Name: Strawberry Spinach Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1 teaspoons poppy seeds; 1/2 cup balsamic vinaigrette recipe; 1 (12-ounce) bag baby spinach; 1 1/2 quarts strawberries, (hulled and quartered); 1 cup sugared pecans; 1/2 cup red onion, (thinly sliced ); 4 ounces feta or bleu cheese, (crumbled); 1 ripe avocado (cut into 1/2 inch pieces)

This strawberry spinach salad recipe is the next stand-out star of summer salad recipes!

Crunchy, bright, sweet, and tangy, this is one of those salad recipes that hits all the flavor notes. Your other Easter recipes will rejoice to be alongside such a fresh dish!

Just when you thought strawberries could only be in desserts like strawberry pie; my divine pretzel and cream cheese strawberry pretzel salad; or my no-bake strawberry cheesecake salad.

Fruit salad recipes are a great way to bring bursts of berry sweetness throughout the whole meal!

Let’s cook!

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Why It’s Great!

Recipe Notes

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What I Love About This Recipe

Tangy homemade vinaigrette, creamy avocado, sweet strawberries, candied pecans… oh boy, there’s so much to love here!

Sweet, savory, tangy, creamy — all the flavors!
A celebration of spring in every bite
Goes great with any springtime meal!
Serve as a side or add protein for a fresh lunch

How To Make Strawberry Spinach Salad Recipe

Making this strawberry spinach salad recipe is super easy!

Follow my separate recipe to make a fantastic, tangy balsamic vinaigrette. Then toss together the strawberries, spinach, pecans, feta cheese, onion, and avocado. Pour the dressing over the whole mix and voila! You’ve got a strawberry salad for the books!

Strawberry Salad Recipe Notes

One of the best things about strawberry salad is versatility! You can add different kinds of berries or nuts for a change in texture; you can experiment with the cheese; you can shake up the greens depending on seasonal availability. The sky’s the limit!

Ingredient Notes

From spinach to strawberries, what could go wrong? Nothing, if I have any say in it!

Vinaigrette: This salad does not use a strawberry vinaigrette dressing — the strawberries are kept separate and offer a great burst of flavor with every bite. I like this variation better than strawberry spinach salad with berry vinaigrette, as it adds a nice, tangy contrast to the other salad flavors. But if you like more of a berry taste, or even want to try something with more citrus, go for it!

Spinach: I typically grab the pre-washed bag of baby spinach from the grocery store, so there’s no need to add the step of rinsing or prepping the leaves.

However, if you’re lucky enough to get it from farm fresh (or from your own garden!), then you’re going to need to wash it. Baby spinach leaves love to stick together and trap grit and extra water- neither of which are good in your salad!

Swish the leaves in a large bowl of water, separating them as best you can.
Scoop the leaves out of the water and set aside in a colander.
Change the water in the bowl and repeat until you there’s no grit when you sample a leaf or two.

You can also use a salad spinner as well!

Tossing Technique: Be gentle when you toss salad. The baby spinach and strawberries both bruise easily, which takes away from your presentation. Mix just enough to evenly distribute all the yummy toppings and coat the leaves in the dressing. A nice large pair of salad tongs work great, or use your hands!

Storing Tips

I store this strawberry salad as I would a fruit salad — so adhere to these guidelines for optimum freshness!

Can You Freeze This?

Unfortunately, no. Freezing spinach fundamentally changes the texture and taste of the green, so a frozen salad will not repurpose well. Eat it fresh, or not at all!

Make Ahead Tips

This salad assembles in less than five minutes. You can certainly mix the greens and other ingredients and combine the vinaigrette ahead of time. However, I suggest waiting until just before serving to dress the salad to prevent your spinach from wilting in the vinegar.

How Long Can You Keep This In The Fridge?

Definitely! Salads love the fridge. Pop your leftovers in an airtight container, and you’ll get up to five days out of your salad before the spinach starts to wilt.

Tools to Make

The tools you need to make this salad are just as simple as the recipe itself!

Jar to mix the dressing
Bowl
Salad tongs

That’s it! Really!!

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