Strawberry Spinach Salad

WANT TO SAVE THIS RECIPE?

I first made this Strawberry Spinach Salad on a warm spring afternoon when I wanted something light, fresh, and bursting with flavor. The combination of sweet, juicy strawberries with the earthy crunch of baby spinach was pure magic. I tossed in a few toasted almonds, a sprinkle of poppy seeds, and a tangy balsamic vinaigrette — and it quickly became a favorite. It’s one of those dishes that’s simple, yet incredibly satisfying.

Whether I’m hosting a brunch or just throwing together a quick lunch for myself, this salad always delivers. The bright colors, the mix of textures, and the refreshing contrast of flavors — everything about it feels like sunshine in a bowl. It’s not just healthy, it’s truly delicious in that crave-worthy kind of way.

---

Why You’ll Love This Strawberry Spinach Salad

This salad is everything I want in a go-to recipe: quick to prepare, loaded with nutrients, and beautiful on the plate. It’s naturally gluten-free, vegetarian, and packed with vitamins from the greens and antioxidants from the strawberries. Plus, it’s incredibly versatile — you can dress it up with goat cheese, grilled chicken, or keep it super simple. Whether you’re feeding a crowd or making lunch for one, this salad is a crowd-pleaser every time.

---

What Kind of Spinach Works Best in Strawberry Spinach Salad?

For this salad, I always reach for baby spinach. It’s tender, mild in flavor, and blends beautifully with the sweetness of the strawberries. Mature spinach can work too, but you’ll want to remove any tough stems and maybe give it a rough chop to make it easier to eat. If you’re feeling adventurous, a mix of baby greens like arugula or spring mix can also complement the flavors nicely — just make sure the greens are fresh and crisp.

---

Options for Substitutions

One of the reasons I love this salad so much is how customizable it is. Don’t have almonds? Swap in pecans, walnuts, or even sunflower seeds for that crunchy bite. You can also switch up the cheese — crumbled feta, goat cheese, or even shaved parmesan add a creamy, salty layer. If strawberries aren’t in season, try sliced apples, blueberries, or even mandarin oranges. And if balsamic dressing isn’t your thing, a simple honey-lime vinaigrette or poppy seed dressing also tastes amazing. Just mix and match based on what you have on hand!

---

Ingredients for This Strawberry Spinach Salad

Baby Spinach
The heart of the salad — it’s fresh, mild, and pairs well with sweet and savory ingredients. Baby spinach offers a delicate texture that doesn’t overpower the other flavors.

Fresh Strawberries
These are the star of the show. Their natural sweetness adds brightness to the salad and contrasts beautifully with the greens and dressing.

Sliced Almonds
They bring that needed crunch and a hint of nuttiness. Toasted almonds are especially good for adding a deeper flavor.

Cucumber (optional)
Adds a refreshing, crisp texture that lightens the whole dish even more. It’s a nice balance to the sweetness of the strawberries.

Chia or Poppy Seeds
For a touch of texture and visual appeal. They’re tiny but give the salad a polished, finished look.

Balsamic Vinaigrette
A tangy, slightly sweet dressing that ties everything together. It enhances the strawberries and balances the richness of the almonds.

Avocado (optional but lovely)
Creamy, soft, and subtle — avocado adds a luscious texture and extra nutrients to make the salad more filling.

Green Onions (optional)
A gentle kick of sharpness that contrasts nicely with the sweet berries and creamy elements like avocado or cheese.

---

Step 1: Prep the Ingredients

Start by rinsing the baby spinach and strawberries thoroughly. Pat them dry with a clean kitchen towel or use a salad spinner to remove excess water. Slice the strawberries thinly, and if you’re using cucumber or avocado, go ahead and chop those into bite-sized pieces.

---

Step 2: Toast the Almonds (Optional but Recommended)

Toasting the sliced almonds brings out their natural nuttiness. Just place them in a dry skillet over medium heat for 2–3 minutes, stirring frequently until golden and fragrant. Let them cool before adding to the salad.

---

Step 3: Mix the Base

In a large salad bowl, combine the baby spinach, sliced strawberries, cucumbers (if using), and avocado. Toss gently to mix everything evenly without bruising the fruit.

---

Step 4: Add the Crunch

Sprinkle the toasted almonds and chia or poppy seeds over the salad. These little bits add texture and visual flair.

---

Step 5: Dress It Up

Drizzle your balsamic vinaigrette over the salad right before serving. You can toss the whole salad or serve the dressing on the side if you prefer. Be gentle when mixing to keep everything looking fresh and vibrant.

---

How Long to Cook the Strawberry Spinach Salad

The beauty of this salad is that there’s zero cooking required — unless you choose to toast the almonds, which only takes about 2–3 minutes on the stovetop. Prep time overall is around 10–15 minutes, depending on how many optional ingredients you include. It’s fast, fresh, and perfect when you need something delicious in a hurry.

---

Tips for Perfect Strawberry Spinach Salad

• Use ripe, juicy strawberries for the best flavor. If they’re underripe, they’ll be too tart and lack the sweetness that balances the salad.
• Dry your spinach well to avoid a soggy salad. Watered-down dressing is never the goal.
• Add dressing just before serving to keep everything crisp and fresh.
• Toast the almonds for a deeper, nuttier flavor — it really makes a difference.
• Taste your dressing before adding — if it needs a little more sweetness or tang, adjust with honey or lemon juice.
• Cut avocado last to prevent browning. A quick squeeze of lemon helps keep it fresh.
• Layer ingredients instead of mixing everything at once if you’re serving for guests — it looks prettier and stays fresh longer.
• Chill before serving if you have time — it brings out the flavor and adds a refreshing crispness.

---

Watch Out for These Mistakes While Cooking

Even though this salad is simple, a few missteps can throw it off:

• Overdressing the salad – It can quickly go from crisp to soggy. Add a little dressing at a time, or serve it on the side.
• Using wet spinach – Water left on the leaves dilutes the dressing and ruins the texture. Dry it thoroughly.
• Unripe or overripe strawberries – Strawberries that are too sour or mushy won’t deliver the fresh, sweet flavor that makes this salad shine.
• Forgetting to season – A small pinch of salt and cracked black pepper right before serving can enhance the entire dish.
• Skipping the crunch – Nuts or seeds add necessary contrast. Without them, the texture falls flat.
• Making it too far ahead – This salad is best fresh. If you prep in advance, keep everything separate and assemble just before eating.
• Dicing ingredients too small – You want visible, bold chunks of strawberry and avocado for both taste and appearance.
• Using store-bought dressing without tasting – Some bottled dressings are overly sweet or artificial. Try making a quick homemade balsamic vinaigrette for a fresher touch.

---

What to Serve With Strawberry Spinach Salad?

Grilled Chicken

Adds a hearty, protein-packed topping that pairs beautifully with the sweet strawberries.

Garlic Bread

Crunchy, buttery, and savory — perfect for scooping up the extra dressing.

Quiche

A slice of warm, cheesy quiche makes this salad part of a cozy brunch or lunch spread.

Lemon Herb Salmon

The citrusy, savory flavor of the salmon complements the salad’s fresh and fruity notes.

Pasta Salad

Serve this alongside a creamy pasta salad for a mix of textures and flavors.

Crusty Baguette with Soft Cheese

A classic pairing, especially if you add goat cheese to your salad.

Iced Tea or Lemonade

Light and refreshing drinks that don’t overpower the delicate balance of the salad.

Roasted Sweet Potatoes

Their caramelized flavor brings out the sweetness in the strawberries and adds a cozy contrast.

---

Storage Instructions

This salad is definitely best enjoyed fresh, but if you need to store leftovers, here’s how to do it right. Keep the dressing separate if possible — once it’s tossed, the spinach wilts quickly. Store the salad in an airtight container in the fridge for up to 1 day if already dressed, or up to 2–3 days if undressed. If you’ve included avocado, it may brown a bit, so consider adding that fresh right before eating. For meal prep, store ingredients in separate containers and assemble when ready to serve.

---

Estimated Nutrition

Here’s a general estimate for one serving (based on a salad with dressing, almonds, avocado, and strawberries):

• Calories: 210
• Protein: 4g
• Fat: 15g
• Carbohydrates: 18g
• Fiber: 5g
• Sugar: 10g
• Sodium: 120mg

Keep in mind that values will vary depending on the specific ingredients and quantities you use. For a lighter version, reduce or skip the avocado and use a lighter vinaigrette.

---

Frequently Asked Questions

How do I keep the spinach from getting soggy?

Make sure the spinach is completely dry before assembling the salad, and always add the dressing right before serving — never ahead of time.

Can I make this salad ahead of time?

You can prep the ingredients in advance and store them separately, but don’t assemble or dress the salad until just before serving to keep everything fresh and crisp.

What other fruits can I use instead of strawberries?

Blueberries, raspberries, sliced apples, pears, or even peaches work wonderfully as substitutes depending on the season.

Is this salad vegan?

It can be! Just make sure your dressing doesn’t contain honey or cheese, and you’re good to go.

What’s the best dressing for this salad?

A tangy balsamic vinaigrette is classic, but honey-lime or poppy seed dressings also pair beautifully with strawberries and spinach.

Can I add protein to make it more filling?

Absolutely. Grilled chicken, salmon, chickpeas, or even quinoa can turn this light salad into a full meal.

How do I keep the avocado from browning?

Add it at the very end and toss it with a bit of lemon or lime juice before adding it to the salad.

What’s the best way to toast almonds?

Place them in a dry pan over medium heat for 2–3 minutes, stirring often until they’re golden and fragrant. Let them cool before adding to the salad.

---

Conclusion

If you’re looking for something light, colorful, and bursting with fresh flavor, this Strawberry Spinach Salad is the one to bookmark. It’s quick, beautiful, and customizable — basically, salad goals. Save this on Pinterest so you can make it again, and don’t forget to share it with your family and friends. They’re going to love it just as much as you do!

---

Print