Save to Pinterest I threw this salad together one Saturday morning when friends showed up early for brunch, and I had nothing but spinach wilting in the crisper and a pint of strawberries on the counter. The compliments were so enthusiastic I thought they were teasing me. Turns out, the simplest combinations hit hardest when the ingredients are fresh and the dressing has a little bite. Ive been making it ever since, tweaking the nuts and cheese depending on whats around, and it never disappoints.
I made this for a potluck once, doubled the recipe, and watched it vanish before the main course even hit the table. Someone asked if I candied the nuts myself, and I just smiled because Id bought them that way and toasted them for three minutes. That salad taught me that impressive doesnt mean complicated, it just means paying attention to texture and balance.
Ingredients
- Fresh baby spinach: The tender leaves are mild enough to let the strawberries shine, and they hold up better than delicate lettuce when dressed.
- Fresh strawberries: Use the ripest ones you can find, their natural sweetness is what makes this salad sing without adding sugar elsewhere.
- Crumbled feta cheese: The salty, creamy bite cuts through the sweetness and adds richness, goat cheese works beautifully too if you prefer something milder.
- Sliced almonds or candied pecans: Toasting them for a few minutes in a dry skillet transforms their flavor and adds the crunch that keeps every bite interesting.
- Extra virgin olive oil: A fruity, peppery olive oil makes the dressing taste alive, cheap oil will flatten the whole thing.
- Balsamic vinegar: The dark, tangy sweetness is the backbone of the dressing, dont skip it or substitute with something harsh.
- Honey or maple syrup: Just enough to round out the acidity and help the dressing cling to the greens without tasting sugary.
- Dijon mustard: This is the secret to emulsifying the dressing so it coats instead of pooling at the bottom of the bowl.
Instructions
- Make the dressing:
- In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until the mixture looks smooth and slightly thickened. If youre using a jar, just shake it hard for thirty seconds and youre done.
- Combine the salad:
- In a large bowl, layer the spinach, sliced strawberries, crumbled feta, and toasted nuts so everything looks bright and inviting. Dont toss yet, or the greens will wilt before you serve.
- Dress and toss:
- Drizzle the dressing over the salad just before serving, then gently toss with your hands or tongs so every leaf gets a light coating. Serve immediately while the spinach is still crisp and the strawberries are juicy.
Save to Pinterest One evening I served this alongside grilled salmon for my parents, and my mom, who usually criticizes my cooking, went back for seconds. She said the strawberries reminded her of summer picnics, and for once we just ate in comfortable silence. That salad became my go to whenever I want something light but memorable, proof that you dont need fancy techniques to make people feel cared for.
Customizing Your Salad
This recipe is forgiving and loves improvisation. Ive added thinly sliced red onion for sharpness, avocado for creaminess, and even grilled peaches in late summer when strawberries were past their prime. Swap feta for goat cheese if you want something tangy and soft, or use walnuts and pumpkin seeds if almonds arent your thing. The dressing stays the same, and the salad still works.
Making It a Meal
I often double this and top it with grilled chicken thighs or seared salmon to turn it into dinner. The protein soaks up the dressing and makes the whole thing feel substantial without losing that fresh, bright quality. If youre feeding a crowd, set out the components separately and let people build their own bowls, it keeps the spinach from wilting and gives everyone control over their toppings.
Storage and Prep Tips
You can wash and dry the spinach a day ahead, store it wrapped in paper towels in a sealed container so it stays crisp. The dressing keeps in the fridge for up to a week, just shake it before using because the oil and vinegar will separate. Slice the strawberries and toast the nuts the morning of, but dont assemble anything until youre ready to eat or the textures will suffer.
- If your strawberries are underripe, macerate them with a pinch of sugar for ten minutes to coax out more sweetness.
- For a vegan version, skip the feta or use a plant based alternative and swap honey for maple syrup in the dressing.
- Leftover dressing is fantastic on roasted vegetables or drizzled over fresh mozzarella and tomatoes.
Save to Pinterest This salad has become my answer to unexpected guests and last minute cravings, a reminder that the best recipes are the ones you can make without a plan. I hope it lands on your table as often as it does on mine.
Recipe FAQs
- → What type of nuts work best in this salad?
Toasted almonds or candied pecans provide a crunchy texture and complement the sweetness of strawberries.
- → Can I use a different cheese than feta?
Yes, goat cheese or plant-based alternatives work well for varying creaminess and flavor.
- → How do I prepare the dressing?
Whisk together extra virgin olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified.
- → Are there suitable substitutions for nuts due to allergies?
Roasted sunflower seeds or pumpkin seeds can replace nuts for a nut-free option without sacrificing crunch.
- → Can this salad be made ahead of time?
For best texture, prepare just before serving; storing mixed salad may cause the greens to wilt.