Strawberry Spinach Salad with Homemade Balsamic Vinaigrette

There’s something about a fresh, vibrant salad that instantly brightens your plate—and your mood. When the sun starts to stick around longer and strawberries come into season, this Strawberry Spinach Salad with Homemade Balsamic Vinaigrette becomes a go-to in my kitchen. It’s light yet satisfying, bursting with flavor, and just as beautiful to look at as it is to eat. Whether you’re hosting a casual backyard lunch or looking for a quick side dish to serve with dinner, this salad hits the mark every single time.

What really makes this salad stand out is its balance. The sweetness of ripe strawberries complements the earthy spinach leaves, while crumbled cheese brings in a tangy creaminess that melts into every bite. Add the crunch of chopped pecans and finish it off with a glossy drizzle of homemade balsamic vinaigrette—and suddenly, you’ve got a salad that steals the spotlight from the main course.

This Strawberry Spinach Salad with Homemade Balsamic Vinaigrette recipe has become a seasonal staple in my home, especially during spring and summer. I first made it on a whim, trying to use up a surplus of strawberries, and since then, it’s earned a permanent spot in my rotation. I love how flexible it is, how quickly it comes together, and how much everyone—from picky eaters to salad skeptics—ends up loving it. The vinaigrette alone is worth keeping in your fridge year-round.

So, if you’re in the mood for something fresh, flavorful, and foolproof, this Strawberry Spinach Salad is exactly what you need.

Why You’ll Love This Recipe

There are so many reasons to fall in love with this Strawberry Spinach Salad with Homemade Balsamic Vinaigrette , and once you try it, you’ll see why it’s one of my most requested dishes. Here’s what makes it a must-try:

Easy to Make
This salad requires minimal chopping, no cooking, and just a few pantry staples for the vinaigrette. From start to finish, it takes less than 15 minutes to prepare, which means it’s perfect for busy weeknights or last-minute gatherings.

Bursting with Flavor
You get a bit of everything in each forkful—sweet strawberries, creamy cheese, toasty nuts, and a bold, tangy dressing that ties it all together. The flavors are perfectly balanced, making this salad anything but boring.

Healthy and Wholesome
It’s loaded with fresh produce and heart-healthy fats, and you can easily make it dairy-free or nut-free if needed. It’s naturally gluten-free too, so it suits a wide variety of dietary needs.

Customizable
Swap out the cheese, change up the nuts, or add a protein to turn it into a main dish. This salad plays well with whatever you have on hand, which makes it extra convenient.

Crowd-Pleaser
Even people who normally pass on salad find themselves going back for seconds. It’s beautiful, fresh, and full of texture—everything you want in a great side dish or light entrée.

Health Benefits

This salad isn’t just delicious—it’s also packed with nutrients that do your body good. Here’s a quick rundown of what you’re getting in every bite:

Spinach
Rich in iron, vitamin K, and fiber, spinach supports healthy bones, improves digestion, and contributes to heart health. Its mild flavor makes it a great base for building nutrient-dense meals.

Strawberries
These juicy berries are full of antioxidants, particularly vitamin C, which helps strengthen your immune system and protect your cells from damage. They also contain folate and manganese, both essential for energy production.

Olive Oil
Used in the homemade vinaigrette, olive oil provides monounsaturated fats, which are known for supporting heart health and reducing inflammation.

Pecans
A good source of healthy fats, fiber, and magnesium, pecans offer a satisfying crunch while delivering essential nutrients that support brain function and metabolic health.

Cheese
Depending on your choice of cheese, you’re adding protein, calcium, and a creamy texture that helps round out the meal. Goat cheese, feta, or queso fresco are great lower-fat options.

Combined, these ingredients make a salad that’s as nourishing as it is flavorful, making it easy to eat well without sacrificing taste.

Preparation Time, Servings, and Nutritional Information

Total Time: 15 minutes
Servings: 4 side servings or 2 entrée servings
Calories per serving: 310
Protein: 6g
Carbohydrates: 20g
Fat: 24g
Fiber: 4g

This recipe is ideal for quick prep and doesn’t require any cooking time, which makes it especially useful for busy weekdays or warm-weather meals when you’d rather not turn on the stove.

Ingredients List

For the Salad

• 4 cups fresh baby spinach
• 2 cups mixed salad greens
• 1½ cups fresh strawberries, stems removed and sliced
• ½ cup crumbled cheese (goat cheese, feta, gorgonzola, or queso fresco)
• ⅓ cup chopped pecans (lightly toasted, if desired)

For the Balsamic Vinaigrette

• ¼ cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste

Each ingredient plays an important role here. The spinach and greens give the salad body and freshness. Strawberries bring natural sweetness and vibrant color. The cheese adds tang and creaminess, while the pecans contribute a rich, nutty crunch. The homemade vinaigrette pulls it all together with bold, sweet-tart flavor.

Step-By-Step Cooking Instructions

1. Prepare the Vinaigrette

Start by making your dressing so it’s ready to go when your salad is assembled.

• In a small bowl or jar with a lid, add the olive oil, balsamic vinegar, maple syrup, and Dijon mustard.
• Season with a pinch of salt and a few cracks of black pepper.
• Whisk vigorously or shake the jar until everything is fully combined and the dressing is emulsified.
• Taste and adjust the seasoning if needed. Set aside.

2. Assemble the Salad

Now it’s time to bring everything together.

• In a large mixing bowl, add the spinach and mixed greens.
• Gently add the sliced strawberries, crumbled cheese, and chopped pecans on top.
• If you toasted the pecans, let them cool slightly before adding to avoid wilting the greens.

3. Dress and Toss

• Just before serving, drizzle the balsamic vinaigrette over the salad. Start with half and add more as needed—you want everything lightly coated, not soaked.
• Use tongs or clean hands to toss the salad gently, making sure the dressing touches every ingredient.

4. Serve Immediately

• Transfer to a serving platter or individual plates. Serve fresh while the greens are crisp and the strawberries are juicy.

That’s it! This simple, foolproof method makes a restaurant-quality salad in minutes.

How to Serve

This Strawberry Spinach Salad works beautifully in a variety of settings. Here are a few serving ideas to inspire you:

• Serve as a light lunch on its own, with crusty bread or a slice of focaccia on the side.
• Use it as a starter or side dish at dinner parties or holiday gatherings.
• Add grilled chicken, turkey meatballs, or seared tofu on top for a more filling main dish.
• Pack it in a mason jar for a quick and colorful lunch on the go.

Pairing Suggestions

Pairing the right dishes with this salad can help round out your meal without overpowering the fresh flavors.

Protein Pairings

• Herb-marinated grilled chicken
• Lemon garlic shrimp
• Oven-baked salmon
• Spinach garlic baked turkey meatballs

Side Dishes

• Roasted sweet potatoes
• Garlic-herb couscous
• Light tomato or vegetable soup
• Brown rice or quinoa pilaf

Beverage Pairings

• Sparkling water with lemon
• Iced green tea with mint
• Fresh berry smoothies

These light and refreshing pairings complement the salad’s sweet and tangy profile.

Storage, Freezing & Reheating Instructions

This salad is best enjoyed fresh, but here’s how to store leftovers:

Storage:
If you plan to store it, keep the dressing separate from the salad. Store the undressed salad in an airtight container in the refrigerator for up to 2 days. The vinaigrette will last in the fridge for up to 1 week.

Freezing:
This salad is not freezer-friendly due to the delicate greens and fresh strawberries.

Reheating:
Reheating isn’t applicable, but if you’re adding warm proteins like chicken or steak, heat them separately before placing them on the salad.

Common Mistakes to Avoid

Avoiding a few common pitfalls can take your salad from good to great.

• Using soggy greens: Always wash and dry your greens thoroughly. Wet leaves can dilute the dressing and make the salad limp.
• Overdressing: Start with less vinaigrette than you think you need—you can always add more.
• Skipping the seasoning: A pinch of salt and pepper can elevate the flavor. Don’t forget to season the salad and not just the dressing.
• Using unripe strawberries: They should be ripe and fragrant for the best flavor.
• Adding hot ingredients: Let any cooked add-ins cool before adding to avoid wilting the salad.

Pro Tips

These simple tips can help you take this salad to the next level.

• Toast the pecans: Just a few minutes in a dry skillet enhances their flavor.
• Make the vinaigrette ahead: It keeps well in the fridge and makes meal prep easier.
• Layer for texture: Place the denser toppings like cheese and nuts near the top to keep the salad fluffy.
• Cut strawberries just before serving: This helps maintain their juiciness and color.
• Use a mix of greens: Combining spinach with mixed greens adds variety in flavor and texture.

Frequently Asked Questions (FAQs)

Can I use store-bought balsamic vinaigrette?
Yes, but homemade dressing has a fresher taste and lets you control the sweetness and acidity.

What cheese works best in this salad?
Goat cheese is a favorite for its creamy texture and tang, but feta, gorgonzola, or queso fresco are great options too.

Is there a nut-free alternative?
Absolutely. Try sunflower seeds or pumpkin seeds for crunch without the nuts.

Can I make this ahead of time?
You can prep the ingredients a few hours ahead, but don’t combine them until just before serving to keep everything fresh.

What proteins go best with this salad?
Grilled chicken, turkey meatballs, shrimp, or chickpeas all work well.

How do I store leftover dressing?
Keep it in a jar in the fridge for up to one week. Shake before using.

Can I use a different vinegar?
Yes, red wine vinegar or apple cider vinegar can work, but the flavor will be slightly different.

Is this salad gluten-free?
Yes, this recipe is naturally gluten-free as written.

How do I make it vegan?
Omit the cheese or use a plant-based alternative.

Do I have to use both spinach and mixed greens?
Not at all. You can use just spinach or just mixed greens based on what you have available.

Conclusion & Call to Action

This Strawberry Spinach Salad with Homemade Balsamic Vinaigrette is the kind of recipe that’s easy enough for everyday meals but impressive enough for special occasions. It’s light, fresh, colorful, and full of flavor. With just a handful of ingredients and a quick homemade dressing, it proves that simple food can still be exciting.

Whether you serve it as a side dish or make it the star of your lunch, this salad is sure to earn rave reviews. Give it a try, and don’t forget to make extra vinaigrette—you’re going to want to drizzle it on everything.

If you make this recipe, I’d love to hear how it turned out. Leave a comment below, and if you’re sharing on social media, tag me—I always enjoy seeing your delicious creations. Happy salad making!

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