Name: Strawberry Spinach Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 5 oz Baby spinach; 1 pint Strawberries, hulled and sliced; 0.25 cup Red onion, thinly sliced; 0.5 cup Feta cheese, crumbled; 0.25 cup Pecans, chopped; 0.25 cup Olive oil; 0.25 cup Balsamic vinegar; 1 tablespoon Honey; 0.5 teaspoon Dijon mustard; 0 teaspoon Salt; 0 teaspoon Black pepper

You know, some recipes just stick with you. They become part of your culinary repertoire, the ones you pull out when you need something reliable, something delicious, something that just *feels* like home. For me, that’s exactly what this strawberry spinach salad is. It’s not fancy, it’s not complicated, but oh, it is SO good. I remember the first time I made it; it was for a summer potluck, and I was a little nervous because I’d never combined these flavors before. But honestly? It was a runaway hit. People kept asking for the recipe, and I’ve been making it ever since. It’s the perfect balance of sweet and tangy, with just enough crunch to make it interesting. If you’ve ever loved a good Waldorf salad or a classic Cobb, you’ll appreciate the textural harmony here. This strawberry spinach salad is the unsung hero of my recipe box, and I’m so excited to share it with you.

What is a spinach salad?

So, what exactly is this delightful dish I’m raving about? At its heart, it’s a vibrant, refreshing salad that’s a step above your average side salad. Think of it as a celebration of fresh, seasonal ingredients coming together in perfect harmony. The star players are, of course, fresh, juicy strawberries and crisp spinach. But we don’t stop there! It’s usually tossed with a light, zingy dressing that perfectly complements the sweetness of the berries and the slight earthiness of the spinach. Often, you’ll find additions like crumbled feta or goat cheese for a creamy, salty counterpoint, and some crunchy nuts – almonds or pecans are my favorites – for that satisfying bite. It’s essentially a summer garden party on a plate, easy to throw together but impressive enough for guests. It’s a dish that feels both healthy and indulgent, a tricky line to walk but one this salad nails every single time.

Why you’ll love this recipe?

Honestly, there are so many reasons why this strawberry spinach salad has become a staple in my kitchen, and I have a feeling you’ll fall in love with it for all the same reasons. First off, the flavor! It’s this incredible dance between sweet strawberries and a bright, tangy dressing. The spinach, when fresh and crisp, provides a lovely, mild base that lets the other ingredients shine. Then there’s the texture – you’ve got the soft give of the berries, the tender leaves of the spinach, the creamy crumble of cheese, and the satisfying crunch of nuts. It’s a symphony in your mouth!

Beyond the taste, it’s ridiculously simple to make. I mean, truly, you can whip this up in less time than it takes to boil pasta. This is a lifesaver on busy weeknights when you want something wholesome but don’t have hours to spend in the kitchen. And it’s surprisingly cost-efficient too. Strawberries can sometimes be pricey, but when they’re in season, they’re an absolute steal, and spinach is usually pretty affordable. Buying your nuts and cheese in bulk can also help keep costs down.

What I love most about this salad, though, is its versatility. It’s not just a side dish. I’ve served this as a light lunch on a hot day, and it’s fantastic. It also makes a wonderful addition to a brunch spread – imagine this alongside some fluffy pancakes or savory quiche! If you’re looking for something a little lighter to pair with grilled chicken or fish, this is it. It’s a recipe that feels special without being fussy, and that, my friends, is gold in my book. It’s like a more sophisticated, grown-up version of a simple green salad.

How do you make spinach salad?

Quick Overview

Putting this strawberry spinach salad together is a breeze! You’ll start by prepping your fresh ingredients – washing the greens, slicing the strawberries, and chopping any other goodies. Then, you’ll whisk together a simple, zesty vinaigrette. Finally, it’s all about tossing everything gently together to coat every bite. The beauty of this salad is its freshness; it’s best assembled just before serving to keep everything crisp and vibrant. It’s a no-cook wonder that’s perfect for when you want something delicious without turning on the oven.

Ingredients

For the Salad Base:
5 ounces fresh baby spinach, washed and thoroughly dried (this is key! Wet spinach makes a soggy salad). I always buy pre-washed to save time, but I give it an extra rinse and spin in my salad spinner.
1 pint fresh strawberries, hulled and sliced. Look for ripe, firm berries. If they’re too soft, they can get mushy when tossed.
1/4 cup thinly sliced red onion (optional, but adds a nice bite. If you’re not a fan of raw onion, you can soak the slices in cold water for 10 minutes to mellow them out).

For the Creamy Element:
1/3 cup crumbled feta cheese or goat cheese. Feta gives a saltier punch, while goat cheese is creamier and tangier. Both are fantastic options!

For the Crunch:
1/4 cup chopped walnuts or slivered almonds. Toasting them lightly in a dry pan for a few minutes before adding really brings out their nutty flavor. Just watch them closely – they burn fast!

For the Zesty Vinaigrette:
3 tablespoons olive oil (good quality extra virgin makes a difference!)
1 tablespoon balsamic vinegar (or red wine vinegar for a sharper tang)
1 teaspoon Dijon mustard (this acts as an emulsifier and adds a little zing)
1 teaspoon honey or maple syrup (just a touch to balance the acidity)
Salt and freshly ground Black Pepper to taste.

Step-by-Step Instructions

Step 1: Prep Your Greens and Berries

This is where the magic starts! First things first, wash your baby spinach very, very well. I can’t stress enough how important it is to dry it completely. Use a salad spinner if you have one; it’s a game-changer. If not, gently pat it dry with clean kitchen towels or paper towels. Nobody wants a watery salad! Next, hull your strawberries. That means removing the little green leafy part at the top. Then, slice them up. How thick you slice them is up to you – I like mine about 1/4 inch thick. If you’re using red onion, slice it paper-thin. If you find raw onion a bit too strong, try soaking those thin slices in a bowl of ice water for about 10 minutes. It really mellows out that bite.

Step 2: Toast Your Nuts (Optional but Recommended!)

If you’re adding nuts, give them a quick toast. This step elevates the flavor SO much! Heat a small, dry skillet over medium heat. Add your chopped walnuts or slivered almonds and toss them around frequently. They’ll start to smell fragrant and get lightly golden in about 3-5 minutes. Be super careful – they go from perfectly toasted to burnt in a heartbeat. Once they’re fragrant, immediately remove them from the hot pan and set them aside to cool.

Step 3: Whisk Up the Vinaigrette

Now for the dressing! In a small bowl or a jar with a lid, combine the olive oil, balsamic vinegar (or your chosen vinegar), Dijon mustard, and honey (or maple syrup). Add a pinch of salt and a good grind of Black Pepper. If you’re using a jar, just screw on the lid tightly and give it a good shake until everything is well combined and emulsified. If you’re using a bowl, whisk vigorously until the dressing looks creamy and uniform. Taste it and adjust seasonings if needed – maybe a little more honey for sweetness or a touch more vinegar for tang.

Step 4: Assemble the Salad

This is the fun part! In a large salad bowl, gently place your dried spinach. Add the sliced strawberries and the thinly sliced red onion (if using). Sprinkle the crumbled feta or goat cheese over the top, followed by your toasted nuts. Don’t toss it yet!

Step 5: Dress and Toss

Drizzle about half of the vinaigrette over the salad ingredients. Now, using salad tongs or your hands (which is what I often do!), gently toss everything together. You want to coat all the ingredients without bruising the spinach or breaking up the strawberries too much. Add more dressing if you think it needs it, but be careful not to drown the salad. The goal is to lightly coat everything. A little dressing goes a long way here.

Step 6: Serve Immediately

This strawberry spinach salad is best served right away while the spinach is crisp and the strawberries are fresh. Give it one last gentle toss right before serving to make sure everything is perfectly combined.

What to Serve It With

This strawberry spinach salad is so versatile, it can honestly work for almost any meal! For breakfast, it’s a bit unconventional, but a small portion alongside some scrambled eggs or a light yogurt parfait can be a wonderfully refreshing way to start the day, especially if you’re trying to get more greens in early.

Brunch is where this salad truly shines. Imagine a beautiful spread with this vibrant salad front and center. It pairs beautifully with quiches, frittatas, mini muffins, or even some smoked salmon. For a more elegant presentation, I like to serve it in individual clear bowls so you can see all those gorgeous layers of color. A light mimosa or a sparkling rosé would be the perfect beverage pairing.

As a dessert, it might sound odd, but hear me out! A small, delicate portion of this salad, maybe with a touch less cheese or even none, can be a surprisingly delightful palate cleanser after a rich meal. The sweetness of the strawberries is naturally dessert-like, and the freshness is a welcome contrast.

And for those cozy snack times or light lunches? This salad is an absolute champion. I often make a slightly larger portion for myself and have it with a glass of iced tea or just water. It’s satisfying without being heavy, and the combination of flavors is just so comforting. My family loves it as a light lunch, especially during the warmer months when we don’t want anything too heavy. It’s also a fantastic accompaniment to grilled chicken or Pork Tenderloin – the sweetness of the salad cuts through the richness of the meat perfectly.

Top Tips for Perfecting Your Strawberry Spinach Salad

Okay, let’s talk about really making this strawberry spinach salad sing. It’s simple, yes, but a few little tricks can take it from good to absolutely unforgettable. First, the spinach. I cannot stress enough: DRY. YOUR. SPINACH. I’ve made the mistake of not drying it thoroughly enough, and let me tell you, a soggy salad is just depressing. Invest in a good salad spinner, or dedicate some time to gently patting each leaf dry. It makes all the difference in maintaining that lovely crisp texture and ensuring the dressing adheres properly.

When it comes to the strawberries, choose ripe, firm ones. Overly soft or bruised berries can get mushy and waterlogged, which isn’t ideal. If you can, opt for locally grown strawberries when they’re in season – the flavor is just unparalleled. For the onions, if you’re not a fan of that sharp raw bite, the ice water soak is my personal go-to. It really mellows them out without sacrificing their crunch.

The nuts! Oh, the nuts. Toasting them is a small step that yields huge flavor rewards. It brings out their natural oils and makes them wonderfully fragrant and nutty. Just keep a close eye on them because they go from golden to burnt faster than you can blink! For the dressing, I often make a little extra and keep it in the fridge. It’s great for refreshing the salad if it sits out for a bit, or for drizzling over other dishes.

Ingredient swaps are totally doable here. Don’t like feta? Try some creamy goat cheese, or even some mild Blue Cheese if you’re feeling adventurous. Blueberries can be a fun substitute for strawberries when they’re in season. Instead of almonds or walnuts, candied pecans add a touch of sweetness and crunch. For the dressing, I’ve experimented with different vinegars – raspberry vinegar is divine in this salad, or a champagne vinaigrette for something a bit more delicate. If you want to make it a more substantial meal, grilled chicken, shrimp, or even some cooked quinoa can be tossed in.

My biggest lesson learned over the years is about the dressing application. It’s always better to start with less dressing than you think you need and add more. You can always add more, but you can’t take it away! Toss gently, ensuring every ingredient gets a light coating. This salad is best served immediately after dressing to prevent wilting. It’s a quick assembly job, so have all your ingredients prepped and ready to go before you start tossing.

Storing and Reheating Tips

This strawberry spinach salad is definitely at its peak when it’s freshly made, but life happens, and sometimes you have leftovers! If you find yourself with extra, the best way to store it is to keep the dressing separate from the salad ingredients. If you’ve already tossed it, try to store it in an airtight container in the refrigerator for no more than 24 hours. It won’t be as crisp as when it was first made, but it’s still quite enjoyable.

For the best quality, I highly recommend assembling the salad components (spinach, strawberries, onions, cheese, nuts) in an airtight container and storing the vinaigrette in a separate small container or jar. When you’re ready to serve, just toss the salad with the dressing. This way, the spinach stays crisp and the strawberries don’t get watery. This method will keep the salad components fresh in the refrigerator for up to 2-3 days.

Reheating isn’t really a concept for this salad since it’s served cold. However, if you store it in the fridge, you might want to let it sit at room temperature for about 10-15 minutes before serving to take the chill off, especially the cheese and nuts, which can taste better closer to room temperature.

The glaze, if you were referring to a potential drizzle on top of a baked good with similar flavors, would ideally be added just before serving for maximum freshness and visual appeal. For this salad, the vinaigrette is applied just before serving, so there’s no specific “glaze timing” to worry about!

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! This strawberry spinach salad is naturally gluten-free. The ingredients are all gluten-free, so no modifications are needed. Just double-check any pre-packaged ingredients like nuts or cheese to ensure they don’t have any hidden gluten additives, though it’s very rare.

Do I need to peel the strawberries?

You don’t need to peel the strawberries; you just need to hull them, which means removing the green leafy top. The skin is perfectly edible and delicious!

Can I make this as muffins instead?

This is a salad recipe, so it’s not designed to be made into muffins. However, if you’re looking for a strawberry and spinach-flavored baked good, you might be thinking of a strawberry spinach bread or scone recipe, which would be entirely different!

How can I adjust the sweetness level?

You can easily adjust the sweetness of the vinaigrette. Start with the recommended 1 teaspoon of honey or maple syrup and taste. If you prefer it sweeter, add another half teaspoon at a time until it reaches your desired level of sweetness. You can also omit the sweetener entirely if you prefer a very tart dressing.

What can I use instead of the vinaigrette?

You can certainly get creative! A simple lemon vinaigrette (lemon juice, olive oil, salt, pepper) works well. A poppy seed dressing is also a classic pairing with strawberry salads. For something creamier, a light ranch or a raspberry vinaigrette would also be delicious.

Final Thoughts

So there you have it – my beloved strawberry spinach salad! It’s one of those recipes that just brings a smile to my face, and I truly hope it does the same for you and your loved ones. It’s proof that simple ingredients, treated with a little bit of care, can create something truly spectacular. Whether you’re looking for a quick lunch, a stunning side dish, or a lightened-up addition to your brunch table, this salad delivers. It’s got that perfect balance of flavors and textures that makes every bite exciting.

If you enjoy this salad, you might also love exploring other fresh and vibrant salad recipes on my blog! Perhaps a colorful beet salad or a refreshing watermelon feta salad? I’m always adding new favorites that are easy to make and bursting with flavor.

I can’t wait to hear what you think of this strawberry spinach salad! Please leave a comment below to let me know how yours turned out, or share any fun variations you tried. Your feedback truly makes my day!

Happy Tossing!

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