Why You’ll Love This Spinach and Strawberry Salad

• A Symphony of Textures. You get the tender, soft spinach leaves, the juicy pop of the strawberries, the satisfying crunch from the nuts, and the creamy, salty bite of the cheese. It’s a party in your mouth where every guest brings something different to the table.
• It’s Surprisingly Versatile. This salad is a fantastic side for grilled chicken or fish, but pile on some grilled halloumi or chickpeas and it becomes a satisfying main event. It travels beautifully for picnics and potlucks, too—just keep the dressing separate until you’re ready to serve.
• The Dressing is a Game-Changer. We’re whipping up a simple vinaigrette with olive oil, a touch of balsamic vinegar, a hint of sweetness, and a whisper of poppy seeds. It clings to every leaf and fruit slice perfectly, tying all the flavors together without overwhelming them.
• It Feels Indulgent but is Wholesome. Let’s be real, sometimes a salad can feel like a chore. This one, with its sweet and savory elements, feels like a treat. Yet, it’s packed with good-for-you ingredients that leave you feeling energized and satisfied.

Ingredients & Tools

• 1 large bag (about 5 oz / 140 g) fresh baby spinach
• 1 pint (about 2 cups / 300 g) fresh strawberries, hulled and sliced
• 1/2 cup (about 60 g) crumbled feta or goat cheese
• 1/2 cup (about 60 g) candied pecans or walnuts
• 1/4 cup (about 30 g) thinly sliced red onion
• 1/3 cup (80 ml) extra virgin olive oil
• 3 tablespoons (45 ml) balsamic vinegar
• 1 tablespoon (15 ml) honey or maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon poppy seeds (optional, but lovely)
• Salt and freshly ground black pepper to taste

Tools: A large salad bowl, a small bowl or jar for dressing, a whisk or a lid for shaking, and a sharp knife.

The quality of your ingredients really shines here, so try to get the best you can. Fresh, crisp spinach and ripe, fragrant strawberries are non-negotiable for the best experience. The cheese and nuts add those crucial salty and crunchy elements that make this salad so addictive.

Serves: 4 as a side | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

• Spinach Selection. Baby spinach is ideal because the leaves are tender and sweet. If you use mature spinach, just give the stems a quick chop as they can be a bit tough. Always, always give your spinach a good wash and a spin in a salad spinner—gritty salad is the worst!
• Strawberry Sweetness. The better your strawberries, the better your salad. Look for berries that are deep red all the way through and smell sweet. If they’re a little tart, don’t worry—the dressing will balance it out, but a sweet berry is the goal.
• To Candy or Not to Candy? I highly recommend candied nuts for that sweet-and-salty crunch. You can buy them pre-made or quickly toast raw nuts in a pan with a drizzle of maple syrup and a pinch of salt. Let them cool completely so they stay crunchy.
• The Onion Situation. Slicing the red onion thinly is key. If you find raw onion too pungent, you can tame its bite by soaking the slices in a bowl of ice water for 5-10 minutes. This crisps them up and mellows the flavor beautifully.
• Dressing Make-Ahead. This vinaigrette can be made up to 3 days in advance. Just store it in a jar in the fridge and give it a really good shake before using. The flavors actually meld and improve over time.

How to Make Spinach and Strawberry Salad

Serving Suggestions

Complementary Dishes

• Grilled Lemon Herb Chicken — The bright, savory flavors of the chicken are a perfect protein-packed partner that doesn’t compete with the salad’s sweetness.
• Creamy Tomato Soup — For a lovely lunch, this salad provides a fresh, crisp counterpoint to a warm, velvety soup.
• Quiche Lorraine — The richness of the quiche is beautifully balanced by the salad’s acidity and freshness, making it ideal for brunch or a light dinner.

Drinks

• A Crisp Rosé — The berry notes in the wine echo the strawberries in the salad, creating a harmonious and refreshing pairing.
• Sparkling Water with Citrus — A non-alcoholic option that cleanses the palate between bites and highlights the salad’s fresh flavors.
• Iced Green Tea — Its slight bitterness and grassy notes complement the sweet and savory elements without overpowering them.

Something Sweet

• Lemon Sorbet — A scoop of tart, clean sorbet is the perfect palate-cleansing finale after the rich and varied textures of the salad.
• Shortbread Cookies — Their buttery, simple sweetness is a delightful, uncomplicated end to the meal.
• Dark Chocolate Almond Bark — A few pieces of dark chocolate with nuts continue the theme of fruit and crunch in a decadent way.

Top Mistakes to Avoid

• Mistake: Dressing the salad too early. Spinach is delicate and wilts quickly when it comes into contact with acid. If you dress the entire salad hours before serving, you’ll end up with a sad, wilted mess. The two-step dressing method in the recipe is your best defense.
• Mistake: Using a watery dressing. A vinaigrette with poor emulsification will just pool at the bottom. The Dijon mustard is your secret weapon here, helping the oil and vinegar bind. Whisk or shake it until it’s truly unified.
• Mistake: Cutting the strawberries too small. You want to taste the strawberry, not have it disappear. Thicker slices provide a juicy, substantial burst of flavor that holds its own against the other ingredients.
• Mistake: Adding warm nuts. If you toast or candy your own nuts, let them cool completely before adding them to the salad. Warm nuts will wilt the spinach on contact. Patience is key for maximum crunch.
• Mistake: Skipping the taste test on the dressing. Your palate is the ultimate guide. Always taste the dressing and adjust the balance of sweet, sour, and salty to your liking before it touches the greens.

Expert Tips

• Tip: Massage your onions. If you’re short on time for soaking the red onion, try this: after slicing, sprinkle them with a pinch of salt and rub them between your fingertips for 30 seconds. This helps draw out some of the harsh compounds and softens their bite almost instantly.
• Tip: Create a dressing barrier. For a make-ahead lunch, layer the salad in a jar. Put the dressing at the bottom, then the harder ingredients (onions, nuts, cheese), followed by strawberries, and finally the spinach on top. When you’re ready to eat, just shake it up!
• Tip: Toast your nuts in spices. When candying your nuts, add a pinch of cayenne pepper or smoked paprika along with the salt. It adds a subtle, warm complexity that plays wonderfully with the sweet strawberries.
• Tip: Use the right salt. For dressing, a fine sea salt or table salt dissolves best. For finishing the assembled salad, a flaky sea salt like Maldon sprinkled on top just before serving adds a fantastic textural crunch and bursts of salinity.
• Tip: Add fresh herbs. A small handful of torn fresh mint or basil leaves tossed in with the spinach introduces an incredible aromatic layer that elevates the entire dish to a new level of freshness.

FAQs

Can I make this salad ahead of time?
You can absolutely prep the components ahead, but assemble at the last minute. Wash and dry the spinach, store it in an airtight container in the fridge with a paper towel to absorb moisture. Slice the strawberries and store them separately. Make the dressing and keep it in a jar. Combine everything within an hour of serving for the best texture. The spinach will wilt if it sits dressed for too long.

What can I use instead of feta or goat cheese?
Absolutely! If you’re not a fan of those tangy cheeses, try fresh mozzarella pearls (bocconcini) for a milder creaminess, or shaved Parmesan for a sharper, saltier kick. For a dairy-free version, a sprinkle of nutritional yeast or some creamy avocado slices can provide that satisfying richness.

My dressing is too tart/vinegary. How can I fix it?
No problem, this is an easy fix! The balance is personal. If it’s too sharp, whisk in a bit more honey or maple syrup, a teaspoon at a time, until the sweetness tames the acidity. You can also balance it with a little more olive oil to mellow it out. Always taste as you go.

Can I add protein to make this a main course?
Definitely! This salad is a fantastic base for protein. Grilled chicken breast or shrimp are classic choices. For a vegetarian option, chickpeas (roasted with spices for extra crunch are amazing), grilled tofu, or sliced hard-boiled eggs work wonderfully. Just add your protein on top or toss it in during the final assembly.

Is there a substitute for balsamic vinegar?
Yes, though the flavor will change. Red wine vinegar is a good alternative; it’s tangy but less sweet, so you might want to increase the honey slightly. A raspberry vinegar would be lovely and complement the strawberries. In a real pinch, even fresh lemon juice can work, but again, adjust the sweetness to balance the sharpness.