Strawberry Spinach Salad with Balsamic Vinaigrette Recipe is a bright, crunchy dish that comes together in under 15 minutes, making it perfect for a quick lunch or dinner side. The sweet strawberries pair beautifully with the peppery spinach and tangy balsamic dressing, giving every bite a burst of flavor. You’ll love how easy it is to customize with nuts, cheese, or protein for extra heartiness. Pair it with my Easy Chicken Alfredo Bake Recipe for a complete family‑friendly meal. This salad feels gourmet without any fancy techniques.
★★★★½ 4.5 (116 reviews)
Why You'll Love Strawberry Spinach Salad with Balsamic Vinaigrette Recipe – Fresh, Easy Summer Side
Strawberry Spinach Salad with Balsamic Vinaigrette Recipe is a fresh side packed with sweet strawberries, crisp spinach, and tangy dressing—perfect for busy nights.
- Ready in under 15 minutes – perfect for busy weeknights
- Fresh, seasonal ingredients that brighten any table
- Versatile: add nuts, cheese, or protein for extra protein
- Whole‑food, low‑calorie, and gluten‑free
Ingredients
- Baby spinach: Choose fresh, dark green leaves; can substitute with baby kale.
- Strawberries: Use ripe, fragrant berries; frozen works in a pinch (thaw first).
- Feta cheese: Crumbled goat feta adds creaminess; omit for dairy‑free.
- Almonds: Toasted sliced almonds give crunch; try walnuts or pecans.
Instructions
Step 1 – Make the vinaigrette: In a small bowl whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
Step 2 – Prep the greens: Place the baby spinach in a large salad bowl. Add the thinly sliced red onion and toss lightly.
Step 3 – Add fruit and cheese: Gently fold in the sliced strawberries and crumbled feta, keeping the berries whole for texture.
Expert Tips for Strawberry Spinach Salad with Balsamic Vinaigrette Recipe – Fresh, Easy Summer Side
- Pat the spinach dry; excess water dilutes the vinaigrette.
- Toast almonds in a dry skillet for extra crunch and flavor.
- Make the dressing a day ahead; it melds and intensifies.
- For extra protein, add grilled chicken, shrimp, or chickpeas.
Strawberry Spinach Salad with Balsamic Vinaigrette Recipe – Fresh, Easy Summer Side
Strawberry Spinach Salad with Balsamic Vinaigrette Recipe is a fresh side packed with sweet strawberries, crisp spinach, and tangy dressing—perfect for busy nights.
★★★★½ 4.5 (116 reviews)
Ingredients
Main Ingredients
- 5 cups baby spinach (washed and dried)
- 1 cup fresh strawberries, sliced
- 1/4 cup crumbled feta cheese
- 2 tbsp toasted sliced almonds
- 1/4 small red onion, thinly sliced
Seasonings & Flavor Boosters
- 3 tbsp extra‑virgin olive oil
- 2 tbsp aged balsamic vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- Pinch of sea salt
- Freshly ground black pepper, to taste
Optional Toppings
- 1 avocado, diced
- 4 oz grilled chicken breast, sliced
- ¼ cup toasted croutons
Instructions
How to Make Strawberry Spinach Salad with Balsamic Vinaigrette Recipe
- Step 1 – Make the vinaigrette: In a small bowl whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
- Step 2 – Prep the greens: Place the baby spinach in a large salad bowl. Add the thinly sliced red onion and toss lightly.
- Step 3 – Add fruit and cheese: Gently fold in the sliced strawberries and crumbled feta, keeping the berries whole for texture.
- Step 4 – Dress and toss: Drizzle the balsamic vinaigrette over the salad and toss gently until everything is evenly coated.
- Step 5 – Finish with toppings: Sprinkle toasted almonds (and optional avocado, grilled chicken, or croutons) on top. Serve immediately.
FAQs
Can I make Strawberry Spinach Salad with Balsamic Vinaigrette Recipe ahead of time?
Yes! Prepare the vinaigrette and store in the refrigerator for up to 3 days. Keep the greens and toppings separate, then dress just before serving.
What’s the best substitute for feta cheese?
Goat cheese or a mild crumbly cheese like queso fresco works well. For a dairy‑free option, try crumbled tofu marinated in lemon juice.
How do I store leftovers?
Transfer the undressed salad to an airtight container and store in the fridge. Add fresh dressing when ready to eat.
Why did my dressing separate?
If the vinaigrette splits, whisk in a splash of warm water or blend it again with a hand‑held blender to re‑emulsify.