Spinach Strawberry Salad with Balsamic Dressing

The first bite is bright and juicy, with sweet berries and tangy balsamic dressing. Spinach Strawberry Salad sings of early summer and fresh markets. After testing and refining this version across eight cookouts, I settled on a balance of sweet, salty, and crunchy that holds up on the plate. This is the version I first served at a neighborhood potluck and then perfected while consulting for a small bistro. The dressing is emulsified so it clings to leaves. The method keeps strawberries from turning soggy. Read on for exact measures, timing, and pro tips so your salad turns out crisp and flavorful every time. If you like fruit-forward salads, try it alongside a festive fruit salad with honey-lime dressing for a bright summer spread.

Why This Recipe Works

Quick acid balance: the balsamic plus a touch of honey brightens strawberries without overwhelming them.
Texture contrast: tender baby spinach, juicy berries, and toasted nuts keep each bite interesting.
Dressing stability: whisking warm oil with vinegar briefly helps it emulsify and cling to leaves.
Gentle salting: a small sprinkle of flaky salt lifts sweetness without making fruit watery.
Tested timing: marinating strawberries for just 5 minutes concentrates flavor without making them soggy.

Ingredients Breakdown

Baby spinach (170 g / 6 oz): tender leaves provide a mild, slightly sweet base. Use pre-washed if short on time.
Strawberries (450 g / 1 lb — about 4 cups sliced): pick ripe but firm berries. Overripe berries will release too much juice.
Balsamic vinegar (45 ml / 3 tbsp): the backbone of the dressing. A good aged balsamic adds sweetness and depth.
Extra-virgin olive oil (60 ml / 1/4 cup): smooth mouthfeel; do not use strong peppery oil or it will compete with berries.
Honey (15 ml / 1 tbsp): balances acidity. Substitute maple syrup for vegan option, but flavor will be different.
Dijon mustard (5 ml / 1 tsp): helps emulsify the dressing and gives a subtle savory lift.
Sea salt and black pepper: finish to taste. Use Diamond Crystal kosher salt if you prefer lighter salting; if using Morton, use about half the amount.
Red onion (optional) (40 g / 1/4 cup thinly sliced): adds a sharp note. Soak in cold water for 5 minutes to tame raw bite.
Crumbled goat cheese or feta (optional) (80 g / 3 oz): creamy, tangy contrast. For dairy-free, use crumbled firm tofu or omit.
Toasted sliced almonds or chopped pecans (50 g / 1/2 cup): crunch. Toast in a dry skillet for 3–4 minutes until fragrant.

Substitutions and impact warnings:

Spinach swap: baby kale or mixed greens work, but kale needs massaging with dressing to soften.
Sweetener swap: maple syrup is fine, but it adds a woodier note.
Nuts: sunflower seeds make this nut-free but reduce richness.

Essential Equipment

Large mixing bowl (for tossing): use nonreactive (glass or ceramic) if dressing is acidic.
Small bowl or jar (for dressing): a jar with tight lid doubles as a shaker for easy emulsifying.
Chef’s knife and cutting board: sharp knife makes clean strawberry slices.
Skillet (optional): to toast nuts, 8–10 inch skillet works.
Salad tongs or two large spoons: for gentle tossing.
Kitchen scale (recommended): gives the best consistency across cooks. If not available, use the volume equivalents above.
If you don’t have a jar for dressing, whisk vigorously in a bowl for 30–45 seconds to emulsify.

Step-by-Step Instructions

Servings: 4 servings. Serving size: about 1 cup. Prep Time: 15 minutes. Cook Time: 0 minutes (toasting nuts 3–4 minutes). Inactive Time: None. Total Time: 15–20 minutes.

Step 1: Toast the nuts (optional)

Place 50 g (1/2 cup) sliced almonds in a dry 8–10 inch skillet over medium heat. Toast for 3–4 minutes, shaking the pan every 30 seconds, until fragrant and lightly browned. Transfer to a plate to cool; do not let them burn.

Step 2: Prepare the strawberries and onion

Hull and slice 450 g (1 lb) strawberries into halves or quarters, about 4 cups sliced; place in a medium bowl. If using red onion, thinly slice 40 g (1/4 cup) and soak in cold water for 5 minutes to reduce bite, then drain. Toss onion with strawberries for 1 minute.

Step 3: Make the dressing

In a small bowl or jar combine 45 ml (3 tbsp) balsamic vinegar, 15 ml (1 tbsp) honey, and 5 ml (1 tsp) Dijon mustard. Whisk or shake to combine. Slowly stream in 60 ml (1/4 cup) extra-virgin olive oil while whisking for 30–45 seconds until the dressing is slightly thick and glossy. Season with 1/4 tsp sea salt and 1/8 tsp freshly ground black pepper; adjust to taste.

Step 4: Dress the strawberries briefly

Pour about half the dressing (roughly 30 ml / 2 tbsp) over the strawberries and onion. Toss gently for 30–45 seconds. Let sit for 5 minutes; this quick maceration draws out juices and deepens flavor without breaking the berries down.

Step 5: Assemble the salad

Place 170 g (6 oz) baby spinach in a large bowl. Add the dressed strawberries and any juices. Crumble 80 g (3 oz) goat cheese over the top and add the toasted nuts. Drizzle remaining dressing lightly and toss gently for 20–30 seconds until everything is coated. Do not overdress — you want each leaf to be lightly coated, not soaked.

Step 6: Finish and serve

Taste and finish with flaky salt and extra pepper if needed. Serve immediately at room temperature for the best texture and flavor.

Expert Tips & Pro Techniques

Mistake to avoid: overdressing. Excess dressing wilts spinach and makes strawberries soggy. Dress lightly and add more if needed.
Ripeness check: choose strawberries that are bright red with a firm center. Soft spots mean extra juice and a mushier salad.
Emulsify like a pro: whisk mustard into the vinegar before adding oil — it helps create a stable emulsion that clings to leaves.
Make-ahead: prep strawberries and dressing up to 4 hours ahead. Keep them separate and toss 10 minutes before serving to maintain texture.
Professional touch for home cooks: toast nuts in a skillet until they pop and smell nutty, then cool immediately. This releases oils and amplifies flavor.
Balanced salt: finish with flaky sea salt (like Maldon) just before serving — it gives a clean crunchy hit without over-salting.

Storage & Reheating

Refrigerator: store leftover salad components separately. Keep dressed salad in an airtight container for up to 1 day, but expect the leaves to soften. Undressed spinach lasts 3–4 days in a sealed container.
Freezer: this salad does not freeze well. Berries and greens lose structure and become watery on thawing.
Reheating: do not reheat this salad. Serve chilled or at room temperature. If components were chilled, let sit 10 minutes before serving to awaken flavors.

Variations & Substitutions

Vegan Version: Replace honey with 15 ml (1 tbsp) maple syrup and swap goat cheese for 80 g (3 oz) vegan ricotta or firm tofu crumbles. Use the same dressing proportions.
Protein Boost: Add 200 g (7 oz) grilled chicken breast, sliced, or 1 can (240 g / 15 oz) drained chickpeas for extra protein. No change to dressing; add chicken warm to wilt the spinach slightly.
Citrus Twist: Add 1 tbsp fresh orange juice to the dressing and reduce honey to 1/2 tbsp. Keeps the recipe mostly the same; no timing changes.
Gluten-Free Crunch: Replace nuts with 50 g (1/2 cup) roasted pumpkin seeds to avoid cross-contact with tree nuts. Taste and adjust salt if needed.
Winter Swap: Use thinly sliced pears instead of strawberries and a splash of apple cider vinegar instead of balsamic. The technique and times stay the same.

Serving Suggestions & Pairings

Light main: Serve this salad with grilled salmon or chicken for a balanced meal. Try pairing with our sirloin steak sandwich with balsamic glaze if you want a heartier spread.
Brunch side: Place alongside baked eggs and spinach for a bright brunch; see baked eggs with spinach for a matching flavor profile.
Picnic pairing: Pack with crusty bread and a pasta salad; a chilled pasta salad with peas pairs nicely.
Vegetarian spread: Add this to a board with herbed cheese and a refreshing chickpea salad such as our refreshing chickpea salad for texture and protein balance.

Nutrition Information

Per serving (1 cup). Makes 4 servings.

Calories: 195 kcal
Total Fat: 12 g
Saturated Fat: 3.5 g
Cholesterol: 12 mg (if using goat cheese)
Sodium: 170 mg
Total Carbohydrates: 18 g
Dietary Fiber: 3 g
Sugars: 12 g
Protein: 5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my salad turn out soggy?
A: Over-macerating strawberries or overdressing the leaves makes the salad watery. Toss strawberries with only half the dressing and wait 5 minutes; add the rest just before serving.

Q: Can I make this without cheese?
A: Yes. Omit the goat cheese or use firm tofu crumbles for a dairy-free protein. The dressing and nuts keep the salad flavorful.

Q: Can I double this recipe?
A: Yes, you can double it. Toss in a larger bowl and combine ingredients in batches if your bowl is small. Keep dressing proportionate and taste as you go.

Q: Can I prepare this the night before?
A: You can prep components the night before. Keep spinach, strawberries, and dressing separate. Toss everything together 10 minutes before serving for best texture.

Q: How long does this keep in the fridge?
A: Dressed salad keeps up to 24 hours but will soften. Store undressed spinach up to 3–4 days in the fridge in an airtight container.

Q: Can I use frozen strawberries?
A: Frozen strawberries release too much water and will make the salad mushy. Use fresh firm berries for the best texture.

Q: What’s a good substitute for balsamic vinegar?
A: Use a mix of red wine vinegar and 1/2 tsp sugar if you don’t have balsamic. Flavor will be brighter and less sweet.

Conclusion

This Spinach Strawberry Salad with balsamic dressing is fast, fresh, and reliably crowd-pleasing. It works as a light main or a vivid side. For a similarly bright recipe with a honey balsamic twist, see Strawberry and Spinach Salad with Honey Balsamic Vinaigrette. For a variation that uses a poppy seed-style dressing, check out Spinach Strawberry Salad with Balsamic Poppy Seed Dressing.