Fresh Spinach and Strawberry Salad

Summer brought me this incredible Spinach and Strawberry Salad recipe, and I’ve been obsessed ever since!

I created this bright, fresh combination when my garden strawberries were at their peak sweetness.

My family devours this colorful salad every time I make it—the sweet berries with crisp spinach and creamy feta cheese create pure summer magic on a plate.

Why You’ll Love This Spinach and Strawberry Salad

This spinach and strawberry salad is pure magic on a plate! I love how the sweet berries balance perfectly with the peppery greens, while toasted nuts add that satisfying crunch.

It’s incredibly simple to make, yet elegant enough for company. My kids actually ask for seconds!

This Spinach and Strawberry Salad always brings a smile to my face—just like my Strawberry Jalapeño Chicken Recipe and Basil Watermelon Feta Salad.

Ingredients You Need for Spinach and Strawberry Salad

For the Salad:

• 8 cups fresh baby spinach leaves (I prefer organic when possible)
• 2 cups fresh strawberries, hulled and sliced
• 1/2 cup crumbled feta cheese (buy block feta and crumble yourself—trust me!)
• 1/3 cup toasted walnuts, roughly chopped
• 1/4 small red onion, thinly sliced

For the Honey Balsamic Dressing:

• 3 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon poppy seeds
• Salt and pepper to taste

My Kitchen Tips: Soak your sliced red onion in cold water for 10 minutes to mellow the bite. For the strawberries, choose ones that smell sweet—they’ll taste even better in your salad!

How to Make Spinach and Strawberry Salad

1. Prepare your nuts: Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. I watch them carefully because they can burn quickly! Set aside to cool, then chop roughly.
2. Prep the onion: Slice your red onion as thinly as possible and place in a bowl of cold water. This step makes all the difference—you’ll get onion flavor without the harsh bite.
3. Make the dressing: In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, and poppy seeds. Season with salt and pepper. I like to taste and adjust—sometimes I add a touch more honey if my strawberries are tart.
4. Wash and dry the greens: Rinse your spinach thoroughly and spin dry. Wet greens make for a soggy salad, and nobody wants that!
5. Hull and slice strawberries: Remove the green tops and slice strawberries into bite-sized pieces. I cut larger berries into quarters and smaller ones in half.
6. Assemble your masterpiece: In a large serving bowl, combine spinach, strawberries, and drained red onion. Drizzle with about half the dressing and toss gently.
7. Finish with flair: Add crumbled feta and toasted walnuts. Give it one final, gentle toss and serve immediately with extra dressing on the side.

My Tips for This Spinach and Strawberry Salad

Buy strawberries that smell fragrant—your nose knows best! I always crumble my own feta cheese because pre-crumbled versions are coated with anti-caking agents that make them less creamy.

Toast your nuts fresh each time; it only takes a few minutes but makes a world of difference in flavor and texture.

Can I make this Spinach and Strawberry salad ahead of time?

You can prep all the components separately, but I recommend dressing the salad just before serving. Dressed greens wilt quickly, and nobody wants limp spinach!

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My Serving Suggestions

I serve this spinach and strawberry salad as a light lunch with crusty bread, or as a stunning side dish for dinner parties.

It’s perfect for Easter brunch, summer barbecues, or any time you want something fresh and colorful. My mom always requests this salad for her birthday dinner!

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What can I substitute for feta cheese?

Goat cheese is my favorite alternative—it’s creamy and tangy. Blue cheese works beautifully too, though it’s stronger in flavor.

If you’re dairy-free, try toasted sunflower seeds for extra crunch.

How do I store leftover salad?

Store undressed components separately in the refrigerator.

The spinach and strawberries will keep for 2-3 days, while the dressing stays fresh for up to a week in a sealed jar.

Can I add protein to make this a main dish?

Absolutely! I often add grilled chicken, salmon, or even chickpeas. My family loves it with leftover rotisserie chicken mixed in.