Pin I threw this salad together one Saturday afternoon when unexpected guests showed up, and it became the dish everyone asked about. The contrast of sweet berries against peppery greens felt like summer on a plate. I tossed in whatever nuts I had on hand, drizzled a quick balsamic mixture, and watched it disappear in minutes. Since then, it's been my go-to whenever I need something that looks impressive but takes almost no effort. It never fails to make people lean in for a second helping.
I remember making this for a backyard lunch where half the guests were vegetarian and the other half skeptical of salads. The crunch of toasted almonds won over the doubters, and someone said it tasted like springtime. I've since brought it to potlucks, picnics, and weeknight dinners when I'm too tired to turn on the stove. It's become my proof that simple ingredients, when treated right, don't need much fuss.
Ingredients
- Fresh baby spinach: The tender leaves hold dressing without wilting too fast, and their mild bitterness balances the sweetness of the berries.
- Fresh strawberries: Use ripe, fragrant berries for the best flavor, slice them just before tossing so they stay juicy and bright.
- Crumbled feta cheese: Its salty, creamy tang pulls the whole salad together, but goat cheese works beautifully if that's what you have.
- Sliced almonds or candied pecans: Toasting them for a few minutes in a dry pan brings out their oils and adds a warm, nutty depth.
- Extra virgin olive oil: A fruity, good-quality oil makes the dressing sing, don't skimp here.
- Balsamic vinegar: Its sweet acidity cuts through the richness and ties the fruit and greens together.
- Honey or maple syrup: Just a touch smooths out the vinegar's sharpness and adds a subtle gloss to the dressing.
- Dijon mustard: This is the secret emulsifier that keeps the dressing from separating and adds a quiet, savory kick.
Instructions
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until it thickens slightly and everything blends into a smooth, glossy mixture. Taste it, adjust the sweetness or tang as you like.
- Prepare the salad base:
- In a large bowl, pile the spinach, sliced strawberries, crumbled feta, and toasted nuts together. Keep them loose and airy so the dressing can reach every leaf.
- Dress and toss:
- Just before serving, drizzle the dressing over the salad. Gently toss with your hands or two spoons, lifting and turning until everything glistens and the flavors start to mingle.
- Serve immediately:
- This salad is at its best when the greens are crisp and the berries still hold their shape. Bring it to the table right away and let everyone dig in.
Pin One evening, I made this salad for a friend who claimed she didn't like salads. She finished her plate and quietly asked for the recipe, scribbling it down on a napkin. That moment reminded me that food doesn't have to be complicated to change someone's mind. Sometimes it's just about putting the right flavors next to each other and letting them speak.
Customizing Your Salad
I've added thinly sliced red onions for bite, creamy avocado for richness, and even grilled chicken when I wanted something heartier. Swap feta for goat cheese if you prefer something tangy and spreadable, or use walnuts and pumpkin seeds if almonds aren't your thing. This salad bends easily to whatever's in your fridge, and it always tastes like you meant it that way.
Storing and Serving Tips
Keep the dressing separate if you're making this ahead, spinach gets sad and soggy when it sits in vinaigrette. Store washed greens in a dry container lined with paper towels, and slice the strawberries no more than an hour before serving. If you're bringing this somewhere, toss everything together in the car or right before you walk in, it takes thirty seconds and keeps the salad lively.
Making It Your Own
I've made this salad vegan by swapping feta for a cashew-based cheese and using maple syrup in the dressing. For a nut-free version, roasted sunflower seeds add the same crunch without the allergen worry. You can also drizzle a little balsamic reduction on top for a restaurant-style finish that looks fancier than the effort involved.
- Add a handful of arugula for extra peppery bite.
- Toss in dried cranberries or blueberries when strawberries aren't in season.
- Sprinkle with fresh mint or basil for an herbal lift that surprises in the best way.
Pin This salad has earned its place at my table not because it's fancy, but because it delivers every single time. Make it once, and you'll understand why I keep coming back to it.
Recipe Q&A
- → What dressing pairs best with this salad?
A homemade balsamic vinaigrette with olive oil, balsamic vinegar, honey, and Dijon mustard complements the fresh ingredients perfectly.
- → Can I substitute feta cheese in the salad?
Yes, goat cheese works well as a flavorful alternative, and plant-based cheeses can be used for a vegan option.
- → Are there nut-free options for the crunchy component?
For nut-free versions, replace almonds or pecans with roasted sunflower seeds or omit nuts entirely.
- → How do I keep the greens fresh when preparing ahead?
Store spinach separately from the dressing and fruits, then toss just before serving to maintain freshness and texture.
- → What additional ingredients can enhance the salad's flavor?
Sliced red onions or avocado can add extra layers of flavor and creaminess to the salad.