that feels indulgent yet wholesome. This isn’t just any salad—it’s the kind of dish that surprises people at potlucks, brightens up family dinners, and gives weekday lunches a burst of flavor and flair.

Keep reading and I’ll show you how to turn a few simple ingredients into a salad that’s elegant, delicious, and absolutely unforgettable.

Why I Love This Recipe

You know those recipes that look like they belong in a fancy café, but are secretly so simple to make that you can throw them together in 10 minutes flat? That’s this salad.

What makes this Spinach Strawberry Salad special is the layering of textures and flavors. You’ve got the tender spinach leaves, the juicy burst of ripe strawberries, the creamy richness of goat cheese, and the crunch of candied pecans or slivered almonds. Then there’s the dressing—sweet, tangy, and just enough bite to bring everything together in harmony.

It’s vibrant. It’s fresh. It’s packed with nutrients. And it can be a light lunch, a side dish, or a show-stopping starter. Whether you’re hosting a brunch or just want something that makes your regular Tuesday feel a little bit fancier, this salad does the trick.

Plus, it’s endlessly customizable. You can switch up the nuts, the cheese, or even the fruit depending on what’s in season or in your fridge. This kind of flexibility is why it’s always in my rotation.

Ingredients for Spinach Strawberry Salad

When people say “you are what you eat,” this salad proves you can be colorful, balanced, and full of personality. Here’s what you’ll need to bring it to life.

At its core, this salad is about the interplay of flavors—sweet, tangy, crunchy, creamy, and crisp. You only need a handful of ingredients, but choosing high-quality ones makes all the difference.

Here’s a breakdown of what goes into the perfect Spinach Strawberry Salad:

• Fresh baby spinach – tender, slightly earthy, and full of nutrients. It’s the foundation of the salad.
• Ripe strawberries – the sweeter and juicier, the better. Slice them just before adding to keep them fresh.
• Goat cheese – creamy, tangy, and soft. You can crumble it over the top or mix it in gently.
• Candied pecans or slivered almonds – they add that much-needed crunch and a touch of sweetness.
• Red onion – thinly sliced for a subtle kick and some sharpness to contrast the sweetness.
• Homemade balsamic poppy seed dressing – a must. It pulls everything together with a beautiful balance of acid and sweetness.

Optional add-ins if you want to change things up:

• Sliced avocado
• Grilled chicken
• Crumbled feta instead of goat cheese
• Blueberries or mandarin oranges for a fruity twist

The ingredients are simple, but when you combine them with care, the result is a dish that tastes like sunshine in a bowl.

How Much Time Will You Need

This salad is one of those go-to dishes when you want something fast but impressive. It takes about 15 minutes from start to finish, and that includes slicing the strawberries and mixing the dressing.

Here’s a quick time breakdown:

• Prep time: 10 minutes
• Assembly: 5 minutes
• Total: 15 minutes

If you’re toasting the nuts yourself or making the dressing in advance, you might want to add a few more minutes, but the salad itself comes together incredibly fast.

How to Make This Spinach Strawberry Salad

You don’t need to be a chef to master this recipe. Just follow these steps and you’ll have a beautifully balanced salad in no time.

Step 1: Make the Dressing
In a small bowl or mason jar, whisk together the following:

• 1/4 cup balsamic vinegar
• 2 tablespoons honey or maple syrup
• 1 teaspoon Dijon mustard
• 1/3 cup olive oil
• 1 teaspoon poppy seeds
• Salt and pepper to taste

Shake or whisk vigorously until it emulsifies. Taste and adjust the sweetness or acidity to your liking.

Step 2: Prepare the Ingredients
Wash and dry the spinach thoroughly. Place in a large salad bowl.
Slice strawberries thinly and set aside.
Thinly slice the red onion into slivers—soaking them in cold water for 10 minutes can help mellow their bite.
If you’re using candied pecans or slivered almonds, make sure they’re toasted for extra flavor.
Crumble goat cheese and set aside.

Step 3: Assemble the Salad
Add the spinach to your bowl.
Scatter the sliced strawberries over the top.
Add in the red onions, then the nuts.
Sprinkle goat cheese crumbles over everything.

Step 4: Dress and Toss
Just before serving, drizzle the dressing evenly over the salad.
Toss gently to combine, being careful not to break down the goat cheese too much.
Serve immediately and enjoy the burst of flavor in every bite.

Substitutions

No strawberries? No problem.

One of the joys of this salad is how adaptable it is. Whether you’re avoiding dairy, nuts, or certain fruits, there’s a way to make it work for you.

• Cheese Substitute: Swap goat cheese for feta if you want something saltier, or try blue cheese for more punch. For a dairy-free version, use a vegan cheese crumble or skip it altogether and use avocado for creaminess.
• Nut Alternatives: If you’re avoiding nuts, roasted sunflower seeds or pumpkin seeds give great crunch and are allergy-friendly.
• Fruit Swaps: Strawberries are perfect in spring and summer, but you can easily substitute with blueberries, raspberries, apples, or even dried cranberries in the off-season.
• Leafy Greens: While baby spinach is ideal, you could use arugula for a peppery kick, or a mixed greens blend for more variety.

Making this salad your own is easy, and the substitutions don’t compromise flavor—if anything, they help keep it interesting.

Best Side Dish of Spinach Strawberry Salad

Pairing this salad with the right side dish elevates the entire meal. Here are three go-to options that turn this into a standout menu:

• Grilled Lemon Herb Chicken – Simple, juicy, and full of flavor. The citrus notes pair beautifully with the strawberries and vinaigrette.
• Garlic Butter Baguette Slices – Lightly toasted, golden-crisp bread is the perfect vehicle for scooping up any leftover salad bits and dressing.
• Chilled Quinoa Pilaf – For a hearty vegetarian pairing, a citrusy quinoa salad with herbs and diced veggies balances texture and brings in satisfying protein.

Each of these sides complements the light and bright profile of the salad without overpowering it. Together, they create a meal that feels complete, fresh, and indulgent in the healthiest way.

Serving and Presentation Tips

Make it look as good as it tastes.

There’s something special about a salad that looks like it came out of a garden and landed directly onto your plate. This Spinach Strawberry Salad is naturally colorful and eye-catching, but with a few small presentation tricks, you can take it from everyday to entertaining-worthy.

First, always use a large shallow bowl or platter instead of a deep bowl. This keeps the ingredients from sinking to the bottom and makes it easier to showcase those vibrant strawberries and crumbles of goat cheese.

Layer the spinach first, then gently arrange the strawberries on top instead of tossing everything right away. Add the onions and nuts in a way that evenly distributes color and texture. Finally, sprinkle the goat cheese last, allowing it to sit beautifully on top like a finishing touch.

Drizzle the dressing just before serving—or better yet, serve it on the side in a charming little pitcher so guests can add their own. It keeps the salad from wilting too quickly and gives it a polished, restaurant-style vibe.

Garnish with a few extra strawberries, a crack of black pepper, or even a sprig of mint or basil for an herbal hint and extra wow factor.

Tips and Tricks to Make This Recipe Even Better

Let the flavors do the heavy lifting—with just a little guidance from you.

The key to a memorable Spinach Strawberry Salad lies in the details. Here’s how to bring out the best in every bite:

• Use super fresh spinach. Pre-washed baby spinach is convenient, but always give it a rinse and dry it well to keep it crisp.
• Slice strawberries just before serving. This keeps them juicy and prevents them from becoming soggy or bleeding color into the greens.
• Toast the nuts. Even if you buy pre-packaged slivered almonds or pecans, a quick toast in a dry skillet brings out their flavor like nothing else.
• Balance the dressing. Taste it before adding to the salad—if it’s too sharp, add a touch more honey. If it’s too sweet, balance with a splash of lemon juice.
• Chill your salad bowl. Serving the salad in a slightly chilled bowl helps keep it crisp longer, especially if you’re serving it on a warm day.

Common Mistakes to Avoid

Make sure your fresh, vibrant salad doesn’t fall flat by avoiding these missteps.

• Overdressing the salad. One of the fastest ways to ruin a delicate salad is to drown it in dressing. Start with a little and toss gently. You can always add more.
• Using unripe or overripe strawberries. You want them firm but sweet. Mushy strawberries make the salad soggy, while underripe ones lack flavor.
• Skipping the acid balance. The dressing must have enough acidity to cut through the sweetness of the fruit and the creaminess of the cheese. A good balsamic does the trick—don’t substitute with basic vinegar unless balanced properly.
• Assembling too far in advance. This is a salad best served fresh. Prepping the ingredients ahead is fine, but wait to assemble and dress until just before eating.
• Not drying the greens. Wet spinach leaves will water down your dressing and make the salad taste limp. Always use a salad spinner or pat them dry.

How to Store It

This salad is best enjoyed fresh, but if you have leftovers, here’s how to make the most of them.

Store the undressed salad in an airtight container in the refrigerator for up to 2 days. If it’s already been dressed, it’s best eaten the same day, though it can last until the next if stored in a sealed container.

Keep the dressing separate if you’re prepping in advance. Store it in a mason jar in the fridge and give it a good shake before using—it keeps well for up to a week.

If storing, avoid adding the nuts until just before serving again to keep them crunchy. The goat cheese can soften or dissolve into the greens if left too long, so consider leaving it out until ready to eat again.

FAQ

Can I make this salad ahead of time?
Yes, you can prep all the ingredients ahead—slice the strawberries, crumble the cheese, mix the dressing—but don’t assemble or dress the salad until just before serving.

Can I use frozen strawberries?
No, frozen strawberries are not ideal for this salad. They’re too soft when thawed and will water down the dish. Fresh is best.

What can I use instead of goat cheese?
Feta, blue cheese, or even a mild brie can work. For a dairy-free option, avocado or a vegan cheese adds that creamy touch.

Is this salad kid-friendly?
Absolutely! If your kids aren’t into onions or goat cheese, you can leave them out or sub in milder flavors. Add a drizzle of honey over the top to sweeten it a bit more if needed.

Can I add protein to make it a full meal?
Yes! Grilled chicken, shrimp, or even chickpeas make excellent protein add-ins and turn this salad into a full lunch or dinner option.

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