Save to Pinterest There's something about the first warm day of spring that makes you crave something bright and alive on your plate. I was standing in front of the farmers market strawberry stand, surrounded by the smell of fresh fruit and soil, when the vendor mentioned that the best salads aren't the complicated ones—they're the ones that let each ingredient shine. That conversation stuck with me, and I went home with a basket overflowing with berries and the freshest spinach I could find. What started as an impulse turned into a salad that somehow became the thing people ask me to bring to every gathering.
I made this for a potluck last June when everyone was exhausted from the heat, and someone actually set down their phone to eat it. They kept asking if there was some secret ingredient, and honestly, the secret was just using the best strawberries I could find that week and not overthinking it. That moment reminded me that simple food made with real ingredients speaks louder than anything complicated ever could.
Ingredients
- Fresh baby spinach: Use the kind that's already washed if you can—life is short, and pre-washed spinach means you actually make the salad instead of just thinking about it.
- Fresh strawberries: Look for berries that are fragrant and deeply red all the way through; they'll taste like summer instead of like nothing.
- Crumbled feta cheese: The tanginess is what makes this salad sing, so don't skip it or swap it for something mild.
- Sliced almonds or candied pecans: Toast them yourself if you have five minutes; the smell alone is worth it, and they'll stay crisp longer than pre-toasted ones.
- Extra virgin olive oil: This is where quality matters since it's doing the heavy lifting in your dressing.
- Balsamic vinegar: A good balsamic is thick and syrupy; cheap versions taste sharp and one-dimensional.
- Honey or maple syrup: Either works, but maple syrup brings an earthy note that honey doesn't quite have.
- Dijon mustard: Just a teaspoon, but it emulsifies the dressing and keeps it from separating.
- Salt and freshly ground black pepper: Grind the pepper fresh—it makes a real difference in how the dressing tastes.
Instructions
- Make the dressing first:
- Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until it thickens slightly and looks emulsified. This takes about a minute of actual whisking, and it's worth doing right because the mustard is what holds it all together.
- Assemble your salad:
- Pile the spinach, sliced strawberries, feta, and toasted nuts into a large bowl—don't dress it yet or the spinach will wilt while you're still thinking about dinner.
- Dress and toss:
- Drizzle the dressing over everything and gently toss until every leaf is coated, being careful not to crush the strawberries or break the feta into dust.
- Serve right away:
- This is one of those salads that doesn't improve with sitting around; eat it while the spinach is crisp and the almonds still have their crunch.
Save to Pinterest My neighbor came over one afternoon, tasted this salad, and told me it was the first time she'd actually felt like eating something green in months. That's when I realized this isn't just a salad; it's permission to enjoy something light and colorful without it feeling like punishment.
Why The Combination Works
There's a reason this salad shows up at every farmer's market stand in summer—strawberries and spinach were almost designed to go together. The sweetness of the berries balances the earthiness of the spinach, and the balsamic vinegar brings just enough depth that you don't feel like you're eating a plate of rabbit food. The feta adds salt and richness without being heavy, and the almonds are there to remind you that salad can have texture and feel substantial. It's the kind of thing that sounds simple until you taste how perfectly everything talks to each other.
How To Make It Your Own
This salad is a great blank canvas if you've got other things hiding in your kitchen. A handful of thinly sliced red onion adds a sharp bite, or some sliced avocado makes it creamier and more filling. If you have grilled chicken left over from dinner, torn pieces make this into an actual meal instead of a side. You can swap the feta for goat cheese if you want something tangier, or skip it entirely and use pumpkin seeds for a vegan version—the salad is flexible enough to roll with whatever you've got.
Storing and Serving Tips
If you need to make this ahead, keep the dressing separate and store the salad in an airtight container in the fridge for up to a day. The spinach will stay fresher if you don't dress it until you're ready to eat. This serves four people as a side dish, but if you're making it a light lunch, it's probably just two hungry people with some bread on the side. It pairs beautifully with grilled salmon or chicken if you want to turn it into something more substantial, and it's one of those salads that somehow makes everything else at the table taste better just by being there.
- Slice your strawberries right before assembling so they don't weep juice all over the spinach.
- Toast your nuts in a dry skillet for a few minutes if you want them extra crunchy and flavorful.
- Make the dressing in a jar so you can shake it up and take it with you if you're eating somewhere else.
Save to Pinterest This salad has taught me that sometimes the best meals are the ones that celebrate what's actually in season instead of fighting for something out of reach. Make it when strawberries taste like strawberries and spinach still has a little snap to it, and it'll be the easiest thing you bring to the table.
Recipe Frequently Asked Questions
- → What nuts work best in this salad?
Toasted sliced almonds and candied pecans add crunch and sweetness, but walnuts or pumpkin seeds are great alternatives.
- → How do I keep the spinach fresh and crisp?
Use fresh, baby spinach leaves that are washed and thoroughly dried to prevent sogginess when dressed.
- → Can I substitute the cheese?
Feta adds a creamy tang, but goat cheese or a plant-based alternative work well depending on dietary preferences.
- → What dressing pairs best with these ingredients?
A balsamic vinaigrette with olive oil, honey or maple syrup, and Dijon mustard complements the sweetness and freshness nicely.
- → Are there vegan options for this salad?
Omit the cheese or replace it with vegan cheese, and use maple syrup instead of honey in the dressing to keep it plant-based.
- → How long can the dressed salad be stored?
It's best served immediately after tossing, but you can prepare the dressing separately and combine just before serving to maintain freshness.