Strawberry Spinach Salad

This vibrant strawberry spinach salad is a fresh, sweet-tangy mix of baby spinach, juicy strawberries, crunchy nuts, and a light balsamic dressing. It’s a quick, colorful side or light lunch that feels fancy but uses simple market ingredients like seasonal strawberries and spinach. Perfect for summer evenings, picnics, or pairing with grilled chicken or roti. Ready in 10 minutes and always a crowd-pleaser.

Ingredients

For 4 servings as a side or 2 as a main, gather these fresh items:

6 cups baby spinach or young palak leaves, washed and dried

2 cups fresh strawberries, hulled and sliced

½ small red onion, thinly sliced

½ cup crumbled feta cheese or paneer cubes (optional for creaminess)

½ cup sliced almonds or chopped walnuts, lightly toasted

¼ cup dried cranberries or raisins (optional for extra sweetness)

For the dressing:

¼ cup extra-virgin olive oil

3 tablespoons balsamic vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

Salt and black pepper to taste

Direction

Assemble this beautiful salad in simple steps:
Step 1: In a small jar or bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until smooth and emulsified. Taste and adjust sweetness or tanginess. Set aside.
Step 2: Lightly toast the almonds or walnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring often until golden and fragrant. Let cool.
Step 3: In a large salad bowl, gently toss the spinach leaves with half the dressing to lightly coat without wilting.
Step 4: Arrange sliced strawberries, red onion, and toasted nuts evenly over the spinach. Sprinkle crumbled feta or paneer and dried cranberries if using.
Step 5: Drizzle the remaining dressing over the top just before serving. Toss very gently one more time or leave layered for presentation.
Step 6: Serve immediately so the leaves stay crisp and strawberries stay juicy. Best enjoyed fresh the same day.

Nutrients Information

Per serving (about 1½ cups as side, approximate values):

Calories: 180 to 220
Total Fat: 14 to 16 grams
Saturated Fat: 2 to 4 grams
Cholesterol: 5 to 15 milligrams (if using feta)
Sodium: 150 to 250 milligrams
Total Carbohydrates: 14 to 18 grams
Dietary Fiber: 3 to 5 grams
Sugars: 9 to 12 grams (mostly natural from strawberries/honey)
Protein: 4 to 6 grams
High in vitamin C and folate from strawberries and spinach, vitamin K for bone health, healthy fats from olive oil and nuts, plus antioxidants. A low-calorie, nutrient-dense salad that supports immunity and heart health.

Recipes Credit

Contributed by University of California Agriculture and Natural Resources