I totally admit it, I was a card-carrying member of the “fruit-does-NOT-belong-in-salad” club for years. Seemed just plain weird! Then, a friend brought a gorgeous Strawberry Spinach Salad to a backyard hangout one sunny afternoon, and peer pressure (okay, maybe just curiosity) made me try it. Wow. That first bite – the sweet berry pop against the fresh spinach and zingy dressing – completely flipped my script and made me see the light!
Now, I’m obsessed with recreating that perfect balance of vibrant, fresh, and ridiculously simple goodness, and trust me, this recipe nails it. It’s sunshine in a bowl, capturing that delicious surprise without any fuss. If it can convert a skeptic like me, you’re definitely going to want to give this easy, beautiful salad a try!
Table of Contents
Why You’ll Love This Version
Making this strawberry spinach salad is a simple way to bring brightness to your plate. Here’s why this particular recipe stands out and why you’ll find it a refreshing addition to your meals:
- Peak Freshness & Flavor: This strawberry spinach salad uses vibrant baby spinach and perfectly ripe, sweet strawberries for a taste that’s naturally bright and full of life.
- Light, Uplifting Dressing: Bright Vinaigrette: Savor a straightforward lemon dressing using high-grade olive oil, designed to elevate the natural flavors of the salad components while maintaining a refreshing, non-cloying character.
- Delightful Balance: Harmonious Texture & Taste: Discover an appealing combination of soft lettuces, succulent strawberry pieces, and the light crispness from toasted nuts (like pecans or almonds), resulting in a well-integrated and satisfying salad.
- Quick, Simple & Versatile: This easy strawberry spinach salad comes together in minutes and can be easily adapted as a refreshing lunch, a lovely side dish, or customized with simple additions.
Ingredients Needed
This recipe focuses on high-quality, fresh components. Choose organic whenever possible for the purest flavors. Here are the salad ingredients you’ll need:
For the Salad:
- Fresh Baby Spinach: 5 oz (about 5-6 cups, packed). Ensure it’s thoroughly washed and dried. Choose tender, vibrant green leaves. Using fresh baby spinach is key.
- Strawberries: Use one pint (approximately 2 cups) of fresh, mature strawberries, stems removed, and cut into slices or quarters.
- Nuts: ½ cup raw pecan halves or almond slices. We will lightly toast these. You could also use walnut pieces. Choose unsalted, fresh nuts. Avoid pre-candied nuts like candied pecans for this lighter version. Toasted almonds or toasted pecans add wonderful texture.
- Fresh Paneer (Optional): ¼ cup, crumbled. Use fresh, soft paneer. This provides a mild, creamy counterpoint often filled by feta cheese or goat cheese in other recipes, but paneer offers a lighter, fresher quality. If unavailable, simply omit. Avoid aged or strong cheeses like blue cheese.
For the Light Lemon Dressing:
- Olive Oil: ¼ cup, extra virgin. Select a high-quality olive oil characterized by a gentle, fruity taste.
- Lemon Juice: 2 tablespoons, freshly squeezed. This provides brightness and acidity, a gentle alternative to stronger vinegar types sometimes used.
- Maple Syrup or Raw Honey (Optional): 1-2 teaspoons, or to taste. Use sparingly, just to balance the acidity. This replaces refined sugar in the dressing.
- Poppy Seeds (Optional): 1 teaspoon. This ingredient imparts a delicate nutty taste and enhances the look, similar to traditional poppy seed dressings, yet incorporated within this recipe’s less heavy foundation.
- Mineral Salt: ¼ teaspoon, or to taste. Using Pink Himalayan salt or sea salt is recommended.
- Black Pepper: Freshly ground, to taste (use minimally).
Note: While balsamic vinegar is common in many strawberry spinach salad balsamic recipes, often paired as balsamic vinegar and honey, this version uses lemon for a brighter, lighter profile better suited for easy digestion and clarity. You could make a simple balsamic dressing using a mild balsamic vinegar if you strongly prefer, but we recommend trying the lemon vinaigrette first for this particular recipe’s intention.
Equipment You’ll Need
You don’t need complex gadgets to make strawberry spinach salad. Basic kitchen tools will suffice:
- Large Salad Bowl: For combining and tossing the salad. A large salad bowl makes mixing easier.
- Small Skillet: For lightly toasting the nuts over medium heat.
- Cutting Board & Knife: For preparing the strawberry fruit.
- Salad Spinner (Recommended) or Clean Kitchen Towels: For drying the spinach thoroughly. Excess moisture on spinach results in limp greens and a watered-down dressing.
- Small Jar or Whisk: Utilize a small jar (for shaking) or a whisk to combine the dressing components.
- Measuring Cups & Spoons: Measuring cups and spoons ensure precise quantities of each ingredient.
How to Make Strawberry Spinach Salad
To put the salad together, proceed with these easy instructions:
Step 1: Wash and Dry the Spinach
Rinse the fresh spinach leaves carefully beneath cool tap water. Dirt can often hide in the leaves. Remove all moisture from the spinach with a salad spinner, or alternatively, by carefully blotting it with fresh paper or cloth towels. This step is crucial for a crisp salad. Transfer the dried spinach to your main salad bowl.
Step 2: Prepare the Strawberries
Gently wash and pat dry the strawberries. Remove the green tops (hull them). Slice or quarter the strawberry fruit, depending on their size and your preference. Add the prepared strawberry pieces to the bowl with the spinach. Mixing the strawberries and spinach ahead of time creates an attractive presentation.
Step 3: Toast the Nuts
Place the pecan halves or almond slices (slivered almonds also work well) in the dry small skillet. Warm them over medium heat for 3 to 5 minutes, moving them often, until they release their aroma and achieve a pale gold color. Be careful not to burn them. Remove from heat immediately and let them cool slightly. Toasting enhances their flavor and texture. You can use pecans or walnuts.
Step 4: Make the Dressing
In a small jar with a lid or a small bowl, combine the dressing ingredients: olive oil, fresh lemon juice, optional maple syrup/honey, optional poppy seeds, salt, and a pinch of black pepper. Alternatively, combine ingredients in a jar, seal the lid tightly, and agitate vigorously until the mixture is well blended. If using a bowl, whisk vigorously. Taste and adjust seasoning if needed. This technique helps achieve a bright and refreshing dressing consistency. This simple salad dressing complements the strawberry flavour beautifully.
Step 5: Assemble the Salad
Add the toasted nuts (toasted pecans or toasted almonds) to the large salad bowl with the spinach and strawberries. Optionally, carefully break fresh paneer into small pieces over the salad. Paneer offers a delightful alternative to the commonly used crumbled feta.
Step 6: Dress and Serve
Add roughly 50% of the dressing over the assembled salad. Use a delicate tossing action to ensure a sparse, even coating on everything. It’s best to start with less dressing and add more if needed; you don’t want to drown the delicate flavors. Add the remaining dressing gradually until the salad is coated to your liking.For optimal crispness and flavor, present the strawberry spinach salad right away. This delicious salad is ready to enjoy. If preferred, you can serve the dressing on the side for individuals to add themselves.
Tips for Perfect Strawberry Spinach Salad
Creating the best ever strawberry spinach salad involves a few key details:
- Use the Freshest Ingredients: The quality of your spinach and especially your strawberry fruit makes all the difference. Use ripe, in-season berries and crisp, tender spinach. This makes the salad with fresh ingredients truly shine.
- Dry Your Greens Thoroughly: Ensure your spinach is completely dry; residual water weakens the vinaigrette and leads to a limp salad. Utilizing a salad spinner is highly effective for this. Ensure leaves are completely dry before you add the spinach to the bowl.
- Don’t Overdress: A common mistake is adding too much dressing. Start with half of the dressing, toss gently, and add more only if needed. Aim for a delicate coating rather than soaking the ingredients, allowing the flavors of the strawberry and spinach to stand out from the dressing. Serving dressing on the side is a great option.
- Toast Nuts Gently: Toasting brings out the nutty flavor, but burning them introduces bitterness. Watch them closely over medium heat and stir often. Let them cool slightly before adding to the salad to avoid wilting the spinach.
- Balance is Key: Taste the dressing before adding it. Does it need a touch more sweetness (maple/honey) or acidity (lemon juice)? Adjust to your preference. The balance between the sweet strawberries, earthy spinach, tangy dressing, and crunchy nuts is what makes this salad work.
- Serve Immediately: This salad is best enjoyed right after tossing. Spinach can wilt quickly once dressed. For advance preparation, store the salad elements individually and combine them only when ready to serve. Avoid adding the dressing beforehand. Making the salad ahead of time requires careful planning (see Storage).
- Gentle Tossing: Use large, light tools or even your clean hands to toss the salad. Be gentle to avoid bruising the delicate spinach leaves and strawberry slices. Just lift and turn the ingredients until coated. Handle the salad and toss carefully.
- Slice Strawberries Just Before Use: Pre-sliced strawberry pieces can become mushy. Slice them just before assembling the salad for the best texture.
Ingredient Substitutions
While this recipe is designed for specific flavors and a light profile, here are some sattvic-friendly substitutions if needed:
- Spinach: If baby spinach isn’t available, you could use a mix of tender lettuces or even half spinach, half mild spring greens. Some people enjoy an arugula salad base, but arugula can be quite pungent (rajasic), so use it sparingly if at all, or choose milder greens for a more balanced profile. Ensure any green used is fresh and tender.
- Strawberries: While strawberry is the star, other fresh berries like raspberries or blueberries could be used in a pinch, though they will change the flavor profile significantly. Ensure they are ripe and sweet.
- Nuts: Instead of pecan or almond slices, you could use lightly toasted walnut pieces, sunflower seeds, or pumpkin seeds (pepitas). Ensure they are raw and unsalted before toasting. Pecans or walnuts are excellent choices. Strawberry spinach salad with sunflower seeds is another popular variation.
- Paneer: If you cannot find fresh paneer and want a creamy element, simply omit it. Avoid aged cheeses like feta cheese, goat cheese, or blue cheese as they have stronger flavors and are considered heavier or more tamasic/rajasic in Ayurveda. This recipe intentionally differs from those calling for feta.
- Dressing Acidity: If you don’t have fresh lemons, a mild, organic apple cider vinegar (use slightly less than the lemon juice) could work. Avoid harsh, distilled white vinegar. While a balsamic poppy seed dressing is known, or a general strawberry salad balsamic approach, stick to lemon or mild apple cider vinegar for this recipe’s intended lightness. A simple homemade balsamic vinaigrette using a very mild, high-quality balsamic vinegar could be tried cautiously if lemon is unavailable, but it changes the character.
- Sweetener: If avoiding maple syrup or honey, ensure your strawberries are very sweet, or add a tiny splash of fresh orange juice to the dressing for natural sweetness. Avoid refined sugars.
- Olive Oil: A high-quality, cold-pressed sunflower oil or avocado oil with a neutral flavor can substitute for olive oil if necessary.
- Poppy Seeds: These are optional. If you don’t have them, simply leave them out. The dressing is delicious without them.
Storage Instructions
Fresh salads like this strawberry spinach salad are always best enjoyed immediately after preparation. However, if you need to prepare components ahead or have leftovers:
- Store Components Separately: If making ahead, store the washed and dried spinach, sliced strawberry fruit, toasted nuts, and dressing in separate airtight containers in the refrigerator. Combine the salad ingredients only immediately prior to serving.
- Spinach Storage: Ensure spinach is completely dry. Keep it in a sealed container with a paper towel placed inside to soak up any surplus wetness. It should keep for a couple of days this way.
- Strawberry Storage: Store sliced strawberry pieces in an airtight container. They are best used within a day.
- Nut Storage: Cooled toasted nuts can be stored in an airtight container at room temperature for a few days or in the refrigerator for longer.
- Dressing Storage: The lemon vinaigrette can be stored in a sealed jar in the refrigerator for up to 5 days. The olive oil may solidify slightly when chilled; simply let it sit at room temperature for 15-20 minutes or run the jar under warm water and shake well before use. Serve the dressing from the fridge after allowing it to warm slightly.
- Leftover Dressed Salad: Unfortunately, leftover salad that has already been dressed will become soggy and wilted quickly. It’s best to only dress the salad portion you plan to eat immediately. Avoid storing dressed salad ahead of time. This salad is best fresh.
Common Questions
Here are answers to some common questions about making and enjoying this strawberry spinach salad:
Is strawberry spinach salad healthy?
Yes, this particular strawberry spinach salad is designed as a genuinely healthy salad. It emphasizes fresh, whole ingredients like nutrient-rich spinach and vitamin-packed strawberry fruit. The simple dressing uses quality olive oil and natural acidity from lemon juice, avoiding refined sugars and heavy processing. It focuses on natural goodness and contributes to a feeling of lightness, making it a nourishing choice.
Is strawberry spinach good for you?
Absolutely. Combining spinach and strawberries is beneficial. Spinach is well-known for its iron, vitamins K and A, while strawberries are loaded with vitamin C and antioxidants. When prepared as in this salad – with healthy fats from nuts and olive oil and minimal processing – it provides valuable nutrients that support overall well-being and align with mindful eating principles.
What to do with strawberry spinach?
This strawberry spinach salad is wonderfully versatile. Enjoy it as:
– A refreshing side dish alongside simple main courses like steamed vegetables, light lentil dishes (dal), or quinoa.
– A light lunch or dinner on its own, perhaps with added fresh paneer crumbles or chickpeas for more substance.
– A vibrant contribution to potlucks or gatherings where a fresh, appealing salad is welcome.
– Its primary role is as a fresh salad preparation highlighting the combination of strawberry and spinach.
What is the flavor of strawberry spinach salad?
The flavor profile of this strawberry spinach salad is bright, fresh, and balanced. You experience the natural, juicy sweetness of the ripe strawberry pieces, complemented by the mild, slightly earthy taste of the tender baby spinach. The light lemon vinaigrette adds a pleasant tanginess and freshness that enhances, rather than masks, the core ingredients. The toasted nuts (pecan or almond) introduce a subtle nutty warmth and satisfying crunch. It’s a harmonious blend designed to be refreshing and delightful.
Strawberry Spinach Salad Vibrant Simple Joy
Equipment
- Large Salad Bowl
- Small Skillet
- Cutting Board
- Sharp Knife
- Salad Spinner (Recommended for thoroughly drying spinach) or Clean Kitchen Towels
- Small Jar (with lid) or Small Bowl and Whisk
- Measuring Cups
- Measuring Spoons
Ingredients
For the Salad:
- 5 oz Fresh Baby Spinach about 5-6 cups, packed
- 1 pint about 2 cups Fresh Strawberries
- ½ cup Raw Pecan Halves or Almond Slices
- ¼ cup Fresh Paneer crumbled (Optional)
For the Light Lemon Dressing:
- ¼ cup Extra Virgin Olive Oil
- 2 tablespoons Freshly Squeezed Lemon Juice
- 1-2 teaspoons Maple Syrup or Raw Honey Optional
- 1 teaspoon Poppy Seeds Optional
- ¼ teaspoon Mineral Salt or to taste
- Freshly Ground Black Pepper to taste
Instructions
For Steps
- Prep Greens: Thoroughly wash the baby spinach and dry it completely using a salad spinner or towels. Place dried spinach in a large salad bowl.
- Prep Berries: Gently wash, pat dry, hull, and slice or quarter the strawberries. Add them to the bowl with the spinach.
- Toast Nuts: Place nuts in a dry small skillet over medium heat. Toast for 3-5 minutes, stirring often, until fragrant and lightly golden. Remove from heat, let cool slightly.
- Make Dressing: In a small jar or bowl, combine olive oil, lemon juice, optional sweetener, optional poppy seeds, salt, and pepper. Seal jar and shake well, or whisk vigorously in the bowl until emulsified. Taste and adjust seasoning.
- Assemble Salad: Add the toasted nuts and optional crumbled paneer to the salad bowl with the spinach and strawberries.
- Dress & Serve: Drizzle about half of the dressing over the salad. Toss gently to coat lightly. Add more dressing if needed. Serve immediately.
Notes:
- Use the freshest, highest-quality spinach and ripe strawberries for the best flavor.
- Drying the spinach thoroughly is crucial to prevent sogginess. A salad spinner is highly recommended.
- Do not overdress the salad. Start with half the dressing, toss gently, and add more only if needed. Serve extra dressing on the side.
- Toast nuts over medium heat, stirring frequently, until fragrant and lightly golden. Let them cool slightly before adding to avoid wilting spinach.
- Taste the dressing and adjust the balance of lemon juice and optional sweetener to your preference.
- Assemble and dress the salad immediately before serving for optimal texture and freshness.
- Toss gently to avoid bruising the delicate ingredients.
- Slice strawberries just before assembling.
Storage:
- Store washed/dried spinach, sliced berries, toasted nuts, and dressing separately in airtight containers in the refrigerator. Assemble just before serving. Do not store leftover dressed salad.
Substitutions:
- Tender lettuces for spinach; walnuts, sunflower/pumpkin seeds for pecans/almonds; omit paneer (avoid aged/strong cheeses like feta/goat for this recipe’s profile); mild apple cider vinegar (less amount) for lemon.
Notes
- Serving Size: Approximately 1/4 of the recipe
- Calories: ~295 kcal
- Sugar: ~6 g
- Sodium: ~160 mg (mainly from added salt)
- Fat: ~26 g
- Saturated Fat: ~4 g (primarily from paneer and pecans)
- Unsaturated Fat: ~21 g (primarily from olive oil and pecans)
- Trans Fat: ~0 g
- Carbohydrates: ~13 g
- Fiber: ~3 g
- Protein: ~5 g (higher if paneer is included)
- Cholesterol: ~10 mg (primarily from paneer, negligible otherwise)
Tried it? Let’s Chat Below!
Did you make this salad? I truly hope you enjoy this Strawberry Spinach Salad Vibrant Simple Joy. It’s such a refreshing and delicious strawberry spinach salad that brings brightness to any meal, whether as a side salad or a light main course.
I would love to hear about your experience! Did you make any substitutions? Did you add the paneer or keep it simpler? How did you find the light lemon vinaigrette compared to a traditional balsamic dressing? Your feedback helps others who want to try this recipe!
Sharing our experiences with food connects us. Please leave a comment and rating below. Let me know if you have any questions or variations you loved. Let’s share the joy of simple, nourishing food. Love this recipe? Let us know! This simple salad is a joy to share. We think this might be the best strawberry spinach salad for a light, refreshing meal. Enjoy this perfect summer salad recipe!