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Spinach Strawberry Salad

Spinach Strawberry Salad

This fresh and vibrant Spinach Strawberry Salad combines tender baby spinach, juicy strawberries, and crunchy nuts, all tossed in a light, tangy vinaigrette. It’s the perfect balance of sweet and savory—ideal for spring and summer meals, picnics, or a refreshing side dish.

  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Ingredients

6 cups fresh baby spinach, washed and dried

2 cups fresh strawberries, hulled and sliced

1/4 cup red onion, thinly sliced

1/3 cup crumbled feta or goat cheese

1/4 cup sliced almonds or pecans (toasted, optional)

Simple Vinaigrette

3 tbsp olive oil

1 1/2 tbsp balsamic vinegar (or apple cider vinegar)

1 tsp honey or maple syrup

Salt and black pepper, to taste

Instructions

In a large salad bowl, add the spinach, strawberries, and red onion.

In a small bowl or jar, whisk together olive oil, vinegar, honey, salt, and pepper.

Drizzle the dressing over the salad just before serving.

Toss gently to coat.

Top with cheese and nuts. Serve immediately.

Notes

Cooking Tips

  • Dry the spinach thoroughly to prevent a watery salad.

  • Toast nuts in a dry skillet for 2–3 minutes to enhance flavor.

  • Add dressing just before serving to keep the spinach crisp.

  • Use ripe, in-season strawberries for the best sweetness.


Variations

 

  • Add Protein: Grilled chicken, shrimp, or salmon make it a complete meal.

  • Nut-Free: Skip nuts or substitute sunflower seeds.

  • Vegan: Use dairy-free cheese or omit cheese entirely.

  • Extra Fruit: Add blueberries, mandarin oranges, or sliced apples.

  • Creamy Twist: Swap vinaigrette for a poppy seed or strawberry vinaigrette.

  • Author: Emma
  • Prep Time: 15 minutes

Nutrition

  • Serving Size: 1 serving
  • Calories: 190
  • Sugar: 9g
  • Sodium: 180mg
  • Fat: 14g
  • Carbohydrates: 14g
  • Fiber: 4g
  • Protein: 5g
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