Introduction
The Spinach and Strawberry Salad is a refreshing and colorful dish that perfectly combines sweet, tangy, and savory flavors. Fresh baby spinach provides a tender, nutrient-rich base, while juicy strawberries add natural sweetness and a burst of freshness. When paired with crunchy nuts, creamy cheese, and a light vinaigrette, this salad becomes an elegant yet simple dish that works for both casual lunches and sophisticated dinners.
This salad is especially popular during spring and summer when strawberries are at their peak, but it’s versatile enough to enjoy year-round. It’s a celebration of seasonal produce, offering a vibrant mix of textures and flavors that always impress.
Why I Love This Recipe
I love this recipe because it feels light, refreshing, and indulgent all at once. The sweetness of strawberries balances the earthy notes of spinach, while the tangy vinaigrette ties everything together beautifully. I also love how it’s both simple and sophisticated—quick enough for a weekday meal but elegant enough for dinner parties or holiday tables.
Another reason I love this dish is its versatility. You can play around with toppings—adding nuts for crunch, cheese for creaminess, or grilled chicken for a protein-packed main. It’s the kind of salad that never gets boring and always feels special.
Why It’s a Must-Try Dish
- Fresh and vibrant – Bursting with seasonal flavor and color.
- Healthy and nourishing – Packed with vitamins, antioxidants, and fiber.
- Perfect balance of flavors – Sweet strawberries, savory cheese, and tangy dressing.
- Easy and quick – Ready in just minutes with minimal effort.
- Versatile – Works as a side dish, starter, or main with added protein.
Recipe Information
- Preparation Time: 15 minutes
- Cooking Time: None
- Total Time: 15 minutes
- Servings: 4 servings
- Calories: ~220 per serving (with dressing, cheese, and nuts)
- Course: Salad / Side Dish
- Cuisine: American / Contemporary
Ingredients
For the Salad:
- 6 cups baby spinach, washed and dried
- 1 cup fresh strawberries, hulled and sliced
- ½ cup crumbled feta or goat cheese
- ⅓ cup sliced almonds, pecans, or walnuts (toasted for extra flavor)
- ¼ small red onion, thinly sliced (optional)
For the Dressing (Balsamic Vinaigrette):
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
Step-by-Step Preparation Method
Step 1: Prepare the Dressing
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
- Set aside or refrigerate until ready to serve.
Step 2: Assemble the Salad
- Place baby spinach in a large serving bowl or platter.
- Add sliced strawberries, cheese crumbles, nuts, and onions (if using).
Step 3: Dress and Toss
- Drizzle the balsamic vinaigrette over the salad just before serving.
- Toss gently to coat the spinach and toppings evenly.
How to Serve This Recipe
Serve immediately as a starter, side dish, or light lunch. It pairs wonderfully with grilled chicken, salmon, or steak for a complete meal. For gatherings, serve it in a large bowl or pre-portion into individual plates for an elegant presentation.
Recipe Tips
- Use the freshest strawberries for the sweetest flavor.
- Toast the nuts for extra crunch and depth.
- Chill the salad ingredients for 10 minutes before serving for added crispness.
- Add dressing just before serving to keep spinach fresh and crisp.
Variations
- Protein Boost – Add grilled chicken, shrimp, or salmon.
- Cheese Options – Try blue cheese crumbles, burrata, or shaved parmesan.
- Fruit Twist – Swap or add blueberries, raspberries, or apple slices.
- Nut Alternatives – Use pistachios, cashews, or candied pecans.
- Creamy Dressing – Replace vinaigrette with a poppy seed or creamy balsamic dressing.
- Vegan Version – Skip the cheese or use a plant-based alternative, and sweeten the dressing with maple syrup.
Freezing and Storage
- Refrigerator: Store undressed salad in an airtight container for up to 2 days. Store the dressing separately for up to 1 week.
- Freezer: Not recommended, as spinach and strawberries lose texture when frozen.
Special Equipment Needed
- Salad spinner (for drying spinach)
- Sharp knife and cutting board
- Whisk or jar with lid (for mixing dressing)
- Large salad bowl
Conclusion
The Spinach and Strawberry Salad is the perfect example of how simple ingredients can create something extraordinary. With its balance of sweet, savory, tangy, and crunchy elements, it’s a dish that delights the senses while being incredibly nourishing. Whether served as a light lunch, a side dish for dinner, or a vibrant addition to your holiday table, this salad is proof that healthy food can be just as indulgent and satisfying as it is beautiful.
Spinach and Strawberry Salad
Description
The Spinach and Strawberry Salad is a refreshing and colorful dish that perfectly combines sweet, tangy, and savory flavors. Fresh baby spinach provides a tender, nutrient-rich base, while juicy strawberries add natural sweetness and a burst of freshness.
Ingredients
For the Salad:
For the Dressing (Balsamic Vinaigrette):
Instructions
-
Step 1: Prepare the Dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified. Set aside or refrigerate until ready to serve.
-
Step 2: Assemble the Salad: Place baby spinach in a large serving bowl or platter. Add sliced strawberries, cheese crumbles, nuts, and onions (if using).
-
Step 3: Dress and Toss: Drizzle the balsamic vinaigrette over the salad just before serving. Toss gently to coat the spinach and toppings evenly.
