Fresh Strawberry and Spinach Salad Recipe

This Strawberry Spinach Salad is a summer favorite you’ll want to make again and again. It balances sweet, ripe strawberries with tender baby spinach, tangy feta, crunchy walnuts and a bright balsamic vinaigrette. Fast to assemble and full of fresh flavor, it’s perfect as a side dish for barbecues, a light lunch with protein, or a colorful addition to any meal.

Summer offers an abundance of fresh produce, and this salad makes the most of it. Sweet strawberries pair wonderfully with savory elements like red onion and feta, while toasted walnuts add a satisfying crunch. The balsamic vinaigrette ties everything together with its sweet-tart profile.

Why you’ll love this recipe:

• Bright, fresh summer strawberries and tender baby spinach create a naturally flavorful base.
• Salty feta, sharp red onion and toasted walnuts provide contrast in texture and taste.
• Quick to prepare—ready in about 20 minutes—yet attractive enough for entertaining.
• Flexible: easy to customize for dietary preferences or to use whatever berries, nuts or cheese you have on hand.

Recipe ingredients

Simple, fresh ingredients allow the strawberry flavor to shine. Quantities and substitutions are noted below.

Ingredient notes:

• Spinach: Use pre-washed baby spinach for convenience. Any tender green, such as mixed baby greens or arugula, will also work.
• Strawberries: Fresh, ripe strawberries have the best flavor. You can substitute raspberries, blueberries or blackberries, or use a mix.
• Red onion: Thinly sliced red onion adds a bite; if you prefer a milder flavor, use thinly sliced shallot or omit it.
• Feta cheese: Crumbled feta gives a salty, creamy contrast. Substitute goat cheese, fresh mozzarella or omit for a vegan salad.
• Walnuts: Toasted walnuts lend crunch and depth. Pecans, almonds, sunflower seeds or pepitas are good alternatives.
• Dressing: A sweet-tart balsamic vinaigrette complements the strawberries. Use your favorite homemade or store-bought vinaigrette if you prefer.

How to make spinach and strawberry salad

This salad comes together quickly. For best results, assemble it just before serving so the greens stay crisp. You can toast the walnuts and make the dressing ahead of time to speed things up further.

1. Toast 1/2 cup walnut pieces in a single layer on a rimmed baking sheet or in a skillet at 350°F (175°C) for 8–10 minutes, until golden and fragrant. Let cool.
2. Prepare the salad: place 5 ounces fresh baby spinach, 1 pint hulled and sliced strawberries, 1/3 cup sliced red onion and 1/2 cup crumbled feta in a large bowl. Add the cooled walnuts.
3. Toss gently with enough balsamic vinaigrette to lightly coat the leaves, then serve immediately.

FAQs

• Can I make this salad in advance? Assemble just before serving to avoid wilted greens. You can toast walnuts and make the dressing a day or two ahead to save time.
• Can I make this salad vegan? Yes. Simply omit the cheese and choose a vegan dressing.

Serving suggestions

This strawberry spinach salad is versatile and pairs well with many main dishes. Consider these serving ideas:

• Alongside grilled chicken, steak or pork for a summer barbecue.
• Topped with seared salmon, roasted chicken or grilled shrimp for a satisfying weeknight meal.
• Make it heartier by adding cooked quinoa, chickpeas or your favorite grain to turn it into a vegetarian main course.

Recipe notes

• Pro tip: Toast the walnuts and prepare the dressing ahead of time to speed assembly.
• Toss the salad with dressing right before serving to keep the spinach crisp.
• Swap in your favorite berries, nuts or cheese to customize the salad to your taste.

More sweet and savory salad recipes you’ll love

• Broccoli kale salad with poppy seed dressing
• Fig and arugula salad with goat cheese and walnuts
• Kale and apple salad
• Cranberry pear salad with fresh pear vinaigrette
• Persimmon and spinach salad
• Arugula, orange and pomegranate salad
• Spinach salad with apple, cranberries and walnuts
• Stone fruit salad

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