Spinach and Strawberry Salad

Spinach and Strawberry Salad always comes to my rescue every single time the weather warms up and my brain goes, “Hey, don’t turn on the stove!” Seriously, who wants to slave over a burner when there’s sunshine outside?

I’m telling you, this salad isn’t just super quick. It actually feels like cheating at healthy eating because it’s so ridiculously fresh, sweet, and a bit fancy, but you barely did a thing.

If you need more “easy plus healthy” ideas for your week, don’t miss these low-carb egg and spinach cups too.

Alright, you ready to make this happen?

Before You Click Away: Are You a Dessert Person?

Do you ever sneak a strawberry from the carton before they’ve even made it to the fridge? (Guilty. Every time.) Can you not say no to a handful of candied pecans or a drizzle of honey on, well, anything?

Hey, friend, this one is for you. Spinach brings that earthy vibe, then strawberries swoop in all sweet and juicy—honestly, it tastes like you tricked your brain into letting you have dessert for dinner.

Why You’ll Love This Recipe

This salad is basically summer in a bowl. The combination of fresh baby spinach and juicy strawberries feels like what restaurants should serve but never do this well.

I know it sounds a little odd (trust me, my grandma made a face until she tried it), but boom, that flavor combo totally works. There’s crunch from nuts, creaminess from optional cheese, and if you pour in a bright, zingy dressing—you seriously get addicted.

Cleanup? Like, barely any. Maximum fun, minimum fuss. Totally a five-star restaurant vibe but…right in your kitchen.

Ingredients

Let’s skip all the fancy stuff—just plain talk here, alright? You need fresh baby spinach (don’t skimp), strawberries that are red and not hard as rocks, and maybe some nuts. Pecans or almonds, your call.

Optional: feta or goat cheese for that tangy kick. And for the dressing? You probably have it all—just olive oil, a splash of balsamic vinegar, pinch of honey or maple syrup, maybe a twist of black pepper.

I mean, throw in a few extra strawberries and you’ll never regret it. Sometimes I add a handful of blueberries or a sprinkle of chia because why not? It’s your kitchen. No rules.

Timing

Alright, don’t blink, because this salad is done in literally 10 minutes—maybe even less if you’re quick with slicing. The longest part is washing your produce. Prepping strawberries? Two minutes, give or take. Chopping pecans? Don’t even need to, honestly.

Toss everything together, drizzle on that dressing, and bam, dinner looks like you stole it from a magazine photo shoot. It saves you boatloads of time—nights when you want healthy but “I’m hungry now” is already echoing from the kitchen.

Step-by-Step

Here’s the not-so-scientific method I use. Rinse your spinach well—sometimes there’s grit in those leaves, so yes, do it. Pat dry, or just put up with a little sogginess (I won’t judge). Hull the strawberries, slice ‘em up.

Grab a bowl, toss spinach and berries together. Add nuts and cheese. Then, drizzle your olive oil and balsamic. Hit it with a bit of honey if you’re sweet-toothing hard. Use your hands (seriously, it’s just more fun) to toss everything lightly.

Taste. Add more of whatever you like. Then stare at it for a second because it’s so pretty. Big secret? Sometimes I skip measuring. It always turns out good.

Nutritional Information

Let’s keep it real—this salad is actually good for you. Spinach is loaded with iron and vitamin K, making it a powerhouse for your bones and blood. Strawberries bring vitamin C, which boosts your immune system, plus fiber to help digestion. Nuts add healthy fats, a little protein, and keep you feeling full longer. If you sprinkle in some cheese, you get a hit of calcium too (just don’t overdo it if sodium’s a concern).

The dressing? It’s light, so you won’t feel bogged down. And if you’re feeling adventurous, try swapping the nuts for sunflower kernels or adding extra seeds. It changes things up and adds even more nutritional benefits. You’re not just eating for taste—you’re eating for fuel.

Healthier Alternatives

Trying to level up or cut something out? Easy!

• Ditch the cheese if you’re dairy-free or swap it for a vegan crumble (totally delicious).
• Skip honey for maple syrup or sub in agave if you’re feeling that vibe.
• Add avocado for even healthier fats—and that creamy goodness you’ll love.
• If you’re counting carbs or sugar, use less dressing or load up on more greens than fruit to keep things in balance.

Play around! This salad’s pretty hard to mess up. And if you’re eating super low carb, you might want to check out those low-carb egg and spinach cups for a switch-up—breakfast or anytime!

Serving Suggestions

So many options it’s a little silly:

• Pair it with a grilled chicken breast for a super easy lunch.
• Serve as a side next to roasted salmon.
• Make it brunchy—top with a poached egg!
• Throw in some quinoa if you’re extra hungry.

Dinner party? Put it in a pretty bowl, and watch it disappear.

Common Mistakes

The Pitfalls to Avoid:

Dried fruit overload? A little’s fine, but don’t go overboard—otherwise, you end up with sticky, sugar-bomb bites.

Waxy strawberries? Skip ‘em. Look for the ones that actually smell like strawberries. That’s your green light.

Soggy spinach? No bueno. Dry it well or just embrace the slight dampness if you’re short on time.

Too much dressing? It’s easy to drown it, but less is more. You want to highlight the ingredients, not overwhelm them.

Cheese chunks too big? Nope, no big cheese clumps! Chop ‘em small so every bite gets the right balance.

Nuts getting stale? Always buy what you’ll use and store them tight to keep ‘em fresh. Nobody wants that stale crunch.

Storing Tips

Not that you’ll have leftovers (seriously, my kids beg for seconds), but just in case… If it’s all dressed already, eat it sooner than later. The spinach will wilt in the fridge.

Want to prep ahead? Keep the dressing on the side until you’re ready to serve. That way, everything stays crunchy and fresh.

Berries can get mushy if you slice ‘em too far ahead, so chop right before eating if you can.

Airtight containers are your friend.

Common Questions

1. Can you use frozen strawberries?
I mean… you can, but honestly, it gets watery. Go for fresh every time.

2. Is this good for making in advance?
Sort of. Prep all the parts, don’t mix till just before eating, and you’re golden.

3. What if I don’t like nuts?
No worries—just leave them out or swap in seeds like sunflower or pumpkin.

4. Any kid-friendly swaps?
Try sweeter dressings or cut the greens smaller. My kiddos go wild for a drizzle of strawberry yogurt.

5. Can I add protein to this salad?
Totally. Grilled chicken, shrimp, or even tofu all play nice with these flavors.

The Freshest Flavor You’ll Crave Again

This Spinach and Strawberry Salad is honestly one of those dishes you never get tired of.

Such a breeze, and you get to impress even yourself when you bring it out. It’s fresh, makes you feel bright, and yes—will make you skip dessert sometimes.

If you need another sweet treat, you might like my favorite from the desserts and sweet category.

For more inspiration, check some ideas like this awesome Strawberry Spinach Salad Recipe – Love and Lemons or the super popular Spinach Strawberry Salad {With Poppy Seed Dressing!} – WellPlated …. Give this salad a try—you’ll wonder how your summer survived without it.