This strawberry spinach salad is one of those recipes that proves simple really can be delicious. It’s fresh, bright, and full of texture, thanks to the sweet strawberries, crunchy toasted nuts, creamy cheese, and a tangy balsamic dressing that ties everything together beautifully.
It takes just minutes to prepare and goes with almost anything. Serve it alongside grilled chicken, salmon, or steak for a well-balanced meal, or enjoy it as a light lunch on a weekday. It’s quick enough for busy evenings, but polished enough to serve when you’ve got friends over.
Everything about this salad is straightforward and satisfying. It’s the kind of go-to recipe you’ll keep coming back to whenever you want something fresh that actually tastes good.
If you love this salad, you’ll also enjoy my Creamy Cucumber Salad, Carrot Salad or Roasted Vegetable Couscous Salad. Both are simple, fresh, and make excellent side dishes for everything from casual lunches to relaxed weekend dinners.
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Why You’ll Love This Recipe
- Comes together in minutes, which is perfect for busy days.
- A fresh mix of sweet, savoury, and crunchy.
- Feels special enough for entertaining, simple enough for weeknights.
- Uses everyday ingredients you probably already have.
- A reliable “wow” salad that doesn’t need any fancy skills.
Ingredients & Substitutions
The printable recipe card below has the full ingredients list and instructions.
- Baby spinach: Fresh and crisp spinach gives the salad its base. You can swap it for rocket or mixed greens if you prefer a bit more bite.
- Strawberries: Fresh, ripe strawberries bring sweetness and colour.
- Red onion: Adds a bit of kick to the salad.
- Toasted pecans: You can use walnuts or almonds instead…just make sure they’re toasted for that nutty flavour.
- Feta or goat cheese: Both bring a lovely creamy saltiness. Use what you like best.
- Balsamic vinegar: The base of the dressing, which is rich and tangy.
- Olive oil: Use a high-quality extra-virgin olive oil for the best flavour.
- Apple cider vinegar: Brightens the dressing. Red wine vinegar or lemon juice is a fine substitute.
- Honey: Maple syrup can work if you prefer.
- Dijon mustard: Helps emulsify the dressing and adds a gentle kick.
- Poppy seeds: For a little crunch and visual appeal. Optional, but lovely.
- Salt and pepper: To taste, of course 🙂
Makyla’s Recipe Tips
- Prep ahead smartly: Wash and dry your spinach, slice the strawberries, crumble the feta, and mix the dressing up to a day in advance. Keep everything separate until ready to serve.
- Don’t overdress: Less is more. Start with a little dressing, toss, and add more if needed. This salad shouldn’t be drowning in dressing. A light coating is best.
- Cool your nuts: Warm nuts will wilt the spinach so always cool before adding.
- Freshness matters: This salad relies on the freshness of its ingredients. Choose ripe strawberries and crisp fresh greens.
- Make it a meal: Add grilled chicken or sliced avocado for extra substance without losing the freshness.
How to Make Strawberry Spinach Salad with Poppy seed Dressing
Step 1: Toast the Nuts
Preheat your oven to 180°C (350°F) to toast the nuts in the oven. Spread them out on a baking tray in a single layer. Toast for 4–5 minutes, giving the tray a shake halfway through, until the nuts are golden and smell fragrant.
Alternatively, you can toast them in a dry frying pan over medium heat. Stir often for 4–5 minutes, watching closely so they don’t burn. Once toasted, transfer the nuts to a plate and let them cool completely, as warm nuts can wilt the spinach.
Step 2: Make the Dressing
In a small bowl or jar, combine the balsamic vinegar, olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, and a pinch of salt and pepper. Whisk or shake until the mixture looks smooth, thickened, and glossy. Taste and adjust: add more honey if you prefer a sweeter taste, or a touch more mustard for added tang. Set aside.
Step 3: Prepare the Salad Ingredients
Wash and dry the baby spinach well (a salad spinner works best, or pat dry with paper towels). Slice the strawberries and red onion thinly. Crumble the feta or goat cheese. Keep everything separate until you’re ready to serve so it stays crisp.
If you find red onion too pungent, try soaking it in cold water for 10 minutes. This technique effectively softens the sharpness while preserving its delightful flavour, making it a perfect addition to your salad.
Step 4: Assemble the Salad
Place the spinach in a large serving bowl or platter. Scatter over the sliced strawberries and red onion. Add the cooled toasted nuts and sprinkle the crumbled cheese evenly over the top.
Step 5: Dress and Toss
Just before serving, drizzle some of the dressing over the salad. Start with about half, then add more if needed. Gently toss everything together using tongs or clean hands until lightly coated. Be careful not to crush the strawberries or compact the greens.
Step 6: Serve Immediately
Serve the salad right away while it’s fresh and crisp. The dressing will start to soften the spinach and strawberries if it sits for too long. If you’re prepping ahead, keep all the components and dressing separate and toss just before serving.
Storage Instructions
- Store leftover components separately, never dressed.
- Keep spinach and strawberries in airtight containers in the fridge for up to 2 days.
- Dressing keeps well in the fridge for up to a week, just give it a good shake before using.
- Once dressed, the salad should be eaten straight away.
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Strawberry Spinach Salad
Ingredients
- 5 cups fresh baby spinach washed and dried
- 2 cups fresh strawberries sliced
- ½ red onion thinly sliced
- ¾ cup toasted pecans chopped
- ½ cup crumbled feta or goat cheese
For the Dressing
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar or red wine vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 tablespoon poppy seeds
- Pinch salt and pepper
Instructions
- Preheat your oven to 180°C (350°F) to toast the nuts in the oven. Spread them out on a baking tray in a single layer. Toast for 4–5 minutes, giving the tray a shake halfway through, until the nuts are golden and smell fragrant.
- In a small bowl or jar, combine the balsamic vinegar, olive oil, apple cider vinegar, honey, Dijon mustard, poppy seeds, and a pinch of salt and pepper. Whisk or shake until the mixture looks smooth, thickened, and glossy. Taste and adjust: add more honey if you prefer a sweeter taste, or a touch more mustard for added tang. Set aside.
- Wash and dry the baby spinach well (a salad spinner works best, or pat dry with paper towels). Slice the strawberries and red onion thinly. Crumble the feta or goat cheese. Keep everything separate until you’re ready to serve so it stays crisp.
- Place the spinach in a large serving bowl or platter. Scatter over the sliced strawberries and red onion. Add the cooled toasted nuts and sprinkle the crumbled cheese evenly over the top.
- Just before serving, drizzle some of the dressing over the salad. Start with about half, then add more if needed. Gently toss everything together using tongs or clean hands until lightly coated. Be careful not to crush the strawberries or compact the greens.
- Serve the salad right away while it’s fresh and crisp. The dressing will start to soften the spinach and strawberries if it sits for too long. If you’re prepping ahead, keep all the components and dressing separate and toss just before serving.
