Crisp strawberry spinach salad is a fresh and eye-catching addition to any spring or summer table.
This spinach strawberry salad is chock-full of candied pecans, crumbled feta cheese, and red onions tossed in a white balsamic dressing.
- Flavor: Sweet berries, crunchy nuts, and a tangy dressing.
- Skill level: Whisk the dressing and drizzle over the salad. Serve!
- Budget tip: Use leftover dressing as a marinade for grilled chicken or sauteed shrimp.
- Swaps: Fresh blueberries, blackberries, or raspberries can be used instead of strawberries.
- Time-Saving Tip: No time to wash and dry spinach? Use a bag of prewashed baby spinach, lettuce, or a spring mix!
Ingredient Tips
- Greens: I use fresh spinach in this recipe. It can be replaced with a mix of baby greens or arugula.
- Strawberries: Fresh, juicy strawberries are the star of this salad, but almost any berry can be used. Blackberries, blueberries, and raspberries are favorites.
- Nuts: Candied pecans offer a sweet contrast to the tangy cheese and zesty dressing. Toasted almonds, walnuts, pistachios, or nut-free seeds like sunflower and pepitas (pumpkin seeds) add crunch as well.
- Cheese: Feta cheese adds a creamy, salty element. Swap it for goat cheese or blue cheese crumbles.
Dressing For Strawberry Salad
I use a very simple 4-ingredient dressing in this recipe. Try poppyseed, balsamic vinaigrette, or raspberry vinaigrette for a store-bought dressing.
Variations: Instead of diced avocado, try mandarin segments, or grape halves. Make it a main dish and top strawberry spinach salad with salmon croquettes, or grilled chicken or shrimp.
Storing Strawberry Spinach Salad
Keep leftover strawberry spinach salad in a covered container, stir it, and add fresh cheese, nuts, and dressing if desired.
More Fruity Salads
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Strawberry Spinach Salad
This strawberry spinach salad is a fresh and flavorful mix of sweet berries, tender greens, crunchy nuts, and creamy cheese, all tossed in a tangy homemade dressing.
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In a jar with a tight fitting lid, combine olive oil, white balsamic vinegar, honey, garlic powder, salt, and pepper and set aside.
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Slice the avocado and toss with lemon juice.
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In a large salad bowl, combine spinach, strawberries, red onion, pecans, and cheese.
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Drizzle with dressing, add avocado, and serve immediately.
Store salad separately from the dressing in the fridge for up to 3 days.
Calories: 582 | Carbohydrates: 32g | Protein: 10g | Fat: 48g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Cholesterol: 13mg | Sodium: 242mg | Potassium: 798mg | Fiber: 7g | Sugar: 22g | Vitamin A: 7021IU | Vitamin C: 69mg | Calcium: 147mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad
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