This Spinach Strawberry Salad comes together in about 15 minutes and requires no cooking at all for a quick and easy lunch meal that your family will love!
Ingredient Breakdown
Let’s talk about what goes into this scrumptious salad! The combination of flavors and textures truly makes this dish irresistible. Here’s what you’ll need:
- Fresh Baby Spinach (10 ounces): The star of the show! This tender green is full of vitamins and nutrients, making it a fantastic base.
- Strawberries (1 quart, hulled and quartered, about 1 pound): Fresh strawberries add a sweet, juicy element that complements the spinach beautifully.
- Pecans (¾ cup): Toasted pecans provide a lovely crunch and nutty flavor that rounds out the salad perfectly.
- Feta Cheese (¾ cup, crumbled): Creamy feta adds a salty and tangy kick, honestly, it’s a must!
- Red Onion (½ small, very thinly sliced): A couple of thin slices give just the right amount of zest without overwhelming the dish. So good!
- Balsamic Vinegar (¼ cup): This tangy dressing brings everything together and enhances the sweetness of the strawberries.
- Extra-Virgin Olive Oil (3 tablespoons): Rich and flavorful, this oil is perfect for drizzling.
- Honey (1½ tablespoons): A touch of sweetness balances out the vinegar and complements the berries.
- Dijon Mustard (½ teaspoon): This adds a subtle kick and depth of flavor.
- Poppy Seeds (1½ tablespoons): They’re mainly for visual appeal, but they also add slight texture.
- Kosher Salt (½ teaspoon) and Ground Black Pepper (⅛ teaspoon): Adjust these to your taste; a couple pinches will do!
And there you have it! All these ingredients come together in a matter of minutes for a colorful and satisfying salad.
Let’s Get Cooking!
Preheat the Oven: First things first, preheat your oven to 350°F. This step is crucial if you want those pecans nice and toasty! Spread them out in a single layer on an ungreased baking sheet. Bake for about 8 to 10 minutes until fragrant and golden, just keep an eye on them so they don’t burn!
Prepare the Red Onion: While the pecans are toasting, slice your red onion very thin. Then, soak the slices in cold water for about 10 minutes to mellow out that sharp bite. Your taste buds will thank you!
Make the Dressing: In a small bowl, whisk together the balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, salt, and pepper. You want a smooth dressing that’s both tangy and sweet.
Mix the Salad: In a large serving bowl, combine the baby spinach and quartered strawberries. Drain the soaked onions and add them to the mix. Drizzle half of that delicious dressing over the salad, less mess is always good! Toss gently to combine, making sure everything is coated without bruising that beautiful spinach.
Finish With Toppings: Now, add the crumbled feta and toasted pecans over the top. Toss lightly, just enough to get everything mixed without overwhelming the spinach.
Serve and Enjoy!: Serve your salad immediately, with the remaining dressing on the side so everyone can customize their own plate!
If you loved this Quick and Easy Spinach Strawberry Salad, be sure to check out my Scala Chopped Salad or my delicious Macaroni Salad!
Why This Recipe Works
Quick & Easy
This salad literally comes together in under 15 minutes! With no cooking involved, it’s perfect for busy weeknights when you want something delicious but don’t have time to spend hours in the kitchen.
Customizable
One of the best parts of this salad is its versatility. You can easily switch up the ingredients based on what you have in your fridge. Got some leftover grilled chicken? Toss it in! Prefer walnuts over pecans? Go for it! Use whatever ingredients you have on hand; the flavor combinations are endless.
Comfort Food
You might not think of salads as comfort food, but trust me, with the balance of sweet strawberries, creamy feta, and crunchy nuts, you’re going to find comfort in every bite. The flavors meld so beautifully, creating a dish that feels both indulgent and wholesome.
Serving Suggestions
You might be wondering what goes well with this vibrant salad. Honestly, it pairs wonderfully with anything! Here’s a quick rundown:
- Perfect Pairings: This salad is excellent alongside grilled chicken or shrimp for a complete meal. It also complements lighter dishes like quiche or savory tarts.
- Storage: This salad is best enjoyed fresh but holds up fairly well in the fridge for about 3 days if stored properly. Just keep the dressing separate until you’re ready to serve for the freshest taste.
- Reheating Instructions: There’s really no need to reheat this salad, but if leftover dressing is involved, a gentle warm-up in the microwave can help the flavors meld before drizzling. Just use short bursts of heat!
Now, you’re all set to whip up this Spinach Strawberry Salad with the rest of the fam, and I can’t wait for you to try it! I hope it sparks joy at your dinner table just like it does at mine. Food is all about bringing people together, and this salad does just that, while being incredibly simple to make. Enjoy it, love it, and feel free to share your twists on this recipe!
Just remember: cooking should be fun and bring a smile, not added stress. Happy cooking! And For more recipes, follow us on Pinterest.
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Spinach Strawberry Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing and vibrant salad featuring fresh spinach, sweet strawberries, crunchy pecans, and tangy feta cheese, perfect for busy weeknight meals.
Ingredients
- 10 ounces Fresh Baby Spinach
- 1 quart Strawberries, hulled and quartered
- ¾ cup Pecans
- ¾ cup Feta Cheese, crumbled
- ½ small Red Onion, very thinly sliced
- ¼ cup Balsamic Vinegar
- 3 tablespoons Extra-Virgin Olive Oil
- 1½ tablespoons Honey
- ½ teaspoon Dijon Mustard
- 1½ tablespoons Poppy Seeds
- ½ teaspoon Kosher Salt
- ⅛ teaspoon Ground Black Pepper
Instructions
- Preheat the oven to 350°F and toast the pecans for 8 to 10 minutes.
- Prepare the red onion by slicing and soaking in cold water for 10 minutes.
- Make the dressing by whisking the balsamic vinegar, olive oil, poppy seeds, honey, Dijon mustard, salt, and pepper in a small bowl.
- Mix the salad by combining spinach and strawberries in a serving bowl, adding drained onions and dressing, and tossing gently.
- Finish with crumbled feta and toasted pecans on top, tossing lightly.
- Serve immediately with remaining dressing on the side.
Notes
This salad is best enjoyed fresh, but can be stored for up to 3 days if the dressing is kept separate until serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stirring
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg