Here’s my fresh take on a strawberry spinach egg salad, combining crisp baby spinach leaves with sweet strawberries, hard-boiled eggs, and a light homemade dressing that brings it all together.
This salad has become my go-to lunch option during spring and summer months. I often make a big batch on Sundays so I can pack it for easy weekday lunches. There’s something really nice about having a healthy meal that actually tastes good, don’t you think?
Why You’ll Love This Strawberry Spinach Salad
- Quick preparation – This salad comes together in under 30 minutes, making it perfect for busy weekday lunches or last-minute dinner plans.
- High protein content – With boiled eggs, bacon, and feta cheese, this salad keeps you satisfied and energized throughout your day.
- Perfect balance of flavors – The sweet strawberries, salty bacon, tangy feta, and honey-garlic dressing create an exciting mix of tastes in every bite.
- No cooking required – If you use pre-cooked bacon bits and pre-boiled eggs, this becomes a simple assembly job – just toss and serve!
- Meal prep friendly – You can prep all ingredients ahead and store them separately, then combine just before serving for a fresh, crisp salad anytime.
What Kind of Spinach Should I Use?
Baby spinach is the way to go for this salad since its tender leaves and mild flavor work perfectly with the other ingredients. While regular spinach will work in a pinch, you might need to tear the larger leaves into bite-sized pieces and remove any tough stems. Pre-washed baby spinach saves you time and effort, but if you buy it loose, give it a good rinse and dry it thoroughly – wet leaves won’t hold dressing well. Look for bright green leaves that are crisp and fresh, avoiding any that are wilted, yellowed, or slimy. If you’re meal prepping, keep the spinach separate from the other ingredients until you’re ready to serve to prevent it from getting soggy.
Options for Substitutions
This fresh salad recipe is really adaptable and you can make several swaps based on what you have in your kitchen:
- Baby spinach: You can swap the spinach with mixed spring greens, arugula, or even romaine lettuce. Just keep in mind that heartier greens like romaine might need a bit more dressing.
- Bacon bits: Not into bacon? Try candied pecans or walnuts for that nice crunch. If you want to keep the smoky flavor, try using turkey bacon or even roasted chickpeas seasoned with smoked paprika.
- Feta cheese: Goat cheese works great here, or try blue cheese for a stronger flavor. For a milder option, fresh mozzarella pearls are nice too.
- Strawberries: When strawberries aren’t in season, try using sliced pears, apples, or even mandarin oranges. Each will bring its own sweet twist to the salad.
- Garlic vinaigrette: Any vinaigrette works well here – try balsamic, raspberry, or champagne vinaigrette. You can even make your own by mixing olive oil, vinegar, and a touch of Dijon mustard.
- Honey: Maple syrup or agave nectar can replace honey if needed. Just start with a smaller amount and adjust to taste since sweetness levels can vary.
Watch Out for These Mistakes While Making
The biggest challenge when making a strawberry spinach egg salad is timing – adding the dressing too early can make your spinach leaves wilt and turn soggy, so it’s best to dress the salad right before serving. Another common mistake is not drying your spinach leaves thoroughly after washing, as excess water will dilute the dressing and prevent it from coating the ingredients properly – use a salad spinner or pat the leaves dry with paper towels. When it comes to the eggs, overcooking can lead to that unappetizing green ring around the yolk and a rubbery texture – instead, place your eggs in cold water, bring to a boil, then remove from heat and let them sit covered for exactly 10 minutes before transferring to an ice bath. For the best flavor balance, make sure your strawberries are ripe but firm (not mushy), and consider bringing the feta cheese to room temperature before crumbling, as this helps it blend better with the other ingredients.
What to Serve With Strawberry Spinach Egg Salad?
This fresh and filling salad works great as a complete meal on its own, but there are some nice sides that can round it out perfectly. A warm, crusty baguette or some homemade garlic knots are perfect for soaking up any extra dressing at the bottom of your bowl. If you’re serving this for lunch or a light dinner, try adding a cup of chilled gazpacho or a simple butternut squash soup on the side. For those who want to make the meal more substantial, grilled chicken breast or seared salmon would fit right in with the salad’s flavors without overwhelming them.
Storage Instructions
Keep Fresh: If you want to prep this salad ahead, store all the ingredients separately in airtight containers in the fridge. The spinach will stay crisp for about 3-4 days, and the boiled eggs will keep well for up to 5 days. Keep the strawberries whole until you’re ready to serve – they’ll last longer this way!
Assemble Later: For the best taste and texture, I recommend assembling this salad right before serving. If you need to make it a few hours ahead, keep the dressing separate and add it just before serving. This prevents the spinach from getting soggy and keeps everything fresh and crispy.
Prep Tips: You can cook the bacon and eggs a day or two in advance and store them in the fridge. The honey-vinaigrette mixture can also be prepared ahead and kept in a sealed jar for up to a week – just give it a good shake before using.
| Preparation Time | 15-20 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 30-35 g
- Fat: 40-50 g
- Carbohydrates: 50-60 g
Ingredients
- 12 ounces fresh baby spinach, pre-washed
- 4 large boiled eggs,quartered and set aside
- 1/2 cup bacon bits (or cook your own; add extra for garnish if preferred)
- 8 large strawberries, cut into quarters or eighths if bigger
- 1/2 to 3/4 cup crumbled feta cheese, depending on preference
- 1 bottle garlic vinaigrette dressing (or your preferred dressing)
- 2 tablespoons honey, adjust to taste
Step 1: Prepare the Eggs
Start by boiling the eggs until they are hard-boiled.
Once cooked, allow them to cool before peeling.
After peeling, cut the eggs into quarters and set them aside until you’re ready to assemble the salad.
Step 2: Make the Dressing
In a small bowl, pour in your preferred bottled dressing.
Drizzle in a bit of honey and whisk together until well blended.
Then, add the bacon bits to the mixture and whisk or stir again to incorporate them evenly.
Step 3: Dress the Spinach
Place fresh spinach leaves into a large bowl.
Drizzle about 1/2 to 3/4 of the prepared salad dressing over the spinach.
Toss the spinach gently to ensure all leaves are evenly coated.
Reserve the remaining dressing for serving, if desired.
Step 4: Assemble the Salad
Transfer the dressed spinach onto a large serving platter.
Evenly distribute strawberry slices over the entire salad to add a pop of color and sweetness.
Sprinkle feta cheese crumbles on top.
Step 5: Add Eggs and Finishing Touches
Arrange the quartered eggs over the surface of the salad and around the outer edge for a visually appealing presentation.
If you like, you can sprinkle additional bacon crumbles over the top for extra flavor.
Serve immediately and enjoy your fresh, flavorful salad!