15-Minute Strawberry Spinach Salad
There’s something magical about a salad that’s both stunning to look at and bursting with flavor. This Strawberry Spinach Salad is one of those beautiful, feel-good dishes that never fails to impress. Whether you’re serving it at a summer BBQ or enjoying it as a light weekday lunch, it brings the perfect balance of sweet, tangy, and creamy with every bite.
It features fresh baby spinach, juicy strawberries, crunchy candied pecans, and creamy feta cheese—all tossed with a simple, homemade balsamic vinaigrette. It’s vegetarian, naturally gluten-free, and comes together in just 15 minutes!
Ingredients
Salad
- 5 oz (150 g) baby spinach
- 1 ½ cups (250 g) fresh strawberries, sliced
- ½ small red onion, thinly sliced
- ¾ cup (100 g) crumbled feta cheese (or goat cheese)
- ½ cup (60 g) candied pecans or walnuts
- 1 tablespoon chia seeds or poppy seeds (optional)
Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
Instructions
- Make the Dressing:
In a small bowl or jar, combine olive oil, balsamic vinegar, Dijon mustard, and honey. Whisk or shake until fully emulsified. Add salt and pepper to taste. - Prepare the Salad Base:
Wash and thoroughly dry spinach and strawberries. Slice the strawberries and red onion thinly. - Assemble the Salad:
In a large bowl, layer the spinach, strawberries, and red onions. Top with crumbled feta cheese and candied pecans. - Dress and Serve:
Drizzle the dressing over the salad right before serving. Gently toss and sprinkle chia seeds or poppy seeds on top if using.
💡 Tips
- To keep it crisp, don’t add the dressing until right before serving.
- Make it a full meal by adding grilled chicken or chickpeas.
- For a vegan version, skip the cheese or use a plant-based alternative.
Storage
If you have leftovers, store the salad undressed in an airtight container for up to 2 days. Keep the dressing separate in the fridge.
15-Minute Strawberry Spinach Salad
- Total Time: 15 minutes
- Diet: Vegetarian
Description
This fresh and easy strawberry spinach salad recipe is ready in just 15 minutes. A colorful, healthy salad with berries, feta, and pecans!
Ingredients
150g (5 oz) baby spinach
250g (1 ½ cups) fresh strawberries, sliced
½ small red onion, thinly sliced
100g (¾ cup) crumbled feta cheese or goat cheese
60g (½ cup) candied pecans or walnuts
1 tbsp chia or poppy seeds (optional)
For the dressing:
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup
Salt & pepper to taste
Instructions
Make the dressing:
Whisk together olive oil, balsamic vinegar, Dijon mustard, and honey in a small bowl or shake in a jar. Add salt and pepper to taste.Prepare salad base:
Wash and dry spinach and strawberries. Slice strawberries and red onion thinly.Assemble the salad:
In a large bowl, combine spinach, strawberries, and red onion. Add crumbled feta and candied pecans.Dress and serve:
Drizzle with dressing just before serving. Toss gently and top with chia or poppy seeds if using.
Notes
Can I use goat cheese instead of feta?
Absolutely. Goat cheese adds a creamy tang that’s perfect for this salad.
What if I don’t have candied pecans?
Toast regular pecans in a pan with a teaspoon of maple syrup for a quick alternative.
Storage Tips:
Store undressed salad in an airtight container for up to 2 days. Dressing lasts 5–7 days refrigerated.
- Prep Time: 15 minutes
- Cook Time: 0 minutes