Strawberry Spinach Salad: A Fresh & Flavor-Packed Summer Favorite

Welcome to strawberry season, friends! If you’re anything like me, you’ve probably walked past those juicy, ruby-red berries at the farmer’s market and thought, “What can I make with these besides shortcake?” Let me introduce you to one of my absolute favorite warm-weather dishes: Strawberry Spinach Salad.

This bright and bold salad is a celebration of spring produce, blending sweet strawberries, tender baby spinach, creamy feta, crunchy toasted pecans, and fresh mint. It’s all tied together with a vibrant homemade strawberry vinaigrette that’s tangy, slightly sweet, and totally irresistible. Whether you’re planning a brunch with friends, a picnic in the park, or a light lunch for yourself, this salad is a guaranteed hit.

Why You’ll Love This Recipe

Key Benefits

This recipe checks all the boxes for convenience and flavor:

• Ready in under 30 minutes
• No need to turn on the oven, aside from toasting the pecans
• Easy to prep ahead for gatherings or meal prep
• Looks stunning on any table and tastes even better

Taste & Texture

The salad is full of contrasting textures and flavors that work beautifully together:

• Sweet, juicy strawberries
• Crunchy toasted pecans
• Creamy, salty feta cheese
• Fresh mint for brightness
• A lightly tangy vinaigrette to tie everything together

It’s refreshing, satisfying, and perfectly balanced.

Dietary Attributes

This Strawberry Spinach Salad is:

• Naturally gluten-free
• Vegetarian
• High in fiber and full of antioxidants
• Easily adaptable for vegan or dairy-free diets

Ingredients & Substitutions

Ingredient List

For the Salad:

• ½ cup raw pecans, halved
• 5 ounces baby spinach
• 4 cups strawberries, sliced
• 2 shallots, thinly sliced
• ½ cup chopped fresh mint
• ½ cup crumbled feta cheese

For the Dressing:

• ½ cup fresh strawberries, greens removed
• 1 tablespoon red wine vinegar
• 1 tablespoon honey
• 1 tablespoon lime juice
• ½ tablespoon extra virgin olive oil
• ½ teaspoon sea salt

Notes on Quality

Choose ripe, fragrant strawberries that are fully red with no white or green spots. Baby spinach is ideal here for its tender texture, but you can substitute with arugula if you like a peppery kick. For the feta, I recommend using a block and crumbling it yourself—it tends to be creamier and more flavorful than pre-crumbled versions. Fresh mint is essential for that burst of cool, aromatic freshness, so skip the dried stuff.

Possible Substitutions

• Pecans can be swapped with walnuts, almonds, or sunflower seeds for a nut-free option
• Feta can be replaced with goat cheese, blue cheese, or vegan feta
• Honey can be replaced with maple syrup or agave for a vegan version
• Red wine vinegar can be swapped for apple cider vinegar or white balsamic

Step-by-Step Instructions

1. Toast the Pecans
   Place the pecans in a small skillet over medium heat. Toast for 3 to 4 minutes, stirring occasionally, until they start to brown and smell nutty. Set aside to cool.
2. Make the Dressing
   In a blender or food processor, combine the ½ cup strawberries, red wine vinegar, honey, lime juice, olive oil, and sea salt. Blend until smooth and creamy.
3. Assemble the Salad Base
   In a large salad bowl, combine the spinach with half of each of the strawberries, shallots, mint, feta, and toasted pecans.
4. Dress the Salad
   Pour the strawberry vinaigrette over the salad and toss gently to coat the leaves and toppings evenly.
5. Add the Garnishes
   Transfer the salad to a serving bowl or platter. Top with the remaining strawberries, shallots, mint, feta, and pecans for a fresh, colorful finish.
6. Serve Immediately
   This salad is best served right away so the spinach stays crisp and the flavors are bright.

Expert Tips & Tricks

Best Practices

• Add the dressing just before serving to keep the spinach from wilting
• Toasting the pecans brings out their natural oils and enhances the flavor—don’t skip this step
• Taste the vinaigrette before adding it to the salad and adjust the salt, lime, or honey as needed

Common Mistakes

• Overdressing can make the salad soggy. Start with a little and add more if needed
• Skipping the garnish step at the end makes the salad look flat—layering ingredients adds visual appeal and better distribution of flavor

Time-Saving Tips

• Toast pecans and slice strawberries up to two days in advance
• The dressing can be made up to three days ahead and stored in a sealed jar in the fridge
• You can assemble the salad base (without dressing) a few hours ahead and refrigerate until serving

Serving Suggestions

Pairings

• Serve with grilled chicken, salmon, or shrimp for added protein
• Pairs beautifully with a crusty baguette or herbed couscous
• Try alongside a slice of vegetable quiche or a bowl of chilled soup for a light meal

Presentation Ideas

• Use a wide, shallow salad bowl or serving platter to let the colors shine
• Garnish with a few small mint sprigs for a pop of green
• Want to wow your guests? Add a few edible flowers like pansies or nasturtiums

Beverage Pairings

• Sauvignon Blanc, Pinot Grigio, or a dry Rosé complement the fruity, tangy notes
• For a non-alcoholic option, try iced mint tea, lemonade, or a sparkling lime and berry spritzer

Storage & Reheating

Leftover Storage

Store leftovers in an airtight container in the fridge for up to two days. If you plan to store it, keep the dressing separate and add just before serving.

Reheating Methods

No reheating necessary, but if you’re pairing with grilled protein, reheat the meat or tofu separately before adding to the salad.

Frequently Asked Questions

Substitutions & Adjustments

Can I use frozen strawberries in the dressing?
Yes, just thaw them fully and pat dry to avoid excess water.

Can I add grains or protein to make it a full meal?
Definitely. Quinoa, farro, grilled chicken, or tofu all work well.

Is there a vegan version?
Use maple syrup instead of honey and a dairy-free feta or leave the cheese out entirely.

Troubleshooting

My salad turned soggy—what went wrong?
Most likely the dressing was added too early. Always dress just before serving.

The dressing is too tart—how can I fix it?
Add a little extra honey or a splash more olive oil to mellow it out.

Variations & Customizations

Dietary Adaptations

• Vegan: Swap honey and feta for vegan alternatives
• Nut-Free: Use roasted pumpkin or sunflower seeds instead of pecans
• Low-Carb: Reduce the strawberries slightly and add avocado or cucumber for volume

Flavor Twists

• Add blueberries or raspberries for even more berry flavor
• Include thinly sliced cucumber for added crunch
• Drizzle with a balsamic reduction for a sweet, tangy glaze

Seasonal/Holiday Versions

• For spring brunch, garnish with edible flowers and add a touch of citrus zest
• For summer BBQs, serve in individual jars or cups for easy grab-and-go portions
• Add pomegranate seeds and orange segments in winter for a festive twist

Additional Resources

Looking for more salads that highlight fresh flavors and seasonal produce? Try these delicious and colorful options:

• Beet Garden Salad with Goat Cheese
• Quinoa Apple Salad – A Fruity, Fresh, Flavor-Packed Favorite
• Tomato Feta Salad

For more recipe inspiration, check out my full Pinterest board:
Follow me on Pinterest for fresh, seasonal recipes all year long.

This Strawberry Spinach Salad is light yet satisfying, and it’s a great way to make the most of your farmers market finds. Give it a try, and don’t forget to let me know what you think. Did you make it for a picnic, a dinner party, or just a regular Tuesday? I love hearing how you enjoy these dishes, so drop a comment or tag me in your photos!

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