Strawberry Salad with Strawberry Vinaigrette

Strawberry spinach salad with pecans and feta cheese drizzled with strawberry vinaigrette in a white bowl.

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Strawberry Salad with Strawberry Vinaigrette

This strawberry spinach salad combines fresh strawberries, tender greens, creamy feta cheese, and toasted pecans with a homemade strawberry vinaigrette made from real berries and honey. It's fresh, simple, and ready in 15 minutes for spring and summer gatherings.

Prep Time15

Cook Time3

Total Time18

Course: Salad

Cuisine: American, Cottage Style

Servings: people

Calories: 238kcal

Author: Emily Rider

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

Store components separately – Keep leftover greens in an airtight container lined with a paper towel to absorb moisture. Store the vinaigrette in a sealed mason jar in the fridge for up to 5 days. Assemble just before serving for the crispest, freshest salad.

Make ahead for meal prep – Wash and dry the greens, toast the pecans, and prepare the vinaigrette up to 2 days in advance. Store everything separately and slice the strawberries just before assembling to keep them bright and prevent excess juice.

Cheese substitutions – Swap the feta for goat cheese for creamy tanginess, or blue cheese for bolder flavor. Mozzarella balls also work well for a milder option that pairs beautifully with the sweet strawberries.

Add protein for a main dish – Top each salad with 4 ounces of grilled chicken, 3 ounces of seared salmon, or 4 ounces of cooked shrimp to turn this into a complete meal. The sweet strawberries and tangy feta pair perfectly with protein.

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