Strawberry Spinach Salad

There’s something effortlessly elegant about a Strawberry Spinach Salad. It’s the kind of dish that feels fresh and impressive, yet takes only minutes to put together. Sweet strawberries, crisp spinach, tangy cheese, and toasted nuts come together in a salad that’s as beautiful as it is delicious.

Course Appetizer, Dinner, Lunch

Cuisine American

Keyword easy, salad, strawberry spinach salad, summer

Prep Time 10

Total Time 10

Servings serves

Calories 234kcal

Author Makyla Baines

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.

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