This strawberry spinach salad is fresh, simple, and perfect for spring and summer days when strawberries are at their best. It combines tender spinach, juicy strawberries, creamy feta cheese, and crunchy pecans with a homemade strawberry vinaigrette that brings everything together.
I created this salad one afternoon here at the cottage when I had bowls of ripe strawberries sitting on the counter. I wanted something lighter than dessert but still sweet enough to feel special. The strawberry vinaigrette was a happy discovery, it tastes like the berries themselves and adds a gorgeous pink color to the greens.
This salad comes together in about 15 minutes. Just wash your greens, make the dressing, toast the pecans, and assemble. Serve it as a side dish at dinner or add grilled chicken to make it a complete meal.
If you’re looking for other strawberry recipes, Strawberry Lemonade, Strawberry Shortcake with Fresh Milled Flour, Strawberry Cheesecake Popsicles, and Strawberry Frappe are all perfect for strawberry season.
Why You’ll Love This Recipe
- Fresh and flavorful – This salad brings together sweet strawberries, tender spinach, creamy feta cheese, and crunchy pecans. Every bite has texture and flavor that actually tastes like spring.
- Homemade strawberry vinaigrette – The dressing is made with fresh strawberries, honey, and apple cider vinegar. It’s sweet, tangy, and adds a gorgeous pink color to the greens.
- Quick to make – From start to finish, this salad takes about 15 minutes. Just wash the greens, blend the dressing, toast the pecans, and assemble.
- Perfect for gatherings – Serve it at dinner parties, picnics, or summer potlucks. It’s pretty enough to impress but simple enough to make without stress.
- Easy to customize – Add grilled chicken for protein, swap feta for goat cheese or blue cheese, or try balsamic vinaigrette if you’re short on time. This salad adapts to what you have.
Ingredients
Variations & Add-Ins
- Balsamic vinaigrette option – Whisk together ¼ cup balsamic vinegar, ⅓ cup olive oil, 1 tablespoon honey, and a pinch of salt. Use this instead of the strawberry vinaigrette for a classic tangy dressing.
- Try different cheese – Swap the ¼ cup feta for ¼ cup crumbled goat cheese for creamy tanginess, or ¼ cup crumbled blue cheese for bolder flavor.
- Add protein for a main dish – Top each salad with 4 ounces grilled chicken breast, 3 ounces seared salmon, or 4 ounces cooked shrimp to make it a complete meal.
- Poppy seed dressing variation – Use ½ cup store-bought poppy seed dressing instead of the strawberry vinaigrette. Or make your own by whisking ⅓ cup olive oil, 3 tablespoons apple cider vinegar, 2 tablespoons honey, and 1 tablespoon poppy seeds.
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.
How To Make Strawberry Spinach Salad
Step 1: 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.
Step 2: 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.
Step 3: 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 with an immersion blender until smooth and creamy.
Step 4: 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.
Step 5: 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.
Step 6: 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.
Step 7: 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.
Step 8: 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.
Step 9: 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.
How To Gift Strawberry Vinaigrette
- In mini mason jars – Pour the strawberry vinaigrette into 4-ounce or 8-ounce mason jars with tight lids. Tie a ribbon around the neck and attach a small tag with serving suggestions or storage instructions for a sweet homemade gift.
- Paired with salad ingredients – Bundle a jar of vinaigrette with a bag of fresh spring greens, a small container of feta cheese, and a packet of pecans. Wrap everything in a tea towel or place in a basket for a complete salad kit gift.
- With a vintage bottle – Pour the vinaigrette into a pretty glass bottle with a cork or pour spout. Add a handwritten label and tie with twine and a sprig of dried lavender or baby’s breath for cottage charm.
- As part of a strawberry gift basket – Tuck a jar of strawberry vinaigrette into a basket alongside Strawberry Lemonade, and Strawberry Shortcake in a jar, for a complete strawberry-themed gift perfect for summer gatherings.
- With recipe cards – Print the full salad recipe on a small card and attach it to the jar. This makes it easy for the recipient to recreate the entire dish at home.
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 components separate – For best results, store all salad components 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 from the Cottage
Another favorite from my kitchen to yours, where the seasons guide the table, and every meal is an act of love — may this recipe become a favorite in your kitchen too.
With gratitude & love,
Emily
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Strawberry Salad with Strawberry Vinaigrette
Equipment
- 1 Salad spiner
- 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 about 60 grams
- 1 cup baby spinach about 30 grams
- 6 fresh strawberries sliced, about 120 grams
- ¼ cup crumbled feta cheese about 30 grams
- ¼ cup pecans whole or chopped, about 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, about 150 grams
- 2 tablespoons honey or maple syrup about 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 about 1 gram
- 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 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
Nutrition
Emily Rider
Home miller, sourdough baker, and seasonal from-scratch cook since 1999. Here at The Modern Day Cottage, I share recipes and the comforting rhythms of cottage living to help you mill flour at home, master sourdough, and bake confidently with freshly milled grains.
