Bring this to the potluck — a salad people will actually eat! This easy spinach and strawberry salad is brightened with sweet citrus, candied nuts, and crumbled feta. Topped with a tangy balsamic poppy seed dressing, it’s a refreshing spring and summer salad you’ll make again and again.
Our Easter this year was low-key—basket, church, egg hunt—and a quiet dinner for three. I kept the menu simple but finished the meal with this strawberry spinach salad, and it quickly became the star. It’s light, colorful, and satisfying, and it’s one of those recipes that works all season long.
What’s in this spinach strawberry salad?
This version stands out because a few fresh, quality ingredients make each bite sing. You’ll need:
- Fresh baby spinach
- Strawberries, hulled and quartered
- Clementine or mandarin oranges, peeled and segmented
- Candied walnuts (or your favorite candied nut)
- Creamy feta cheese, crumbled
If you can, buy organic strawberries and spinach. Strawberries and spinach are often listed among produce items with higher pesticide residues, so choosing organic when available can reduce exposure. Local farmers markets are a great place to find early-season berries that may not be picture-perfect but taste incredible.
Don’t like walnuts? Swap in candied pecans or slivered almonds. Pecans are common in many strawberry-spinach salads, so using walnuts is a small twist that I enjoy. For a nut-free option, toasted pumpkin or sunflower seeds add the same crunch.
Best dressing for spinach strawberry salad
A homemade dressing really elevates this salad. It takes only a few minutes to mix a simple balsamic poppy seed dressing that’s far better than most store-bought bottles. It’s tangy, slightly sweet, and has a lovely poppy-seed texture that complements the fruit and greens.
For the dressing you’ll need:
- Balsamic vinegar
- Extra-virgin olive oil
- Honey
- Poppy seeds
- Smooth Dijon mustard
- Kosher or coarse sea salt and freshly ground black pepper
Combine the ingredients in a jar or a measuring cup and shake or whisk until smooth. You’ll likely have extra dressing; sealed in the refrigerator it keeps for up to a week. On busy nights, just give the jar a good shake and use it on any greens you have on hand.
This salad is perfect as a side for a barbecue or potluck. Pack the salad and dressing separately and dress the greens just before serving to keep the spinach crisp. To turn the salad into a main course, add sliced grilled chicken or seared salmon. For a slightly sharper, more savory note, stir in some thinly chopped red onion.
As written, this recipe makes an ideal side salad for four. It’s easy to scale up for a crowd: simply increase the greens and berries and make a double batch of dressing. The balance of sweet fruit, salty feta, crunchy candied nuts, and bright dressing is what keeps this salad a repeat favorite throughout the warmer months.
More easy salad ideas
- 2 Minute Spinach Salad with Balsamic and Sea Salt
- 5 Minute Arugula Salad with Parmesan, Lemon, and Pine Nuts
- Simple & Classic French Carrot Salad
- Perfect Greek Salad with Easy Homemade Dressing
- Dazzling Wild Rice Winter Salad
Pin Recipe
Easy Spinach Strawberry Salad with Feta
15 mins
4
Ingredients
For the salad
- 10 ounces fresh baby spinach
- 1 quart strawberries, hulled and quartered
- 2 clementine or mandarin oranges, peeled and segmented
- 1/2 cup candied walnuts
- 1/4 cup feta cheese, crumbled
For the dressing
- 1/4 cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 1 tablespoon poppy seeds
- 1/2 teaspoon smooth Dijon mustard
- 1/4 teaspoon kosher or coarse sea salt
- A few turns freshly ground black pepper
Instructions
- To prepare the dressing, combine all ingredients—balsamic vinegar, olive oil, honey, poppy seeds, Dijon mustard, salt, and pepper—in a mason jar or liquid measuring cup. Shake or whisk until the dressing is well combined. Set aside.
- To assemble the salad, place the spinach, strawberries, and orange segments in a large serving bowl. Pour on about half of the dressing and toss gently so the spinach is lightly coated. Add the candied walnuts and crumbled feta, toss lightly again, and serve. Pass extra dressing at the table for those who want more.
If you try this recipe, please consider leaving a review and rating to let others know how it turned out. Your feedback helps keep simple, delicious recipes available.
Notes
- This recipe yields about four side servings. To make it a main dish, increase the quantities and add a protein such as grilled chicken or salmon.
- If preparing ahead, keep the dressing separate and add it right before serving. Store dressing in an airtight jar or container in the fridge for up to a week; shake well before using.
- Walnuts can be swapped for candied pecans or slivered almonds. For a lighter option, use toasted nuts or seeds, or omit nuts entirely for a nut-free salad.
- Out of season strawberries? Try blueberries, blackberries, dried cranberries, or chopped dried apricots for a delicious variation.
- Nutrition information provided below is an estimate based on four servings and using roughly half of the dressing per serving.
Nutrition Estimate
Monica