Save to Pinterest The first time I served this salad at a summer dinner, my friend paused mid-conversation and asked what made it taste so bright. It was the strawberries—really good ones from the farmers market, sliced thin and scattered like jewels over tender spinach. Something about sweet fruit against earthy greens feels like a revelation, especially when the dressing hits just right.
I made this for a picnic last June and ended up giving the recipe to three different people before we even left the park. Theres something about a salad that feels effortless but special—the kind of dish that makes people ask for seconds even when they're already full.
Ingredients
- 120 g (4 cups) fresh baby spinach: Baby spinach is tender and mild, no tough stems to remove. Wash it thoroughly and dry it well—water clinging to the leaves keeps dressing from clinging to the leaves.
- 200 g (1 1/3 cups) fresh strawberries: Look for berries that are deeply red and fragrant. Hull them by removing the green leafy top, then slice them thin so every bite gets some sweetness.
- 60 g (1/2 cup) crumbled feta cheese: Feta adds a salty, creamy contrast to the sweet strawberries. If you want it milder, rinse it briefly under cold water before crumbling.
- 40 g (1/3 cup) sliced almonds or candied pecans: Toasting nuts in a dry pan over medium heat for 2 to 3 minutes deepens their flavor. Watch closely—they go from golden to burned fast.
- 3 tbsp extra virgin olive oil: A mild, fruity olive oil lets the other flavors shine. Save your most assertive oils for dishes without delicate ingredients like strawberries.
- 1 1/2 tbsp balsamic vinegar: Balsamic has a natural sweetness that pairs beautifully with berries. Age doesnt matter much here, but avoid anything too acidic or harsh.
- 2 tsp honey or maple syrup: Just enough to balance the vinegars sharpness. Honey adds a floral note, maple syrup feels a bit more earthy.
- 1 tsp Dijon mustard: This helps the dressing emulsify so it doesnt separate. Plus, it adds a subtle depth that keeps the vinaigrette from being one-note.
- Salt and freshly ground black pepper: Finish with a pinch of salt and a few grinds of pepper. It wakes everything up.
Instructions
- Make the dressing first:
- Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl or jar. Keep whisking until it thickens slightly and stays combined—that means its emulsified. Let it sit while you prep the salad so flavors meld.
- Prep the strawberries:
- Hull the strawberries by slicing off the leafy green tops, then cut them into thin, even slices. Uniform pieces mean better distribution in every forkful.
- Toast the nuts:
- Heat a dry skillet over medium heat and add the nuts or pecans. Stir frequently for 2 to 3 minutes until fragrant and golden. Transfer immediately to a plate so they dont keep cooking in the hot pan.
- Assemble the base:
- Place the dried spinach in a large salad bowl. Add the sliced strawberries on top, followed by the crumbled feta and toasted nuts. Layering instead of tossing now keeps the strawberries from getting bruised.
- Dress and serve:
- Drizzle the dressing over the salad just before serving. Gently toss with salad servers or your hands, lifting from the bottom to coat everything evenly. Serve right away while the nuts still have their crunch.
Save to Pinterest This salad has become my go-to for moments when I want to serve something that feels light but still satisfying. Last spring, my neighbor brought over a basket of fresh-picked strawberries, and we stood in the kitchen eating this straight from the bowl, no plates needed. Some meals are just better that way.
Make It Your Own
Once I added thinly sliced red onion and suddenly understood what this salad could be—the sharpness cuts through the richness of the feta and makes every bite more interesting. Avocado turns it into something almost creamy, while a handful of fresh basil or mint leaves makes it feel more like a garden than a recipe.
Pair It With Something Warm
Grilled chicken works beautifully here, the char and smoke balancing the sweet-tart flavors. Salmon is another winner—something about the fishs richness alongside the bright vinaigrette feels complete. But honestly, sometimes I just eat it with crusty bread and call it dinner.
Timing Matters
This salad is best the moment its assembled, but you can do some prep ahead. Wash and dry the spinach, store it between paper towels in a sealed container. Hull and slice the strawberries a few hours before, keeping them in the fridge. Toast the nuts in advance, but wait to dress until everyone is at the table.
- If you need to transport it, pack the dressing separately and toss on site
- Leftovers are edible but not great—the greens wilt and the nuts soften
- For a heartier version, add cooked farro or quinoa and it becomes a meal itself
Save to Pinterest Simple doesnt mean basic. Sometimes the most straightforward dishes are the ones people remember most.
Recipe FAQs
- → What type of nuts work best in this salad?
Toasted sliced almonds or candied pecans add a delightful crunch and subtle sweetness, complementing the fresh ingredients.
- → Can I substitute feta cheese in this dish?
Yes, goat cheese can be used for a milder flavor, or omitted altogether for a vegan-friendly option, substituting with plant-based cheese.
- → How should the dressing be prepared for best results?
Whisk extra virgin olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified for a smooth, tangy finish.
- → Are there suggestions to enhance flavors further?
Adding thinly sliced red onions or creamy avocado provides extra layers of texture and flavor complexity.
- → Is this salad suitable for gluten-free diets?
Yes, all ingredients including fresh spinach, strawberries, nuts, and cheese are naturally gluten-free.