Let Me Tell You About This Salad (Seriously, Just Listen)
Okay, so you know that one dish you keep coming back to? For me, it’s this Strawberry Spinach Salad. First time I made it, I was half-listening to my aunt on the phone, trying not to mix up the sugar with the salt (yep, did that once). It was a hot June afternoon, strawberries were on sale for something ridiculous like a dollar a box, and I figured—let’s throw them in a salad, what could possibly go wrong? Turns out, not much, except for my kitchen looking like a produce stand exploded. But hey, at least it’s delicious and cleans up pretty quick.
Why I Can’t Stop Making This
I make this when I’m feeling lazy but also want people to think I tried (it’s my secret weapon for potlucks). My family goes crazy for this because it’s sweet, savory, and crunchy all at once. Plus, if you’ve ever tried to get a 9-year-old to eat spinach—well, toss in some strawberries and candied pecans, and watch ’em ask for seconds (honestly shocked every time). The dressing sometimes gives me fits, though; I used to make it way too sweet, but now I actually measure. Sort of.
Here’s What You’ll Need (Give or Take)
- 6 cups baby spinach (sometimes I use arugula if I forget spinach—tastes a bit peppery but not bad)
- 1 pint fresh strawberries, hulled & sliced (frozen works in a pinch, just thaw and pat dry or the salad gets sad and soggy)
- 1/3 cup thinly sliced red onion (my grandmother always insisted on Vidalia, but honestly any onion does the trick)
- 1/2 cup feta cheese, crumbled (goat cheese is lovely too, or skip if you’re not into cheese—no judgment)
- 1/2 cup candied pecans or walnuts (or plain if the candying is just… no)
- For the dressing:
- 1/4 cup olive oil (I use extra-virgin, but regular is fine too)
- 2 tablespoons balsamic vinegar (I’ve used apple cider vinegar in a pinch—tangy, but not bad!)
- 1 tablespoon honey or maple syrup (whichever is closer to the front of the pantry)
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
How I Throw This Together (More or Less)
- Make the dressing first. Whisk olive oil, balsamic, honey, mustard, salt, and pepper in a small bowl. Or shake in a jar with a lid (I sometimes just use a mug and a fork, honestly). Taste it—this is where I sneak a spoonful and maybe add more honey if I’m feeling sweet-toothed.
- Wash and dry the spinach. If you’ve got one of those salad spinners, awesome. If not, just kinda pat it dry with a clean tea towel, or let it air out for a sec.
- Assemble the salad. Toss spinach, strawberries, onions, feta, and nuts in a big bowl. Don’t worry if it looks a bit too full—just means more for everyone.
- Dress it up. Pour the dressing over right before serving and give it a gentle toss. Try not to squish the strawberries—did that once, ended up more like a weird smoothie.
- Serve! Stand back and let people dive in or, in my house, argue over who gets the last nut.
Random Notes I Wish Someone Had Told Me
- Don’t dress the salad too early or the spinach gets wilty; I learned this the hard way after prepping too soon for a BBQ
- If you use pre-washed bag spinach, check for any weird leaves—sometimes you get a stowaway or two
- Actually, I find it works better if you put the cheese in last, after tossing (so it doesn’t melt into the dressing)
Stuff I’ve Tried (And One I Don’t Recommend)
- Adding blueberries: Not bad, but then it’s basically a fruit salad (which isn’t terrible, just… different)
- Swapping out nuts for sunflower seeds: Great if you want it nut-free, but you lose that crunch
- Tried tossing in grilled chicken once—honestly turns it into a whole meal, but the strawberries get a bit overwhelmed
- Once, I used blue cheese instead of feta—let’s just say, not everyone was a fan (I still liked it, but my brother? Not so much)
Equipment (But You Can Wing It)
- Large salad bowl (a mixing bowl totally works)
- Whisk or fork for the dressing (or shake it up in an old jam jar—works surprisingly well)
- Salad tongs, but honestly clean hands do the job too, if you’re not squeamish
How I Store Leftovers (If There Are Any)
Airtight container in the fridge, but honestly, in my house it never lasts more than a day! If you know you’ll have leftovers (rare, but maybe you made too much), keep the dressing separate so the greens don’t go limp. Next day, it’s still good—some will say even better, but I probably just like fridge-cold salads.
What I Serve It With (Or Without)
I love this alongside grilled chicken or just as a stand-alone lunch. My cousin insists it’s the perfect thing next to a quiche, and honestly, she’s not wrong. Sometimes, we take it out for picnics, and it gets inhaled before anything else. Oh, and once in a blue moon, I serve it with crusty bread, because carbs are happiness.
What Not To Skip (Learned the Hard Way)
- I once tried rushing through washing the strawberries—don’t do it, the grit is real
- Don’t overdress! Soggy salad is just sad. Go slow, toss, and taste
- If you’re swapping in frozen berries, really pat them dry or the juices run wild
FAQ—Because Apparently People Really Ask These
- Can I make this ahead? You can prep the parts ahead (wash, slice, crumble), but don’t toss it all together until you’re ready to serve. Trust me, spinach soup is not the goal.
- What’s the best strawberry substitute? I’ve tried raspberries (good!), blackberries (a bit too tart for me), or even sliced grapes (odd, but kinda nice).
- Can I use bottled dressing? Sure, but the homemade one takes like two minutes and is way better. If you want to see how to mix up vinaigrette properly, here’s a handy guide I like from Simply Recipes.
- What brand of feta do you use? Whatever’s on sale. I know, not fancy, but feta is feta…well, mostly. If you want to nerd out on cheese, Serious Eats did a whole taste test here.
- Do I need a salad spinner? It helps, but if you don’t have one, just use a clean kitchen towel and a bit of elbow grease.
And hey, if you ever discover a genius twist or weird combo that works, let me know! I’m always up for a bit of kitchen mischief. Sometimes, I think half the joy of cooking is just seeing what happens when you chuck things together—like a culinary science fair, but with more snacks.
Ingredients
- 6 cups baby spinach leaves, washed and dried
- 1 1/2 cups fresh strawberries, hulled and sliced
- 1/3 cup sliced almonds, toasted
- 1/4 cup crumbled feta cheese
- 1/4 small red onion, thinly sliced
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon honey
- Salt and black pepper to taste
Instructions
-
1In a large salad bowl, combine the baby spinach, sliced strawberries, toasted almonds, crumbled feta cheese, and red onion.
-
2In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and black pepper until well combined.
-
3Drizzle the dressing over the salad ingredients.
-
4Toss the salad gently to coat all ingredients evenly with the dressing.
-
5Serve immediately and enjoy your fresh strawberry spinach salad.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
