Pin It There's something magical about the first time someone brings a strawberry spinach salad to a potluck and you realize how simple ingredients can taste like pure spring. I was skeptical until I tasted one at a friend's garden gathering, where the sweet berries played off the peppery greens in a way that made me question every sad desk salad I'd ever assembled. That afternoon, she shared her recipe, and I've been tweaking it in my own kitchen ever since, discovering that the real trick isn't exotic—it's respecting what each ingredient brings to the plate.
I remember making this for my sister's surprise birthday picnic on an unexpectedly warm April afternoon, when everyone showed up exhausted from the drive. One taste of this salad, and suddenly people were smiling, asking for seconds, talking about how it tasted like the season itself. That's when I understood it wasn't just lunch—it was the kind of small, bright thing that shifts a whole gathering.
Ingredients
- Fresh baby spinach (120 g / 4 cups): Use pre-washed if you're short on time, but give it a gentle spin in a salad spinner to remove excess water—that dampness is the enemy of crunch.
- Fresh strawberries (200 g / 1⅓ cups): Slice them just before assembly so they stay perky and don't release all their juice into the greens.
- Crumbled feta cheese (60 g / ½ cup): The salty, creamy anchor that makes everything taste more intentional than it is.
- Sliced almonds or candied pecans (40 g / ⅓ cup), toasted: Toast them yourself if you can—five minutes in a dry pan transforms their flavor from mild to nutty in a way pre-toasted versions rarely achieve.
- Extra virgin olive oil (3 tbsp): Don't skimp here; this is half the dressing, so choose one you'd actually enjoy tasting.
- Balsamic vinegar (1½ tbsp): The vinegar does the heavy lifting, creating that sweet-and-acidic tension that wakes up the whole dish.
- Honey or maple syrup (2 tsp): Just enough to smooth out the vinegar's edge without making this into dessert.
- Dijon mustard (1 tsp): An emulsifier that also adds a whisper of sophistication.
- Salt and freshly ground black pepper: Season generously—this dressing needs to announce itself or it gets lost against the greens.
Instructions
- Make the dressing:
- Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until the mixture turns slightly cloudy and clings to the whisk. This takes about 30 seconds of actual effort, and it's worth doing by hand so you can feel when it's emulsified.
- Build the salad foundation:
- Toss your dry spinach, sliced strawberries, crumbled feta, and toasted nuts together in a large bowl, but don't dress it yet—patience here keeps everything crisp.
- Dress and toss:
- Drizzle the dressing over the salad and toss gently with your hands or salad tongs until every leaf glistens. This should take about 30 seconds and feel like you're tucking the dressing in rather than drowning the greens.
- Serve right away:
- Plate it immediately, because every minute it sits, the spinach softens slightly and the strawberries start weeping juice into the bowl.
Pin It There's a moment every single time I make this when someone pauses mid-bite and asks what's in the dressing, and I love telling them it's barely anything—just oil, vinegar, honey, and mustard. It's a small reminder that the best meals don't require complexity, just intention and respect for good ingredients.
Why This Salad Works for Everything
This isn't a side dish that apologizes for itself; it's substantial enough to feel like a meal but light enough that you don't feel sluggish afterward. I've served it at fancy brunches where it looked elegant, at casual weeknight dinners where it was the easiest thing on the table, and packed it into containers for office lunches where it somehow tasted even better the next day (though still best fresh). The beauty is that it doesn't demand much from you, which paradoxically makes it feel quite generous to whoever you're serving.
Customizing Without Losing the Soul of It
The core of this salad—spinach, strawberries, feta, nuts, and balsamic vinaigrette—is nearly untouchable because it works. But there's room to play. I've added thinly sliced red onions for a sharp bite, thin slices of avocado for richness, or crispy bacon for people who need to feel like they're eating indulgently. Swap the almonds for walnuts or pecans if that's what you have, or use pumpkin seeds if you're avoiding tree nuts entirely.
Storage and Make-Ahead Notes
You can prep everything hours ahead—wash and dry your spinach, slice your strawberries and store them in a covered container, toast your nuts, crumble your cheese—then assemble and dress just before serving. The dressing itself keeps for days in a jar in the fridge, which is honestly why I make a double batch and use it on everything else all week. This kind of salad actually teaches you something about how to move through your kitchen efficiently, making the other meals around it easier.
- Prep components separately and assemble only when serving to maintain maximum crunch.
- Store the dressing in a jar and shake it before using if it separates in the fridge.
- Don't slice strawberries more than a few hours ahead, or they'll lose their structural integrity.
Pin It This is the kind of salad that makes you feel capable in the kitchen, because you've made something delicious that didn't require stress or complicated techniques. That feeling, honestly, is just as nourishing as the food itself.
Recipe FAQs
- → How do I make the dressing emulsify properly?
Whisk the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper vigorously until the ingredients blend smoothly and create a slightly thickened texture.
- → Can I substitute the nuts in this salad?
Yes, toasted walnuts, pumpkin seeds, or roasted sunflower seeds work well as alternatives for different textures and flavors.
- → Is feta cheese necessary for this dish?
Feta adds a creamy, tangy element, but goat cheese or a plant-based cheese alternative can be used for variety or dietary preferences.
- → What are good complementary proteins to serve with this salad?
Grilled chicken or salmon pair nicely, providing a balanced and satisfying meal when served alongside this salad.
- → Can this salad be prepared in advance?
For best freshness, prepare the salad and dressing separately, combine just before serving to prevent sogginess.