Delicious Strawberry Spinach Salad with Blueberry and Feta

I was well into my thirties before I discovered that strawberries and spinach could be best friends in a salad. Growing up, fruit was for dessert and greens were, well, just green stuff we had to eat with dinner. My mom kept them separated like quarreling siblings.

But then I tried this strawberry spinach salad at a friend’s lunch party, and it changed everything. The sweet berries, fresh spinach, and salty feta made so much sense together – like they were meant to be on the same plate all along. Now it’s my go-to summer salad, and even my kids ask for seconds.

What Kind of Spinach Should I Use?

Baby spinach is your best bet for this salad, though regular spinach leaves will work too if you tear them into bite-sized pieces. Fresh spinach is always better than frozen for salads, and you’ll want to look for leaves that are bright green and crisp, avoiding any that are wilted or have yellow spots. When shopping, the pre-washed bags of baby spinach offer great convenience, but loose spinach leaves can be more economical – just be sure to wash them thoroughly since they tend to trap sand and dirt. If you’re using mature spinach leaves, consider removing any thick stems, as they can be tough and harder to eat in a fresh salad.

Options for Substitutions

This fresh salad is easy to customize based on what you have in your kitchen:

• Spinach: Not a fan of spinach or can’t find any? Try using mixed spring greens, arugula, or baby kale instead. Just keep in mind that arugula will add a peppery kick to your salad.
• Berries: Feel free to mix up the fruit combo! Raspberries, blackberries, or even mandarin oranges work great. If fresh berries aren’t in season, you can use dried cranberries or cherries for a different but equally tasty twist.
• Feta cheese: You can swap feta for goat cheese, blue cheese, or even mild gorgonzola. For a dairy-free option, try adding diced avocado instead – it’ll give you that same creamy texture.
• Slivered almonds: Any nuts will work here! Try pecans, walnuts, or pistachios. Seeds like sunflower or pumpkin seeds are great too, especially if you need a nut-free option.
• Dressing: While any dressing works, light vinaigrettes pair really well here. Try balsamic, raspberry, or citrus vinaigrette. A simple mix of olive oil and lemon juice works great too!

Watch Out for These Mistakes While Making

The biggest challenge when making a fresh spinach salad is ending up with wilted, soggy leaves – to keep your greens crisp, wait to add the dressing until right before serving and make sure your spinach leaves are completely dry after washing.

When it comes to the berries, avoid slicing them too far in advance as they’ll release excess moisture that can make your salad watery; instead, prep them just before assembling and handle them gently to maintain their shape.

A common mistake is using cold feta cheese straight from the fridge, but allowing it to come to room temperature for about 15 minutes will give you better flavor and a creamier texture in your salad.

For the best crunch and flavor, toast your almonds in a dry skillet over medium heat for 3-5 minutes until lightly golden – just keep a close eye on them as they can burn quickly.

What to Serve With Strawberry Spinach Salad?

This fresh and colorful salad works great as a side dish, but you can easily turn it into a complete meal with a few simple additions. Try serving it alongside grilled chicken breast or salmon for a light but filling dinner combo. For a casual lunch, pair it with a warm piece of crusty bread or a half sandwich – I really like it with turkey or grilled vegetables on sourdough. If you’re bringing this to a summer cookout, it goes perfectly with grilled meats like burgers or kebabs, and the fruit in the salad adds a nice contrast to smoky flavors.

Storage Instructions

Keep Fresh: For the best-tasting salad, store the washed and dried spinach leaves separately from the prepared fruits and toppings. Keep them in separate airtight containers in the fridge, and your spinach will stay crisp for up to 5 days, while your prepped berries will last 2-3 days.

Prep Ahead: Want to meal prep this salad? Wash and dry your spinach, slice the strawberries, and store them separately. Keep the dressing in a small container on the side. When you’re ready to eat, just toss everything together with the blueberries, feta, and almonds for the freshest taste and texture.

Assembly Tips: If you’re packing this for lunch, layer the ingredients starting with spinach at the bottom, followed by the berries, then almonds and feta on top. Pack the dressing separately and add it just before eating to keep everything fresh and prevent the spinach from getting soggy.

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: 400-450
• Protein: 10-15 g
• Fat: 25-30 g
• Carbohydrates: 40-50 g

Ingredients

• 5 ounces tender spinach leaves
• 1 cup fresh blueberries
• 1 pint fresh strawberries, sliced
• 1/4 cup slivered almonds
• 1/4 cup crumbled feta cheese
• Dressing of your choice

Step 1: Prepare the Ingredients

Begin by thoroughly washing and drying the spinach and berries to ensure they are clean and ready to eat.

Pay special attention to the strawberries, as dirt can sometimes cling to them.

Once dry, slice the strawberries evenly for a uniform appearance and better blending of flavors in the salad.

Step 2: Combine the Salad

In a large bowl, add the prepared spinach and berries.

Gently toss the ingredients together to combine, being careful to keep the berries intact as much as possible to avoid crushing them.

Step 3: Dress the Salad

Just before serving, add your dressing of choice to the salad and toss gently to ensure even coating.

Alternatively, you can serve the dressing on the side, allowing each person to add the amount they prefer, providing a customizable salad experience.