When the first juicy bite of this Strawberry Spinach Salad hits your mouth, you’ll understand why it’s become my go-to for brightening up any meal. There’s something magical about the way crisp, leafy spinach mingles with sweet, ruby-red strawberries, each stage of prep feeling like I'm crafting a miniature work of art right in my kitchen. The combination of textures — from the satisfying crunch of toasted almonds to the silky crumble of feta cheese — plays on your palate like a symphony of summer flavors. And don’t even get me started on the balsamic vinaigrette: that tangy-sweet drizzle brings all the elements together, transforming simple ingredients into a flavor-packed bite that you’ll find impossible to resist.
I still remember the first time I made this salad for a weekend picnic with friends. While picnics often mean heavy sandwiches and chips, this salad stole the show: the vibrant reds and greens felt like sunbeams in a bowl, and everyone kept reaching back for seconds. It took me just 20 minutes to prep, about 5 minutes to toast the almonds and gather the finishing touches, then a quick 15-minute chill in the fridge to let the flavors settle — perfect for any beginner cook eager to impress. With around 720 calories for the entire salad (making it wonderfully filling as an appetizer or a light lunch), it strikes the ideal balance between indulgence and healthiness. Trust me, once you taste those juicy strawberries, you’ll understand why this is the ultimate summer berry salad.
KEY INGREDIENTS IN STRAWBERRY SPINACH SALAD
Every ingredient in this Strawberry Spinach Salad plays an essential role, combining to create a dish that’s not only visually stunning but bursting with complementary flavors and textures. From the leafy base that cradles each component to the sweet and tangy dressing that brings it all together, here’s what makes this salad shine.
- Fresh spinach leaves
These crisp, green leaves form the vibrant base of the salad, offering a mild, slightly earthy flavor and a beautiful canvas for all the other colorful ingredients. Their tender texture pairs perfectly with juicy berries and crunchy toppings.
- Fresh strawberries
Juicy and sweet, these bright red berries add bursts of summery flavor with every bite. Their natural sugars balance the tang of the dressing, and their vibrant color makes the salad look like a slice of sunshine.
- Sliced almonds
Lightly toasted until golden, these nuts contribute a pleasant crunch and a subtle nutty aroma. They add depth to the texture profile and provide a hit of protein and healthy fats.
- Crumbled feta cheese
Salty and creamy, feta cheese lends a luscious richness that contrasts with the sweetness of the strawberries. Its crumbly texture invites spoonfuls of tangy delight.
- Red onion
Thinly sliced, red onion infuses the salad with a mild sharpness and a pop of purple color. It’s the secret ingredient that cuts through the richness of the cheese and nuts.
- Balsamic vinaigrette dressing
This tangy-sweet vinaigrette glazes the salad in a glossy finish, pulling together all the flavors. Its zesty acidity highlights the sweetness of the fruit and lifts the spinach.
- Salt and pepper
Simple seasoning of salt and freshly cracked pepper amplifies every ingredient’s flavor, ensuring that nothing tastes flat or one-dimensional.
HOW TO MAKE STRAWBERRY SPINACH SALAD
Bringing this salad together is a breeze — even if you’re new to the kitchen, you’ll find these steps straightforward, enjoyable, and rewarding. From cleaning your greens to chilling your finished masterpiece, each step is designed to preserve freshness and maximize flavor.
1. Begin by preparing the spinach. Make sure the leaves are thoroughly cleaned and dried — I like using a salad spinner or gently patting them with a paper towel. Once dry, place the spinach in a large salad bowl so there’s plenty of room to toss later.
2. Wash and slice the strawberries, removing the hulls with a small knife. Aim for uniform slices so each piece contributes the same delightful burst of sweetness. Add these slices to the bowl with the spinach.
3. Toast the sliced almonds in a small dry skillet over medium heat, swirling them gently until they’re golden brown and fragrant, about 3 to 5 minutes. Watch them carefully — nuts can go from toasted to burned quickly! Once done, transfer them to a plate to cool slightly.
4. Thinly slice the red onion as evenly as possible — a sharp chef’s knife or mandoline helps. Separate the rings and add them to the bowl with spinach and strawberries to introduce a hint of sharpness.
5. Crumble the feta cheese over the top of the salad to add a creamy texture and tangy flavor contrast. Break it into small pieces with your fingers for even distribution.
6. Drizzle the balsamic vinaigrette dressing over the salad. Start with half the amount, then use salad tongs to toss the salad gently, ensuring each leaf and slice is coated. Add more dressing gradually until it reaches your perfect level of tangy-sweet balance.
7. Season the salad with salt and pepper according to your preference. A pinch of flaky sea salt can elevate the flavors without overpowering the lighter ingredients.
8. Gently toss all ingredients together until well combined, making sure the dressing is evenly distributed. Use a gentle lifting motion from the bottom to avoid bruising the spinach.
9. Serve immediately for the freshest crunch, or chill the salad for 15 minutes to let the flavors meld. A short rest in the refrigerator deepens the tang of the dressing and softens the strawberries ever so slightly.
SERVING SUGGESTIONS FOR STRAWBERRY SPINACH SALAD
When it comes to serving this salad, the possibilities are as bright and inviting as its colors. Whether you’re enjoying it as a starter, a side, or the main event, a few thoughtful touches can elevate the experience and tailor the dish to any occasion. Here are some of my favorite ways to present and enjoy this strawberry spinach salad, each designed to highlight its fresh ingredients and tantalizing flavors.
- Add grilled chicken slices for a protein-packed twist. Simply marinate chicken breast in olive oil, lemon juice, and herbs, grill until juicy and slightly charred, then slice thinly and fan over the salad. This turns it into a hearty lunch or light dinner.
- Pair with crusty artisan bread or garlic toast for a satisfying meal. The crunchy exterior and soft interior of fresh bread soak up any leftover vinaigrette, ensuring no drop of tangy flavor goes to waste.
- Create a colorful picnic spread by arranging the salad in a large, shallow dish, topping it with extra berries and nuts. Serve alongside cold pasta salads, fresh fruit, and sparkling drinks for an alfresco feast.
- Build a Mediterranean-style grain bowl by adding cooked quinoa or farro at the base, then layering the salad on top. Drizzle extra vinaigrette and sprinkle with chopped fresh herbs like basil or mint for an Instagram-worthy plate.
HOW TO STORE STRAWBERRY SPINACH SALAD
Keeping your salad fresh and vibrant is all about smart storage. Whether you’ve made extra to take to work or simply want to save leftovers for later, following these tips will help maintain the crispness of the spinach and the zing of the dressing, so you enjoy that same first-day flavor even after a day or two.
- Store in an airtight container
Transfer the salad to a well-sealed container to protect it from absorbing fridge odors and to keep moisture levels consistent. This container should be just large enough to avoid crushing the spinach.
- Keep the dressing separate
If you know you won’t finish the salad right away, store the balsamic vinaigrette in a small jar or bottle alongside the greens and toppings. Dress only when you’re ready to serve to prevent soggy leaves.
- Refrigerate promptly
Place the salad in the coldest part of your fridge — usually toward the back — as soon as it’s covered. Aim to consume within 24–48 hours for the best texture, especially if the almonds were already mixed in.
- Refresh before serving
If the spinach looks a bit wilted, give it a quick rinse, spin dry again, and then gently toss with a tiny extra drizzle of dressing or a squeeze of lemon. This will perk the leaves back up and revive their crispness.
CONCLUSION
This Strawberry Spinach Salad has all the hallmarks of a recipe you’ll want to bookmark, print, and keep handy every summer — or anytime you need a vibrant boost on your plate. From the bright, juicy sweetness of freshly sliced strawberries to the buttery crunch of toasted almonds and the cool creaminess of crumbled feta, each bite brings a perfect balance of flavors and textures. The preparation is refreshingly straightforward, making it an excellent choice for beginner cooks, busy weeknights, or as a stunning appetizer for your next gathering. With only about 20 minutes of hands-on time, plus a brief 15-minute chill, you’ll have a visually stunning, flavor-packed salad ready to steal the spotlight at any table.
Remember, you can easily adapt this salad to suit your taste or dietary needs. Swap pecans or walnuts for the almonds, trade goat cheese for feta, or toss in grilled chicken or avocado for extra protein and creaminess. Whether you’re serving it as an appetizer or a light lunch, the possibilities for customization make it endlessly versatile. Feel free to print this article and tuck it into your favorite recipe binder, knowing that the FAQ section below (waiting just after this article) has all the answers to any questions you might have. If you decide to give this recipe a try, I’d love to hear about your experience: what variations you made, how it turned out, and any tips you’ve discovered along the way. Drop a comment, share your feedback, or ask a question — I’m here to help make your cooking journey as enjoyable and flavorful as possible!
Strawberry Spinach Salad
Description
Crisp spinach leaves meet sweet strawberries, toasted almonds, and feta cheese in this colorful salad tossed with zesty balsamic vinaigrette. Easy to make, refreshing, and perfect for brightening any meal.
Ingredients
Instructions
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Begin by preparing the spinach. Make sure the leaves are thoroughly cleaned and dried. Place them in a large salad bowl.
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Wash and slice the strawberries, removing the hulls, and add them to the bowl with spinach.
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Toast the sliced almonds in a small dry skillet over medium heat until golden brown and fragrant, about 3 to 5 minutes. Let them cool slightly before adding to the salad.
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Thinly slice the red onion and add it to the salad bowl with the spinach and strawberries.
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Crumble the feta cheese over the top of the salad for a creamy texture and added flavor.
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Drizzle the balsamic vinaigrette dressing over the salad. Start with half the amount, toss the salad to mix, and add more dressing gradually to taste.
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Season the salad with salt and pepper according to your preference.
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Gently toss all ingredients together until well combined, making sure the dressing is evenly distributed.
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Serve immediately or chill for 15 minutes to enhance the flavors.
Note
- For added protein, consider including grilled chicken slices.
- Substitute pecans or walnuts for almonds if preferred.
- Goat cheese can be used as an alternative to feta for a different flavor profile.
- This salad makes a colorful and refreshing dish perfect for summer picnics or barbecues.
- Consider adding some avocado slices for extra creaminess and healthy fats.
