This vibrant strawberry spinach salad recipe is all about contrasts — sweet strawberries, crunchy pecans, zesty red onion, and a refreshing and light poppy seed dressing. Ready in just 15 minutes, it makes the perfect quick lunch or easy side salad for a busy weeknight!
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Why I Love this Strawberry Spinach Salad Recipe
I am a total sucker for adding strawberries to salad recipes, especially when they have a sweet dressing. Case in point? This easy spinach strawberry salad. It’s the perfect blend of sweet, fresh, and slightly savory ingredients. Just like my favorite tropical fruit salad, it’s so perfect for summer. Even if you’re not crazy about salad, this recipe is one you should try. I’ve seen strict meat-and-potatoes-only people go crazy for it, and here’s why:
- Refreshing: Leafy spinach, juicy berries, and a light dressing make this salad so refreshing on a hot summer day.
- Simple: Sometimes, the best salads are the simplest ones! There are no crazy ingredients or intricate steps here.
- Varying Textures: The way that the spinach, berries, onions and pecans all compliment each other is the most delicious balancing act.
- Slightly Sweet: There’s just enough sugar in the poppyseed dressing to cut through the tangy white wine vinegar and ground mustard.
Get your strawberry fix with recipes like strawberry watermelon salsa, strawberry brie crostini, and strawberry mojitos.
Key Ingredients
Below you will find helpful notes for key ingredients used to make this recipe for strawberry spinach salad. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Spinach: Baby spinach is my favorite – no need to tear the leaves or remove the stems.
- Strawberries: Hull and quarter the berries. If using frozen strawberries, allow them to fully thaw first.
- Onion: Thinly slice a small amount of red onion. This adds a great punch of flavor to your salad.
- Pecans: Lightly toast the pecans in the oven or a skillet. You could also use candied pecans for a sweeter salad.
- Cheese: Any crumbled, creamy cheese like feta, goat cheese, or blue cheese. This is optional, but very tasty!
- Vinegar: White wine vinegar is my go-to. You could also use plain white vinegar, or apple cider vinegar.
- Sugar: White granulated sugar. If you would rather use honey or maple syrup, those work well also.
- Grape Seed Oil: This neutral-tasting oil works nicely in salad dressings where you want the other flavors to shine through. You can also use olive oil or avocado oil.
- Poppy Seeds: These are usually sold near the spices and seasonings.
- Mustard: Ground mustard, optional, but gives your dressing a depth of flavor.
How to Make Strawberry Spinach Salad
You can assemble this salad in advance, if you like, and store it in the fridge until you’re ready to serve. The dressing can also be prepared ahead. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.
- Prep the salad ingredients. First, prep all of your salad ingredients and arrange them on a serving platter, or in a large bowl.
- Make the dressing. Next, whisk the dressing ingredients together in a measuring cup (or combine them in a mason jar and shake them up). Taste the dressing and adjust the seasonings, if needed.
- Dress the salad and enjoy! Just before serving, drizzle the dressing over the salad, and toss gently. Serve the salad immediately.
Chef’s Tips & Variations
- Salad Greens: Instead of spinach, you can also try kale or arugula.
- Oil: If you don’t have grape seed oil, you can use another light-tasting oil. Olive oil and avocado oil will both also work.
- Onions: If you don’t want such a strong onion flavor in your salad, slice the red onions thin, soak in cold water for 10-15 minutes, then drain and dry on paper towels. They will still taste like onion, but not have such a punch.
- Berries: You can use any fresh berries you like. Strawberries and spinach is a classic combination, but I make this salad often with whatever fresh berries we have in the fried. Blackberries, blueberries and raspberries are all great.
- Nuts: While I love toasted pecans, just about any nut will do! You could even use candied nuts for a sweeter bite.
- Make Ahead of Time: You can prepare the salad ahead of time, just be sure to not add the dressing until you are ready to serve the salad. Store the salad and salad dressing separately, in airtight containers, in the fridge for up to 24 hours before you are ready to serve it.
What to Serve with Strawberry Spinach Salad
- Chicken: This fresh salad would be perfect with a dish of simple baked chicken. My recipe for the best baked chicken is one you’ll make again and again.
- Pork: Zesty pork chops are always a hit at dinnertime, so be sure to check out this chuleta frita (Fried Pork Chops)! Add a healthy salad, and you’ll be in love!
- Beef: Strawberry spinach salad would go wonderfully with a juicy steak, or as a side dish with a savory classic like this juicy flank steak.
Spinach Strawberry Salad
Ingredients
- 2.5 oz baby spinach
- ½ pound strawberries, hulled and quartered
- ¼ cup thinly sliced red onion
- ½ cup toasted pecans, or candied pecans
- ½ cup crumbled creamy cheese, feta, goat, blue etc, optional
Poppyseed Dressing:
- 3 tablespoons white wine vinegar
- 1 ½ tablespoons granulated sugar
- 5 tablespoons grape seed oil
- ½ teaspoon poppy seeds
- ¼ teaspoon ground mustard, optional
- Salt, to taste
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Instructions
- Place all ingredients for salad on a serving platter or in a bowl. Set aside.
- Whisk all ingredients for dressing in a liquid measuring cup or place into a small container with a tight fitting lid (like a mason jar) and shake. Taste and adjust seasonings, if needed.
- Before serving drizzle dressing over the top of the salad and toss gently. Enjoy immediately.
Notes
- Spinach Substitutions: You could also make this salad with kale, arugula, or other salad greens. Each one will have a different taste and change the salad slightly.
- Red Onions: If you don’t want such a strong onion flavor in your salad, slice the red onions thin, soak in cold water for 10-15 minutes, then drain and dry on paper towels. They will still taste like onion, but not have such a punch.
- Add Protein: This also makes a wonderful main-dish salad if you add some sauteed chicken, hard-boiled eggs, or steak.
- Storing: Leftover spinach strawberry salad can be stored in the refrigerator for up to four days, as long as you store it without dressing. The dressing can be stored separately for up to five days. Be sure to use airtight storage containers to keep everything fresh and flavorful!
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