The pairing of juicy strawberries and tender spinach creates a fresh, flavorful magic that’s hard to resist. This Strawberry Spinach Salad with Balsamic Dressing is one of my favorite go-to recipes when I want something quick, healthy, and packed with flavor.
I remember the first time I made it, my kitchen smelled like a farmer’s market in spring, and the sweet-tangy balsamic dressing had me reaching for a second helping before I even finished the first!
What I love most about this salad is its versatility. You can enjoy it as a light lunch, a colorful side dish, or even a main course if you toss in some grilled chicken. With juicy strawberries, crisp spinach, creamy goat cheese, and crunchy sliced almonds, every bite is a perfect mix of textures and flavors.
Trust me, this salad will become a staple in your recipe rotation.
What’s Inside This Recipe?
Ingredients for Strawberry Spinach Salad
This salad comes together quickly with just a handful of fresh, simple ingredients. Here’s what you’ll need:
- 6 cups fresh baby spinach, washed and dried
- 1 pint fresh strawberries, hulled and sliced
- 1/4 cup crumbled goat cheese (or feta for a saltier option)
- 1/4 cup sliced almonds, toasted for extra crunch
- 1/4 small red onion, thinly sliced (optional, for a bit of bite)
For the balsamic dressing:
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 teaspoon Dijon mustard
- Pinch of salt and black pepper
Optional add-ins:
- 2 cups cooked, sliced chicken breast (for a heartier, protein-packed version)
- 1/4 cup dried cranberries for added sweetness
- 1 tablespoon poppy seeds if you want a poppyseed twist
Now that you’ve got everything, let’s bring this salad to life!
How to Make Strawberry Spinach Salad
This salad couldn’t be easier to make, and it’s perfect for beginners or seasoned cooks alike. Here’s how to do it:
Step 1: Prepare the balsamic dressing
In a small bowl or jar, combine the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper. Whisk or shake until the dressing is smooth and emulsified. Taste and adjust the seasoning if needed. Set aside while you assemble the salad.
Step 2: Toast the almonds
If you’re using raw almonds, toast them in a dry skillet over medium heat for 2–3 minutes, stirring frequently.
Watch closely, they can go from golden to burnt quickly! Once they’re fragrant and lightly golden, transfer them to a plate to cool.
Step 3: Assemble the salad
In a large salad bowl, add the baby spinach. Top it with the sliced strawberries, crumbled goat cheese, red onion (if using), and toasted almonds. If you’re adding chicken or other extras, layer them on top.
Step 4: Dress and toss
Drizzle the balsamic dressing over the salad just before serving. Use as much or as little as you like, start with half the dressing and add more as needed.
Gently toss everything together until the spinach is evenly coated. Serve immediately and enjoy!
Recipe Variations and Customization Ideas
One of the best things about this Strawberry Spinach Salad is how customizable it is. Here are a few ideas to make it your own:
- Vegetarian-friendly: Keep it just the way it is, or swap the feta cheese for a dairy-free alternative to make it vegan.
- Low-carb option: Skip the honey in the dressing or replace it with a low-carb sweetener like stevia or monk fruit syrup.
- Kid-friendly: Leave out the red onion and serve the dressing on the side. You can also toss in a handful of shredded cheddar or mild mozzarella for a more familiar flavor.
- Gluten-free: This salad is naturally gluten-free! Just double-check your dressing ingredients to be sure.
- Protein boost: Add grilled chicken, shrimp, or even some chickpeas if you want to turn this into a full meal.
- Nut-free: Simply leave out the nuts, or replace them with toasted sunflower seeds or pumpkin seeds for crunch.
- Fruit swap: Not a fan of strawberries? Use blueberries, raspberries, or even sliced peaches for a fun twist.
- Dairy-free: Omit the cheese or use your favorite vegan cheese substitute.
- Make-ahead tip: Chop all your ingredients and store them separately. Keep the dressing in a jar and toss everything together just before serving to keep the spinach crisp.
Got leftovers? Store the undressed salad in an airtight container in the fridge for up to 2 days. The dressing will keep in a jar for up to a week—just shake it before using!
Frequently Asked Questions about Strawberry Spinach Salad
Can I use frozen strawberries for this salad?
I don’t recommend frozen strawberries because they tend to be too soft and watery once thawed. Fresh strawberries give the salad the best texture and flavor.
What can I use instead of goat cheese?
If you’re not a fan of goat cheese, try feta, blue cheese, or even shredded Parmesan. Each will add its own unique twist to the salad.
How do I make this salad dairy-free?
Simply leave out the cheese or use a dairy-free alternative. The salad will still be delicious with just the strawberries, spinach, almonds, and dressing.
Is there a substitute for balsamic vinegar?
If you’re out of balsamic vinegar, you can use red wine vinegar or apple cider vinegar instead. Add a little extra honey to balance the acidity.
Can I add more protein?
Absolutely! Grilled chicken, shrimp, or even roasted chickpeas are great options to turn this salad into a filling meal.
Your New Go-To Summer Salad Awaits!
I hope this Strawberry Spinach Salad brings as much joy to your table as it does to mine. It’s fresh, flavorful, and so easy to make, perfect for busy days or when you want something light but satisfying.
If you give this recipe a try, I’d love to hear how it turns out! Leave a comment below and let me know your favorite variations.
Don’t forget to share your creations on social media, tag me so I can see your gorgeous salads!
Looking for more quick and healthy meal Summer? Check out my recipes for Grilled Chicken Caesar Salad or Easy Peach Burrata Salad.
Happy cooking,
Wanda
Strawberry Spinach Salad Recipe
Ingredients
- 6 cups fresh baby spinach washed and dried
- 1 pint fresh strawberries hulled and sliced
- 1/4 cup crumbled goat cheese or feta for a saltier option
- 1/4 cup sliced almonds toasted for extra crunch
- 1/4 small red onion thinly sliced (optional, for a bit of bite)
For the balsamic dressing:
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup for a vegan option
- 1 teaspoon Dijon mustard
- Pinch of salt and black pepper
Optional add-ins:
- 2 cups cooked sliced chicken breast (for a heartier, protein-packed version)
- 1/4 cup dried cranberries for added sweetness
- 1 tablespoon poppy seeds if you want a poppyseed twist
Instructions
Step 1: Prepare the balsamic dressing
- In a small bowl or jar, combine the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper. Whisk or shake until the dressing is smooth and emulsified. Taste and adjust the seasoning if needed. Set aside while you assemble the salad.
- Step 2: Toast the almonds
- If you’re using raw almonds, toast them in a dry skillet over medium heat for 2–3 minutes, stirring frequently.
- Watch closely, they can go from golden to burnt quickly! Once they’re fragrant and lightly golden, transfer them to a plate to cool.
Step 3: Assemble the salad
- In a large salad bowl, add the baby spinach. Top it with the sliced strawberries, crumbled goat cheese, red onion (if using), and toasted almonds. If you’re adding chicken or other extras, layer them on top.
Step 4: Dress and toss
- Drizzle the balsamic dressing over the salad just before serving. Use as much or as little as you like, start with half the dressing and add more as needed.
- Gently toss everything together until the spinach is evenly coated. Serve immediately and enjoy!
