Save to Pinterest I started making this salad on a whim one May afternoon when I had a carton of strawberries going soft and a bag of spinach I'd forgotten about. The combination sounded odd at first, but the moment I tasted that first bite—sweet fruit, salty feta, crunchy almonds—I was hooked. Now it's my go-to whenever I need something bright and easy. It comes together in minutes and always disappears fast.
I brought this to a backyard potluck once, skeptical anyone would touch it next to the pasta salads and sliders. Within twenty minutes, the bowl was empty and three people asked for the recipe. One friend said she'd never thought to put strawberries in a salad before, and now she makes it weekly. That's when I realized how something this simple could feel special.
Ingredients
- Fresh baby spinach: The tender leaves are mild and don't wilt too fast, making them perfect for a quick toss salad.
- Fresh strawberries: Choose ripe, sweet ones and slice them thin so every bite gets a little fruit.
- Crumbled feta cheese: The salty, tangy creaminess balances the sweetness beautifully.
- Sliced almonds or candied pecans: Toasting them for a few minutes brings out a deeper, nuttier flavor.
- Extra virgin olive oil: Use a fruity, good-quality oil since it's the base of your dressing.
- Balsamic vinegar: A little acidity cuts through the richness and ties everything together.
- Honey or maple syrup: Just a touch rounds out the vinegar's sharpness.
- Dijon mustard: This is the secret to making the dressing emulsify and cling to the greens.
Instructions
- Make the dressing:
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth and creamy. The mustard helps it all blend into one glossy mix.
- Combine the salad:
- In a large bowl, layer the spinach, sliced strawberries, feta, and toasted nuts. Keep it loose so the dressing can reach everything.
- Dress and toss:
- Drizzle the dressing over the salad just before serving and gently toss with your hands or tongs. You want every leaf lightly coated, not drowning.
- Serve immediately:
- This salad is best fresh, while the spinach is crisp and the strawberries still bright. If it sits too long, it'll soften and lose its snap.
Save to Pinterest One summer evening, I made this for my mom after she mentioned she wanted something light for dinner. She sat on the porch with her bowl, quiet for a moment, then said it reminded her of the strawberry fields we used to visit when I was little. Food has a way of doing that, pulling up memories you didn't know you were holding onto.
Customizing Your Salad
This recipe is forgiving and loves variation. I've added thinly sliced red onion for a sharper bite, chunks of creamy avocado for richness, and even grilled chicken when I needed it to be a full meal. Swap the feta for goat cheese if you like it tangy and soft, or try walnuts and pumpkin seeds instead of almonds. The base stays the same, but you can shift the mood depending on what's in your fridge.
Making It Ahead
You can prep the components in advance to save time. Wash and dry the spinach, slice the strawberries, toast the nuts, and make the dressing up to a day ahead. Store each separately in the fridge, then assemble and toss right before serving. This way, everything stays fresh and crisp, and you're not scrambling at the last minute.
Pairing and Serving Ideas
This salad shines as a starter or side, but it's also hearty enough to be lunch on its own. I've served it alongside grilled salmon, roasted chicken, and even as part of a brunch spread with quiche and fresh bread. It's light but satisfying, and the colors always make the table look a little more special.
- Add grilled shrimp or chicken to make it a complete dinner.
- Serve with crusty bread and a glass of chilled white wine for a simple summer meal.
- Double the recipe for picnics or potlucks, it travels well if you keep the dressing separate.
Save to Pinterest This salad never fails to feel like a little celebration, even on the most ordinary Tuesday. I hope it brings that same lightness to your table.
Recipe FAQs
- → What type of nuts can I use for this salad?
Toasted sliced almonds or candied pecans add a nice crunch, but walnuts or pumpkin seeds can be used as alternatives.
- → Can I make the dressing ahead of time?
Yes, the balsamic vinaigrette can be prepared in advance and stored in the refrigerator for up to 3 days. Whisk well before using.
- → How should I prepare the strawberries?
Wash, hull, and slice strawberries evenly to ensure balanced sweetness throughout the salad.
- → Are there vegan options for this dish?
Omit the feta cheese or replace it with a plant-based alternative, and use maple syrup instead of honey in the dressing.
- → What makes the dressing tangy and flavorful?
The combination of balsamic vinegar and Dijon mustard creates a tangy, balanced flavor that complements the sweet and savory ingredients.
- → Can I add other ingredients to enhance this salad?
Thinly sliced red onions or avocado can be added for extra texture and flavor complexity.