Strawberry Spinach Salad with Feta

The key to a salad that isn’t soggy lies in thoroughly drying your spinach after washing. This crucial step ensures every leaf in your Strawberry Spinach Salad with Feta remains crisp and ready to hold the dressing. I learned this the hard way years ago, after bringing a beautiful, wilting bowl to a friend’s barbecue. Now, it’s my non-negotiable first move for any great garden salad.

This Strawberry Spinach Salad with Feta is the ultimate summer side dish. It’s the kind of recipe that feels like a celebration on a plate—sweet, juicy berries tumbled with tender greens, salty cheese, and a tangy-sweet dressing that ties it all together. It’s perfect for those warm evenings when you want something fresh and vibrant that comes together in minutes. Whether it’s a quiet family dinner on the patio or feeding a crowd at a potluck, this salad delivers joy in every bite. Simple ingredients, warm memories.

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Ingredients List for Strawberry Spinach Salad with Feta

Creating this vibrant Strawberry Spinach Salad with Feta starts with gathering a few fresh, high-quality components. The magic is in the balance: sweet fruit, earthy greens, creamy cheese, and a dressing with just enough zip.

For the Salad:

• 6 ounces (about 6 cups) fresh baby spinach
• 1 pound fresh strawberries, hulled and sliced
• 4 ounces crumbled feta cheese
• 1/2 cup sliced almonds or pecans
• 1/4 small red onion, very thinly sliced

For the Poppy Seed Dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar or white balsamic vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1/2 teaspoon poppy seeds
• Salt and freshly ground black pepper, to taste

Smart Swaps & Dietary Notes:

• Greens: Arugula or a spring mix works beautifully if you’re out of spinach.
• Cheese: For a dairy-free version, omit the feta or use a vegan crumble. Goat cheese is also a fantastic substitute.
• Nuts: Toasted walnuts or sunflower seeds add great crunch.
• Sweetener: Agave nectar works if you’re out of honey.
• Onion: If raw onion is too strong, soak the slices in ice water for 10 minutes to mellow the flavor.

Timing for Your Summer Salad

This recipe is famously quick, making it one of my favorite summer salad ideas for busy days.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes

That’s it! From fridge to table in about 15 minutes, which is about 50% faster than many composed salads. It leaves you plenty of time to grill the main course or simply enjoy the sunshine.

Step-by-Step Instructions

Follow these simple steps to build your perfect Strawberry Spinach Salad with Feta.

1. Prep the Greens and Berries
Place your spinach in a large salad bowl. This is where that crucial drying step pays off—no one wants a watery dressing! Hull your strawberries and slice them into even pieces. For the best texture, slice them just before assembling to keep them juicy.

2. Make the Dressing
In a small jar or bowl, combine the olive oil, vinegar, honey, Dijon mustard, and poppy seeds. Add a big pinch of salt and a few cracks of black pepper. Seal the jar and shake vigorously until the dressing is emulsified and slightly creamy. Taste and adjust seasoning—you might want a touch more honey or vinegar.

3. Assemble with Care
Add the sliced strawberries, crumbled feta, sliced almonds, and red onion to the bowl with the spinach. Drizzle about half of the dressing over the top. Using clean hands or two large spoons, gently toss the salad until everything is lightly coated. Add more dressing as needed, but remember: you can always add more, but you can’t take it away.

4. Serve Immediately
Transfer your beautiful Strawberry Spinach Salad with Feta to a serving platter or individual plates. For an extra touch, sprinkle a few extra nuts and a pinch of poppy seeds on top. This salad is best enjoyed right away while the spinach is crisp and the berries are fresh.

Nutritional Information

A serving of this Strawberry Spinach Salad with Feta is not only delicious but nourishing. Approximate values per serving (based on 4 servings):

• Calories: ~280
• Protein: 7g
• Carbohydrates: 18g
• Fat: 21g
• Fiber: 4g

This salad is rich in Vitamin C from the strawberries, Vitamin A and iron from the spinach, and provides healthy fats from the olive oil and nuts. The feta adds a satisfying dose of calcium and protein.

Equipment Needed

You don’t need any fancy tools for this Strawberry Spinach Salad with Feta. A regular kitchen will have everything:

• A large salad bowl for tossing
• A sharp knife and cutting board
• A small jar with a lid or a whisk and bowl for the dressing
• A salad spinner (highly recommended for drying spinach) or clean kitchen towels
• Measuring spoons and cups

Why You’ll Love This Strawberry Spinach Salad with Feta

This recipe has earned a permanent spot in my summer rotation, and here’s why it will in yours, too:

• 15-Minute Wonder: It comes together faster than you can preheat the oven, making it the ultimate last-minute side.
• Crowd-Pleasing Flavor: The sweet and savory combo appeals to almost everyone, from kids to grandparents.
• Visually Stunning: The red strawberries, green spinach, and white feta make it almost too pretty to eat—perfect for impressing guests.
• Endlessly Adaptable: It’s a fantastic base recipe. Try adding grilled chicken for a hearty main, like in my Strawberry Spinach Salad Chicken, or swap in different seasonal fruits.
• Comfort Food, Made Easy: It captures the essence of a fresh, homemade meal without any stress.

Healthier Alternatives for the Recipe

This Strawberry Spinach Salad with Feta is already quite wholesome, but here are easy tweaks for different dietary needs:

• Lower Sugar: Reduce the honey in the dressing by half or use a sugar-free substitute. The natural sweetness of the berries often provides enough flavor.
• Higher Protein: Add a can of rinsed chickpeas, grilled shrimp, or sliced hard-boiled eggs. For a creamy, protein-packed side, my Whipped Feta Dip Hot Honey is a fantastic companion on the table.
• Nut-Free: Simply omit the almonds or replace them with toasted pumpkin seeds (pepitas).
• Lower Fat: Use a light vinaigrette or reduce the olive oil in the dressing to 2 tablespoons.

Serving Suggestions

This Strawberry Spinach Salad with Feta is incredibly versatile. Here’s how to serve it:

• As a Starring Side: It’s the perfect partner for grilled meats like lemon-herb chicken, cedar-plank salmon, or juicy burgers.
• For a Light Lunch: Double the portion and add a scoop of quinoa or some crusty bread on the side.
• Salads for a Crowd: Simply double or triple the recipe in your biggest salad bowl. Keep the dressing on the side until just before serving to keep it crisp.
• Brunch Brilliance: Serve it alongside quiche, frittatas, or even my Greek Yogurt Parfait for a beautiful, balanced spread.
• Complete the Meal: Pair it with another fresh, veggie-forward dish like my Spring Vegetable Orzo for a truly satisfying vegetarian feast.

Common Mistakes to Avoid

A few small missteps can change your salad. Here’s how to keep your Strawberry Spinach Salad with Feta perfect:

• Soggy Spinach: Never skip drying your greens! Water clinging to the leaves will dilute the dressing and cause wilting.
• Over-dressing: Start with half the dressing, toss, and then add more if needed. A soggy salad is a sad salad.
• Cutting Strawberries Too Early: Slice the strawberries right before assembling. If cut too far ahead, they can release juice and make the salad watery.
• Using Wilted Greens: Always give your spinach a quick check. Remove any slimy or yellowed leaves for the best texture and flavor.
• Not Toasting the Nuts: While optional, taking 5 minutes to toast your almonds or pecans in a dry skillet adds a deep, nutty flavor that elevates the entire dish.

Storing Tips for the Recipe

This Strawberry Spinach Salad with Feta is best enjoyed immediately, but with a little planning, you can manage leftovers beautifully.

• Leftovers: Store any leftover undressed salad in an airtight container in the fridge for up to 1 day. The spinach will soften, but it will still taste good. Store leftover dressing separately in the jar for up to 5 days.
• Make-Ahead: You can wash and dry the spinach, slice the strawberries (pat them dry after slicing), and make the dressing 1 day in advance. Store each component separately in the fridge and assemble just before serving.
• Freezing: This salad does not freeze well due to the high water content in the greens and berries.
• Repurposing: Leftover dressed salad can be blended into a green smoothie, or you can use the components separately. The strawberries are wonderful stirred into oatmeal or my Vanilla Chia Pudding Berries the next morning.

Conclusion

This Strawberry Spinach Salad with Feta is more than just a recipe; it’s a little bowl of summer sunshine. It proves that with a few fresh ingredients and a simple, zesty dressing, you can create a side dish that steals the show. It’s the kind of food that feels like home—uncomplicated, flavorful, and shared with good company.

I hope this becomes your new go-to for potlucks, weeknight dinners, and everything in between. Regular kitchen, regular time, great results. If you give it a try, I’d love to hear how it turned out for you! Leave a comment below or share your creation and tag @HarmonyMeal. Happy cooking.

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