Save I used to think salads were just side dishes until a neighbor brought this to a backyard potluck one June evening. The spinach was glossy under the porch lights, strawberries bright as jewels, and that balsamic drizzle caught everyone mid-conversation. I asked for the recipe on a napkin and have been making it ever since, tweaking the nuts, the cheese, the sweetness of the dressing. It never gets old, especially when strawberries are at their peak and you want something that feels light but somehow complete.
The first time I made this for my sister, she was skeptical about fruit in salad. Then she took a bite and went quiet, which is rare. She ended up eating two bowls and asking if I had more strawberries in the fridge. Now its her go-to request whenever she visits, and Ive learned to keep the ingredients on hand because it always lifts the mood.
Ingredients
- Fresh baby spinach: The tender leaves hold the dressing without wilting too fast, and their mild flavor lets the strawberries shine.
- Fresh strawberries: Use ripe, fragrant ones and slice them just before tossing so they stay firm and sweet.
- Crumbled feta cheese: The salty, creamy crumbles melt slightly into the greens and balance the fruit beautifully.
- Sliced almonds or candied pecans: Toasting them for a few minutes brings out a nutty depth that makes every bite more interesting.
- Extra virgin olive oil: Choose a fruity, smooth oil that wont overpower the delicate flavors.
- Balsamic vinegar: A good quality balsamic adds tang and a hint of sweetness without being syrupy.
- Honey or maple syrup: Just enough to round out the acidity and tie the dressing together.
- Dijon mustard: This helps emulsify the dressing and adds a subtle kick.
Instructions
- Make the dressing:
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth and glossy. Taste and adjust the sweetness or tang to your liking.
- Prepare the salad base:
- In a large bowl, combine the spinach, sliced strawberries, feta, and toasted nuts. Keep everything loose and airy so the dressing can coat evenly.
- Dress and toss:
- Drizzle the dressing over the salad just before serving and gently toss with your hands or tongs. You want every leaf and berry kissed by the vinaigrette without bruising the spinach.
- Serve immediately:
- This salad is best enjoyed fresh, when the greens are crisp and the strawberries still have their snap.
Save One spring afternoon, I brought this salad to a picnic and forgot serving spoons. We ended up passing the bowl around and eating with our hands, laughing as balsamic dripped onto paper plates. It became less about perfection and more about the moment, which is what good food should do.
How to Make It Your Own
Add thinly sliced red onions for a sharp bite, or toss in creamy avocado slices if you want something richer. Swap the feta for tangy goat cheese, or go completely plant-based with a cashew cream crumble. Walnuts and pumpkin seeds work just as well as almonds, and if youre feeding someone who loves protein, grilled chicken or seared salmon turn this into a full meal.
Storage and Leftovers
Keep the dressing in a sealed jar in the fridge for up to a week and shake it before each use. Store the prepped ingredients separately in airtight containers, and assemble the salad fresh each time. Dressed leftovers will wilt within an hour, so only toss what youll eat right away.
Common Questions and Quick Fixes
If your dressing wont emulsify, add a tiny splash of warm water and whisk again. If the salad feels too acidic, drizzle in a bit more honey or olive oil. If you dont have Dijon, a pinch of garlic powder works in a pinch.
- For a nut-free version, use roasted sunflower seeds or crispy chickpeas.
- If strawberries arent in season, try sliced pears or dried cranberries.
- Make it vegan by skipping the cheese or using a plant-based feta and choosing maple syrup.
Save This salad has a way of turning a regular Tuesday into something worth sitting down for. Keep it simple, trust your ingredients, and let the flavors speak for themselves.
Recipe FAQ
- → What dressing complements the strawberry and spinach mix?
A tangy balsamic vinaigrette made with olive oil, balsamic vinegar, honey, and Dijon mustard highlights the fresh ingredients beautifully.
- → Can nuts be substituted in this dish?
Yes, you can swap almonds or pecans for walnuts, pumpkin seeds, or even roasted sunflower seeds for a nut-free option.
- → Is there a way to make this dish vegan?
To make it vegan, omit the feta cheese or use a plant-based alternative, and choose maple syrup over honey in the dressing.
- → What are good additions to enhance flavors?
Adding thinly sliced red onions or avocado can provide extra flavor and richness to the mix.
- → How long does this preparation take?
The entire preparation takes about 15 minutes, making it quick and easy to assemble.
- → What dishes pair well alongside this salad?
Grilled chicken or salmon complements the fresh flavors wonderfully for a complete meal.