Save There's something about the first warm afternoon of spring that makes you want to eat something bright. I was standing in front of a farmers market stand, holding a container of the most perfect strawberries, when the vendor mentioned she'd been eating them straight from the field all morning. That moment—her genuine enthusiasm about fruit—made me realize a salad didn't have to be just healthy; it could be joyful. This strawberry spinach salad became my way of turning that feeling into something I could serve to people I love.
I served this at a potluck last June where someone brought store-bought coleslaw that nobody touched, and this salad was completely demolished. A friend asked for the recipe while still chewing, and I remember thinking: this is what good food does. It doesn't apologize or need fancy plating. It just shows up and does its job.
Ingredients
- Fresh baby spinach (120 g / 4 cups): The tender leaves are essential—they wilt slightly when the warm vinaigrette touches them, becoming almost buttery in texture without being mushy.
- Fresh strawberries (200 g / 1 1/3 cups): Look for ones that smell like strawberries; that aroma is your guide to ripeness and sweetness. Slice them thick enough that they don't disappear into the greens.
- Crumbled feta cheese (60 g / 1/2 cup): The saltiness and tanginess anchor the sweetness of the berries and keep the salad from feeling one-dimensional.
- Sliced almonds or candied pecans (40 g / 1/3 cup): Toasting these yourself makes all the difference—even three minutes in a dry pan wakes up their flavor and gives you that essential crunch.
- Extra virgin olive oil (3 tbsp): Use one you actually like tasting; this isn't where to economize.
- Balsamic vinegar (1 1/2 tbsp): A good balsamic has a subtle sweetness that plays beautifully with the strawberries instead of fighting them.
- Honey or maple syrup (2 tsp): This bridges the gap between sweet and savory, making the dressing taste more sophisticated than its simple ingredient list suggests.
- Dijon mustard (1 tsp): It acts as an emulsifier, helping the oil and vinegar actually marry together instead of just sitting apart.
- Salt and freshly ground black pepper: Always taste and adjust at the end; what feels right depends on your cheese and oil.
Instructions
- Make the dressing first:
- In a small bowl or jar, whisk the olive oil, balsamic vinegar, honey, and Dijon mustard together until you see the mixture emulsify slightly—it should look a touch thicker and more cohesive. Add a pinch of salt and pepper, then taste it. You want it to be brightly acidic with a hint of sweetness lingering behind.
- Build your salad:
- Combine the spinach, sliced strawberries, feta cheese, and toasted nuts in a large bowl. At this point, everything is still crisp and separate, which is exactly what you want until the last moment.
- Dress and toss gently:
- Drizzle the dressing over the salad right before serving—this matters more than you'd think, because the vinegar and oil will start wilting the spinach if they sit too long. Use your hands or a gentle toss with tongs to make sure every piece of greens gets a light coating of dressing, and every nut stays whole.
- Serve right away:
- This salad is at its absolute best when the spinach is still crisp, the strawberries are still cold, and the almonds haven't softened. Plate it and eat it.
Save There was a Tuesday night when a friend with a lot on her mind came over, and she asked for seconds of this salad while barely making conversation. Sometimes food is just what people need, without any of the meaning we try to give it.
Why This Salad Works in Any Season
I used to think salads were summer-only, but I've learned that spinach is at its best in spring and fall when the weather turns cool and gentle. The strawberries matter—fresh ones in June taste nothing like the ones in December—but more importantly, this salad is less about the individual ingredients and more about the contrast between them. Sweet against salty, soft against crunchy, warm vinaigrette against cold greens. Once you understand that structure, you can play with it.
The Vinaigrette Secret
A balsamic vinaigrette sounds fancy, but it's really just five ingredients that know how to get along. The Dijon mustard is the quiet hero—it doesn't announce itself, but it makes the oil and vinegar actually stick together instead of sliding off the leaves. I discovered this by accident when I was trying to impress someone's mother and grabbed the mustard without thinking. It worked, and I've never looked back. The sweetness of honey complements strawberries in a way that more aggressive vinegars simply can't.
Swaps and Variations That Actually Work
This salad is forgiving in ways that make me love it. Candied pecans instead of almonds? Better, honestly, if you like a little sweetness in your crunch. Goat cheese instead of feta? Also wonderful, creamier and less sharp. Sliced red onion adds a bite that some people love and others skip. The core stays the same—tender greens, fresh fruit, salty cheese, crunchy nuts, and a dressing that ties it all together—but you can absolutely make it yours.
- Avocado sliced thin makes this more of a meal and less of a side, and nobody will complain about that.
- If you add grilled chicken, cook it separately so the salad stays fresh and the meat doesn't become rubbery.
- For a vegan version, use maple syrup instead of honey and skip the feta entirely, or use a cashew-based cheese if you want creaminess.
Save This salad has taught me that the simplest recipes often taste the best, and that there's real satisfaction in a meal that asks for nothing but fresh ingredients and a few minutes of attention. Eat it, share it, and don't overthink it.
Recipe FAQs
- → What type of nuts work best in this salad?
Toasted sliced almonds or candied pecans add a delightful crunch and complement the sweet and tangy flavors well.
- → Can I substitute feta cheese for another type?
Yes, goat cheese can be used for a creamier texture, or a plant-based cheese for vegan preferences.
- → How can I make the dressing without honey?
Maple syrup is an excellent natural sweetener alternative that pairs nicely with balsamic vinegar and Dijon mustard.
- → Is this salad suitable for gluten-free diets?
Absolutely, all ingredients are naturally gluten-free, making it safe for those avoiding gluten.
- → What additions can enhance this salad's flavor?
Adding thinly sliced red onions or avocado can introduce extra depth and creaminess to the mix.