Spinach Strawberry Salad Recipe

This Spinach Strawberry Salad is the kind of dish that makes you forget you're eating healthy. It’s sweet, salty, crunchy, and fresh all at once. Perfect for spring picnics, summer barbecues, or a quick lunch that doesn’t feel boring.

You’ve got tender baby spinach, juicy strawberries, tangy feta, crunchy pecans, and a dressing that ties it all together with that classic balsamic poppy seed flavor. It’s easy to make, looks fancy, and—bonus—it comes together in under 30 minutes.

Let’s break it down.

Ingredients (and why they’re in the salad)

For the Salad:

• Baby Spinach (10 oz): The base! It’s soft, slightly earthy, and holds up well to the dressing without wilting. If you like a peppery kick, try a mix of arugula and spinach.
• Strawberries (1 quart, hulled and quartered): Sweet, juicy, and full of color. They bring that fresh fruit flavor that balances the salty cheese and nutty crunch.
• Red Onion (½ small, thinly sliced): Adds a little bite, but soaking it in water softens it so it doesn’t overpower.
• Pecans (¾ cup, raw): Toasted pecans bring in that nutty, buttery crunch. They’re the kind of thing you’ll find yourself picking out of the bowl if you’re not careful.
• Feta Cheese (¾ cup, crumbled): Tangy, salty, and just the right amount of bold. Make sure to use block feta and crumble it yourself—it tastes better and doesn’t turn into dust like pre-crumbled stuff.

For the Dressing:

• Balsamic Vinegar (¼ cup): Tangy and rich, it gives the dressing that deep flavor.
• Olive Oil (3 tbsp): Smooths everything out and helps carry the flavors.
• Poppy Seeds (1 ½ tbsp): Adds a little crunch and that classic “restaurant salad” look.
• Honey (1 ½ tbsp): Sweetens things up and balances the vinegar.
• Dijon Mustard (½ tsp): Adds depth and helps emulsify the dressing so it sticks to the leaves.
• Salt & Pepper (½ tsp salt, ⅛ tsp pepper): Brings out all the flavors.

How to Make Spinach Strawberry Salad

This is seriously simple. Here’s how to pull it together:

Step 1: Toast the Pecans

Preheat your oven to 350°F. Spread the pecans on a baking sheet and toast for 8–10 minutes. Keep an eye on them—they burn fast. Once done, let them cool a bit, then roughly chop.

Pro tip: Chop them by hand. You want different sizes—some big chunks, some smaller bits. Adds more texture.

Step 2: Soak the Red Onion

Thinly slice the red onion and toss it in a bowl of cold water. Let it sit while you work on the rest. This softens the sharp flavor without losing the crunch.

Step 3: Make the Dressing

Whisk everything together in a bowl or shake it up in a jar. Balsamic, olive oil, honey, mustard, poppy seeds, salt, and pepper. Done.

Step 4: Assemble the Salad

Toss the spinach in a big bowl. Add strawberries. Drain the red onion and add that too. Pour in about half the dressing and toss gently. Add more if needed.

Then sprinkle on the feta and pecans. Toss lightly one more time.

Serve with extra dressing on the side. You’ll want it for leftovers the next day anyway.

Tips and Tricks

• Toast the nuts fresh. Trust me, it makes a difference. No toaster oven? No problem—just use a skillet on the stove.
• Use fresh strawberries. If they’re mealy or sour, the whole salad suffers. Pick the good ones.
• Don’t overdo the dressing. Start with half. You can always add more, but you can’t take it away.
• Add protein for a meal. Grilled chicken, shrimp, or even grilled tofu turns this into a full dinner.
• Make ahead? You can prep everything separately and toss right before serving. Keeps the greens crisp and the nuts crunchy.

Best Dressing for Spinach Strawberry Salad

The balsamic poppy seed dressing is classic for a reason. But if you’re feeling adventurous:

• Honey Balsamic: Same as the recipe but skip the mustard and poppy seeds.
• Lemon Poppy Seed: Swap balsamic for fresh lemon juice and a little zest.
• Maple Mustard: Use maple syrup instead of honey for a deeper sweetness.
• Creamy Version: Stir in a dollop of Greek yogurt or mayo to make it rich and luscious.

Serving Suggestions

This salad is great as a side or a light lunch. Pair it with:

• Grilled chicken or fish
• A warm baguette and soup (hello, spring lunch!)
• Quesadillas or tacos for a fun twist
• As a topping for burgers or sandwiches

It’s also a hit at potlucks and picnics. Just bring the dressing separately and toss right before serving.