There’s something magical about a summer salad that just works—bright, colorful, refreshing, and easy to toss together in minutes. That’s exactly what you get with this Summer Strawberry Spinach Salad. It’s the kind of dish you make once and find yourself craving again and again.

With tender baby spinach, juicy strawberries, tangy feta or goat cheese, and the satisfying crunch of toasted nuts, this salad hits every note. The homemade balsamic-honey dressing ties it all together in the most delicious way. Whether you’re hosting a backyard barbecue, packing a picnic, or just looking for a vibrant lunch idea, this one’s a keeper.

Want to explore another fruit-forward option? Try this [Watermelon Feta Salad with Mint]—it’s another summer staple worth bookmarking.

Recipe At a Glance

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4

Why you’ll love it: This salad is summer in a bowl—sweet, tangy, crisp, and creamy all at once. It’s fresh, fast, and always a hit.

Why This Works

Flavor Profile

The magic of this salad is all in the balance. You’ve got the sweet berries, earthy greens, creamy cheese, and toasted nuts bringing the crunch. Then the balsamic dressing cuts through it all with just the right touch of acidity and sweetness. It’s simple but layered in a way that makes each bite a little different from the last—and that’s what keeps you coming back.

Nutritional Snapshot

You’re not just getting flavor—this salad delivers on nutrition too. Here’s a quick peek:

• Antioxidants: From the strawberries and spinach

• Healthy fats: Thanks to the olive oil and nuts

• Protein: From the cheese and nuts

• Vitamins: A, C, K and folate

• Fiber: Strawberries, spinach, and nuts all do their part

It’s a salad that’s as good for your body as it is for your taste buds.

Ingredient Deep-Dive

Pantry Essentials

Let’s break it down so you know exactly what you need and why it matters.

• Baby Spinach: The star of the show. Look for fresh, crisp leaves. Organic is great if you can get it.

• Strawberries: Go for ripe, red berries. If they smell sweet, they’ll taste sweet.

• Feta or Goat Cheese: Adds a creamy, tangy layer. Goat cheese gives a slightly more earthy flavor, feta is saltier and crumbly.

• Sliced Almonds or Pecans: Toasting them brings out their natural oils and gives you a warm, nutty crunch.

• Red Onion (optional): Adds a sharp bite. If raw onion feels too strong, soak slices in cold water for 10 minutes to take the edge off.

• Balsamic Vinegar, Honey or Maple Syrup, Dijon Mustard, Olive Oil: The key players in the dressing. Each one brings balance—acid, sweetness, and depth.

Optional Add-Ins & Swaps

Flexibility is part of the fun. Here are some great ideas to personalize the salad:

• Swap the cheese: Try blue cheese crumbles for a stronger bite, or a vegan cheese if you’re dairy-free.

• Change the nuts: Walnuts, pistachios, or even sunflower seeds work beautifully.

• Add fruit: Blueberries, raspberries, or sliced peaches bring in a different kind of sweetness.

• Creamier dressing: Mix in a spoonful of Greek yogurt for a thicker, tangier dressing.

• Make it a meal: Top it with grilled chicken or shrimp for a hearty, protein-packed main dish.

Tools & Prep Checklist

Must-Have Gear

You don’t need a lot, but these basics make the process smoother:

• Large salad bowl: Enough room to toss without spilling.

• Chef’s knife: For slicing strawberries and onion.

• Cutting board: Preferably wooden or non-slip.

• Jar with lid or small bowl and whisk: For shaking or mixing up the dressing.

Prep Steps

Set yourself up for success with these quick steps:

• Wash and dry the spinach thoroughly (a salad spinner works wonders).

• Hull and slice the strawberries right before using.

• Toast the nuts in a dry pan for 3–5 minutes until fragrant—watch closely so they don’t burn.

• Crumble the cheese and keep it chilled until just before serving.

• Thinly slice the red onion if you’re using it.

• Whisk or shake the dressing ingredients together until smooth and emulsified.

Step-by-Step Method

This salad is a breeze to make, and once you’ve gone through it once, you’ll probably be whipping it up from memory next time. The process is quick, but each step adds something special—so don’t rush it too much. Let’s walk through it together.

Stage 1 – Building the Base

Start with the fresh stuff. Place your baby spinach in a large bowl—it should be nice and dry so the dressing sticks well. Add the sliced strawberries right on top. They’re the jewel-toned stars of this salad, so go for ripe and juicy.

Next, sprinkle in the crumbled feta or goat cheese. You don’t need a ton—just enough to add creaminess and a little tang. Follow with the toasted almonds or pecans, which add a warm, nutty crunch. If you’re using red onion, add those thin slices here, too.

Give everything a gentle toss to distribute, but don’t mix too aggressively—you want the ingredients to stay whole and vibrant.

Stage 2 – Making the Dressing

This is where the real magic happens. In a small bowl or a mason jar with a lid, combine the olive oil, balsamic vinegar, honey (or maple syrup if you prefer), Dijon mustard, and a pinch of salt and pepper.

Whisk it all together until smooth, or shake it up if you’re using a jar. You’ll know it’s ready when it looks silky and slightly thickened. Taste it—if you want it a little sweeter, add a tiny bit more honey. A touch more vinegar if you like it tangier. It’s your salad, so make it sing for your palate.

Stage 3 – Tossing and Serving

Now comes the fun part. Drizzle the dressing over the salad just before serving. Start with a few tablespoons—less is more at first. You can always add more, but once it’s in, you can’t take it out.

Gently toss everything together using clean hands or salad tongs. You want every leaf lightly coated and the strawberries glistening. Then plate it up, and that’s it. You’ve made a fresh, delicious salad that looks like it came from a restaurant but tastes even better at home.

Pro Tips & Troubleshooting

A few small touches can take this salad from good to outstanding. Here’s how to make it flawless every time:

• Toast your nuts fresh for the best flavor. A quick 3–5 minutes in a dry skillet is all it takes.

• Don’t overdress the salad. Add the dressing in stages and toss gently.

• Soak the onions in cold water for 10 minutes if they’re too sharp for your taste.

• Slice strawberries last so they stay juicy and vibrant.

• Use chilled ingredients to keep the salad crisp and refreshing.

Common issue? Soggy spinach. That usually comes from overdressing or wet leaves. Always dry your greens well.

Variations & Pairings

This salad is flexible, so feel free to make it your own. Here are a few ways to shake things up or serve it alongside a bigger spread.

Global Twists

• Add sliced avocado and a squeeze of lime for a California spin.

• Toss in pomegranate seeds and pistachios for a Middle Eastern flair.

• Use blue cheese and walnuts for a bold, bistro-style twist.

What to Serve With

• Grilled chicken or salmon turns this into a satisfying main dish.

• Iced mint tea or sparkling water with citrus keeps things light and bright.

• Herbed couscous or garlic bread on the side if you’re serving a crowd.

Storage, Make-Ahead & Reheating

This salad is best enjoyed fresh, but with a few tricks, you can prep it ahead or save leftovers without losing too much texture or flavor.

Refrigeration

• Store the dressing separately if you’re prepping ahead.

• Keep all ingredients in airtight containers in the fridge.

• It’s best within 24 hours if fully assembled, or 2–3 days if kept separate.

Freezing

Unfortunately, this one doesn’t freeze well. Fresh produce like spinach and strawberries tend to wilt and turn mushy after thawing.

Reheat

No reheating needed—this salad is made to be served cold or at room temperature. If you’re pairing it with a warm protein, just let the salad sit out for a few minutes before serving so it’s not fridge-cold.

FAQs About Summer Strawberry Spinach Salad

Can I make this salad ahead of time?

Yes, with a little planning. Prep the components separately and toss them together with the dressing right before serving. That keeps everything crisp and fresh.

What other fruits can I use?

Blueberries, blackberries, or even sliced peaches are excellent options. Try to stick with soft, sweet fruits that pair well with tangy dressing and leafy greens.

How do I make it vegan?

It’s easy to swap the honey for maple syrup in the dressing, and either skip the cheese or use a plant-based feta-style cheese. Everything else is already vegan-friendly.

Is this salad gluten-free?

Absolutely. All the core ingredients are naturally gluten-free. Just double-check labels on store-bought items like Dijon mustard or cheese, especially if you’re cooking for someone with celiac disease.

Related Recipes You’ll Love

If you loved this summer strawberry spinach salad recipe, you might enjoy these other light and fresh dishes:

• Mango Spinach Salad with Honey Lemon Dressing – Another fruity favorite that’s bright and satisfying.

• Cucumber Tomato Salad with Lemon Poppy Seed Dressing – Crisp and tangy, it makes a great pairing for grilled mains.

• Avocado Mango Salad with Arugula and Honey Lime Dressing – Creamy avocado meets sweet mango in a refreshing twist.

• Greek Cucumber Tomato Salad with Feta – Mediterranean flavors perfect for a side or a light lunch.

Conclusion & Call-to-Action

And there you have it—your new go-to summer salad. The Summer Strawberry Spinach Salad is everything you want in a warm-weather recipe: light but satisfying, simple yet stunning, and packed with flavor from the very first bite.

If you try it, I’d love to hear how it turned out. Leave a comment with your twist, or share your version with friends and family. This salad has a way of making its way to the center of every summer table.

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