This strawberry spinach salad combines fresh strawberries, feta cheese, and pecans with a homemade strawberry vinaigrette. It comes together in about 15 minutes.
The vinaigrette can be made ahead and stored in the refrigerator for up to 5 days. It works well for spring and summer gatherings, potlucks, or light lunches.
If you love fresh strawberries, you might also enjoy Strawberry Cheesecake Popsicles and Homemade Strawberry Lemonade.
Why You’ll Love This Recipe
Ingredients
For the Salad
For the Strawberry Vinaigrette
Variations & Add-Ins
Recipe Tips
Toast the pecans for better flavor – Warm a dry skillet over medium heat and toast the pecans for 2 to 3 minutes until fragrant. This brings out their natural nutty flavor and adds a cozy crunch.
Keep the greens crisp – After washing your spinach and spring mix, use a salad spinner to dry them completely. Store them in a glass bowl with a lid in the fridge until you’re ready to assemble.
Slice strawberries just before serving – If you’re prepping ahead, wait to slice the strawberries until the last minute. This keeps them vibrant and prevents them from releasing too much juice into the salad.
Make the vinaigrette ahead – Blend the strawberry vinaigrette first and chill it in the fridge while you prep everything else. This lets the flavors settle and saves you time right before serving.
Serve individually for best presentation – Instead of tossing everything in a large bowl, plate each salad individually. This keeps the toppings from sinking to the bottom and makes each serving look thoughtful and pretty.
Adjust the dressing to your taste – If the vinaigrette tastes too tart, add a bit more honey. If it’s too sweet, add a splash more apple cider vinegar or lemon juice until it tastes just right.
Instructions
- Wash and dry the greens – Rinse the spring mix and baby spinach under cold water, then use a salad spinner to remove all the moisture. Dry greens stay crisp and hold the dressing better without getting soggy.
- Chill the greens – Transfer the dried greens to a glass bowl with a lid and place in the refrigerator. Keeping them cold until assembly ensures a crisp, fresh salad.
- Make the strawberry vinaigrette – Add the hulled strawberries, honey or maple syrup, apple cider vinegar, olive oil, lemon juice, sea salt, and black pepper to a mason jar. Blend in a wide-mouth quart-sized mason jar with an immersion blender until smooth and creamy.
- Taste and adjust the dressing – Sample the vinaigrette and adjust to your preference. Add more honey if you like it sweeter, or a splash more vinegar if you want it tangier.
- Chill the vinaigrette – Place the sealed mason jar in the refrigerator while you prep the rest of the salad. Chilled dressing tastes more refreshing and helps keep the greens crisp.
- Slice the strawberries – Cut the fresh strawberries into thin slices so they tuck nicely into the greens. If prepping ahead, wait until just before serving to keep them bright and prevent excess juice.
- Toast the pecans – Warm a dry skillet over medium heat and add the pecans. Toast for 2 to 3 minutes, stirring occasionally, until fragrant and lightly golden. Let them cool before adding to the salad.
- Assemble individual servings – Remove the chilled greens from the fridge and divide them into individual bowls or plates. This keeps the salad looking pretty and prevents toppings from sinking to the bottom.
- Add toppings and serve – Top each portion with sliced strawberries, crumbled feta cheese, and toasted pecans. Drizzle with the chilled strawberry vinaigrette just before serving for the freshest flavor and best presentation.
Gifting Ideas
Freezing & Storage
- Store greens separately – Keep leftover greens in an airtight container lined with a paper towel to absorb moisture. They’ll stay fresh and crisp in the fridge for up to 2 days.
- Chill the vinaigrette – Store extra strawberry vinaigrette in a sealed mason jar in the refrigerator for up to 5 days. Give it a good shake or quick stir before using, as natural separation may occur.
- Keep ingredients separate – For best results, store all salad ingredients separately and assemble just before serving. This keeps the greens crisp, the strawberries vibrant, and the pecans crunchy.
- Don’t freeze assembled salad – Freezing is not recommended for this salad, as the texture of greens and fresh strawberries changes after thawing. The vinaigrette can be frozen separately for up to 1 month if needed.
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More Strawberry Recipes and Ideas from the Cottage
Strawberry Salad with Strawberry Vinaigrette
Prep:15 minutes Cook:3 minutes Total:18 minutes Equipment
- 1 Salad spinner
- 1 Large mixing bowl
- 1 Mason jar
- 1 Immersion Blendcer
Ingredients
For the Salad (Serves 4 as a side, 2 as a light lunch):
- 2 cups spring mix greens 60 grams
- 1 cup baby spinach 30 grams
- 6 fresh strawberries, sliced 120 grams
- ¼ cup crumbled feta cheese 30 grams
- ¼ cup pecans, toasted whole or chopped 30 grams
- Freshly cracked black pepper, to taste
For the Strawberry Vinaigrette: Makes about ½ cup, enough for 4 servings
- 1 cup fresh strawberries, hulled and chopped 150 grams
- 2 tablespoons honey or maple syrup 42 grams
- 2 tablespoons apple cider vinegar 30 grams
- ¼ cup extra virgin olive oil 55 grams
- 1 teaspoon fresh lemon juice 5 grams
- Pinch of sea salt
- A few grinds of black pepper
Instructions
- Wash and dry the greens – Rinse the spring mix and baby spinach under cold water, then use a salad spinner to remove all the moisture. Dry greens stay crisp and hold the dressing better without getting soggy.
- Chill the greens – Transfer the dried greens to a glass bowl with a lid and place in the refrigerator. Keeping them cold until assembly ensures a crisp, fresh salad.
- Make the strawberry vinaigrette – Add the hulled strawberries, honey or maple syrup, apple cider vinegar, olive oil, lemon juice, sea salt, and black pepper to a mason jar. Blend in a wide-mouth quart-sized mason jar with an immersion blender until smooth and creamy.
- Taste and adjust the dressing – Sample the vinaigrette and adjust to your preference. Add more honey if you like it sweeter, or a splash more vinegar if you want it tangier.
- Chill the vinaigrette – Place the sealed mason jar in the refrigerator while you prep the rest of the salad. Chilled dressing tastes more refreshing and helps keep the greens crisp.
- Slice the strawberries – Cut the fresh strawberries into thin slices so they tuck nicely into the greens. If prepping ahead, wait until just before serving to keep them bright and prevent excess juice.
- Toast the pecans – Warm a dry skillet over medium heat and add the pecans. Toast for 2 to 3 minutes, stirring occasionally, until fragrant and lightly golden. Let them cool before adding to the salad.
- Assemble individual servings – Remove the chilled greens from the fridge and divide them into individual bowls or plates. This keeps the salad looking pretty and prevents toppings from sinking to the bottom.
- Add toppings and serve – Top each portion with sliced strawberries, crumbled feta cheese, and toasted pecans. Drizzle with the chilled strawberry vinaigrette just before serving for the freshest flavor and best presentation.
Notes
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Emily Rider
Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.
