Pin it There's something about late spring that makes me crave salads again, and this strawberry spinach combination emerged one afternoon when I had a colander of just-rinsed baby spinach and strawberries that were almost too perfectly ripe. My roommate mentioned she'd been buying premade salads from the grocery store—expensive and never as good as fresh—so I quickly assembled what we had on hand: toasted almonds from the pantry, a crumble of feta, and a balsamic vinaigrette I threw together in a jar. One taste and she declared it her new favorite lunch.
I made this for a casual dinner party once and watched people light up when they realized how simple it was—some guests actually asked for the recipe, which rarely happens with salads. What stuck with me was how one friend who usually skips greens went back for a second helping, and I realized it was because the salad didn't feel like an obligation but like an actual treat.
Ingredients
- Fresh baby spinach (4 cups): The tender leaves are essential here; they wilt slightly when dressed without turning mushy, creating a silky bite that heartier greens can't match.
- Fresh strawberries (1 1/3 cups, sliced): Aim for ripe but still firm berries—they should smell sweet at the base, which signals peak flavor and natural juice for your dressing.
- Crumbled feta cheese (1/2 cup): The salty tang is what makes this salad memorable; don't skip it or substitute too casually, as it's the flavor anchor.
- Sliced or candied almonds (1/3 cup, toasted): Toasting is non-negotiable; it brings out oils and crunch that elevate the entire dish in seconds.
- Extra virgin olive oil (3 tbsp): Quality matters more here than in cooked dishes since you're tasting it directly.
- Balsamic vinegar (1 1/2 tbsp): Use aged or at least decent quality—thin, cheap vinegar turns this sour instead of sophisticated.
- Honey or maple syrup (2 tsp): This tiny amount balances acid beautifully; I prefer maple when dressing is vegan.
- Dijon mustard (1 tsp): An underrated emulsifier that keeps the dressing smooth and adds a subtle depth.
- Salt and fresh black pepper: Season boldly—spinach and berries both benefit from generous seasoning that might feel surprising before tasting.
Instructions
- Build your dressing first:
- Combine olive oil, balsamic vinegar, honey, mustard, salt, and pepper in a jar or small bowl, then whisk or shake vigorously for about 30 seconds until the mixture looks slightly creamy and emulsified. This step is worth the moment it takes.
- Compose the salad:
- In your largest bowl, layer spinach, strawberry slices, feta crumbles, and toasted almonds; the order barely matters, but I like spinach as the base so everything else nestles in.
- Dress and toss gently:
- Pour the vinaigrette directly over the salad and toss with your hands or two spoons just until the leaves glisten and every element is coated. This takes about 20 seconds of tender tossing, not aggressive mixing.
- Serve straight away:
- Spinach wilts quickly once dressed, and the berries release more juice over time, so plate this immediately while everything is at its peak texture and brightness.
Pin it I think the moment I knew this recipe was a keeper was when my partner, who usually forgets to eat lunch during work, started packing little containers of it to take to the office. It became less about impressing people and more about the quiet joy of knowing someone would have something beautiful and nourishing waiting for them.
Why This Salad Works
The secret is that every element has a different job: spinach provides iron and earthiness, strawberries deliver natural sweetness and brightness, feta brings salty sophistication, almonds add necessary crunch, and the balsamic dressing ties everything together by playing both sweetness and acid simultaneously. It's not just a pile of ingredients; it's actually composed.
Flavor Combinations That Matter
Sweet, salty, and tangy in one bite is almost always satisfying, which is why this combination feels complete without any protein—though grilled chicken or salmon can absolutely join the party if you want to make it a full meal. The feta is doing most of the heavy lifting here by adding umami and salt; without it, you'd have a nice salad, but with it, you have something people remember.
Variations and Swaps
This is one of those recipes flexible enough to follow the seasons and what you have on hand, though a few swaps actually improve things. Candied pecans bring deeper richness than plain almonds, while goat cheese can replace feta if you want something creamier and less sharp.
- Thinly sliced red onion adds a peppery kick that plays beautifully with the sweetness, but use sparingly so it doesn't overshadow the berries.
- Avocado slices turn this into something more substantial and luxurious, though add them just before serving so they don't oxidize.
- For a vegan version, simply omit the cheese and use maple syrup instead of honey in the dressing.
Pin it This salad has become my answer when someone asks what I like to cook on days when I'm not trying too hard but still want something worth eating. It reminds me that simple ingredients treated with a little care create moments of genuine pleasure.
Recipe Questions & Answers
- → What dressing is used for the salad?
A tangy balsamic vinaigrette made with extra virgin olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and fresh black pepper.
- → Can I substitute the nuts in the salad?
Yes, toasted almonds can be replaced with candied pecans, walnuts, pumpkin seeds, or sunflower seeds for a nut-free option.
- → Is this dish suitable for vegetarians?
Yes, the salad includes crumbled feta cheese and is vegetarian and gluten-free.
- → What additional ingredients can enhance the salad?
Thinly sliced red onions or avocado add extra flavor and texture to the salad.
- → How should the salad be served?
Drizzle the dressing over the prepared ingredients just before serving and toss gently to coat all components evenly. Serve immediately for best freshness.