Strawberry Spinach Salad — Bright Spring Berry Salad

Sweet berries, peppery baby spinach, and a tangy balsamic vinaigrette make this salad sing of spring. Strawberry Spinach Salad is bright, crisp, and built for quick weeknight dinners or potluck sides. I developed this version over many spring menu tests and refined the dressing after testing it eight times to balance sweetness and acidity just right. It’s the salad I bring to backyard lunches because it travels well and still looks fresh.

This recipe keeps ingredients simple so each flavor shows. Toasted sliced almonds add crunch. Crumbled goat cheese or feta adds creaminess. The dressing is a basic balsamic vinaigrette that you can make in a jar in under a minute. If you like a version with more grains, try pairing it with our star quinoa spinach salad for a fuller plate. Read on for exact measurements, step-by-step timing, and pro tips to keep the greens crisp.

Why This Recipe Works

Fresh spinach and berries balance texture and acidity; the tender leaves hold dressing without wilting quickly.
A touch of honey in the vinaigrette softens balsamic’s sharpness without making the dressing cloying.
Toasting almonds brings out oils and crunch that contrast the soft berries and creamy cheese.
Quick, gentle tossing prevents bruised fruit and limp greens; the salad stays vibrant when dressed just before serving.
Simple ratios (3:1 oil to vinegar base) ensure an emulsified dressing that clings to leaves.

Ingredients Breakdown

Baby spinach — 170 g (6 oz) / about 6 cups packed. Use tender baby spinach for a mild, soft leaf that won’t overpower the berries. If using mature spinach, chop coarser stems.
Strawberries — 340 g (12 oz) / about 3 cups sliced. Select ripe but firm berries so they slice cleanly and won’t bleed. Hull and quarter for even bites.
Goat cheese or feta — 85 g (3 oz) crumbled. Goat cheese gives creaminess and a tang; feta is saltier and firmer. Both work.
Sliced almonds — 60 g (1/2 cup) toasted. Toasted nuts add crunch and a warm, nutty flavor. Substitute pecans or walnuts, but expect a different mouthfeel.
Red onion — 1/4 small, thinly sliced (about 25 g / 0.9 oz). Rinse under cold water if raw onion is too sharp.
Fresh herbs (optional) — 2 tbsp chopped fresh basil or mint. Herbs lift the flavor; mint pairs especially well with berries.
Balsamic vinaigrette:
- Balsamic vinegar — 45 ml (3 tbsp). Use a good-quality aged balsamic for depth.
- Extra-virgin olive oil — 135 ml (9 tbsp) / about 3/8 cup. Use a neutral, good-quality oil.
- Dijon mustard — 1 tsp (5 g). Acts as an emulsifier and adds a gentle bite.
- Honey — 1 tsp (7 g) or maple syrup for vegan. Balances acidity.
- Kosher salt — 1/2 tsp Diamond Crystal (adjust if using Morton’s; halve if using Morton’s).
- Freshly ground black pepper — to taste.
Optional add-ins: sliced avocado, toasted quinoa, or grilled chicken for protein.

Substitutions and impact warnings:

Swap goat cheese for feta: result will be saltier and firmer.
Use maple syrup instead of honey to make the dressing vegan; sweetness will be slightly different.
If using Morton’s kosher salt, reduce to 1/4 tsp to avoid over-salting.

Essential Equipment

Large salad bowl — at least 3.5 L (3.5 qt) to toss without crushing berries.
Small jar with lid or whisk — for shaking or emulsifying the dressing.
Skillet — for toasting almonds; you can also toast in a 175°C (350°F) oven for 5–7 minutes.
Sharp chef’s knife and cutting board — a clean, sharp knife makes quick, even slices.
Salad servers or tongs — for gentle tossing.
Scale (optional) — for precise measurements when baking or scaling.

If you don’t have a jar for vinaigrette, whisk in a small bowl or blend briefly with an immersion blender to emulsify.

Prep Time: 15 minutes. Cook Time: 0 minutes. Inactive Time: None. Total Time: 15 minutes. Servings: 4 servings.

Step 1: Toast the Almonds

Heat a dry skillet over medium and add 60 g (1/2 cup) sliced almonds. Toast for 3–4 minutes, shaking the pan every 30 seconds, until fragrant and lightly golden. Transfer to a plate to stop cooking.

Step 2: Prepare the Dressing

In a jar, combine 45 ml (3 tbsp) balsamic vinegar, 135 ml (9 tbsp) extra-virgin olive oil, 1 tsp (5 g) Dijon mustard, 1 tsp (7 g) honey, 1/2 tsp Diamond Crystal kosher salt, and freshly ground black pepper. Shake or whisk vigorously for 20–30 seconds until emulsified. Taste and adjust salt or honey if needed.

Step 3: Slice the Fruit and Veg

Hull and quarter 340 g (12 oz) strawberries. Thinly slice 1/4 small red onion. Chop 2 tbsp fresh basil if using. Work takes 5–7 minutes total.

Step 4: Assemble the Salad

Place 170 g (6 oz) baby spinach in a large bowl. Add berries, sliced onion, 85 g (3 oz) crumbled goat cheese, and toasted almonds. Drizzle about half the dressing and toss gently with tongs until leaves are lightly coated, about 15–20 seconds. Add more dressing to taste.

Step 5: Finish and Serve

Taste and adjust seasoning with a pinch of kosher salt or a crack of black pepper. Garnish with extra herbs. Serve immediately on chilled plates to keep salad crisp.

Do not overdress — start with half the vinaigrette and add more if needed. Overdressing wilts the spinach and masks the berries.

Expert Tips & Pro Techniques

Make dressing ahead: Whisk the vinaigrette and store in the fridge for up to 5 days. Shake before using. This is an easy make-ahead step for busy weeknights.
Common mistake — overdressing: Toss gently and add dressing incrementally. Extra dressing will turn spinach soggy within 10–15 minutes.
Keep berries intact: Slice strawberries just before tossing to avoid bleeding juices that can color the leaves.
Professional trick adapted for home cooks: Briefly chill the bowl and serving plates in the fridge for 10 minutes before assembly. Cold surfaces slow wilting and keep the salad crisper at the table.
Nut toasting tip: Toast nuts until fragrant and remove promptly; carryover heat will darken them quickly.
To add protein without cooking: Drain and rinse a 240 g (15 oz) can of chickpeas, pat dry, and toss in a warm skillet with 1 tsp olive oil and 1/2 tsp smoked paprika for 3–4 minutes. Cool slightly and add to salad.
For a grain boost: Fold in cooled cooked quinoa (about 180 g / 1 cup cooked) to stretch the salad into a main course.

Also, if you like creamy tang, try combining this salad with a soft cheese variation found in our note about strawberry goat cheese salad.

Storage & Reheating

Refrigerator: Store components separately for best results. Keep dressed salad in an airtight container for up to 1 day, but expect reduced texture. Undressed spinach and sliced strawberries last 2–3 days if stored separately in airtight containers.
Freezer: This salad does not freeze well. Freezing will ruin the texture of fresh berries and spinach.
Reheating: Not applicable — serve cold or at room temperature. If you added warm protein (like pan-seared chicken), cool it slightly before adding to the cold salad to avoid wilting.

Variations & Substitutions

Vegan Version: Replace honey with maple syrup and swap goat cheese for crumbled tofu or omit cheese. Keep the same dressing ratio and use 85 g (3 oz) baked tofu cubes to add protein.
Protein Boost — Grilled Chicken: Add 450 g (1 lb) boneless chicken breast, grilled and sliced, seasoned simply with salt and pepper. Grill at medium-high heat for 6–7 minutes per side until internal temperature reaches 74°C (165°F).
Grain Salad Variation: Add 180 g (1 cup) cooked quinoa, cooled, and toss as in the star quinoa spinach salad style. No change to dressing.
Creamy Dressing: Stir 60 g (1/4 cup) Greek yogurt into the vinaigrette for a creamier coat. Expect a slightly tangier finish.
Sweet-Salty Twist: Swap almonds for 85 g (3 oz) candied pecans and reduce honey to 1/2 tsp to keep balance. Candied nuts add sweetness and crunch but increase sugar and calories.

Serving Suggestions & Pairings

Light main: Serve alongside grilled lemon chicken or poached salmon for a balanced meal. For a grain-forward option, pair with our star quinoa spinach salad or add quinoa directly.
Brunch: Offer with warm crusty bread and a simple ricotta spread.
Drinks: A crisp Sauvignon Blanc or a sparkling water with citrus pairs well.
Garnishes: Add a few extra whole berries and a drizzle of aged balsamic reduction for a pretty finish; see the sweeter play of contrast in our strawberry pretzel salad for inspiration.

Nutrition Information

Per serving (1 of 4 servings). Estimates based on using goat cheese and 9 tbsp olive oil in dressing.

Serving size: about 1 large salad serving
Calories: 330 kcal
Total Fat: 24 g
Saturated Fat: 5 g
Cholesterol: 15 mg
Sodium: 260 mg
Total Carbohydrates: 19 g
Dietary Fiber: 3 g
Sugars: 10 g
Protein: 6 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: The most common cause is overdressing or dressing too early. Add vinaigrette just before serving and toss gently. Use half the dressing first and add more if needed.

Q: Can I make this without dairy?
A: Yes. Replace goat cheese with baked tofu or omit it altogether. Use maple syrup instead of honey to keep the dressing vegan.

Q: Can I double this recipe for a party?
A: Yes. Double all ingredients and mix in a very large bowl or combine salads in two batches to avoid crushing berries. Keep dressing separate until serving.

Q: Can I prepare this the night before?
A: Prepare components the night before: wash and dry spinach, slice strawberries, and make dressing. Store separately and toss together within 1–2 hours of serving to preserve texture.

Q: How long does this keep in the fridge?
A: Undressed components stored separately keep 2–3 days. Dressed salad should be eaten within 24 hours but is best the same day.

Q: Can I use frozen strawberries?
A: Fresh berries are best. Frozen strawberries thaw and become mushy, which changes texture and color.

Q: Is there a way to make the dressing thicker so it clings better?
A: Add 1 tsp Dijon mustard or blend in 1 tbsp Greek yogurt for a thicker emulsion. Start small to avoid changing the flavor balance.

Conclusion

This Strawberry Spinach Salad is a quick, colorful way to celebrate spring produce. If you’d like a different take on the classic, see the bright riff at Strawberry Spinach Salad Recipe – Love and Lemons for another simple balsamic version, or explore a mixed-berry spring option at Springtime Mixed Berry Salad – Aberdeen’s Kitchen for more seasonal inspiration.

Author: Jamie Carter — Culinary school graduate, 12 years recipe development and food writer. Date published: 2026-03-10.