So, Here’s the Story With This Salad…
Okay, first off: if you’ve never tried strawberries in a salad, I get it—the whole sweet plus leafy green thing is a little… unexpected. The first time I made this Strawberry Spinach Salad with Feta was actually by accident (well, thanks to a Pinterest fail and a fridge cleanout). My cousin was coming over for lunch and I had planned on making a frittata, but then I realized I’d used the last egg for pancakes that morning. Oops. So I just tossed what I had together—baby spinach, some slightly squishy strawberries, a lump of feta, and, I kid you not, a handful of pecans I found hiding in the snack cupboard. Not only did nobody complain, but my cousin actually wanted the recipe, so here we are.
Why You’ll Love This Salad (Or At Least, I Hope You Do)
I make this when I want to feel like I eat healthier than I probably do. My family goes bananas for it at BBQs, and honestly, it’s the one salad my nephew (the world’s pickiest eater) doesn’t grumble about. And if you’re like me and get a bit grumpy washing a ton of lettuce, good news: baby spinach is so quick to rinse. (No wrestling with a salad spinner for half an hour. I mean, I love kitchen gadgets, but spinning lettuce? Not my idea of fun.)
What You’ll Need (Plus a Few Swaps and Cheeky Add-Ins)
- 6-8 cups baby spinach – Or, honestly, whatever leafy green is left in your fridge. Arugula adds a nice bite if you’re feeling spicy.
- 1 pint strawberries, sliced – I sometimes use raspberries if the strawberries look sad at the store.
- 1/2 cup crumbled feta – My grandmother always insisted on that fancy Greek stuff, but honestly, supermarket feta does the trick.
- 1/3 cup toasted pecans or walnuts – Or just use sunflower seeds if you’ve run out. I once used candied walnuts; wow, so good.
- 1/4 small red onion, very thinly sliced – Optional, I sometimes skip it when I’m not in the mood for onion breath.
- For the dressing:
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar (or red wine vinegar—both work)
- 2 tsp honey or maple syrup (use what you’ve got—it’s all good)
- 1 tsp Dijon mustard
- Pinch of salt & black pepper (I just eyeball it, honestly)
How I Usually Throw This Salad Together
- Wash and dry the spinach. Give it a good rinse. I just shake it in a colander and call it a day. If it’s a bit damp, that’s fine—the dressing sticks better anyway.
- Slice your strawberries. I just cut the tops off and slice them. If some are bigger, I halve them again. No need for ruler measurements here.
- Toss the spinach, strawberries, onions, and half the nuts in a big bowl. Sometimes I get all fancy and layer them, but mostly I just dump and go. This is where I usually sneak a strawberry or two.
- Crumble the feta over the top. Try not to eat it all before it hits the bowl. Feta is dangerous that way.
- Make the dressing. Mix olive oil, vinegar, honey, and mustard in a jar or cup with a fork or, if you’re feeling energetic, shake it up in a clean jam jar. It’s okay if it looks a little separated at first; it comes together with a quick stir.
- Pour dressing over the salad and toss gently. Don’t drown it; just enough to coat everything. (It’s surprisingly easy to overdo it—learned that the sticky way.)
- Scatter the rest of the nuts on top for crunch. Or just eat the extras and pretend you forgot. No judgment.
Things I’ve Learned (Sometimes the Hard Way)
- If you make it ahead, wait to add the dressing until just before serving. Otherwise, it gets a bit…sad and soggy. Not tragic, but meh.
- For some reason, feta loves to clump. Use your fingers and sprinkle it all around, unless you like surprise feta-bombs.
- I once tried this with blue cheese instead of feta. Hmm. Let’s just say, not my best improvisation.
Variations I’ve Tried (And a Dud)
- With avocado: Sliced avocado is lovely, but add it right before serving or it goes brown. I learned the hard way—brown mush is not pretty.
- No nuts? No problem. Roasted chickpeas or even crispy bacon bits are a fun swap.
- Dud alert: I once tried adding orange segments. Too sweet, kind of overwhelmed the feta. Lesson learned.
What You’ll Actually Need (But Don’t Panic If You Don’t Have These)
- Big salad bowl
- Sharp knife (but honestly, I’ve used a butter knife in a pinch—just takes longer)
- Small whisk or fork for the dressing. Or use a cleaned-out mustard jar—my favorite trick.
- Salad servers are nice, but clean hands work just fine. Seriously.
How To Store Leftovers (If There Are Any…)
I put leftovers in an airtight container in the fridge. It’s best within a day, though honestly in my house it never lasts that long! The spinach wilts a bit overnight, but the flavors get all friendly with each other. I think it tastes better the next day, even if it looks a tad droopy.
If You’re Wondering How To Serve This…
We usually make it the “big bowl in the center” way and let everyone help themselves. Sometimes I pile it onto grilled chicken for dinner. Once, for a picnic, I packed it in little Mason jars—super cute, and everyone thought I’d gone all gourmet. (Didn’t tell them it was just what I had on hand!)
Random Pro Tips (AKA, Mistakes I’ve Made So You Don’t Have To!)
- I once rushed the dressing and didn’t taste it first. Big mistake—it was way too vinegary. Taste as you go. Really.
- If you’re using store-bought prewashed spinach, give it a sniff. Sometimes it’s a bit funky. Learned that the hard way. Now I always check.
- Don’t push the feta to the bottom. It just disappears, which seems like a silly thing to get sad about, but it happens!
Actual Questions I’ve Gotten (And My Real Answers)
- Can I make this ahead of time?
- Sort of. You can prep all the pieces, but wait to dress and add the nuts, otherwise it’s just a soggy mess!
- What can I use instead of spinach?
- Honestly, any soft leafy green will do—spring mix is nice, even butter lettuce. Just don’t use iceberg; it’s too crunchy and bland for this.
- Is this okay for picnics?
- Yes! But keep the dressing separate until serving, or things get weird. I learned this after one too many limp salads on the go.
- Where do you get the best feta?
- I like local farmer’s markets, or if you’re in the UK, Sainsbury’s own brand is pretty good. (Not sponsored—I wish!) Here’s a handy feta cheese guide from Serious Eats if you want to geek out on feta.
- Any good balsamic vinegar recs?
- I’m not too fussy, but I do like the Monari Federzoni one (found it on BBC Good Food’s balsamic vinegar list). Use what you like, though.
One Last Thing (Promise, This Is It)
Making this salad always reminds me of that time I tried to grow strawberries in the backyard. Let’s just say the local squirrels had a feast. But hey, at least I can still buy decent berries from the market!
Ingredients
- 6 cups fresh baby spinach
- 1 cup strawberries, hulled and sliced
- 1/2 cup crumbled feta cheese
- 1/3 cup pecans, toasted and roughly chopped
- 1/4 small red onion, thinly sliced
- 3 tablespoons balsamic vinaigrette
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Instructions
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1In a large salad bowl, combine the baby spinach, sliced strawberries, crumbled feta cheese, toasted pecans, and red onion.
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2In a small bowl, whisk together the balsamic vinaigrette and olive oil until well combined.
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3Drizzle the dressing over the salad ingredients.
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4Gently toss the salad to evenly coat all ingredients with the dressing.
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5Season with salt and freshly ground black pepper to taste. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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