If you’re on the hunt for the best ever strawberry spinach salad, you’ve found it! This quick and easy recipe takes just 15 minutes, uses simple ingredients, and tastes like something you'd order at a cute bistro. It’s loaded with sweet strawberries, crunchy pecans, tangy feta, and a luscious homemade balsamic glaze.
It’s one of those why haven’t I been making this all along? kind of recipes.
Whether you're throwing together a fast weeknight dinner or looking for something bright and fresh for a potluck, this spinach strawberry salad with balsamic will not disappoint.
I always make this when strawberries are in season—usually paired with grilled chicken or even just on its own for a quick lunch.
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Why You'll Love This Salad
- Fast and fresh – ready in 15 minutes!
- Only 7 simple ingredients
- Sweet, tangy, crunchy, creamy – all the textures!
- Versatile and crowd-pleasing
- Works as a side dish or light main
- Perfect for spring and summer get-togethers
Ingredients You’ll Need
Here’s what goes into this vibrant strawberry spinach salad with candied pecans (or just toasted pecans if you're keeping it simple):
- 10 oz baby spinach – fresh and crisp
- 3 cups strawberries, hulled and sliced
- 1 cup blueberries – optional but adds a sweet pop
- ⅓ cup feta cheese, crumbled
- 1 cup pecans, toasted (or use candied for extra flair)
- 1 cup balsamic vinegar
- ¼ cup honey or brown sugar
Tip: Use high-quality balsamic vinegar for best flavor. It makes a big difference.
How to Make This Strawberry Spinach Salad
This salad is one of my favorite things to throw together when I’m short on time but still want something that looks and tastes amazing.
1. Make the balsamic glaze
In a small saucepan, simmer 1 cup balsamic vinegar with ¼ cup honey (or brown sugar) over medium heat. Stir occasionally and let it reduce by half—this takes about 10 minutes.
Once it coats the back of a spoon, it’s ready. Remove from heat and let it cool.
2. Assemble the salad
In a large bowl, combine:
- Baby spinach
- Sliced strawberries
- Blueberries
- Crumbled feta
Toss gently to combine.
3. Top and drizzle
- Sprinkle toasted (or candied) pecans over the top.
- Drizzle with your cooled balsamic glaze.
Done and delicious!
Make It Your Own: Variations & Swaps
This spinach strawberry salad with poppy seed dressing or balsamic glaze is endlessly customizable. Try these ideas:
Greens
- Swap in arugula for peppery flavor
- Use mixed greens or baby kale
- Or go half-and-half with spinach and romaine
Berries
- Mix in raspberries, blackberries, or sliced grapes
- Dried cranberries work in a pinch
Nuts
- Try walnuts, cashews, or sunflower seeds
- For candied pecans, toss them in a little maple syrup and toast at 350°F for 10 minutes
Cheese
- Goat cheese, blue cheese, or shredded mozzarella
- Vegan cheese crumbles also work well
Protein Additions
- Grilled chicken, shrimp, or salmon
- Chickpeas for a plant-based twist
- Add quinoa for a more filling meal
How to Make It Ahead
If you're meal prepping or planning for a party, here’s how to get ahead:
- Make the glaze ahead and store in a jar in the fridge for up to 1 week.
- Assemble the salad (without dressing or nuts) and refrigerate for up to 3 days.
- Add pecans and drizzle glaze just before serving so everything stays crisp and fresh.
How to Store Leftovers
Got leftovers? Store in an airtight container in the fridge for up to 3 days. Just know the spinach may wilt a bit.
Pro tip: Don’t add the glaze or nuts if you’re storing it. Keep those separate and add them when ready to serve.
More Recipes You’ll Love
If this fresh and fruity salad is your vibe, try these other bright and satisfying dishes:
- Rainbow Orzo Salad – packed with veggies and pasta!
- Grilled Mexican Shrimp, Corn, and Avocado Salad – bold and summery
- Thai Chicken Salad – fresh and flavorful with a crunchy twist
Frequently Asked Questions
Yes, you can absolutely make the balsamic glaze in advance! It stores well in an airtight container in the fridge for up to 1 week. Just let it come to room temperature before drizzling it over your salad.
Definitely! If you're short on time, a high-quality store-bought balsamic glaze is a great substitute. However, making it from scratch with honey or brown sugar gives it a richer, homemade touch.
If you're not a fan of feta, try goat cheese for a creamy, tangy twist or shredded mozzarella for a milder flavor. Vegan feta alternatives also work great in this spinach strawberry salad.
Place pecans in a dry skillet over medium heat and toast them for 4–5 minutes, stirring frequently. They’re done when they smell fragrant and are slightly golden. Be careful—they can burn quickly!
It can be! Store the spinach, berries, and pecans separately to keep them fresh. Add the balsamic glaze and cheese just before serving to avoid sogginess.
Absolutely. This salad pairs beautifully with grilled chicken, seared salmon, or even chickpeas for a vegetarian option. Just add your favorite protein for a heartier, protein-packed lunch or dinner.
Final Thoughts
This 15-minute strawberry spinach salad really is one of those back-pocket recipes you’ll come back to again and again. It’s vibrant, nutritious, and incredibly adaptable—what more could we ask for?
Let it shine as a side dish at your next cookout or bulk it up for a quick and satisfying lunch. Either way, it’s guaranteed to impress.
Pin this salad to your Summer Favorites board on Pinterest so you can find it again later!
15-Minute Strawberry Spinach Salad
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant strawberry spinach salad is the perfect mix of sweet, tangy, creamy, and crunchy! With fresh berries, toasted pecans, feta, and a luscious balsamic glaze, it’s a quick 15-minute recipe ideal for any occasion.
Ingredients
- 10 oz baby spinach
- 3 cups strawberries, hulled and sliced
- 1 cup blueberries (optional)
- ⅓ cup crumbled feta cheese
- 1 cup toasted or candied pecans
- 1 cup balsamic vinegar
- ¼ cup honey or brown sugar
Instructions
- In a small saucepan, simmer balsamic vinegar and honey over medium heat for about 10 minutes, stirring occasionally until reduced by half. Let cool.
- In a large bowl, combine baby spinach, sliced strawberries, blueberries, and feta cheese. Toss gently.
- Sprinkle pecans over the top.
- Drizzle with cooled balsamic glaze and serve.
Notes
Customize with different berries, greens, nuts, or cheeses. Add grilled chicken or chickpeas to make it a main dish. Make the glaze ahead and store in the fridge for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 12g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
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