Strawberry Spinach Salad With Balsamic Dressing

Enjoy it on its own, or top it with lean protein like Greek chicken or Cajun chicken, or serve it as a side dish to main meals. I believe everyone has a strawberry spinach salad recipe tucked away in their repertoire. This is my go-to recipe, and a staple in our home, especially when ripe, juicy strawberries are in season.

And with only 10 grams of net carbs per serving, it’s a bowlful of wholesome ingredients you can feel good about. It’s a fantastic way to satisfy my fruit cravings without causing a spike in blood sugar. And it’s a great salad to make ahead for summer picnics and BBQs since it uses a mayonnaise-free dressing. (details on that below). Let’s get started! You might also like: Arugula and Berries Salad with Strawberry Vinaigrette

Ingredients - Notes & Substitutions

Strawberries and baby spinach are the star ingredients in this salad. Let’s take a look at all ingredients and possible substitutions for the best strawberry spinach salad ever! Strawberries: Strawberries add wonderful color and a fresh, fruity bite. You can also opt for blueberries, raspberries, or blackberries instead. Baby Spinach: Baby spinach has a soft, tender texture and pairs really well with strawberries. Baby kale or arugula would be your next best choice. Feta cheese: Look for a whole block of feta cheese in brine near the cheese counter in grocery stores. If you are not a fan of feta, swap it out for goat cheese or a mild blue cheese like gorgonzola. Onion: Sweet red onion offers a lovely savory flavor. Soak it in a bowl of cool water for 10 minutes to rid of the sharp bite. Shallots would make a great substitute. Nuts: Walnuts add a meaty crunch but slivered or sliced almonds or pecans can also be used. Balsamic Dressing: We need balsamic vinegar, extra virgin olive oil, salt, black pepper, and honey to make a simple strawberry spinach salad dressing (no sugar). Feel free to use white balsamic rather than dark balsamic, depending on what you have in your pantry. A tablespoon of poppyseeds would add a subtle crunch, too. Scroll to the recipe card for a detailed list of ingredients and quantities.

How to Make Strawberry Spinach Salad

This spinach and strawberry salad is ready to serve in just 10 minutes! Here’s how to do it: Slice the onions and soak them in a bowl of water while you prepare other ingredients (Pic 1). This rids them of the sharp onion bite. Prepare ingredients: Trim the green crowns of strawberries and slice them evenly (Pic 2). You can even chop them if you like. Assemble the salad by adding spinach leaves and sliced strawberries (Pics 3 & 4). Drain the onions, shaking off any excess water. Add them to the salad. Make Strawberry Spinach Salad Dressing: Add vinegar, olive oil, salt, pepper, and honey to a small mason jar. Close the lid tightly and shake vigorously, until it combines. Dress Salad & Serve: When ready to serve, pour half the dressing onto the salad and gently toss it. Add more if needed. Top with feta cheese and walnuts and gently toss to combine. Serve immediately along with the remaining dressing on the side. Salad Dressing Tip: Always start with half the dressing. The dressing is enough when the salad looks lightly coated and doesn’t drip to the bottom of the bowl.

Serving Suggestion

Strawberry feta spinach salad is best served the moment it is made. Enjoy as-is or make it a complete meal. You could try: Add a Protein: Top with Greek chicken, Cajun chicken, grilled fish, or boiled eggs, or keep it vegetarian with crispy chickpeas. Add Grains: To make it more filling, add a scoop or two of quinoa, or serve it with some crusty garlic bread on the side. Serve as a Side Dish: Serve it alongside baked feta pasta, ravioli lasagna, or pesto tortellini.

How to Store

Leftover dressed spinach salad with strawberries will keep for up to 1 day. After that, the greens wilt too much and become soggy. To make ahead, prep the salad ingredients and assemble up until step 3. Then wrap the bowl tightly in plastic wrap and store in the fridge for up to 4 days. Make the dressing as directed. Finish with cheese, walnuts, and dressing (shaken) when ready to serve.

Recipe Tips & Notes

Strawberries: Look for strawberries with smooth, glossy skin and a plump texture. Make sure there are no signs of bruising, mold, or discoloring.Cheese: Buy a block of cheese and crumble it at home. The crumbled packages are coated in starch, which takes away some of the creaminess.Dress before serving: Gently toss with half the dressing just before serving and serve the extra on the side. This keeps the ingredients plump and vibrant without weighing them down.Keep it chilled: The prepped salad (including all components) will keep, undressed, in the fridge for a few hours. This keeps the ingredients crisp and cold too.Make-ahead instructions: Prepare the salad and assemble up until step 3. Wrap the bowl in plastic wrap and store it in the fridge for up to 4 days. Make the dressing as directed. Finish with cheese, walnuts, and shaken dressing just before serving.