Pin It There's something about the first warm day of spring when I crave something bright and alive on my plate. I was standing in the farmer's market, overwhelmed by the strawberry stand, when an older woman next to me picked up a pint and said, "These are so good, I don't even cook them." That afternoon, I tossed those berries with some spinach I had lingering in the fridge, crumbled some feta, and made a vinaigrette without really thinking about it. It became the salad I make constantly now, the one that tastes like the exact moment when winter finally lets go.
I made this for a picnic last June, and someone asked for the recipe before they'd even finished eating. There was something about eating it outside, with sunlight hitting the pink berries, that made everyone slow down. Since then, it's become the salad I bring to potlucks and the one I make for myself on days when I need to remember that good food doesn't have to be complicated.
Ingredients
- Fresh baby spinach: Use pre-washed if you want to save time; the tender leaves wilt slightly into the dressing without losing their structure, which is exactly what you want here.
- Fresh strawberries: Slice them thick enough that they don't disappear into the greens, but thin enough that each bite has berry in it; about a quarter-inch is the sweet spot.
- Crumbled feta cheese: The tang cuts through the sweetness of the berries and keeps the whole thing from feeling dessert-like, which is the small magic this salad pulls off.
- Sliced almonds or candied pecans: Toast them yourself if you can; the warmth brings out their flavor and gives you that crucial crunch that makes salad actually satisfying to eat.
- Extra virgin olive oil: Don't skimp here—it's literally half the dressing, and a good one makes the difference between nice and memorable.
- Balsamic vinegar: The aged, syrupy kind if your budget allows; it rounds out the flavor and plays beautifully against the strawberry sweetness.
- Honey or maple syrup: This seems small, but it softens the vinegar's bite and helps everything blend together instead of tasting like separate ingredients.
- Dijon mustard: An emulsifier and flavor builder that keeps the dressing from separating; don't leave it out even though it seems unnecessary.
Instructions
- Make the vinaigrette:
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Keep whisking until it looks creamy and cohesive—this usually takes about 30 seconds—then taste it and adjust the seasoning.
- Build the salad:
- In your largest salad bowl, combine the spinach, strawberries, feta, and toasted nuts. At this point it looks almost too simple, but trust the process.
- Dress just before serving:
- Drizzle the vinaigrette over everything and gently toss until the leaves glisten and every ingredient is coated. Serve immediately so the spinach stays crisp.
Pin It This salad reminds me that sometimes the most loved dishes are the ones where nothing fights for attention—where each ingredient gets to be itself instead of hidden under a heavy sauce. It's become the meal I reach for when I want to feel nourished without feeling like I've spent an hour cooking.
Variations That Feel Different Every Time
The beauty of this salad is how it changes depending on what you add to it. Red onion brings a sharp edge that wakes everything up, while avocado adds creaminess that makes it feel like an entirely different meal. I've swapped the feta for goat cheese on nights when I wanted something slightly earthier, and substituted walnuts for almonds just because that's what was open in my pantry. The dressing stays constant, which is what makes all these variations feel intentional rather than like I just threw ingredients together.
Making It Work for Your Table
If someone's avoiding dairy, goat cheese crumbles differently than feta but still brings that tanginess the salad needs, or you can skip cheese entirely and add a bit more salt to compensate. For a meal instead of a side, I pile this alongside grilled chicken or salmon—the saltiness of the fish pairs perfectly with the sweet-tart combination. It's also surprisingly good as a cold salad the next day, though the spinach will be softer and the nuts less crispy, which is honestly fine if you're eating it alone while standing at the counter.
The Little Things That Matter
Toasting your own nuts takes five minutes and transforms them from background player to something people actually taste and notice. Washing and drying the spinach thoroughly prevents watery dressing and a sad salad at the end. The Dijon mustard does invisible work keeping everything emulsified so the dressing coats rather than pools.
- If your balsamic is thin and sharp instead of thick and syrupy, add a tiny drizzle of honey to balance it out.
- Slice strawberries right before assembly so they don't weep juice all over the spinach.
- Keep everything cold until the moment you dress it—cool greens and cold berries make the salad feel more refreshing.
Pin It This is the salad that taught me that simple food, made with attention to good ingredients and proper technique, doesn't need to apologize for its straightforwardness. It's bright, it's quick, and it genuinely makes people happy to eat it.
Recipe FAQ
- → Can I substitute the feta cheese?
Yes, goat cheese can be used for a different creamy texture, or a vegan cheese alternative to suit dietary needs.
- → What nuts work best in this salad?
Toasted almonds or candied pecans add crunch and flavor. Walnuts or pumpkin seeds are great alternatives for variety.
- → How should I store leftovers?
Keep dressing separate and refrigerate salad ingredients in an airtight container for up to 2 days to maintain freshness.
- → Can this be made nut-free?
Yes, omit the nuts or replace them with roasted sunflower seeds to avoid allergens while keeping texture.
- → What protein pairs well with this salad?
Grilled chicken or salmon complements the fresh flavors and adds satisfying protein for a complete meal.