I used to think salads were just boring piles of lettuce with ranch dressing on top. That’s how we ate them growing up, and I never got excited about salad night at our house. My mom meant well, but her salad game was pretty basic.
Then I discovered how mixing fruits with greens could change everything. This spinach and strawberry combo has become my go-to lunch, especially in spring when strawberries are sweet and perfectly ripe. The feta adds a salty kick, and the almonds give it that satisfying crunch that makes you forget you’re eating something healthy.
Why You’ll Love This Strawberry Spinach Salad
- Quick preparation – This salad comes together in just 15 minutes, making it perfect for busy weeknight dinners or last-minute lunch plans.
- Fresh and healthy ingredients – Packed with nutrient-rich spinach, fresh strawberries, and protein-filled nuts, this salad is as good for you as it tastes.
- Homemade dressing – The strawberry-infused vinaigrette uses simple pantry staples and fresh ingredients to create a dressing that’s way better than store-bought.
- Perfect for entertaining – With its mix of colors and textures, this salad looks beautiful on any table and can be easily doubled for larger gatherings.
- Year-round versatility – While it’s especially good during strawberry season, you can make this salad any time of year using grocery store berries.
What Kind of Strawberries Should I Use?
For this salad, you’ll want to look for fresh, ripe strawberries that are bright red all the way through – skip any berries with white or green patches near the stem. Local, in-season strawberries will give you the sweetest flavor, but standard grocery store berries work just fine too. When picking your berries, check the bottom of the container for any mushy ones or signs of mold, since one bad berry can quickly affect the others. I recommend using the strawberries within a day or two of purchase, and wait to wash them until right before you make the salad to keep them from getting waterlogged.
Options for Substitutions
This fresh salad is super adaptable and you can make several swaps based on what you have in your kitchen:
- Spinach and Romaine: Feel free to use all spinach or all romaine, or swap in mixed greens, arugula, or butter lettuce. Any tender leafy green will work well here.
- Feta cheese: Goat cheese makes a great substitute as mentioned, but you could also try blue cheese or even fresh mozzarella pearls. For a dairy-free version, try diced avocado.
- Almonds: Any nuts will work nicely – try pecans, walnuts, or pistachios. Seeds like sunflower or pumpkin seeds are good options for nut-free diets.
- Apple cider vinegar: White wine vinegar or champagne vinegar work well too. Balsamic vinegar is also nice, though it will change the color of the dressing.
- Honey: Maple syrup or agave nectar can replace honey for a vegan option. You might need to adjust the amount slightly to taste.
- Strawberries: When strawberries aren’t in season, try pears in fall/winter or peaches in late summer. Just make sure they’re ripe for the best flavor.
Watch Out for These Mistakes While Making
The biggest challenge when making this salad is timing – dressing the salad too early can lead to wilted greens, so always toss the ingredients with the dressing right before serving. Another common mistake is not drying your greens thoroughly after washing, which can make your dressing watery and prevent it from coating the ingredients properly – use a salad spinner or pat the leaves gently with paper towels. To keep your strawberries from getting mushy, avoid cutting them too far in advance, and if you’re prepping ahead, store the cut berries separately from other ingredients. For the best texture and flavor balance, toast your almonds in a dry pan until lightly golden (but watch them carefully as they can burn quickly), and make sure your feta cheese is at room temperature so it crumbles more easily and tastes better.
What to Serve With Strawberry Spinach Salad?
This fresh salad works perfectly 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 spread, pair it with a warm crusty baguette and some herb-seasoned butter. If you’re hosting a brunch, this salad goes great with a quiche or frittata – the sweet strawberries and tangy feta complement egg dishes really well. And don’t forget, you can always add some grilled shrimp or sliced turkey to make the salad itself more filling!
Storage Instructions
Prep Ahead: Want to get a head start? Make the dressing up to 5 days in advance and keep it in a jar in the fridge. Just give it a good shake before using. You can also wash and prep your greens, slice the onions, and store them separately in containers with paper towels to absorb excess moisture.
Keep Fresh: Once assembled, this salad is best enjoyed right away. If you need to store it, keep all components separate – put the greens, sliced strawberries, cheese, almonds, and onions in different containers in the fridge. The greens will stay crisp for about 3-4 days when stored with a paper towel to absorb moisture.
Assemble: When you’re ready to eat, just toss everything together with the dressing. This way, your spinach stays perky, the strawberries fresh, and the almonds maintain their crunch. If you’re packing it for lunch, layer the ingredients with the dressing at the bottom of your container and mix just before eating.
| Preparation Time | 10-15 minutes |
| Cooking Time | 4-5 minutes |
| Total Time | 14-20 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1000-1200
- Protein: 20-25 g
- Fat: 90-100 g
- Carbohydrates: 70-80 g
Ingredients
- 1/2 cup olive oil (extra virgin)
- 4 tablespoons apple cider vinegar
- 2 teaspoons dijon mustard
- 1/2 teaspoon chopped garlic
- 1 tablespoon honey
- 1 teaspoon salt
- 1 shallot, finely diced
- 1 large strawberry (or 2 smaller ones), stem removed and mashed
- 3 cups fresh baby spinach
- 3 cups romaine lettuce, sliced
- 1/2 cup crumbled feta cheese (or goat cheese)
- 1/4 cup almonds, sliced
- 1/2 red onion, thinly sliced
- 2 cups ripe strawberries, cleaned and halved (about 1 pint)
Step 1: Prepare and Blend Dressing Ingredients
Measure your desired dressing ingredients and blend them for a few seconds using a hand-held immersion blender or a small food processor.
Once smooth, pour the mixture into a small screw-top jar for easy storage and serving later.
Step 2: Toast the Almonds
Heat a dry skillet over medium heat.
Add almonds and toast them, shaking the pan occasionally, until they become light brown and fragrant, about 4 minutes.
Keep an eye on them to prevent burning, then remove from heat and set aside to cool.
Step 3: Prepare the Greens
Take the romaine lettuce, remove the outer leaves, and discard the core.
Slice the lettuce crosswise into 1-inch strips.
Rinse both the romaine and spinach under cold running water.
Use a salad spinner to dry the leaves or gently pat them with paper towels.
Place the greens in a mixing bowl to be combined.
Step 4: Assemble the Salad
Divide the salad mixture evenly onto four large salad plates.
Top each salad with feta cheese, sliced red onion, fresh strawberries, and the toasted almonds.
These toppings will add a mix of flavors and textures to your salad.
Step 5: Serve with Dressing
Pass the prepared dressing so each person can dress their salad to taste.
Enjoy your fresh and vibrant salad with a burst of flavors in every bite!