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11 months ago
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Orgo-Life the new way to the future Advertising by AdpathwayCrisp strawberry spinach salad is a fresh and eye-catching addition to any spring or summer table.
This spinach strawberry salad is chock-full of candied pecans, crumbled feta cheese, and red onions tossed in a white balsamic dressing.
- Flavor: Sweet berries, crunchy nuts, and a tangy dressing.
- Skill level: Whisk the dressing and drizzle over the salad. Serve!
- Budget tip: Use leftover dressing as a marinade for grilled chicken or sauteed shrimp.
- Swaps: Fresh blueberries, blackberries, or raspberries can be used instead of strawberries.
- Time-Saving Tip: No time to wash and dry spinach? Use a bag of prewashed baby spinach, lettuce, or a spring mix!
Ingredient Tips
- Greens: I use fresh spinach in this recipe. It can be replaced with a mix of baby greens or arugula.
- Strawberries: Fresh, juicy strawberries are the star of this salad, but almost any berry can be used. Blackberries, blueberries, and raspberries are favorites.
- Nuts: Candied pecans offer a sweet contrast to the tangy cheese and zesty dressing. Toasted almonds, walnuts, pistachios, or nut-free seeds like sunflower and pepitas (pumpkin seeds) add crunch as well.
- Cheese: Feta cheese adds a creamy, salty element. Swap it for goat cheese or blue cheese crumbles.
Dressing For Strawberry Salad
I use a very simple 4-ingredient dressing in this recipe. Try poppyseed, balsamic vinaigrette, or raspberry vinaigrette for a store-bought dressing.
Variations: Instead of diced avocado, try mandarin segments, or grape halves. Make it a main dish and top strawberry spinach salad with salmon croquettes, or grilled chicken or shrimp.
Storing Strawberry Spinach Salad
Keep leftover strawberry spinach salad in a covered container, stir it, and add fresh cheese, nuts, and dressing if desired.
More Fruity Salads
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Strawberry Spinach Salad
This strawberry spinach salad is a fresh and flavorful mix of sweet berries, tender greens, crunchy nuts, and creamy cheese, all tossed in a tangy homemade dressing.
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
- ▢ 10 ounces fresh spinach
- ▢ 2 cups sliced strawberries
- ▢ ¼ cup thinly sliced red onion
- ▢ ⅔ cup candied pecans or ½ cup toasted almonds
- ▢ 4 ounces crumbled feta cheese or goat cheese
- ▢ 1 avocado sliced
- ▢ 2 teaspoons fresh lemon juice
White Balsamic Dressing
- ▢ ½ cup olive oil
- ▢ 3 tablespoons white balsamic vinegar or white wine vinegar
- ▢ 2 tablespoons honey
- ▢ ½ teaspoon garlic powder
- ▢ salt and pepper to taste
In a jar with a tight fitting lid, combine olive oil, white balsamic vinegar, honey, garlic powder, salt, and pepper and set aside.
Slice the avocado and toss with lemon juice.
In a large salad bowl, combine spinach, strawberries, red onion, pecans, and cheese.
Drizzle with dressing, add avocado, and serve immediately.
Store salad separately from the dressing in the fridge for up to 3 days.
Calories: 582 | Carbohydrates: 32g | Protein: 10g | Fat: 48g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Cholesterol: 13mg | Sodium: 242mg | Potassium: 798mg | Fiber: 7g | Sugar: 22g | Vitamin A: 7021IU | Vitamin C: 69mg | Calcium: 147mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad
Cuisine American
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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