Save to Pinterest I started making this salad on a whim one May afternoon when I had a carton of strawberries that needed using and a bag of spinach I'd bought too optimistically. The combination surprised me—something about the sweetness against the earthy greens just clicked. Now it's the dish I bring to every potluck, and people always ask for the recipe. It looks fancy but comes together so quickly that I've made it countless times on weeknights when I want something light but satisfying.
I once brought this to a friend's backyard barbecue, and it was gone before the burgers finished grilling. Someone's kid, who claimed to hate salad, kept sneaking strawberries off the top. My friend later told me she'd never seen him eat greens so willingly. That moment reminded me how food that looks and tastes good can change minds, even stubborn young ones.
Ingredients
- Fresh baby spinach: The tender leaves don't need chopping, and they stay delicate under the dressing without wilting too fast.
- Fresh strawberries: Use ripe, red berries for the best sweetness; pale ones won't give you that pop of flavor.
- Crumbled feta cheese: The salty, tangy creaminess balances the fruit perfectly, though goat cheese works beautifully too.
- Sliced almonds or candied pecans: Toasting them for a few minutes makes all the difference—they smell incredible and add a warm, nutty crunch.
- Extra virgin olive oil: A good quality oil makes the dressing taste richer and smoother.
- Balsamic vinegar: The slight sweetness and acidity tie everything together without overpowering.
- Honey or maple syrup: Just a touch mellows the vinegar and rounds out the flavors.
- Dijon mustard: It emulsifies the dressing and gives it a subtle kick that keeps it from tasting flat.
Instructions
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until it looks smooth and slightly thickened. If using a jar, just shake it hard for about 30 seconds.
- Combine the salad base:
- In a large salad bowl, pile in the spinach, sliced strawberries, crumbled feta, and toasted nuts. Don't toss yet—just let everything sit ready and colorful.
- Dress and toss:
- Right before serving, drizzle the dressing over the salad and gently toss with your hands or tongs so every leaf gets a little coating. Serve immediately while the spinach is still crisp.
Save to Pinterest One summer evening, I made this salad for my mom after a long day, and she sat on the porch eating it straight from the bowl, quiet and content. She said it tasted like celebration, even though it was just a Tuesday. That's when I realized this salad has a way of making ordinary moments feel special.
Making It Your Own
I've added thinly sliced red onion when I want a sharper bite, and creamy avocado when I'm in the mood for something richer. A handful of blueberries or sliced peaches works beautifully when strawberries aren't in season. If you want it to be a full meal, top it with grilled chicken, shrimp, or a piece of flaky salmon.
Storage and Leftovers
This salad doesn't keep well once dressed, so if you have leftovers, store the components separately in the fridge. The spinach and toppings will stay fresh for a day, and the dressing keeps for up to a week in a sealed jar. Just shake it again before using, since the oil and vinegar will separate.
Serving Suggestions
I love serving this at outdoor gatherings because the colors look so vibrant in natural light. It pairs beautifully with grilled meats, roasted vegetables, or crusty bread. For a lighter lunch, I sometimes double the portion and call it dinner.
- Bring it to a picnic in a big bowl and toss it right before everyone eats.
- Serve it alongside pasta or quiche for a balanced spring brunch.
- Pair it with a chilled white wine or sparkling water with lemon.
Save to Pinterest This salad has become one of those recipes I don't really think about anymore—I just make it when the mood strikes, and it always delivers. I hope it becomes that kind of easy favorite for you too.
Recipe FAQs
- → Can I use other greens instead of spinach?
Yes, baby kale or mixed spring greens work well to maintain freshness and texture.
- → What nuts can I substitute for almonds or pecans?
Walnuts or pumpkin seeds are great alternatives, offering a similar crunch and flavor.
- → How should the dressing be stored if made in advance?
Keep the vinaigrette refrigerated in a sealed container for up to three days and whisk before use.
- → Is there a way to make this dish vegan-friendly?
Omit the feta cheese or replace it with a plant-based cheese, and use maple syrup in the dressing instead of honey.
- → What dishes pair well with this salad?
This salad complements grilled chicken or salmon, adding a fresh contrast to the meal.
- → Can I add other fruits to this salad?
Yes, fresh blueberries or sliced peaches can enhance the fruity profile without overpowering the flavors.