Why You’ll Love This Spinach and Strawberry Salad

• A Symphony of Textures. You get the tender bite of fresh spinach, the juicy pop of ripe strawberries, the satisfying crunch from toasted almonds, and the creamy little pockets of goat cheese. Every single forkful is a different, delightful experience.
• It’s Surprisingly Satisfying. Don’t let the “salad” label fool you. The combination of protein from the nuts, fat from the cheese and dressing, and fiber from the greens and fruit creates a dish that’s actually filling and won’t leave you hungry an hour later.
• It Comes Together in Minutes. Honestly, the most time-consuming part is slicing the strawberries. The dressing is a simple shake-in-a-jar situation, and assembly is just a gentle toss. It’s perfect for those nights when you want something delicious and healthy without a lot of effort.
• It’s a Total Crowd-Pleaser. I’ve served this to kids, salad-skeptics, and gourmands alike, and it always gets rave reviews. The sweet and savory combo is universally appealing, and it looks so beautiful on the table—it’s a guaranteed hit.

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 2 oz / 55 g) crumbled goat cheese or feta
• 1/3 cup (about 1.5 oz / 40 g) sliced almonds, toasted
• 1/4 cup (about 1 oz / 30 g) thinly sliced red onion
• For the Dressing:
• 1/4 cup (60 ml) extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon strawberry jam or honey
• 1 teaspoon Dijon mustard
• 1 small shallot, minced (about 1 tablespoon)
• Salt and freshly ground black pepper to taste

Tools: A large salad bowl, a small jar with a lid (for shaking the dressing), a small skillet for toasting nuts, and a good knife.

A quick note on the ingredients: using the best you can find really makes a difference here. Ripe, in-season strawberries are a game-changer, and a good, tangy goat cheese will provide the perfect counterpoint to the sweetness. Don’t skip toasting the almonds—it adds a deep, nutty flavor that is absolutely essential.

Serves: 4 as a side | Prep Time: 15 minutes | Cook Time: 5 minutes (for toasting nuts) | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

• Spinach Selection. I strongly recommend baby spinach. The leaves are more tender and sweeter than mature spinach, and they don’t have those tough, fibrous stems. Give the bag a good check to make sure there aren’t any wilted or slimy leaves hiding at the bottom.
• The Strawberry Situation. You want berries that are fragrant and uniformly red—avoid any with white or green shoulders, as they won’t be as sweet. If they’re a little lackluster, a tiny pinch of sugar tossed with the sliced berries about 10 minutes before assembling can help wake them up.
• Toasting Nuts is Non-Negotiable. Seriously, it takes five minutes and transforms almonds from bland and chewy to fragrant and crisp. Just toss them in a dry skillet over medium heat for 3-5 minutes, shaking the pan frequently, until they’re golden and you can smell that wonderful nutty aroma.
• Onion Sharpness. If you’re sensitive to the sharp bite of raw red onion, a quick soak in ice water for 10 minutes will mellow it out beautifully. Just pat them dry before adding to the salad so you don’t water everything down.

How to Make Spinach and Strawberry Salad

Serving Suggestions

Complementary Dishes

• Grilled Chicken or Salmon — The savory, smoky flavor from the grill pairs wonderfully with the sweet and tangy notes of the salad. It turns the dish into a complete, protein-packed meal that feels elegant and satisfying.
• Quiche or a Savory Tart — This salad is the perfect bright, fresh counterpoint to the rich, eggy custard of a quiche. It cuts through the richness and adds a lovely pop of color to the plate.
• Creamy Soup — Think a chilled avocado soup in summer or a warm butternut squash soup in fall. The salad provides a crunchy, refreshing contrast that makes the whole meal more dynamic and interesting.

Drinks

• A Crisp Rosé — The berry notes in the wine will echo the strawberries in the salad, while its acidity will stand up beautifully to the tangy goat cheese and dressing. It’s a match made in heaven.
• Sparkling Water with Citrus — For a non-alcoholic option, the effervescence is incredibly refreshing and helps cleanse the palate between bites. A squeeze of lemon or lime adds a zesty kick that complements the salad perfectly.
• Iced Herbal Tea — A slightly sweetened peppermint or hibiscus tea served over ice is wonderfully refreshing and doesn’t compete with the delicate flavors of the salad.

Something Sweet

• Lemon Bars — The bright, tart finish of a classic lemon bar is the perfect way to end a meal that started with this salad. It continues the theme of fresh, fruity flavors without being too heavy.
• Dark Chocolate-Covered Almonds — This is a simple yet sophisticated option. The bitterness of the dark chocolate and the nuttiness of the almonds are a lovely echo of the flavors in the salad itself.
• Vanilla Bean Panna Cotta — The creamy, delicate sweetness of panna cotta provides a smooth, cool finish that contrasts beautifully with the textural excitement of the salad.

Top Mistakes to Avoid

• Mistake: Dressing the salad too early. Spinach is particularly delicate and will wilt almost instantly when it comes into contact with the acid in the dressing. Always dress this salad at the very last second before serving to maintain that lovely crisp texture.
• Mistake: Using wet greens. If your spinach isn’t thoroughly dried, the water clinging to the leaves will prevent the dressing from sticking. You’ll end up with a pool of diluted dressing at the bottom of the bowl and bland, watery greens. A salad spinner is your best friend here.
• Mistake: Skipping the nut toasting. Raw almonds are pale, soft, and fairly bland. Toasting them unlocks their essential oils, giving them a deep, nutty flavor and a satisfying crunch that is a cornerstone of this recipe’s texture profile. It’s a tiny step with a huge payoff.
• Mistake: Over-mixing the salad. Be gentle when you toss! You want to incorporate the ingredients without bruising the spinach or turning the strawberries into mush. A light hand is key to preserving the integrity of each component.

Expert Tips

• Tip: Massage your onions. If you want to use red onion but are worried about the sharpness, don’t just soak them—massage them! After slicing, sprinkle them with a pinch of salt and rub them between your fingers for 30 seconds. The salt helps draw out the pungent compounds, mellowing the flavor effectively and quickly.
• Tip: Make the dressing ahead. The flavors in the dressing actually improve if they have a little time to meld. You can make it up to 3 days in advance and store it in the jar in the fridge. Just let it come to room temperature and give it another good shake before using.
• Tip: Get creative with add-ins. This salad is a fantastic base for experimentation. Try adding creamy avocado slices, crispy prosciutto bits, or even some fresh mint or basil leaves for an extra layer of fresh aroma. A handful of blueberries tossed in with the strawberries is also a delicious twist.
• Tip: Use the dressing for other things. This strawberry-balsamic vinaigrette is incredibly versatile. It’s amazing drizzled over grilled peaches, as a marinade for chicken, or even tossed with roasted vegetables like asparagus or sweet potatoes. Don’t let it go to waste!

FAQs

Can I make this salad ahead of time?
You can do most of the work ahead, but I don’t recommend fully assembling it. The best approach is to prep all the components separately: wash and dry the spinach (store in a zip-top bag with a paper towel), slice the strawberries (store in an airtight container), toast the nuts, make the dressing, and have the cheese ready. Then, simply combine everything and dress it right before you plan to serve. This keeps everything crisp and fresh. If you must assemble it early, keep the dressing on the side until the last possible moment.

What can I use instead of goat cheese?
Absolutely! Feta cheese is a fantastic substitute—it provides a similar salty, tangy punch. If you’re not into tangy cheeses, fresh mozzarella pearls (bocconcini) or even a mild blue cheese like Gorgonzola Dolce would work well. For a vegan version, a sprinkle of nutritional yeast or some creamy vegan feta-style cheese would be great alternatives.

My dressing is too tart. How can I fix it?
No problem, this is an easy fix! The acidity can vary between different brands of balsamic vinegar. Simply add a little more sweetener—another half teaspoon of honey or jam at a time—shaking well after each addition, until it reaches your preferred balance. A tiny pinch of salt can also help round out sharp acidity.

Can I use a different type of nut?
Of course! While almonds are classic, toasted pecans or walnuts would be absolutely delicious and add a slightly richer, buttery flavor. Pepitas (pumpkin seeds) or sunflower seeds are also great options, especially if you need a nut-free version. Just make sure to toast whatever you choose for that essential crunch.

How long will the leftovers keep?
Honestly, this salad is best eaten immediately. The spinach will wilt, and the strawberries will release their juices, making everything a bit soggy. If you do have leftovers, store them in an airtight container in the fridge for up to a day, but expect the texture to be softer. It might not be pretty, but it will still taste good—maybe repurpose it by tossing it with some warm quinoa or farro for a next-day lunch bowl!