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Mark Anthony

15-Minute Strawberry Spinach Salad

This 15-Minute Strawberry Spinach Salad is fresh, colorful, and packed with juicy strawberries, crisp spinach, creamy feta, and crunchy nuts — all tossed in a tangy homemade vinaigrette. It's naturally gluten-free, totally customizable, and ready in no time. Perfect for brunch, lunch, or a refreshing side at any gathering!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Salad, Side Dish
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Core Ingredients:
  • 5 cups baby spinach
  • 1 cup fresh strawberries sliced
  • 1/3 cup sliced almonds or pecans
  • 1/4 cup feta cheese crumbled
Dressing:
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar or red wine vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
Optional Add-ins:
  • Sliced red onions
  • Grilled chicken or shrimp
  • Avocado slices
  • Chia or poppy seeds for crunch

Method
 

Prep the Ingredients
  1. Wash and dry the spinach and strawberries. Slice the strawberries thinly. Toast the almonds or pecans in a dry pan for 2–3 minutes over medium heat if desired.
Make the Dressing
  1. In a small bowl or jar, whisk together the olive oil, vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
Assemble the Salad
  1. Place the spinach in a large bowl. Top with strawberries, almonds, and feta. Drizzle with dressing.
Toss and Serve
  1. Gently toss until everything is coated. Serve immediately for best texture and flavor.

Notes

15-Minute Strawberry Spinach Salad – Helpful Tips

Cooking Tips & Techniques
Use fresh baby spinach—rinse and dry it well so the dressing sticks properly without watering it down.
Slice strawberries just before assembling to keep them juicy and bright.
Toast nuts (like pecans, walnuts, or almonds) in a dry skillet for 2–3 minutes for extra crunch and aroma.
Whisk your vinaigrette by hand or shake in a mason jar—combine olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper.
Toss salad gently with the dressing just before serving to preserve the texture of the greens and berries.
Serving Suggestions
Serve chilled on its own as a light lunch, or pair with grilled chicken, salmon, or tofu for a heartier meal.
Top with crumbled goat cheese, feta, or blue cheese for creamy contrast.
Goes great with crusty bread, chilled rosé, or sparkling water with lemon.
Perfect for spring brunches, summer cookouts, or a refreshing weeknight starter.
Add edible flowers for a beautiful presentation if you're feeling fancy!
Make-Ahead & Storage
Make-Ahead: Prep ingredients separately—store sliced strawberries, nuts, dressing, and greens in different containers.
Refrigerator: Fully dressed salad is best eaten the same day. Undressed components will stay fresh for up to 2 days.
Freezer: Not suitable for freezing—fresh fruits and greens lose texture when thawed.
Refresh Before Serving: If prepping ahead, re-toss with a little fresh vinaigrette to liven up the flavors.
Tasty Variations to Try
Berry Mix-Up: Add blueberries or raspberries for extra fruit variety.
Protein-Packed: Add grilled chicken, shrimp, or chickpeas for a complete meal.
Nut-Free Option: Swap nuts for toasted sunflower seeds or pumpkin seeds for crunch without allergens.
Creamy Poppyseed: Use a creamy poppyseed dressing instead of balsamic for a sweeter, kid-friendly twist.
Low-Sugar Version: Skip the honey and sweeten with a dash of orange juice in the vinaigrette.