Strawberry Spinach Salad

There’s something about a strawberry spinach salad that just feels like sunlight in a bowl – a bit dramatic maybe, but still true. The strawberries bleed a little into the greens, the feta does that crumbly-creamy thing, and then the pecans hit… toasty and sweet and kind of smoky if you’ve done them right. It’s the kind of thing you throw together last-minute, then look at and think – huh, that actually turned out kind of beautiful.

Why You’ll Crave It

• The contrast of the berries with the greens gives this salad a kind of sparkle – sweet and green, soft and crisp, a little tangy, a little mellow.
• It’s not just pretty – it’s full of textures that really keep you eating: soft fruit, crunchy nuts, crumbly cheese… everything has its moment.
• Takes maybe 20 minutes and no cooking which, honestly, is a gift during warmer months.
• You can make it for lunch, or serve it on a big platter at dinner, or just scoop it in a bowl with a book and sit by a window and eat in peace.
• The dressing has just three things – olive oil, balsamic, and honey – but when they meet the strawberries, it tastes like way more.

The first time I made this, my brother actually paused mid-bite and said, “Wait… what is this magic?”

What You’ll Need

• Fresh spinach: about 6 cups, loosely packed – rinse it well and dry thoroughly so it doesn’t go soggy
• Strawberries: 1 pound, sliced thin (go for ripe but firm – they hold up better in the salad)
• Red onion: a small handful, about 1/4 cup sliced into wispy thin half moons
• Feta cheese: 1/2 cup, crumbled – I like the kind in brine, it’s creamier
• Pecans: 1/2 cup, roughly chopped – toast them so they’re deep golden and warm inside
• Olive oil: 1/4 cup, any good quality extra virgin will do
• Balsamic vinegar: 2 tablespoons, something syrupy and rich if you have it
• Honey: 1 tablespoon, or a bit more if your vinegar is too sharp
• Salt: just to taste – a pinch or two brings everything together
• Black pepper: freshly cracked, just a bit – don’t skip it

Easy How-To

Prep the ingredients

First, wash your spinach. Be generous with the water – grit hides well in those leaves. Dry thoroughly, especially if you’re not dressing it right away. Then slice your strawberries (I like to halve them first, then slice across – they look almost like red stars). Thin-slice the onion and crumble your feta.

Toast the pecans

Just a few minutes in a dry pan over medium heat until they smell nutty and go slightly darker – careful, they turn fast. Set aside to cool so they don’t wilt the salad.

Mix the dressing

In a small jar or bowl, whisk together the olive oil, balsamic, honey, a pinch of salt. Taste. I usually add a tiny drizzle more honey if the vinegar’s sharp that day. Up to you.

Assemble the salad

Use your hands if you can – they’re the best tool here. Toss spinach and strawberries in a large bowl first. Then scatter the onion half moons, crumble the feta over, and sprinkle on those toasty pecans.

Dress and serve

Drizzle the dressing over right before serving (or leave on the side if people prefer). Toss gently. The feta might smear a bit – that’s okay. It’s not a showroom salad, it’s a real one. Serve immediately.

Good to Know

• Slicing onions super thin helps them stay gentle – even people who say “I don’t like raw onion” usually end up picking off less.
• If your strawberries are really small, you can leave them halved – then every bite’s more of a mouthful.
• Don’t skip the salt in the dressing – just a pinch helps everything taste fuller, rounder, more… together.

Serving Ideas

• Goes beautifully with grilled chicken or salmon – even cold leftover roast chicken sliced over top is pretty fantastic.
• Try it alongside a wedge of quiche or simple pasta with olive oil and herbs. Or just eat on its own with a hunk of sourdough.

Top Tricks

• If the dressing separates (it does sometimes), just whisk it again or shake it hard in a jar for a few seconds – it’ll come right back together.
• Taste your strawberries before you build the salad – if they’re a bit tart, lean a little heavier on the honey in the dressing.

Frequently Asked Questions

Can I make this strawberry spinach salad ahead of time?

Sort of. You can prep all the components – slice strawberries, crumble feta, mix dressing, toast nuts – but don’t toss together or dress it until you’re ready to eat. Otherwise, the spinach goes a little limp and things get watery.

What could I use instead of pecans?

You can swap in walnuts, almonds, or even pumpkin seeds if you want something nut-free. If you toast them lightly first, they add great warmth to the salad.

Is there a vegan substitute for the feta?

Yes. Vegan feta is a good option, or even marinated tofu crumbles if you’re feeling adventurous. Or… just skip it. The salad still holds up without the cheese.

Do I have to use balsamic vinegar?

Not strictly. Apple cider vinegar or red wine vinegar can work too if that’s what you have. Just adjust the honey to balance the acidity.

How can I keep the spinach from wilting?

Keep the dressing off until the last minute. And make sure your spinach is good and dry – even a little water left on the leaves can make the whole salad slump faster.