Strawberry Spinach Salad

I don’t often get excited about a spinach salad, but when you top it with fresh strawberries and crunchy almonds and toss it with this insanely delicious balsamic vinaigrette, it’s a different story. The flavors and textures are amazing!

What you’re really going to love about this recipe is how quickly it comes together. You can add the dressing ingredients to a jar and shake them together in 5 minutes. (And, you can do this ahead of time if you want to.)

When you’re ready to serve, all you have to do is slice strawberries and red onion. Add them to a bed of baby spinach and sprinkle on some almonds and feta, and this is ready to serve in no time. But it tastes as if you bought it from a restaurant!

⭐⭐⭐⭐⭐ Featured Review

“Made is today for our small group gathering, and everybody that are it raved about it. Megan, you are right, the dressing is addictive! 5 stars!” – Debbie

Spinach Strawberry Salad Ingredients

• Baby Spinach. I buy fresh baby spinach in the clamshell containers from the store. It’s already pre-washed, so assembly is a breeze since no chopping is required.
• Strawberries. These taste best when in season, usually April to June. (We’ve had some delicious ones in March, too.)
• Red Onion. This adds a mildly spicy bite, but you can also use shallot instead. Or use green onion if you want an even milder option.
• Sliced Almonds. I love the crunchy texture these add. Pecans or walnuts would also work!
• Feta Cheese. This is optional and can be omitted if you need a dairy-free salad, but I love the salty flavor and creamy texture it adds.
• Balsamic Dressing. This is made with balsamic vinegar, olive oil, honey, mustard, and a squeeze of fresh lemon juice to brighten it. You can shake it together quickly!

How to Make Strawberry Spinach Salad

Step 1:

Prepare the dressing by adding the extra virgin olive oil, balsamic vinegar, lemon juice, Dijon mustard, honey, salt, and black pepper to a small jar with a lid. Secure the lid and shake well until the honey has dissolved. 

You may need to check that the honey isn’t stuck to the bottom of the jar by stirring it with a small whisk. Scrape the bottom until you don’t see any honey left. Set the balsamic dressing aside while you assemble the salad. 

Note: You can prepare the dressing in the fridge for up to 5 days in advance. It’s the perfect thing to make ahead of time if you’re hosting a meal or want to meal prep for the week ahead.

Step 2:

Remove the strawberry hulls and thinly slice the berries into 1/4-inch thick pieces. Then slice the red onion into thin pieces or dice it, depending on your preference. 

Add the baby spinach to a large bowl, then top with the sliced strawberries, red onion, sliced almonds, and cheese. Pour some of the dressing over the salad, then gently toss until the leaves are evenly coated. 

Drizzle on additional dressing, if needed, then serve right away.

Storage Tip: Leftovers will keep best if they are not tossed in dressing, so only prepare what you plan to eat or serve immediately. Leftover dressing and veggies can be stored in separate airtight containers in the fridge for up to 5 days. 

Strawberry Spinach Salad with Balsamic Dressing

5 from 7 votes

This Strawberry Spinach Salad is one you'll want to eat on repeat as soon as fresh strawberries are in season. (All of spring and summer!) It's ridiculously easy to prepare, with a balsamic dressing you can shake together in 5 minutes. When it's time to assemble, you'll only need to slice 2 ingredients before getting it on the table. But it tastes as if you catered it from a restaurant!

prep15 mins cook0 mins total15 mins

Servings:4

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Ingredients

 

US CustomaryMetric

 

1x2x3x

Balsamic Vinaigrette

• ¼ cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar (see notes)
• 1 tablespoon fresh lemon juice
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt & black pepper

Spinach Strawberry Salad

• 6 ounces fresh baby spinach
• 1 pound strawberries , sliced and hulled
• ¼ red onion , thinly sliced
• ⅓ cup sliced almonds
• ½ cup crumbled feta (optional)

Instructions

• To prepare the dressing, add the olive oil, vinegar, lemon juice, honey, mustard, and ¼ teaspoon each fine sea salt and black pepper to an 8-ounce jar with a lid. Secure the lid and shake well until the honey dissolves. You may need to stir the dressing with a small whisk to ensure the honey doesn't stick to the bottom of the jar. Then secure the lid and shake again. Set the dressing aside until ready to serve.
• To assemble the salad, arrange the spinach in a large serving bowl, then top it with the sliced strawberries, red onion, almonds, and feta cheese. Drizzle the dressing generously over the top and gently toss, just before serving. You may not need to use all of the dressing, so you can serve any extras on the side for guests to add more to their portions.
• If you plan to save this salad for later, store the salad ingredients separately from the dressing. Don't slice the strawberries or red onion until shortly before serving to keep them fresh. The dressing should last up to 5 days in an airtight container in the fridge, but it may thicken when chilled, so let it come to room temperature on the counter before serving again.

Notes

Nutrition information is for a quarter of this salad, assuming you use all of the dressing and toppings when tossing it together. This information is automatically calculated and is just an estimate, not a guarantee.

Balsamic Vinegar Note: I tested this recipe with an affordable vinegar called Balsamic Vinegar of Modena. If you use a higher-quality vinegar that has been aged, it might have more of a thick, syrupy texture. In that case, you won’t need to use nearly as much sweetener, so start small and add it to taste.

Make it Vegan: Replace the honey with maple syrup, to taste, and omit the cheese.

Update Note: This recipe was updated in March 2024 with an easier balsamic dressing. You can find the original recipe here if you prefer.

Nutrition

Calories: 303kcal | Carbohydrates: 24g | Protein: 6g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 17mg | Sodium: 265mg | Potassium: 509mg | Fiber: 4g | Sugar: 16g | Vitamin A: 4082IU | Vitamin C: 81mg | Calcium: 179mg | Iron: 2mg

Author: Megan Gilmore

Course: Salad

Cuisine: American

Keyword: spinach strawberry salad, strawberry salad

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If you try this Strawberry Spinach Salad recipe, please leave a comment and star rating below, letting me know how you like it.