Save There's something about the first warm day of the year when you pull a bag of fresh spinach from the farmers market and realize you're done with winter cooking. I was standing in my kitchen, afternoon light pouring through the window, and I started throwing together whatever looked bright and alive—strawberries still cold from the stand, a handful of almonds I'd toasted the night before. That first bite, the way the sweet berries played against the peppery spinach and tangy vinegar, felt like the exact thing I needed. It became the salad I make whenever I want to feel like spring is actually here.
I made this salad for a picnic last June, and I remember being nervous about how it would travel. The spinach was so tender I kept worrying it would wilt, but something about the timing worked perfectly—the dressing kept everything fresh, and people actually asked for seconds of salad at a picnic, which never happens. That's when I knew this recipe was the kind of thing worth keeping around.
Ingredients
- Fresh baby spinach (4 cups): Look for the tender stuff that doesn't have those tough stems; it makes a difference in texture and how the dressing clings to it.
- Fresh strawberries (1 1/3 cups, sliced): Pick berries that smell like something, not those pale ones that taste like water—they're the sweet anchor that makes this salad sing.
- Crumbled feta cheese (1/2 cup): The tanginess cuts through the sweetness and adds a salty bite that keeps the whole thing from being one-note.
- Sliced almonds or candied pecans (1/3 cup, toasted): Toasting them yourself brings out this nutty warmth that changes everything about the texture.
- Extra virgin olive oil (3 tbsp): Use something you actually like tasting, not the cheap stuff—it's half the dressing.
- Balsamic vinegar (1 1/2 tbsp): This is the bridge between sweet and savory, so don't skip it or swap it for regular vinegar.
- Honey or maple syrup (2 tsp): Just a touch to balance the vinegar without making it dessert.
- Dijon mustard (1 tsp): The secret ingredient that makes the dressing taste intentional instead of just oily.
- Salt and black pepper: Taste as you go—what seems like enough at first might need a pinch more once everything is combined.
Instructions
- Make the dressing first:
- Whisk the olive oil, balsamic vinegar, honey, and Dijon mustard together in a small bowl until it looks creamy and emulsified. This takes about a minute of actual whisking, not just stirring.
- Taste and adjust:
- Add salt and pepper, then taste a tiny bit on your tongue—the dressing should make your mouth water slightly. If it's too sharp, add a touch more honey; if it's flat, add a pinch more salt.
- Assemble the salad:
- Toss the spinach, strawberries, feta, and nuts together in a large bowl, but don't dress it yet. Undressed salad keeps much longer and tastes fresher.
- Dress and serve:
- Drizzle the dressing over the salad just before eating, then toss gently so every piece gets coated. This is important—trust that the dressing will find its way.
Save My daughter actually asked for this salad for her birthday dinner, which surprised me because she's the kind of kid who usually wants pasta. Watching her pick out the strawberries she liked best, tasting the dressing on her finger to decide if it needed more honey, made me realize this recipe had become a family thing. It's not fancy, but it's the kind of simple dish that sticks with people.
Why This Salad Works Year-Round
People think salad is a summer thing, but I've made this in early spring when strawberries just arrived, in late fall when they're at their sweetest, and even in winter with those greenhouse berries that are good enough to eat alone. The real trick is buying strawberries you actually want to eat on their own—the salad is just an excuse to eat more of them. The warm dressing wakes up the cool spinach, and the contrast keeps you coming back for another forkful.
Playing with Add-ins and Swaps
This salad is forgiving enough that you can riff on it without losing what makes it special. I've added thin slices of red onion when I wanted sharpness, thrown in avocado when I needed richness, and swapped walnuts for almonds because that's what I had. The only rule I follow is keeping the dressing the same—that balsamic-honey balance is what ties everything together.
Making It a Real Meal
On nights when I want something more substantial, I'll grill chicken or salmon and pile it on top, and suddenly it's dinner instead of a side. The warm protein against the cool salad feels balanced and satisfying. For a vegetarian crowd, the feta and nuts have enough protein that the salad stands completely on its own, though topping it with roasted chickpeas or tempeh is never a bad call.
- Add grilled chicken or salmon for a protein-forward dinner that feels light but filling.
- Crispy roasted chickpeas or tempeh work beautifully if you want to keep it vegetarian and hearty.
- Serve this with crusty bread to soak up any dressing that pools at the bottom of the bowl—don't let that go to waste.
Save This is the kind of recipe that works because it's honest—fresh ingredients, a good dressing, and nothing pretentious. Come back to it whenever you need something bright.
Recipe FAQs
- → What dressing pairs well with strawberry and spinach combinations?
A balsamic vinaigrette combining olive oil, balsamic vinegar, honey or maple syrup, and Dijon mustard balances sweetness and tanginess beautifully.
- → Can I substitute the nuts in the salad?
Yes, you can swap almonds or pecans with walnuts, pumpkin seeds, or sunflower seeds to accommodate allergies or preferences.
- → How do I keep spinach fresh and crisp in the salad?
Use fresh baby spinach that's thoroughly washed and dried to avoid sogginess and maintain crispness.
- → Are there good cheese alternatives for this salad?
Goat cheese works well as a substitute for feta, adding a creamy texture with a slightly different tang.
- → What additions enhance the salad's flavor?
Adding thinly sliced red onions or avocado introduces extra layers of flavor and richness.