Spinach Strawberry Salad – Detoxinista

This Strawberry Spinach Salad is the perfect way to use up any fresh strawberries you have on hand. Tossed in a quick balsamic vinaigrette, it comes together in just minutes!

The combination of fresh berries, creamy feta cheese, crunchy almonds, and tangy dressing make this a salad you’ll crave often. It’s perfect for a spring or summer party, or simply any time you’re looking to get more greens into your life. 

This strawberry salad is an easy side dish, or it can be served with your favorite protein on top, like salmon or grilled chicken, as a more filling meal. 

Ingredients You’ll Need

This recipe is easy to customize once you start with a base of baby spinach and freshly sliced strawberries. 

Red onion adds a mildly spicy bite, while feta cheese adds a tart flavor and creamy texture. Feel free to use crumbled goat cheese, or even blue cheese, if you prefer. 

Sliced almonds add extra crunch, but you can use candied pecans or walnuts, too. Try using sunflower seeds if you need a nut-free option. 

How to Make the Best Strawberry Salad

Prepare the dressing by adding the extra virgin olive oil, balsamic vinegar, lemon juice, Dijon mustard, honey, salt, and black pepper to a small jar with a lid. Secure the lid and shake well, until the honey has dissolved. 

You may need to check that the honey isn’t stuck to the bottom of the jar by stirring towards the bottom of the jar with a small whisk. Set the balsamic dressing aside while you assemble the salad. 

Remove the strawberry hulls and thinly slice the berries into 1/4-inch thick pieces. Then slice the red onion into thin pieces, or dice them, depending on your preference. 

Add the baby spinach to a large bowl, then top with the sliced strawberries, red onion, sliced almonds, and cheese. Pour some of the dressing over the salad, then gently toss so the leaves are coated evenly. 

Drizzle on additional dressing, if needed, then serve right away. Leftovers will keep best if they are not tossed in dressing, so only prepare what you plan on eating or serving immediately. 

Store the leftover dressing and veggies in separate airtight containers in the fridge for up to 5 days. 

Frequently Asked Questions

Looking for more salad recipes? Try Mediterranean Quinoa Salad, Apple Walnut Salad, or my refreshing Spring Salad for more ideas.

Spinach Strawberry Salad

This Strawberry Spinach Salad features sliced strawberries, red onion, crunchy almonds, and feta cheese all tossed in an easy balsamic vinaigrette. It comes together in just minutes!

Prep Time: 15 minutes mins

Cook Time: 0 minutes mins

Total Time: 15 minutes mins

Servings: 4

Ingredients

Balsamic Vinaigrette

• ¼ cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar (see notes)
• 1 tablespoon fresh lemon juice
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt & black pepper

Spinach Strawberry Salad

• 6 ounces fresh baby spinach
• 1 pound strawberries , sliced and hulled
• ¼ red onion , thinly sliced
• ⅓ cup sliced almonds
• ½ cup crumbled feta (optional)

Instructions 

• To prepare the dressing, add the olive oil, vinegar, lemon juice, honey, mustard, and ¼ teaspoon each fine sea salt and black pepper to an 8-ounce jar with a lid. Secure the lid and shake well until the honey dissolves. You may need to stir the dressing with a small whisk to ensure the honey doesn’t stick to the bottom of the jar. Then secure the lid and shake again. Set the dressing aside until ready to serve.

• To assemble the salad, arrange the spinach in a large serving bowl, then top it with the sliced strawberries, red onion, almonds, and feta cheese. Drizzle the dressing generously over the top and gently toss, just before serving. You may not need to use all of the dressing, so you can serve any extras on the side for guests to add more to their portions.

• If you plan to save this salad for later, store the salad ingredients separately from the dressing. Don’t slice the strawberries or red onion until shortly before serving to keep them fresh. The dressing should last up to 5 days in an airtight container in the fridge, but it may thicken when chilled, so let it come to room temperature on the counter before serving again.

Notes

Nutrition information is for a quarter of this salad, assuming you use all of the dressing and toppings when tossing it together. This information is automatically calculated and is just an estimate, not a guarantee.
Balsamic Vinegar Note: I tested this recipe with an affordable vinegar called Balsamic Vinegar of Modena. If you use a higher-quality vinegar that has been aged, it might have more of a thick, syrupy texture. In that case, you won’t need to use nearly as much sweetener, so start small and add it to taste.
Make it Vegan: Replace the honey with maple syrup, to taste, and omit the cheese.
Update Note: This recipe was updated in March 2024 with an easier balsamic dressing. You can find the original recipe here if you prefer.

Nutrition

Calories: 303kcal, Carbohydrates: 24g, Protein: 6g, Fat: 22g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.003g, Cholesterol: 17mg, Sodium: 265mg, Potassium: 509mg, Fiber: 4g, Sugar: 16g, Vitamin A: 4082IU, Vitamin C: 81mg, Calcium: 179mg, Iron: 2mg

If you try this Strawberry Spinach Salad recipe, please leave a comment and star rating below letting me know how you like it.