Fresh Strawberry Spinach Salad with Red Wine Vinegar

I used to think salads were just iceberg lettuce with ranch dressing. That’s how my mom made them when I was growing up, and honestly, I wasn’t a big fan. When she served anything else, my brother and I would push it around our plates with our forks.

Then I discovered strawberries in salad, and it changed everything. The sweetness of fresh berries paired with spinach just makes sense, especially with a red wine vinegar dressing that adds a nice tang. It’s the kind of salad that makes you forget you’re eating something good for you, which is exactly what I need on busy weeknights.

What Kind of Spinach Should I Use?

For this salad, baby spinach leaves are your best bet, though regular spinach will work just fine if you trim away the thick stems. Baby spinach is more tender and has a milder flavor that pairs beautifully with sweet strawberries, plus it doesn’t need as much prep work since the leaves are already bite-sized. If you’re using regular spinach, look for bright green, crisp leaves without any yellow spots or wilting. Just make sure to give your spinach a good wash and dry it thoroughly – nobody likes a watery salad! A salad spinner comes in really handy here to get those leaves nice and dry.

Options for Substitutions

This fresh salad recipe is really adaptable – here are some easy swaps you can try:

• Fresh spinach: You can swap the spinach with mixed spring greens, baby arugula, or butter lettuce. Each will give a slightly different flavor profile, but they all work great as a base.
• Strawberries: When strawberries aren’t in season, try using raspberries, blackberries, or even sliced pears. In summer, fresh peaches make a wonderful substitute too.
• Pecans: Any nuts work well here – try walnuts, sliced almonds, or even candied nuts. For a nut-free version, roasted sunflower seeds or pumpkin seeds are good options.
• Raspberry red wine vinegar: Regular red wine vinegar works fine, or try balsamic vinegar for a different twist. Apple cider vinegar is another good option – just add a bit more sugar to balance the tartness.
• Sugar: Feel free to use honey, maple syrup, or your preferred sugar substitute. Start with half the amount and adjust to taste, as different sweeteners vary in sweetness.
• Vegetable oil: Any neutral oil works here, like canola or grapeseed. For more flavor, try extra virgin olive oil or a mix of oils.
• Poppy seeds: These can be left out if you don’t have them, or replaced with chia seeds for a similar look and added nutrition.

Watch Out for These Mistakes While Making

The biggest challenge when making a spinach strawberry salad is timing – serving it too far in advance can lead to wilted spinach and soggy strawberries, so it’s best to toss the greens with the dressing right before serving.

When making the vinaigrette, a common mistake is adding the oil too quickly to the vinegar mixture – instead, slowly drizzle in the oil while whisking constantly to create a properly emulsified dressing that won’t separate.

To keep your salad crisp and fresh, make sure to thoroughly dry your spinach leaves after washing (a salad spinner works great here), and avoid cutting the strawberries too thin as they’ll release excess moisture and become mushy.

For the best flavor and crunch, toast the pecans just until you can smell their nutty aroma (about 5-7 minutes at 350°F), but watch them carefully as they can go from perfectly toasted to burnt in seconds.

What to Serve With Strawberry Spinach Salad?

This fresh and sweet 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 red wine vinaigrette works really well with both proteins. For a casual lunch, serve it alongside a warm crusty baguette or some homemade soup (I love pairing it with cream of mushroom or butternut squash soup). If you’re hosting a barbecue, this salad goes great with grilled meats like steak or pork tenderloin, and the fruity flavors complement smoky dishes really well.

Storage Instructions

Keep Fresh: For the best-tasting salad, keep your prepped ingredients separate until you’re ready to serve. Store washed and dried spinach leaves in a container lined with paper towels in the fridge for up to 5 days. Sliced strawberries can be kept in a separate container for 2-3 days, and toasted pecans will stay crunchy in an airtight container at room temperature for about a week.

Dressing Storage: The homemade red wine vinegar dressing is a keeper! Pour it into a mason jar or airtight container and keep it in the fridge for up to 2 weeks. Just give it a good shake before using since the oil and vinegar will naturally separate.

Prep Ahead: Want to get ahead? Make the dressing and toast the pecans a few days before. Wash and dry your spinach the day before, and slice the strawberries just before serving to keep everything fresh and crisp. This way, you can toss everything together in minutes when you’re ready to eat!

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 1600-1800
• Protein: 10-15 g
• Fat: 150-160 g
• Carbohydrates: 160-180 g

Ingredients

• 1 pound fresh spinach (remove larger stems)
• 1 pint strawberries, sliced (reserve a few slices)
• 1/2 cup toasted pecans
• 1/3 cup raspberry red wine vinegar
• 1/2 cup sugar or sugar alternative
• 1 teaspoon mustard powder
• 3/4 cup vegetable oil
• 2 teaspoons poppy seeds

Step 1: Toast the Pecans

Begin by toasting the pecans in a dry skillet over low heat.

Stir occasionally to ensure even toasting and prevent burning.

Once they are golden and fragrant, set the pecans aside to cool.

Step 2: Prepare the Dressing

Combine your dressing ingredients in a jar or a container with a lid.

For a smooth and well-mixed dressing, consider using a high-speed mini-mixer to emulsify the ingredients thoroughly.

This will enhance the texture and flavor.

Step 3: Toss the Salad

In a large bowl, toss your salad greens with the prepared dressing.

Ensure that the dressing coats the greens evenly for a balanced flavor.

Step 4: Add Toppings and Garnish

Garnish the salad with a few sliced strawberries for a touch of sweetness, and sprinkle the cooled toasted pecans on top for added crunch and flavor.

Step 5: Serve and Enjoy

Serve the salad immediately to enjoy the fresh flavors and crisp textures.

The addition of the Raspberry Flavored Wine Vinegar from Roland adds a delightful twist to the dressing, enhancing the overall taste of the dish.