Best Paleo and Keto Strawberry Spinach Salad

Let me tell you why this strawberry spinach salad is my new favorite thing.

This fresh paleo and keto-friendly salad brings together the natural sweetness of ripe strawberries with tender spinach leaves. The combination hits all the right notes – a little sweet, a little crisp, and completely satisfying.

I’ve added a handful of toasted almonds and a simple homemade dressing that ties everything together without adding unnecessary carbs. It’s the kind of salad that makes eating healthy feel like a treat, not a chore.

It’s perfect for anyone following a paleo or keto lifestyle, but honestly, it’s so good that even my family members who aren’t watching their carbs ask for seconds.

What Kind of Spinach Should I Use?

Baby spinach is the ideal choice for this salad, but regular spinach leaves will work too if that’s what you have on hand. Baby spinach has a milder, sweeter flavor and more tender texture than mature spinach, making it perfect for fresh salads. When shopping, look for bright green leaves that are crisp and free from any yellow spots or wilting – the fresher your spinach, the better your salad will taste. If you’re using regular spinach instead of baby spinach, just tear the larger leaves into bite-sized pieces and remove any tough stems before adding them to your salad.

Options for Substitutions

This fresh salad recipe is super adaptable and you can easily switch things up based on what you have:

• Red wine vinegar: You can swap this with apple cider vinegar, white wine vinegar, or even fresh lemon juice. Each will give a slightly different tang, but they all work great!
• Lakanto syrup: For keto, any sugar-free syrup works well here. For paleo folks, besides maple syrup, you can use honey or date syrup. Just remember these natural sweeteners will add some carbs.
• Shallot: Red onion works perfectly here, or try green onions for a milder flavor. Just use about half the amount if switching to regular onion.
• Baby spinach: Feel free to use mixed greens, arugula, or even butter lettuce. Each brings its own nice flavor to the mix.
• Strawberries: When strawberries aren’t in season, try raspberries or blackberries. They’ll keep the salad keto-friendly while adding that nice berry sweetness.
• Pecans/walnuts: Any nuts work here – try almonds, macadamia nuts, or even pumpkin seeds for a nut-free option. Just make sure to toast them first for the best flavor.

Watch Out for These Mistakes While Making

The biggest mistake when preparing this salad is dressing it too early – adding the vinaigrette more than 5 minutes before serving will cause the spinach leaves to wilt and become soggy, taking away from that perfect fresh crunch.

When it comes to the strawberries, avoid slicing them too thin or too far in advance, as they’ll release excess moisture and potentially make your salad watery – instead, cut them into medium-sized wedges just before assembling.

A common error is skipping the toasting of nuts, but this quick extra step (3-5 minutes in a dry pan over medium heat) makes a huge difference in bringing out their natural oils and creating a deeper, more complex flavor profile.

For the best flavor balance, make sure to taste and adjust your dressing before adding it to the salad – the ratio of oil to vinegar should be balanced, and don’t forget that cold temperatures can dull flavors, so you might want to make the dressing slightly stronger than you think necessary.

What to Serve With Strawberry Spinach Salad?

This fresh and light salad makes a perfect side dish, but you can easily turn it into a complete meal with a few simple additions. Try adding some grilled chicken breast or salmon on top – the protein pairs really well with the sweet strawberries and nutty pecans. For a light lunch, serve it alongside some keto-friendly crackers or a cup of chilled cucumber soup. If you’re keeping things strictly paleo, some sliced avocado or hard-boiled eggs make great additions that’ll help keep you feeling full and satisfied without straying from your dietary goals.

Storage Instructions

Prep Ahead: Want to get a head start? Make the dressing up to 5 days ahead and keep it in a jar in the fridge. Just give it a good shake before using. You can also wash and dry your spinach, slice the strawberries, and toast the nuts a day in advance – just store them separately.

Keep Fresh: Once the salad is dressed, it’s best enjoyed right away. If you need to store leftovers, keep the dressing separate from the other ingredients. Place the spinach, strawberries, and nuts in separate containers in the fridge – they’ll stay fresh for 2-3 days this way.

Assembly Tips: When you’re ready to eat, just toss everything together with the dressing. If you’re packing this for lunch, layer the ingredients in a container with the spinach on top and the dressing in a separate container – this keeps everything crisp until mealtime!

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 10-15 g
• Fat: 50-60 g
• Carbohydrates: 30-40 g

Ingredients

• 60 ml high-quality olive oil
• 2 tablespoons red wine vinegar (or balsamic)
• 1-2 tablespoons lakanto syrup (or maple syrup for paleo)
• 1 tablespoon finely minced shallot (or onion)
• 1/4 teaspoon kosher salt
• Freshly ground black pepper to taste
• 200 g fresh baby spinach
• 200 g sliced strawberries
• 3 tablespoons thinly sliced basil leaves
• 60 g toasted and roughly chopped pecans or walnuts
• 40 g optional crumbled feta or goat cheese

Step 1: Prepare the Dressing

In a small bowl, combine all the ingredients for the dressing.

Whisk them together until fully combined and set the bowl aside.

This will allow the flavors to meld while you prepare the rest of the salad.

Step 2: Assemble the Salad

In a salad or mixing bowl, toss together the baby spinach, strawberries, pecans, and goat cheese (if using).

Ensure that the ingredients are evenly distributed throughout the salad for a balanced bite.

Step 3: Add the Dressing and Serve

Right before serving, drizzle the prepared dressing over the salad.

Toss gently to coat the ingredients with the dressing.

Serve immediately and enjoy your fresh and flavorful salad!