Oh, this strawberry spinach salad. Just thinking about it makes my mouth water! It’s one of those dishes that I swear I invented, but I know I probably saw something similar somewhere ages ago. Still, it’s become *my* version, the one that’s on repeat all spring and summer long. It’s like sunshine in a bowl, you know? The kind of thing that makes you forget how ridiculously simple it is to whip up. Honestly, I make this when I need a quick lunch, a light side for a barbecue, or even when I’m trying to impress someone without breaking a sweat in the kitchen. It’s got that perfect balance of sweet, tangy, and just a little bit savory, all tied together with a dressing that is seriously addictive. Forget those heavy, mayo-laden salads; this is all about fresh, vibrant flavors that sing. It’s definitely a contender for my favorite salad ever, maybe even rivaling my mom’s classic potato salad, but in a totally different, brighter way. If you’re looking for a go-to recipe that’s guaranteed to please, you’ve found it!
What is a spinach salad?
So, what exactly *is* this magical strawberry spinach salad? At its heart, it’s a bright, refreshing salad that highlights the beautiful combination of fresh spinach and juicy strawberries. The name pretty much says it all! Think of it as a delightful dance between tender, slightly peppery spinach leaves and the sweet burst of ripe strawberries. But it’s not *just* spinach and strawberries, oh no. We’re talking about adding in some delicious textural elements and a dressing that ties it all together. It’s essentially a celebration of simple, high-quality ingredients coming together to create something truly special. It’s the kind of dish that feels elegant enough for a dinner party but is so easy, you can throw it together for a weeknight meal. It’s not a complicated concoction; it’s more like a perfectly curated ensemble of flavors and textures that just *work*. It’s light, it’s healthy, and it tastes like pure joy.
Why you’ll love this recipe?
What is your new best friend, strawberry spinach salad?flavor is just out of this world! You get that lovely sweetness from the strawberries, which are perfectly complemented by the slight bitterness of the spinach. Then there’s the dressing – oh, that dressing! It’s a creamy, tangy vinaigrette that has a secret ingredient that just elevates everything. It’s not overly sweet, not too sharp, it’s just… *right*. Then there’s the simplicity. Seriously, you can have this on the table in about 15 minutes flat. No complicated cooking, no fancy techniques. It’s literally just washing, chopping, and whisking. This one’s a lifesaver on those nights when you’re just too tired to think about cooking a full meal. And let’s not forget about Cost-efficiency: What is the best way to measure cost-efficiency?. Spinach and strawberries are usually pretty affordable, especially when they’re in season. You’re getting a gourmet-tasting salad without breaking the bank, which is always a win in my book. What I love most about this salad is its incredible versatility. It’s perfect on its own for a light lunch, but it’s also an amazing side dish for grilled chicken or fish. You can add nuts, cheese, other fruits – the possibilities are endless! It’s the kind of recipe that makes you feel good about what you’re eating, and it always gets rave reviews. I’ve made this for countless potlucks and family gatherings, and it always disappears in minutes. It’s a crowd-pleaser for sure, and it’s so much better than anything you’d get from a store.
How to Make Strawberry Spinach Salad
Quick Overview
Making this strawberry spinach salad is ridiculously easy, and that’s part of its charm. You’ll simply toss fresh spinach with sliced strawberries, a few other delightful additions for crunch and flavor, and then drizzle it all with a homemade poppyseed vinaigrette. It’s a no-cook wonder, perfect for a quick lunch or a refreshing side dish that requires minimal effort but delivers maximum flavor. The key is using the freshest ingredients possible to let their natural deliciousness shine through. This salad is all about bright, clean tastes and beautiful colors.
Ingredients
For the Salad Base:
Fresh Baby Spinach: About 5-6 ounces. I always go for baby spinach because it’s so tender and doesn’t have that bitter edge that mature spinach can sometimes have. Make sure it’s well-washed and dried – nobody likes a watery salad! You can find pre-washed bags, which are a lifesaver on busy nights.
Fresh Strawberries: About 1 pint. Look for bright red, firm strawberries. I usually slice them about ¼ inch thick, but you can cut them however you like. Halves or quarters work too. The riper, the sweeter, the better!
Red Onion: About ¼ cup, thinly sliced. If you find raw red onion a bit too sharp, a great trick is to soak the sliced onions in ice water for about 10 minutes. It mellows out their bite beautifully and makes them so much more pleasant in a salad.
Toasted Pecans or Walnuts: About ½ cup, roughly chopped. Toasted nuts add such a wonderful depth of flavor and a satisfying crunch. You can toast them yourself in a dry skillet over medium heat for a few minutes until fragrant, or buy them pre-toasted. Pecans are my personal favorite here, but walnuts are also fantastic.
Crumbled Feta Cheese or Goat Cheese: About ½ cup. Feta adds a salty, tangy kick that pairs perfectly with the sweet strawberries. If you prefer something a little milder and creamier, goat cheese is an excellent alternative. I sometimes use both!
For the Poppyseed Vinaigrette:
Olive Oil: ½ cup. Use a good quality extra virgin olive oil for the best flavor. It’s the base of our dressing, so it really matters!
White Wine Vinegar or Apple Cider Vinegar: ¼ cup. White wine vinegar is my go-to for its bright, clean acidity. Apple cider vinegar works wonderfully too if you have it on hand. You can even use a good quality champagne vinegar if you’re feeling fancy!
Honey or Maple Syrup: 2 tablespoons. This is for a touch of sweetness to balance the vinegar. Honey is classic, but maple syrup gives it a lovely subtle flavor that I adore, especially in the fall. Adjust to your sweetness preference.
Poppy Seeds: 1 tablespoon. These little seeds are essential for that classic poppyseed dressing flavor and texture. They add a subtle nutty note.
Dijon Mustard: 1 teaspoon. Just a little bit of Dijon mustard helps to emulsify the dressing and adds a tiny bit of tang and depth. Don’t skip this!
Salt and Black Pepper: To taste. Always season your dressing! Start with about ¼ teaspoon of salt and an eighth teaspoon of pepper, then adjust as needed.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
This step is only for toasting nuts, so it’s technically optional if you’re using pre-toasted nuts! If you’re toasting your own pecans or walnuts, grab a small, dry skillet. Place it over medium heat. Add your chopped nuts to the skillet. Stir them frequently, watching them closely, as they can go from perfectly toasted to burnt in a matter of seconds. You’re looking for them to become fragrant and lightly golden brown. This usually takes about 3-5 minutes. Once they’re ready, immediately remove them from the hot skillet and spread them on a plate or cutting board to cool. This stops the cooking process. Then, set them aside.
Step 2: Mix Dry Ingredients
For the salad, this means preparing your spinach. Make sure your baby spinach is thoroughly washed and, most importantly, *dried*. A salad spinner is your best friend here, or you can gently pat the leaves dry with clean kitchen towels or paper towels. Any excess water will dilute the dressing and make the salad soggy. Once dried, place the spinach in a large salad bowl. If you’re using a whole bunch, you might want to set aside a few leaves for garnish later, just to make it look extra pretty.
Step 3: Mix Wet Ingredients
This is for the poppyseed vinaigrette. Grab a small bowl or a mason jar with a tight-fitting lid. Add the olive oil, white wine vinegar (or apple cider vinegar), honey (or maple syrup), poppy seeds, and Dijon mustard. If you’re using a bowl, whisk everything together vigorously until well combined and slightly emulsified. If you’re using a mason jar, screw on the lid tightly and shake it up really well until everything is thoroughly mixed. Season with salt and freshly ground black pepper to your liking. Give it a taste and adjust the sweetness or tanginess if needed. If it’s too tart, add a tiny bit more honey; if it’s too sweet, add a splash more vinegar.
Step 4: Combine
Now for the fun part! Add your sliced strawberries, thinly sliced red onion (remember the ice water trick if you used it!), and your toasted, chopped nuts to the bowl with the spinach. If you’re using feta or goat cheese, you can add about half of it now and reserve the rest for sprinkling on top later for visual appeal.
Step 5: Prepare Filling
This step is already done with the ingredients listed above! The “filling” is essentially the combination of strawberries, red onion, nuts, and cheese that you add to the spinach base.
Step 6: Layer & Swirl
There’s no real layering or swirling needed for this salad; it’s more of a gentle toss. Once all your ingredients are in the bowl, it’s time to dress it. Drizzle about half to two-thirds of the poppyseed vinaigrette over the salad. You can always add more, but you can’t take it away! Gently toss everything together using salad tongs or your hands until all the ingredients are lightly coated with the dressing. Be careful not to over-toss, as you don’t want to bruise the spinach or break down the strawberries too much.
Step 7: Bake
There is no baking involved in this recipe! It’s a fresh, no-cook salad.
Step 8: Cool & Glaze
Again, no cooling or glazing needed for this fresh salad. The dressing acts as the perfect finishing touch.
Step 9: Slice & Serve
Transfer the dressed salad to serving plates or a beautiful serving bowl. If you reserved any cheese or nuts, sprinkle them over the top for an extra touch of elegance. You can also add a few whole or halved strawberries for decoration. Serve immediately to enjoy the freshest flavors and textures. This strawberry spinach salad is best served chilled or at room temperature.
What to Serve It With
This strawberry spinach salad is so versatile, it truly works with almost anything! For Breakfast, I sometimes enjoy a smaller portion with a slice of my homemade blueberry oat bran muffins. The sweetness of the muffins and the freshness of the salad make for a surprisingly satisfying start to the day. For a more elegant Brunch spread, this salad is a must-have. It balances out richer dishes like mini quiches or smoked salmon blinis beautifully. I love to plate it in individual shallow bowls, maybe with a few extra strawberry slices fanned out on the side, and serve it alongside a sparkling mimosa or a light rosé. As a Dessert, believe it or not, a small, intensely flavored portion can be surprisingly refreshing after a heavy meal, especially if you add a few more berries and a sprinkle of toasted almonds. It’s a light way to end a meal without feeling weighed down. And for those times when you just need a delicious, healthy snack – maybe while you’re catching up on your favorite show – a small bowl of this strawberry spinach salad is pure comfort. I love pairing it with a handful of whole-wheat crackers or even just eating it straight from the bowl with a fork. My family also loves it as a side for grilled chicken or pan-seared salmon; the freshness of the salad cuts through the richness of the protein perfectly. It’s even a great addition to a picnic basket or a potluck – it travels well and always gets compliments!
Top Tips for Perfecting Your Strawberry Spinach Salad
I’ve made this strawberry spinach salad more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. When it comes to the spinach prep, the absolute key is dryness. I’ve learned the hard way that even a little bit of water clinging to the leaves can dilute your dressing and make the whole salad a bit… sad. So, use your salad spinner and then maybe even give the leaves a gentle pat with paper towels. Freshness is also paramount; wilted spinach just won’t do, so use the best you can find. For the nuts, toasting them is a game-changer. It unlocks their oils and brings out that incredible nutty aroma and flavor. Just remember to watch them like a hawk in the pan; they go from perfect to burnt in a blink! If you’re unsure, err on the side of less toasted. When it comes to the dressing, the mixing advice is crucial. Whisking vigorously or shaking it in a jar helps to emulsify the oil and vinegar, creating a creamier texture. Don’t be afraid to taste and adjust the seasonings – a little more honey for sweetness or a splash more vinegar for tang can totally transform it. I’ve learned that the ratio isn’t set in stone; it really depends on the acidity of your vinegar and your personal preference. For the fruit and veggie prep, slicing the strawberries thinly and the red onion very finely ensures they integrate well into the salad without overpowering other elements. Remember that ice water soak for the red onion if you find raw onion too sharp – it’s a simple step that makes a huge difference in palatability. For ingredient swaps, while I adore feta, crumbled goat cheese is also fantastic, offering a creamier, milder tang. If you don’t have pecans or walnuts, toasted slivered almonds or even pumpkin seeds (pepitas) work wonderfully for added crunch. For the dressing, if you’re out of poppy seeds, don’t sweat it! The dressing will still be delicious, just slightly different. You can also experiment with different vinegars like balsamic or red wine vinegar, but they will change the flavor profile significantly. Always use good quality olive oil; it really is the backbone of a great vinaigrette.
Storing and Reheating Tips
This strawberry spinach salad is best enjoyed fresh, right after it’s tossed, but life happens, and sometimes you’ll have leftovers! For room temperature storage, I really don’t recommend it for this salad. The spinach will wilt quickly, and the strawberries can get mushy if left out for too long. It’s best to serve it and then store any leftovers in the refrigerator. If you *must* leave it out for a short period, try to keep it covered and out of direct sunlight, but aim to refrigerate it within an hour or so. For refrigerator storage, the best way to keep leftovers is to store the undressed salad components (spinach, strawberries, nuts, onion, cheese) in an airtight container. Then, keep the dressing in a separate small container or jar. This way, when you’re ready to eat the leftovers, you can dress a fresh portion of salad, and it will taste much better than a salad that’s been sitting in dressing overnight. If you do dress the whole salad, it will last about 1-2 days in the fridge, but the texture will degrade significantly. The spinach will be limp, and the strawberries might get a bit soft. For freezer instructions, I absolutely do not recommend freezing this salad. The fresh ingredients, especially the spinach and strawberries, will not hold up well to freezing and thawing. It would become a soggy, unappetizing mess. The glaze timing advice is really just about keeping the dressing separate until just before serving for optimal freshness. If you know you’ll have leftovers, it’s always best to toss only what you plan to eat immediately.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite strawberry spinach salad! It’s one of those recipes that just feels like a treat, even though it’s incredibly simple and good for you. The combination of tender spinach, sweet berries, crunchy nuts, and that irresistible poppyseed dressing is just pure magic. It’s the perfect example of how a few high-quality ingredients can come together to create something truly spectacular. I hope you give it a try and fall in love with it as much as my family and I have. It’s become a staple in our kitchen, especially during those warmer months when fresh produce is at its peak. If you enjoy this salad, you might also love my recipe for a vibrant Caprese salad or my hearty quinoa salad with roasted vegetables. They share that same spirit of fresh, flavorful ingredients. Please let me know in the comments below how your strawberry spinach salad turns out, or if you have any fun variations you like to add! I always love hearing from you. Happy assembling!
Strawberry Spinach Salad
Ingredients
Main Ingredients
- 5 oz Fresh Spinach
- 1 cup Strawberries sliced
- 0.5 cup Red Onion thinly sliced
- 0.25 cup Pecans chopped, toasted
- 2 oz Feta Cheese crumbled
Poppy Seed Dressing
- 0.5 cup Olive Oil
- 0.25 cup Apple Cider Vinegar
- 2 tablespoon Honey
- 1 teaspoon Poppy Seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
Instructions
Preparation Steps
- In a large bowl, combine the spinach, sliced strawberries, red onion, and toasted pecans.
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, poppy seeds, salt, and pepper until well combined.
- Pour the dressing over the salad ingredients and gently toss to coat.
- Crumble the feta cheese over the top of the salad.
- Serve immediately.
Notes
Nutrition
Ava Brooks is the home cook behind RecipeSharingHub, sharing dependable, step‑by‑step recipes for busy weeknights and easy weekend bakes. When not testing dishes, Ava snaps kitchen photos and answers reader questions in the comments. Discover the latest recipes or join the newsletter for new ideas each week.
