This spinach and strawberry salad is a colorful and crisp dish.
Fresh spinach and sliced strawberries are tossed with creamy feta, crunchy almonds, and sliced red onions in your choice of dressing to create a show-stopping salad on any table.
Holly’s Spinach Salad Highlights
- Flavor: Sweet, salty, and savory, this salad is a burst of sunshine in every bite.
- Difficulty: So easy! Add everything to a bowl, dress, and serve.
- Budget tip: This is a great recipe for using up leftover veggies, cheese, or nuts.
- Serving suggestions: Top the salad with grilled chicken or sautéed shrimp for a light and refreshing main.
Simple Salad Ingredients
Spinach: Spinach holds up well with the other ingredients, but kale, romaine, or any mixed greens blend works. Short on time? Use a bag of prewashed baby spinach.
Berries: Juicy strawberries add sweet pops of color to spinach salad. Blueberries, blackberries, and mandarin orange segments can be added or used instead of strawberries.
Add-Ins: Toasted almonds and feta cheese add crunch and tangy flavor. Use walnuts, pecans, pistachios, and seeds like sunflower and pumpkin if a nut-free version is preferred. Blue cheese crumbles, gorgonzola, and goat cheese offer the same bright and tangy flavor that feta does.
Dressing: Choose lighter dressings over creamy ones so the ingredients aren’t weighed down. Homemade poppyseed dressing, a Dijon vinaigrette, or a drizzle of balsamic vinaigrette are excellent dressings for this salad. Pro Tip: Use leftover dressing as a marinade for chicken, fish, or shrimp.
Variations: Candied nuts are terrific in this salad and will make it even more special. Chia seeds or flax seeds add a little extra color and a boost of nutrition.
How to Make Spinach and Strawberry Salad
- Place spinach in a serving bowl. Top with berries, almonds, and onions (full recipe below).
- Drizzle with dressing and serve.
Best Recipe Tips
- Make sure the spinach is nice and dry if you’re using a fresh bunch. If the leaves are big, just tear them into smaller pieces by hand. Using a knife or scissors can break the leaves and cause them to brown faster.
- For the best flavor and crunch, toast nuts or seeds in a dry sauté pan until they are barely fragrant. Cool completely before using.
- Refrigerate leftover spinach strawberry salad for up to 2 days in a covered container, and stir before serving. Add fresh feta cheese and nuts if desired.
Fresh and Flavorful Salads
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Spinach and Strawberry Salad
Equipment
Ingredients
- 10 ounces fresh spinach washed and dried
- 1½ cups strawberries cleaned, hulled and sliced
- 4 ounces feta cheese crumbled
- ⅓ cup sliced almonds toasted*
- ¼ cup red onion thinly sliced
- ½ cup prepared salad dressing balsamic, creamy poppyseed or honey mustard
Instructions
- In a large serving bowl, add spinach. Top with strawberries, feta cheese, toasted almonds and red onion.
- Drizzle with dressing and serve immediately.
Notes
- *To toast almonds, heat a dry skillet on medium-high. Place chopped almonds in hot skillet and move them around constantly with a spatula until browned. Remove from heat immediately, and allow to cool.
- Refrigerate leftovers in a covered container for up to two days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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