Strawberry Spinach Salad

Ingredients

• 60 g (½ cup)chopped pecans or walnuts
• 340 g (12 ounces)fresh baby spinach, rinsed and dried
• 950 ml (1 US quart)strawberries, sliced
• 15 ml (1 tablespoon)fresh lemon juice
• 30 ml (2 tablespoons)white wine vinegar
• 50 g (¼ cup)sugar
• 15 ml (1 tablespoon)vegetable oil

Instructions

1. 1

   Toast the nuts

   Put the nuts in a dry pan over medium heat and toast for 5–6 minutes, until fragrant. Transfer them out of the pan and leave to cool.

2. 2

   Combine salad ingredients

   Add the spinach, cooled toasted nuts and sliced strawberries to a large bowl.

3. 3

   Shake the dressing

   Put the lemon juice, vinegar, sugar and oil in a jar. Shake until well combined, then keep the jar in the fridge until serving.

4. 4

   Dress and toss

   Just before serving, shake the jar again. Pour the dressing over the spinach mixture and toss to coat.

What is strawberry spinach salad?

This is a fresh American-style salad that pairs tender baby spinach with ripe strawberries, crunchy nuts and a sweet-tart dressing. Fruit and greens make a simple combination for warm-weather meals.

Toasted pecans or walnuts add a savoury, nutty contrast, while lemon juice and white wine vinegar keep the dressing bright. The ingredients are prepared separately and tossed together just before serving, so the leaves stay fresher.

Nutrition and macros by portion

The nutrition label shows one serving as written: 135 calories, 3g protein, 18g carbs, 7g fat.

The strawberries and sugar supply most of the carbohydrates, while the vegetable oil and nuts contribute much of the fat; the spinach and nuts provide some protein. To make a more balanced plate, serve a portion alongside a protein-rich main such as grilled chicken, fish or beans.

Choosing the ingredients

Spinach: Baby spinach has tender leaves that are easy to eat raw. Rinse it and dry it thoroughly so the dressing clings rather than becoming diluted.

Strawberries: Choose ripe, firm berries and slice them shortly before assembling. Their sweetness is balanced by the lemon and vinegar.

Nuts: Pecans give a mellow, buttery crunch, while walnuts offer a slightly more robust flavour. Either works in this salad.

Toast the nuts carefully

Dry pan: Toast the nuts without oil over medium heat, stirring or shaking the pan occasionally so they warm evenly. They are ready when fragrant, usually after 5–6 minutes.

Cooling: Take them out of the hot pan once toasted, as residual heat can continue to brown them. Let them cool before adding them to the spinach.

Getting the dressing right

Jar method: Shaking the lemon juice, vinegar, sugar and oil combines them quickly without extra equipment. Shake again just before pouring, since the ingredients can separate while standing.

Sweetness: The sugar softens the sharpness of the citrus and vinegar. If you prefer a less sweet dressing, adjust the amount to taste, bearing in mind that this changes the recipe.

Keep the leaves fresh

Dry leaves: Excess water can make the dressing watery and cause the spinach to wilt sooner. Use a salad spinner or pat the leaves dry with a clean tea towel.

Last-minute tossing: Dress the salad just before it reaches the table. This preserves the spinach's tender texture and keeps the strawberries from releasing too much juice into the bowl.

When to serve it

Timing: The nuts can be toasted and the dressing mixed ahead, then stored separately until serving. The full salad takes only a moment to toss together once the components are ready.

Pairing: Serve it alongside grilled chicken, fish or a savoury quiche for a fuller meal. It also works as a fresh side with a summer lunch.

Recipe notes & tips

• Dry the spinach thoroughly after rinsing to prevent a diluted dressing.
• Keep the pan at medium heat and watch the nuts closely near the end of toasting.
• Let the toasted nuts cool before mixing them with the spinach.
• Shake the dressing jar again immediately before pouring.
• Slice the strawberries shortly before serving for the freshest texture.
• Dress only the amount of salad you plan to eat straight away.

Variations

• Use walnuts: Swap the pecans for chopped walnuts for a deeper, slightly earthier crunch.
• Add goat's cheese: Crumble a little over the salad just before serving for a creamy, tangy contrast.
• Include red onion: Add a few thin slices for a sharper savoury note.
• Try balsamic vinegar: Replace the white wine vinegar for a darker, more rounded flavour.
• Add grilled chicken: Serve with sliced chicken to make the salad more substantial.

Common mistakes to avoid

• Wet spinach: Water dilutes the dressing; dry the leaves thoroughly before assembling.
• Overtoasted nuts: They can darken quickly; remove them as soon as they smell fragrant.
• Dressing too early: The leaves can wilt; toss the salad just before serving.
• Unshaken dressing: Oil may sit apart from the other ingredients; shake the jar again before pouring.
• Warm nuts in the salad: They can soften the leaves; let them cool before adding.

How to store

Store undressed spinach, strawberries, toasted nuts and dressing separately in covered containers in the fridge for up to 2 days. Once dressed, the salad is best eaten straight away, as the leaves wilt and the berries release juice; do not reheat it.

Frequently asked questions