Looking for a light, refreshing, and crowd-pleasing salad that’s ready in just 15 minutes? This Strawberry Spinach Salad is a vibrant mix of fresh greens, juicy berries, crunchy pecans, and creamy feta, all tied together with a sweet and tangy balsamic glaze. It’s healthy, beautiful, and perfect for everything from weeknight dinners to holiday gatherings, potlucks, or summer cookouts.
Why You’ll Love This Salad
- Quick & Easy: Only 15 minutes to prepare!
- Healthy & Fresh: Packed with fiber, vitamins, and antioxidants.
- Versatile: Serve as a side or add protein for a main dish.
- Perfect for All Occasions: Great for everyday meals, summer BBQs, and festive holiday tables.
Ingredients You’ll Need
For the Salad:
- 10 oz baby spinach (fresh)
- 3 cups strawberries, hulled and sliced
- 1 cup blueberries
- ⅓ cup feta cheese, crumbled
- 1 cup pecans, toasted (some chopped, some whole)
For the Balsamic Glaze:
- 1 cup balsamic vinegar
- ¼ cup honey or brown sugar
How to Make Strawberry Spinach Salad
1. Make the Balsamic Glaze
- In a small saucepan, combine balsamic vinegar and honey.
- Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes, stirring occasionally.
- The glaze is ready when it reduces by half and coats the back of a spoon.
- Remove from heat and let it cool—it will thicken more as it cools.
Tip: Don’t overcook! You want it pourable, not sticky.
2. Assemble the Salad
- In a large bowl, toss together spinach, strawberries, blueberries, and crumbled feta.
- Divide into individual bowls or plates.
- Top with toasted pecans.
- Drizzle each serving with the cooled balsamic glaze.
Dressing Variations
Not into making a balsamic glaze from scratch? Try one of these easy options:
- High-Quality Aged Balsamic: No cooking needed—just drizzle!
- Store-Bought Balsamic Glaze: Found in most grocery stores.
- Quick Vinaigrette: Whisk together ¼ cup olive oil, ¼ cup balsamic vinegar, and 2 tbsp brown sugar.
- Balsamic Vinaigrette: Use your favorite bottled dressing.
Optional Add-Ins & Substitutions
- Greens: Try arugula, kale, or a spinach/romaine blend.
- Berries: Swap or add blackberries or raspberries.
- Nuts: Cashews, walnuts, or sunflower seeds work well too.
- Cheese: Goat cheese, Parmesan, blue cheese, or Cotija.
- Add Protein: Grilled chicken, shrimp, or rotisserie chicken turn this into a full meal.
Make-Ahead Tips
- Balsamic Glaze: Prep up to 1 week ahead and refrigerate.
- Salad Base: Toss spinach, berries, and cheese. Store in an airtight container (without pecans or dressing) for up to 3 days.
- Serve Fresh: Add pecans and drizzle glaze just before serving to keep the crunch.
Storage Tips
- Refrigerate leftovers in an airtight container for up to 3 days.
- Avoid Soggy Nuts: Add pecans and glaze just before eating.
Nutrition Highlights (Per Serving)
- Calories: 264
- Fat: 14g
- Carbs: 32g
- Fiber: 5g
- Protein: 5g
- Vitamin A: 90% DV
- Vitamin C: 70% DV
- Calcium & Iron: 13% & 11% DV
Note: Nutrition information is an estimate and will vary depending on exact ingredients used.
More Salad Ideas with Spinach & Strawberries
- Spinach, Strawberry, Mango & Avocado Salad
- Bacon & Strawberry Spinach Salad with Toasted Almonds
- Spinach Quinoa Salad with Cashews & Honey-Mustard Vinaigrette
Final Thoughts
This Strawberry Spinach Salad is a go-to favorite for good reason—it’s colorful, nourishing, and bursting with flavor. Whether you’re prepping a healthy lunch, a quick side dish, or a festive salad for guests, this recipe is guaranteed to impress.