Pin it There's something about spring that makes me crave bright, simple things, and this salad showed up in my kitchen almost by accident one afternoon. I'd bought strawberries at the farmer's market thinking I'd bake something, then caught myself standing in front of the fridge with a bunch of fresh spinach in one hand and those ruby-red berries in the other. What if I just tossed them together? The first time I made it, the combination of sweet fruit against peppery greens felt like a small revelation, especially when the balsamic hit my tongue with that subtle tang.
I served this to a group of friends during an impromptu picnic last May, and what surprised me most wasn't how quickly it disappeared—it was how many people asked if there was a secret ingredient in the dressing. There wasn't, really, just good quality vinegar and the balsamic's natural sweetness doing the heavy lifting.
Ingredients
- Fresh baby spinach: Buy it pre-washed if you're short on time, though washing it yourself ensures no grit sneaks onto your plate.
- Fresh strawberries: Slice them just before assembling so they stay firm and don't release too much liquid into the salad.
- Crumbled feta cheese: The saltiness anchors the sweetness of the berries in a way that feels balanced and intentional.
- Toasted almonds or candied pecans: The toasting step matters more than you'd think, bringing out a deeper, almost buttery flavor.
- Extra virgin olive oil: Don't skimp here—it's only three tablespoons, so let it be good.
- Balsamic vinegar: A quality one will taste slightly sweet and complex rather than harsh and thin.
- Honey or maple syrup: Just enough to round out the vinegar's sharpness without making the dressing cloying.
- Dijon mustard: This keeps the dressing from separating and adds a subtle depth you might not notice until it's missing.
Instructions
- Make the dressing first:
- Whisk together olive oil, balsamic vinegar, honey, and Dijon mustard in a small bowl until the mixture emulsifies and thickens slightly. This takes about a minute of actual whisking, not half-hearted stirring.
- Build the salad base:
- Combine your washed spinach, sliced strawberries, crumbled feta, and toasted nuts in a large bowl. The order doesn't matter much, but I like putting the spinach in first just to give myself space to work.
- Dress it right before eating:
- Pour the dressing over the salad and gently toss everything together until the greens are lightly coated and glistening. Don't be aggressive—spinach bruises easily.
- Serve immediately:
- The best version of this salad is the one you eat right away, while the spinach is still crisp and the strawberries haven't started weeping into the bowl.
Pin it There was a Tuesday evening when my daughter asked for something healthy for dinner and didn't complain, which honestly felt like a small win. She ate the whole bowl, and I realized this salad has a way of feeling indulgent and good-for-you at the same time.
Why This Salad Works Year-Round
Spring and summer strawberries are obviously the star, but if you're craving this in autumn or winter, you can swap the berries for pomegranate seeds or dried cranberries and adjust the dressing to something warmer. The bones of the recipe stay strong no matter what season you're cooking in.
Making It Your Own
I've learned that this salad is less a fixed recipe and more a template that invites tinkering. Thinly sliced red onion adds a sharp bite, avocado brings richness, and if you want it to be a complete meal, grilled chicken or salmon transforms it from a side into something substantial.
Storage and Serving Notes
This is genuinely a best-eaten-fresh kind of salad, so assemble it right before you plan to serve it. If you're meal prepping, keep the spinach, berries, nuts, and dressing in separate containers and come together at the last minute.
- You can toast your own nuts in a dry skillet over medium heat for about five minutes if you don't have pre-toasted ones on hand.
- If feta isn't your thing, goat cheese or even a sharp cheddar work beautifully in its place.
- For a vegan version, skip the cheese entirely and use maple syrup instead of honey—it won't taste like anything is missing.
Pin it This salad reminds me that sometimes the simplest combinations are the ones that stick around. It's the kind of thing I find myself making over and over, not because it's complicated, but because it works.
Recipe Q&A
- → Can I substitute the nuts in the salad?
Yes, toasted almonds can be swapped for candied pecans, walnuts, or pumpkin seeds to add different textures and flavors.
- → Is there a vegan alternative for the cheese?
To make a vegan-friendly dish, omit the feta or replace it with a plant-based cheese alternative.
- → How should the dressing be prepared?
Whisk olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper together until emulsified for a balanced tangy dressing.
- → Can this salad be prepared ahead of time?
For best texture, combine all ingredients just before serving to prevent wilting, especially of the spinach and strawberries.
- → What are good additions to enhance this salad's flavor?
Consider adding thinly sliced red onions or ripe avocado for extra creaminess and flavor depth.