Strawberry Spinach Salad

Ingredients

• 180 g (6 cups)fresh baby spinach
• 300 g (2 cups)fresh strawberries, hulled and sliced
• 1 smallred onion, thinly sliced
• 150 g (1 cup)crumbled feta cheese (or vegan alternative)
• 70 g (½ cup)toasted pine nuts
• 120 ml (½ cup)balsamic vinegar
• 30 ml (2 tbsp)honey (or maple syrup)
• 120 ml (½ cup)extra virgin olive oil

Instructions

1. 1

   Wash the spinach

   Wash the baby spinach thoroughly, then dry it well.

2. 2

   Slice the strawberries

   Cut the strawberries into thin rounds.

3. 3

   Combine the salad

   Put the spinach, sliced strawberries and red onion in a large bowl.

4. 4

   Toast the pine nuts

   Toast the pine nuts in a skillet over medium heat until golden brown.

5. 5

   Mix the dressing

   Whisk the balsamic vinegar, honey and olive oil together.

6. 6

   Dress and finish

   Pour the dressing over the salad and toss gently to coat. Finish with the feta and toasted pine nuts.

What is strawberry spinach salad?

This American-style salad brings together fruit, leafy greens, cheese and nuts for a mix of sweet, savoury and earthy flavours. It suits a casual picnic or barbecue as well as a simple lunch.

Here, honey and balsamic vinegar balance the strawberries and spinach, while feta and pine nuts add salty, creamy and crunchy contrasts.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 5g protein, 14g carbs, 17g fat.

The strawberries and spinach provide most of the carbohydrates, while olive oil and pine nuts contribute much of the fat; feta adds some protein and fat. Serve it with a protein-rich main or a filling wholegrain side to make a more balanced plate.

Choose and prepare the ingredients

Spinach: Baby leaves are tender and easy to eat raw. Wash them thoroughly and dry them well so the dressing clings rather than becoming diluted.

Strawberries: Choose ripe fruit that still holds its shape, then slice it thinly for even distribution. Thinly sliced red onion adds a sharper note to balance the sweetness.

Toast the pine nuts carefully

Pine nuts: Toast them in a skillet over medium heat, keeping an eye on them as they colour. Remove them once golden brown; their small size means they can go from toasted to burnt quickly.

Whisk a balanced dressing

Balsamic and honey: Whisk these together first, then incorporate the olive oil until the dressing is combined. Maple syrup can stand in for honey.

Taste: The dressing should bring together sweet and tangy notes. Toss it with the greens gently so the spinach and strawberries stay intact.

Keep the salad crisp

Timing: The recipe takes 20 minutes, including washing, slicing and toasting. For the best texture, dress the salad shortly before serving.

Finish: Add the feta and pine nuts after tossing, as directed, so they remain visible and provide distinct creamy and crunchy bites.

Serve it with

As a side: Pair the salad with grilled vegetables, fish or chicken at a barbecue. Its fresh fruit and tangy dressing work well alongside simply seasoned dishes.

As a light meal: Serve it with bread or another substantial accompaniment. You can also offer extra feta at the table for those who want a saltier finish.

Recipe notes & tips

• Dry the spinach thoroughly after washing to avoid watering down the dressing.
• Slice the strawberries evenly so they are easy to mix through the leaves.
• Stir the pine nuts often as they toast and take them off the heat when golden.
• Whisk the dressing until the oil and vinegar are well combined.
• Toss gently to help the delicate fruit keep its shape.
• Add the dressing just before serving for the crispest result.

Variations

• Use maple syrup: Replace the honey with maple syrup for a plant-based dressing.
• Make it vegan: Choose a vegan feta alternative and use maple syrup.
• Add grilled chicken: Serve with sliced grilled chicken for a more substantial salad.
• Try another nut: Swap the pine nuts for toasted walnuts or pecans.
• Add fresh herbs: Scatter over chopped mint or basil for a fresh herbal note.

Common mistakes to avoid

• Wet spinach: Excess water dilutes the dressing; dry the leaves thoroughly.
• Burnt pine nuts: They toast quickly; watch closely and remove them when golden.
• Overmixing: Rough tossing can bruise the strawberries; turn the salad gently.
• Dressing too early: The leaves can lose their freshness; toss shortly before serving.
• Uneven onion slices: Thick pieces can overpower each bite; slice the onion thinly.

How to store

Store undressed salad and dressing separately in airtight containers in the fridge and use within 1–2 days. Once dressed, the leaves and strawberries soften, so it is best eaten straight away; do not freeze.

Frequently asked questions