Strawberry Spinach Salad
This strawberry spinach salad recipe combines sweet strawberries with fresh spinach in a way that just makes sense, with bites of delicious crunchy caramelized pecans. It’s got that perfect balance of flavors that makes everyone at the table go quiet for a few seconds (you know what I mean).
This easy summer salad takes maybe ten minutes to throw together, tastes like you spent hours perfecting it, and honestly? It’s become my secret weapon for summer entertaining.
Why This Strawberry Spinach Salad Will Become Your New Obsession
The combination of tender baby spinach and juicy strawberries just screams summer to me. The sweetness from the berries plays so nicely with the slight earthiness of the spinach, and when you add those candied pecans? Game over.
The balsamic glaze brings this subtle tanginess that ties everything together without being too overpowering. I’ve served this to my pickiest eaters (looking at you, eight-year-old who thinks vegetables are the enemy), and even they couldn’t resist picking at it.
Ingredients You’ll Need
- 6 cups fresh baby spinach, washed and dried
- 1 pound (450g) fresh strawberries, hulled and sliced
- A handful of blackberries
- A handful of blueberries
- 1/2 cup candied pecans (store-bought or homemade)
- 4 oz (115g) goat cheese, crumbled
- 3 tablespoons balsamic glaze (you can also make your own reducing balsamic + sugar)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- Salt and pepper to taste
Step-by-Step Instructions
- Start by washing your spinach really well because nobody wants gritty salad. I learned this the hard way at a book club potluck once, and I’m still recovering from the embarrassment.
- While the spinach is drying, slice your strawberries into bite-sized pieces. You want them thick enough to hold their shape but thin enough to get a little strawberry in every bite.
- Now it’s time to make the dressing by whisking together the balsamic glaze, olive oil, and honey in a small bowl. The honey helps balance out any tartness from the balsamic, trust me on this one.
- Grab your largest serving bowl (this salad looks gorgeous when it has room to breathe) and add the spinach first. Drizzle about half the dressing over it and toss gently with your hands.
- Add the sliced strawberries, bluberries and blackberries. Sprinkle the goat cheese crumbles over everything, then top with those beautiful candied pecans.
- Finish with the remaining dressing and a light sprinkle of salt and pepper. Give it one final, gentle toss and serve immediately.
Storage Tips
This strawberry spinach salad is definitely best enjoyed fresh, but if you need to prep ahead, here’s what works: keep all your components separate until you’re ready to serve.
The spinach can be washed and stored in the fridge for up to two days, and the strawberries can be sliced the morning of your event.
The dressing keeps beautifully in a mason jar in the fridge for up to a week. Just give it a good shake before using since the oil and balsamic like to separate.
My Top Tips For This Straberry Salad Recipe
The key to this strawberry salad really is using the freshest ingredients you can find. I always do the sniff test on my strawberries because life’s too short for flavorless berries, you know?
If you can’t find candied pecans at the store, making your own is actually super easy. Just toss regular pecans with a little brown sugar and butter, then bake them at 350°F (175°C) for about 8 minutes. Keep an eye on them though because they go from perfect to burnt faster than you’d think.
For the goat cheese, I prefer the creamy kind over the super firm varieties. It distributes better throughout the salad and doesn’t overpower the other flavors.
What to Serve This Summer Salad With
This berry salad plays really well with grilled foods, which makes it perfect for those backyard barbecues we’re all having right now. I’ve paired it with everything from grilled portobello mushrooms to veggie burgers, and it always feels like the right choice.
It’s also fantastic as a light lunch on its own, especially when you add some crusty bread on the side. Sometimes I’ll throw in some chickpeas or white beans to make it more filling, and that works beautifully too.
The salad also makes an elegant starter for dinner parties. I served it before a lasagna dinner last month, and several people asked if I’d gotten it catered because it looked so fancy.
Common Questions About This Easy Salad Recipe
Can I make this salad ahead of time? You can prep all the components separately, but I wouldn’t assemble it more than 30 minutes before serving. The strawberries will start releasing their juices, and the spinach might get a little wilted.
What if I can’t find candied pecans? Regular toasted pecans work fine but you can also substitute them with candied walnuts, sliced almonds or even sunflower seeds.
Is there a substitute for goat cheese? Absolutely! Feta cheese gives a similar feel to the salad, or you could use fresh mozzarella (milder but also delicious). Even a sprinkle of sharp cheddar works.
Can I use frozen strawberries? Fresh is really best for this recipe since frozen strawberries tend to get mushy when they thaw.
How do I keep the spinach from wilting? Make sure your spinach is completely dry before adding the dressing, and don’t dress the salad until right before you serve it. Wet spinach plus acid equals sad, wilted greens.
More Summer Inspiration for Your Table
If you end up with leftover strawberries, you might want to check out my strawberry banana split smoothie recipe or my strawberry salted caramel smoothie for more ways to use them up. Both are perfect for those those hot days when you want something refreshing.
And if you’re looking for more easy summer salad ideas, definitely browse through my other favorites like the Asian cucumber salad (so refreshing and one of my favorites!), the corn salad with pumpkin seeds, the Mexican corn salad with black beans, and my Mediterranean broccoli salad.
