This strawberry spinach salad is a light, flavorful summer dish that’s quick to assemble for a last-minute lunch or an easy dinner side. It balances crisp textures with sweet and savory notes for a refreshing, satisfying bite.
Ingredients
- Strawberries – fresh, hulled and sliced
- Blueberries – fresh and dried
- Spinach – baby spinach works well; rinse and dry thoroughly
- Candied pecans – homemade or store-bought
- Feta cheese – crumbled (reduced fat works fine)
- Red onion – peeled and thinly sliced
- Avocado – diced just before serving
- Balsamic vinegar – a slightly sweet, richly flavored vinegar
- Olive oil – use good-quality oil for the best flavor
- Dijon mustard – adds tang and depth
- Honey – local or store-bought, to taste
- Salt and pepper – freshly ground pepper is recommended
How to Make Strawberry Spinach Salad
- Whisk together the balsamic vinegar, olive oil, Dijon mustard, salt and pepper in a bowl or jar. Set aside.
- Wash and dry the spinach, strawberries, blueberries and red onion. Slice the strawberries, red onion and avocado; keep the avocado until just before serving to avoid browning.
- In a large bowl, combine the spinach, strawberries, blueberries, feta, red onion, avocado and candied pecans. Drizzle about one-third of the dressing over the salad, toss gently, and serve immediately.
Can I Make This Salad In Advance?
Yes. Store each component separately in airtight containers to keep everything fresh. Leave the avocado uncut until just before serving. Dress the salad right before eating to preserve the crisp texture and prevent wilting.
Tips and Variations
- Swap or add other berries such as blackberries or raspberries for extra flavor and color.
- If you don’t have candied pecans, try candied walnuts, almonds, or cashews instead.
- Exchange the feta for shredded Parmesan, fresh mozzarella, or crumbled goat cheese for a different flavor profile.
- To make the salad a fuller meal, add grilled chicken, shrimp, or another preferred protein.
Strawberry Spinach Salad
A light, flavorful salad with fresh berries, creamy feta, candied nuts and a simple balsamic dressing.
Prep Time
15 mins
15 mins
Total Time
15 mins
15 mins
Course
Appetizer, Dinner, Lunch, Salad, Side Dish
Appetizer, Dinner, Lunch, Salad, Side Dish
Cuisine
American
American
Servings
8 servings
8 servings
Ingredients
Salad
- 12 ounces baby spinach
- 1/4 cup sliced red onion
- 2 cups fresh strawberries, hulled and sliced
- 1 cup blueberries
- 1 avocado, cut into bite-size pieces
- 3/4 cup feta cheese
- 3/4 cup candied pecans
Dressing
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 1 tbsp Dijon mustard
- 2 tbsp honey
- Salt and freshly ground pepper, to taste
Instructions
- Pour the balsamic vinegar, olive oil, Dijon mustard, salt and pepper into a bowl or jar and whisk until combined. Set aside.
- Wash and dry the spinach, strawberries, blueberries and red onion. Slice the strawberries, red onion and avocado; keep the avocado until just before serving.
- In a large bowl, toss the spinach with the strawberries, blueberries, feta, red onion, avocado and candied pecans. Add about one-third of the dressing, toss gently, and serve immediately.
Keyword
Strawberry Spinach Salad
Strawberry Spinach Salad
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