Strawberry Spinach Salad

INTRODUCTION

I still remember the first time a bowl of Strawberry Spinach Salad stole the show at a summer family picnic — the way the sweet berries played off the creamy feta and the crisp spinach felt like sunshine on a plate. This salad has a way of bringing people to the table, starting conversations, and making casual gatherings feel a little more like a celebration. As someone who cooked for events and family dinners, I love recipes that do most of the emotional heavy lifting: they’re simple to make, flexible to adapt, and they create those warm moments that become family stories.

I’m a former Atlanta caterer who fell in love with feeding people more than anything else, and Recipes Vibes grew out of that love. After 16 years working catering jobs around Atlanta, I shifted my focus to writing and sharing what I’ve learned — the little swaps, the crowd-pleasing timing, and the ways a simple dish can be dressed up or down. I’m a mom of two and have been married for over 20 years, and my kitchen remains the center of our home. I value authenticity and encourage you to follow recipes but also add your own twist. That might mean tossing in a handful of fresh herbs, swapping pecans for almonds, or pairing this Strawberry Spinach Salad with a warm grain bowl. If you like easy flavor combos and meals that bring people together, you’ll find ideas across this article and on recipes like my avocado chicken salad, which makes a great protein pairing with leafy sides.

Why this recipe stands out

Why this recipe stands out

There’s a reason the Strawberry Spinach Salad shows up on menus from summer barbecues to holiday buffets: it balances texture, flavor, and color in a way that feels both fresh and indulgent. The contrast of tender baby spinach with sliced, juicy strawberries creates an immediate visual appeal, and the addition of crunchy pecans and tangy feta adds layers you want to bite into. If you’ve ever wondered why people rave about fruit in salads, this is one of those recipes that makes it obvious — the strawberries act like a natural brightener, turning ordinary greens into something memorable.

From my catering days in Atlanta, I learned that a salad that looks and tastes great doesn’t need complicated steps. A well-built Strawberry Spinach Salad can be prepped ahead without losing freshness if you keep the dressing separate and add crunchy toppings at the last minute. It also pairs beautifully with a range of main dishes: serve it alongside lighter proteins like grilled chicken or pair it with a heartier plate like my quinoa salad for a satisfying vegetarian meal. For families, it offers a way to get kids curious about greens — the sweetness of strawberries helps soften resistance, and letting little ones sprinkle the pecans or cheese makes them part of the process.

Because I want you to feel confident adding your personality to this dish, think of the Strawberry Spinach Salad as a framework rather than a set of rules. Use what you love, and remember that bright, fresh ingredients and a simple, well-balanced dressing make all the difference.

How to prepare Strawberry Spinach Salad

How to prepare Strawberry Spinach Salad

Preparing a Strawberry Spinach Salad that looks like it came from a bistro starts with good ingredients and a few small habits. First, choose baby spinach that’s crisp and vibrant; avoid leaves that look slimy or wilted. Rinse the spinach well and spin it dry — excess water dilutes the dressing and makes the salad soggy. For strawberries, pick ones that are ripe but firm; they should smell sweet and hold their shape when sliced. If strawberries aren’t in season, you can still make a lovely salad with other berries, but the classic pop of red and sweetness from strawberries is hard to beat.

Layer the flavors thoughtfully: toss the spinach with a light portion of dressing if you’re serving immediately, then add sliced strawberries so they retain their shape. Sprinkle in the chopped pecans for crunch, then add crumbled feta for salt and creaminess. If you’ll serve later, keep the dressing in a separate container and add it right before serving so the spinach stays crisp. When I prepared salads for events, I packed toppings separately and assembled just before the crowd arrived — it keeps texture where it should be and makes setup easy.

If you want an extra touch of elegance, toast the pecans briefly in a dry skillet with a pinch of salt until they’re fragrant; let them cool before adding to the salad. You can also macerate sliced strawberries with a tiny drizzle of balsamic or a pinch of sugar to intensify their sweetness. Keep in mind that the charm of this Strawberry Spinach Salad is in its balance — don’t overwhelm it with too many competing flavors.

Ingredients

• Fresh Spinach

• Ripe Strawberries

• Chopped Pecans

• Crumbled Feta Cheese

• Poppyseed Dressing

Instructions

1. Toss the fresh spinach with sliced strawberries and chopped pecans in a large bowl.

2. Add crumbled feta cheese on top of the mixed ingredients.

3. Drizzle poppyseed dressing just before serving to keep the salad fresh.

How to plate and enjoy

How to plate and enjoy

Presentation elevates the Strawberry Spinach Salad from simple side dish to something guests remember. Start with a shallow bowl or a platter so the ingredients spread out and the colors pop. Lay a bed of spinach, then fan the strawberry slices on top so their red edges create a rim of color. Scatter the chopped pecans and crumbled feta evenly so each forkful offers contrast. Drizzle the poppyseed dressing in a thin stream — too much dressing dulls the delicate textures, so consider serving extra dressing on the side for anyone who wants it more saucy.

Think beyond plates: serve the Strawberry Spinach Salad in glass bowls or on a wooden board for a relaxed gathering, or use individual plates for a dinner party. If you’re doubling the recipe for a crowd, place the dressing and crunchy toppings in separate bowls and let guests build their salads — it’s interactive and prevents wilting. For family dinners, pair the salad with a warm grain or a roasted protein to create a full plate; the sweet and tangy profile of the Strawberry Spinach Salad complements savory mains beautifully.

Timing matters. Aim to dress the salad at the last possible moment. If you’re traveling, assemble the greens and strawberries in one container and pack the pecans and feta separately. A quick toss at the destination keeps everything bright and crisp. Finally, use seasonal garnishes: a sprinkle of fresh mint or a handful of sliced green onions can freshen the flavor and add another layer of color without taking away from the simplicity of the Strawberry Spinach Salad.

How to store it properly

How to store it properly

The best way to keep leftover Strawberry Spinach Salad tasting as fresh as the day you made it is to separate components. Store the dressed salad in an airtight container in the refrigerator and eat it within a day — spinach softens quickly once dressed. If you anticipate leftovers, store the spinach and strawberries together without dressing; keep the pecans and feta in separate small containers to preserve their textures. When you’re ready to serve again, toss everything together and add fresh dressing to revive the flavors.

For prepped ingredients, washed and dried spinach will keep for a couple of days in the fridge if stored in a paper towel-lined container to absorb moisture. Sliced strawberries will soften over time, so they’re best consumed within 24–36 hours. Pecans and other nuts last longer, but to keep them crisp, consider storing them at room temperature in a sealed container or in the fridge for longer shelf life. If you made a larger batch of poppyseed dressing, it usually keeps for up to a week refrigerated; give it a quick shake before using.

Avoid freezing; the texture of the spinach and strawberries changes too much when frozen and thawed. Instead plan your meals so the Strawberry Spinach Salad gets eaten early in the week, or use the components in other dishes — add leftover strawberries to oatmeal or blend them into smoothies, and toss spinach into soups or sautés while still fresh.

Emma’s Kitchen Tips

Emma’s Kitchen Tips

Over the years of catering and raising a family, I learned a few tricks that make the Strawberry Spinach Salad feel effortless and special. First, invest in a good salad spinner; dry greens are the foundation of a crisp salad. When you chop pecans, do it by hand if you can — a coarse chop gives better texture than finely ground nuts. I recommend toasting nuts lightly to boost their aroma; this small step adds a layer of flavor that guests notice.

Another tip is to use cheese thoughtfully: crumbled feta adds salt and creaminess, but goat cheese can be an excellent substitute for a tangier bite. If you want more protein, grilled chicken or a scoop of my quinoa salad (served warm) pairs nicely and turns the Strawberry Spinach Salad into a meal. For busy weeknights, pre-slice strawberries and store them in a shallow container lined with paper towels to absorb excess moisture — they’ll keep better for a day or two.

When dressing the salad, start with less than you think you need; you can always add more. The poppyseed dressing brings a sweet-tangy element, so balance it with the salty feta and crunchy pecans. Finally, involve the family: let kids help by sprinkling pecans or crumbling cheese. That small involvement makes them more likely to enjoy the result, and it creates little moments around the counter that turn into memories.

Make it your own

Make it your own

The best part about the Strawberry Spinach Salad is its adaptability. Swap pecans for sliced almonds, walnuts, or toasted pumpkin seeds for a change of texture. Substitute feta with crumbled goat cheese or shaved Parmesan if you prefer a different tang. If you love herbs, a few torn basil leaves or a handful of mint can add freshness that plays beautifully with strawberries. For a heartier version, toss in cooked farro or barley to make it more filling while keeping the bright flavors intact.

If you want to explore dressings, try a light balsamic vinaigrette or a citrus-honey dressing instead of poppyseed for a Mediterranean twist. Add a protein element — grilled shrimp, sliced steak, or a simply roasted salmon fillet — and the Strawberry Spinach Salad transitions from a side to a main. For sweeter notes, macerate the strawberries in a splash of orange juice and a pinch of sugar for 10 minutes before adding them to the greens; it deepens their flavor without overpowering the salad.

When entertaining, present variations in small bowls so guests can customize. This approach reflects my catering background: people love to personalize their plates, and offering choices reduces waste. Let this Strawberry Spinach Salad serve as a canvas for your preferences and seasonal finds.

Frequently asked questions

Frequently asked questions

What’s the best way to keep the salad from getting soggy?
Keep the dressing and crunchy toppings separate until just before serving. Store the spinach and strawberries in a dry, airtight container and add the poppyseed dressing at the last minute. Toasted pecans stay crisp longer if kept in a separate container.

Can I make the Strawberry Spinach Salad ahead of time for a party?
You can prep components ahead: wash and dry the spinach, slice strawberries, toast the pecans, and crumble the feta. Store them separately and assemble within an hour of serving for the best texture. If you need to assemble earlier, wait to dress the salad until guests arrive.

What are good protein pairings for this salad?
Grilled chicken, salmon, shrimp, or a hearty grain like farro or quinoa make excellent companions. For a vegetarian option, add roasted chickpeas or a scoop of warm quinoa to make the Strawberry Spinach Salad more substantial.

Conclusion

Conclusion

If you love the bright balance of fruit, greens, and crunch, this Strawberry Spinach Salad is a go-to recipe that works for weeknight dinners, potlucks, and everything in between. For another take on a similar flavor profile with a classic poppyseed dressing, you can compare techniques and ideas at Spinach Strawberry Salad {With Poppy Seed Dressing!}.