Strawberry Feta Spinach Salad Recipe
This is the salad you make when you want something pretty, fresh, and actually filling — not a sad bowl of leaves. Sweet strawberries, salty feta, crunchy nuts, soft spinach, and a tangy dressing that brings it all together. It’s quick, it’s wholesome, and it looks like you bought it from a fancy café, even though you tossed it together in your kitchen with a toddler on your hip. Let’s make it your spring–summer go-to.
A Salad That Actually Feels Like A Meal
You know what? Some salads are homework. This isn’t one of them.
This strawberry feta spinach salad hits that sweet spot between “I want to eat well” and “I don’t want to cook.” It leans fresh, a little sweet, a little salty, and very “I brought this to the potluck and people asked for the recipe.”
- Ready in 10–15 minutes
- No stove if you buy toasted nuts
- Easy to scale for 2 or a crowd
- Works for lunch, Mother’s Day, cookouts, meal trains — all of it
Why You’ll Love This Strawberry Feta Spinach Salad
Here’s the thing — it’s not just pretty. It’s balanced.
- Sweet + salty + tangy + crunchy: juicy strawberries, creamy feta, bright vinaigrette, and toasted nuts give you that café-style balance in every bite.
- Nutritious without trying: spinach brings iron, strawberries bring vitamin C, nuts add healthy fats, and feta adds flavor so you don’t have to drown the salad in dressing.
- Totally flexible: no strawberries? use blueberries. no pecans? use almonds. don’t like feta? use goat cheese. the formula still works.
- Kid-ish friendly: make the dressing a touch sweeter, skip or soften the red onion, and it becomes a salad most kids will at least try.
- Easy to turn into a meal: add grilled chicken, shrimp, or even a scoop of quinoa and it stops being “just a side.”
- Seasonal but not fussy: great in spring/summer when berries are everywhere, but you can keep the base and change the fruit.
Want to make it more hearty? Add chicken. Want it more summery? Add blueberries. Same base salad — endless moods.
Ingredients You Actually Recognize
Let me explain what’s happening in the bowl. It’s very simple, but the order matters.
Base
- 10–12 oz baby spinach, washed and dried
- You can do half spinach, half arugula if you like a peppery kick.
- 1 lb fresh strawberries, hulled and sliced
- Use berries that are ripe but not mushy, so they don’t bleed red all over the greens.
Creamy–salty
- 4–6 oz feta cheese, crumbled
- Block feta crumbled by hand = better flavor than the dry pre-crumbled stuff.
- Goat cheese works if you want softer, more tangy vibes.
Crunch
- ¾–1 cup toasted pecans
- Walnuts, sliced almonds, or pistachios also work.
- Candied pecans make it more brunch-y.
Little extras
- ¼ small red onion, very thinly sliced (optional but nice)
- 1–2 tbsp seeds (sunflower or pumpkin) if you want extra crunch
- ½ avocado for good fats
Dressing (classic sweet-tangy vinaigrette)
Whisk together:
- 3 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar (or red wine vinegar)
- 1–1½ tbsp honey or maple syrup (more if your berries aren’t very sweet)
- 1 tsp Dijon mustard
- Pinch of salt + black pepper
That’s it. No weird stuff. You can shake it in a jar and store it.
Step-by-step Instruction
This is basically assemble-and-glow. But I’ll break it into tiny steps so it’s foolproof.
Step 1 – Toast the nuts (2–3 minutes)
- If your nuts aren’t toasted, toss them in a dry skillet over medium heat.
- Stir until fragrant and slightly darker.
- Transfer to a plate to cool (so they stay crunchy).
Step 2 – Make the dressing (2 minutes)
- In a jar or small bowl: olive oil + vinegar + honey + Dijon + salt + pepper.
- Shake or whisk until emulsified.
- Taste. If your strawberries aren’t very sweet, add ½ tsp more honey.
Step 3 – Prep the produce (3–5 minutes)
- Spinach: make sure it’s dry (wet leaves = watered-down dressing).
- Strawberries: hull and slice right before serving so they don’t release juice.
- Onion: slice very thin — it should support, not dominate.
Step 4 – Assemble (2 minutes)
- Big salad bowl → spinach first.
- Add strawberries, onion, most of the nuts, and most of the feta.
- Drizzle with about ⅓ to ½ of the dressing.
- Toss gently with tongs so you don’t bruise the berries.
- Finish with the rest of the nuts and feta on top so it looks restaurant-level.
Step 5 – Serve right away
- Greens + fruit + dressing don’t like to wait.
- If serving for guests, keep dressing on the side and let people spoon on top.
Simple Tricks To Make It Taste Restaurant-level
Let’s make it a 10/10, not just “I followed the recipe.”
- Dry your greens. Dressing clings better and doesn’t slide off.
- Use good strawberries. If they’re dull or watery, the salad will be too.
- Balance sweet and salty. If you candied the nuts and added strawberries, don’t over-sweeten the dressing — let the feta do its job.
- Layer for looks. If you’re serving it, not just eating it, keep a few pretty strawberry slices and nuts to sprinkle on top.
- Add protein if you want a full meal. Grilled chicken, rotisserie chicken, grilled shrimp, or even cooked quinoa will make it lunch-worthy.
Variations
Sometimes you have feta, sometimes you have goat cheese. Life is like that.
- Berry swap: use blueberries or raspberries in summer, or a mix.
- Greens swap: half spinach, half arugula for a more grown-up taste.
- Cheese swap: goat cheese if you want creamier; shaved parmesan if you want more savory.
- Nut swap: pecans → walnuts → almonds → pistachios. All good.
- Brunch version: candied pecans + poppy seed dressing.
- Meal-prep style: pack all parts separate and assemble when you eat.
Storage & Make-ahead Notes
This salad is best fresh, but you can work smart:
- Make-ahead for parties: wash and dry spinach, slice onion, toast nuts, make dressing → store all separately.
- Right before serving: slice strawberries, assemble, add dressing.
- Leftovers already dressed? Eat the same day. Spinach wilts fast.
- Dressing: keeps 5–7 days in the fridge in a jar.
- Nuts: keep in an airtight container so they stay crunchy.
What To Serve With Strawberry Feta Spinach Salad
This is a great “I need something fresh on the table” side.
- Grilled or baked salmon
- Lemon chicken or roasted chicken thighs
- Pasta salad or a simple noodle dish
- Quiche or frittata for brunch
- Crusty bread, because bread is always invited
You can also bring it to BBQs — it cuts through smoky, heavier foods really well.
Final Thoughts
If you’re looking for a salad that feels fresh but doesn’t make you feel like you’re “just eating greens,” this strawberry feta spinach salad is it. It’s quick, it’s colorful, and it hits that sweet–savory balance that keeps you coming back for another forkful. Whether you’re tossing it together on a random Tuesday or serving it at brunch with friends, it always looks like you put in more effort than you actually did. Keep this recipe in your back pocket — it’s one of those dishes that quietly impresses everyone without ever trying too hard.
FAQs
- Can I make this ahead for work lunches?
Yes — just keep the dressing in a separate container and add right before eating. - Can I use frozen strawberries?
I’d say no. They’re too soft and watery for salad. - What if I don’t like feta?
Use goat cheese, queso fresco, or even mozzarella pearls for a milder taste. - Can I make it dairy-free?
Totally — just skip the cheese and add avocado for creaminess. - What if I need to feed 8–10 people?
Double everything and serve on a big platter instead of a deep bowl so everyone gets strawberries.
Quick Recipe Card
Prep Time: 15 minutes
Cook Time: 0 minutes (3 minutes if toasting nuts)
Total Time: 15 minutes
Servings: 4 as a side, 2–3 as a main
Ingredients:
- 10–12 oz baby spinach, washed and dried
- 1 lb fresh strawberries, hulled and sliced
- 4–6 oz feta cheese, crumbled
- ¾–1 cup toasted pecans (or walnuts, almonds)
- ¼ small red onion, thinly sliced
- 3 tbsp olive oil
- 2 tbsp balsamic or red wine vinegar
- 1½ tbsp honey or maple syrup
- 1 tsp Dijon mustard
- Pinch of salt and pepper
(Optional add-ins: avocado slices, grilled chicken or shrimp, sunflower seeds)
Instructions:
- Toast nuts (optional): In a dry skillet over medium heat, cook for 2–3 minutes until fragrant. Remove and cool.
- Make dressing: In a small jar, whisk or shake olive oil, vinegar, honey, Dijon, salt, and pepper until blended.
- Prep produce: Wash and dry spinach. Slice strawberries and red onion thinly.
- Assemble salad: Add spinach, strawberries, onion, most of the nuts, and feta to a large bowl.
- Dress and toss: Drizzle with ⅓–½ of the dressing, toss gently, and top with remaining feta and nuts.
- Serve immediately: Keep extra dressing on the side for topping.
| Servings |
|
Ingredients
- 10 oz –12baby spinach washed and dried
- 1 lb fresh strawberries hulled and sliced
- 4 oz –6feta cheese crumbled
- cup ¾–1toasted pecans (or walnuts almonds)
- ¼ small red onion thinly sliced
- 3 tbsp olive oil
- 2 tbsp balsamic or red wine vinegar
- 1 tbsp ½honey or maple syrup
- 1 tsp Dijon mustard
- Pinch of salt and pepper
Ingredients
|
|
Instructions
- Step 1: Toast the nuts (2–3 minutes) If your nuts aren’t toasted, toss them in a dry skillet over medium heat. Stir until fragrant and slightly darker. Transfer to a plate to cool (so they stay crunchy).
- Step 2: Make the dressing (2 minutes) In a jar or small bowl: olive oil + vinegar + honey + Dijon + salt + pepper. Shake or whisk until emulsified. Taste. If your strawberries aren’t very sweet, add ½ tsp more honey.
- Step 3: Prep the produce (3–5 minutes) Spinach: make sure it’s dry (wet leaves = watered-down dressing). Strawberries: hull and slice right before serving so they don’t release juice. Onion: slice very thin — it should support, not dominate.
- Step 4: Assemble (2 minutes) Big salad bowl → spinach first. Add strawberries, onion, most of the nuts, and most of the feta. Drizzle with about ⅓ to ½ of the dressing. Toss gently with tongs so you don’t bruise the berries. Finish with the rest of the nuts and feta on top so it looks restaurant-level.
- Step 5: Serve right away Greens + fruit + dressing don’t like to wait. If serving for guests, keep dressing on the side and let people spoon on top.
