Strawberry Spinach Salad

Fresh, colorful, and bursting with flavor, this strawberry spinach salad is one of those go-to dishes that feels like summer in a bowl. It’s the kind of recipe that makes you feel like you’re eating something special—even if it only took ten minutes to put together. Juicy strawberries, sweet blueberries, crunchy pecans, creamy feta, and a rich drizzle of balsamic glaze come together to create the perfect balance of sweet, salty, tangy, and crisp. Whether you’re planning a light lunch, bringing a dish to a potluck, or just want to brighten up your dinner table, this salad delivers.

What makes this salad stand out is the variety of textures and flavors in every bite. The tender baby spinach lays down a fresh, slightly earthy base. Then you’ve got the strawberries and blueberries adding a juicy sweetness that pairs beautifully with the richness of the balsamic glaze. Pecans give you that satisfying crunch, and the feta cheese adds just the right amount of salty creaminess to tie it all together.

This is also one of those recipes that looks as good as it tastes. The mix of vibrant greens, deep red berries, dark blueberries, and crumbled white feta is simply beautiful. It’s the kind of dish that makes people do a double take and ask, “Did you make that?” And the best part? It requires no fancy ingredients and absolutely no cooking.

Whether you’re hosting a brunch, looking for a quick and healthy weeknight side, or just want something light and fresh to nibble on, this strawberry spinach salad is a total win. It’s elegant without being fussy and wholesome without being boring. Trust me—once you try it, you’ll want to keep it in regular rotation all season long.

Why You’ll Love It

• Fresh and Flavorful – Every bite is a perfect mix of sweet, tangy, creamy, and crunchy. The fruit brings a natural sweetness, the feta adds a salty contrast, and the balsamic glaze ties it all together with a rich, tangy finish.
• Quick and Easy – You can throw this salad together in about 10 minutes—no cooking required. It’s a stress-free recipe that feels fancy without the effort.
• Healthy and Satisfying – Packed with antioxidants, fiber, and healthy fats, this salad is as nourishing as it is delicious. It’s light enough for a starter but filling enough for a lunch or side dish.
• Beautiful Presentation – This salad is a showstopper on the table. The bright colors and fresh ingredients make it look impressive and inviting, perfect for entertaining.
• Customizable – Not a fan of pecans? Swap in walnuts or almonds. Want a dairy-free version? Leave out the feta or use a plant-based alternative. The base is super flexible to fit your preferences.

Ingredient List

For the Salad

• 6 cups baby spinach
• 1 cup fresh strawberries, hulled and sliced
• ¾ cup fresh blueberries
• ½ cup pecans, roughly chopped
• ½ cup crumbled feta cheese

For the Dressing

• 2–3 tablespoons balsamic glaze (store-bought or homemade)

Ingredient Notes

• Baby spinach – I prefer pre-washed organic baby spinach for ease and tenderness. Avoid mature spinach—it can be too tough for a delicate salad like this.
• Strawberries – Choose ripe but firm strawberries so they hold their shape when sliced.
• Blueberries – Fresh is best here! Frozen won’t give you the same texture or flavor.
• Pecans – Toasting them for a few minutes brings out their natural sweetness and crunch—definitely worth the extra step.
• Feta cheese – I like using block feta and crumbling it myself. It’s creamier and less salty than the pre-crumbled kind.
• Balsamic glaze – Don’t skip the glaze! It’s thick, tangy-sweet, and adds a beautiful finishing touch. I use store-bought for convenience, but a homemade version works great too.

Kitchen Equipment Needed

• Large salad bowl – For tossing all the ingredients together without spilling. I love using a clear glass bowl so the vibrant colors show through.
• Cutting board + sharp knife – To slice the strawberries and chop the pecans. A small paring knife works well for precision.
• Measuring cups – For easy portioning of the fruits, nuts, and cheese.
• Salad tongs or serving spoons – For gently mixing and serving without bruising the spinach.
• Small skillet (optional) – If you want to toast the pecans for extra flavor and crunch.

Instructions

Step 1: Prep the Fruit and Nuts

• Rinse the strawberries and blueberries under cool water.
• Pat them dry with a clean towel or paper towel—excess water can water down the salad.
• Hull the strawberries by removing the green tops, then slice them vertically into thin pieces.
• Roughly chop the pecans. You want small bite-sized pieces, but not crumbs.

Pro Tip: If you have a few extra minutes, toast the chopped pecans in a dry skillet over medium heat for 3–4 minutes until fragrant. Let them cool completely before adding to the salad—this adds amazing depth and crunch!

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Step 2: Layer the Salad

• Place the baby spinach in a large salad bowl or serving platter as your base.
• Scatter the sliced strawberries evenly over the spinach.
• Sprinkle the blueberries across the top for a pop of color and sweetness.
• Add the chopped pecans for crunch and texture.
• Crumble the feta cheese over everything, making sure it’s spread out nicely for even flavor.

Pro Tip: If you’re prepping this ahead for a gathering, wait to add the pecans and feta until just before serving to keep them fresh and crisp.

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Step 3: Drizzle the Balsamic Glaze

• Grab your balsamic glaze and drizzle it slowly over the top of the salad in a zigzag or spiral pattern.
• Start with 2 tablespoons, then add more to taste depending on how tangy and sweet you like it.

Pro Tip: For the best presentation, use a spoon or squeeze bottle for a clean, even drizzle—this keeps the glaze from pooling in one spot.

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Step 4: Toss and Serve

• If serving immediately, gently toss the salad using salad tongs or clean hands. Try to distribute the toppings without crushing the berries or bruising the spinach.
• Alternatively, serve it layered and let guests toss their own portions at the table.
• Serve chilled or at room temperature—either works beautifully!

Pro Tip: This salad is best enjoyed fresh, but you can prep all the components in advance and assemble just before serving to save time.

Tips and Tricks for Success

• Dry the fruit thoroughly – Water left on berries or spinach can make the salad soggy. Always pat everything dry after rinsing.
• Toast the pecans – Just a few minutes in a dry pan brings out a rich, nutty flavor that takes the salad to another level.
• Don’t overdress – Balsamic glaze is rich and concentrated, so a light drizzle goes a long way. You can always add more at the table.
• Layer for presentation – If you’re serving this for guests, layer instead of tossing everything together. It looks fresher and more vibrant.
• Prep ahead wisely – Slice the fruit and toast the nuts in advance, but wait to assemble until just before serving to keep everything crisp.

Ingredient Substitutions and Variations

• Spinach → Try arugula or a spring mix for a slightly different flavor profile.
• Strawberries → Swap with raspberries or sliced peaches for a different fruity twist.
• Blueberries → Blackberries or pomegranate seeds also work beautifully.
• Pecans → Walnuts, slivered almonds, or even candied nuts if you like it sweeter.
• Feta cheese → Goat cheese or blue cheese crumbles for a tangier option—or use a dairy-free cheese to keep it vegan.
• Balsamic glaze → Use a light balsamic vinaigrette or make a homemade glaze by reducing balsamic vinegar with a touch of honey.

Serving Suggestions

• As a light lunch – This salad is super satisfying on its own, especially on warm days when you want something fresh but not too heavy. I like to add grilled chicken or shrimp on top for a protein boost.
• With grilled meats – It pairs beautifully with grilled chicken, salmon, or steak. The sweetness of the fruit balances out smoky, savory flavors.
• At a summer potluck or BBQ – It’s always a hit! Serve it alongside burgers, kabobs, or pasta salads for a colorful, crowd-pleasing side.
• Tucked into a wrap – I’ve even layered the salad (minus the glaze) into a tortilla with sliced turkey or rotisserie chicken for a quick lunch wrap.
• Brunch spread addition – Add this to your brunch table with quiche, fresh croissants, and fruit-infused water—it’s light and elegant.

Storage and Reheating Instructions

• Store leftovers in an airtight container in the fridge for up to 1 day. The spinach may wilt slightly, but the flavors will still be great.
• Keep components separate if you’re prepping ahead—store the fruit, nuts, cheese, and spinach individually, then assemble right before serving.
• Avoid freezing – This salad is made with fresh produce and doesn’t hold up well in the freezer.
• No reheating needed – This is a cold salad and doesn’t require warming. Just bring it to room temperature before serving if it’s been chilled too long.
• Revive it with a fresh drizzle of balsamic glaze or a squeeze of lemon juice if it’s been sitting for a bit—this freshens everything up nicely!

Frequently Asked Questions

Can I make this salad ahead of time?

Yes! Just prep the ingredients and keep them stored separately. Assemble everything just before serving to keep it fresh and crisp.

What’s the difference between balsamic vinegar and balsamic glaze?

Balsamic vinegar is thinner and more acidic. Balsamic glaze is thicker, sweeter, and reduced to a syrup-like consistency—perfect for drizzling!

How can I make this salad vegan?

Simply skip the feta cheese or use a plant-based alternative. Everything else in the recipe is naturally vegan-friendly.

Can I use frozen fruit?

Fresh is best here. Frozen berries tend to release water and get mushy when they thaw, which can make the salad soggy.

What proteins go well with this salad?

Grilled chicken, shrimp, or salmon are fantastic with this salad. For a vegetarian option, add quinoa or chickpeas.

Is this kid-friendly?

Absolutely! The sweet berries and crunchy pecans make it super approachable for kids—just go light on the balsamic glaze if they’re picky about tangy flavors.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!