15-Minute Strawberry Spinach Salad

This strawberry spinach salad is my quick, go-to recipe when I want something fresh, colorful, and full of flavor in very little time. I love how the sweetness of ripe strawberries pairs perfectly with tender spinach, crunchy nuts, and a tangy dressing. It’s light, healthy, and ready in just 15 minutes.

Why You’ll Love This Recipe

I like that this salad comes together so fast, making it ideal for busy days when I still want a homemade meal. The combination of sweet, tart, and savory flavors works beautifully, and the different textures keep every bite interesting. I can serve it as a side with dinner, enjoy it for lunch, or even bring it to a gathering—it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh baby spinach

• Fresh strawberries, sliced

• Crumbled feta or goat cheese

• Sliced almonds or chopped pecans, toasted

• Red onion, thinly sliced

For the Dressing:

• Olive oil

• Balsamic vinegar

• Honey or maple syrup

• Dijon mustard

• Salt and pepper

Directions

1. I start by washing and drying the spinach and strawberries thoroughly.

2. In a large bowl, I arrange the spinach as the base.

3. I scatter the sliced strawberries, crumbled cheese, toasted nuts, and red onion over the greens.

4. For the dressing, I whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.

5. I drizzle the dressing over the salad just before serving, tossing gently to combine.

Servings and timing

This salad serves 4 as a side dish or 2 as a light main course. It takes me just 15 minutes from start to finish, making it perfect for quick meals.

Variations

Sometimes I add grilled chicken or shrimp to make it a more filling entrée. For a sweeter twist, I toss in dried cranberries or candied pecans. If I want a creamier dressing, I swap the balsamic vinaigrette for a poppy seed or yogurt-based dressing.

Storage/Reheating

I store the undressed salad in an airtight container in the fridge for up to 1 day. The dressing keeps separately in a jar for up to 5 days. Once dressed, the spinach wilts quickly, so I only combine them when ready to eat.

FAQs

Can I make this salad ahead of time?

Yes, I prep all the ingredients in advance and store them separately, then assemble and dress right before serving.

What cheese works best?

I like feta for its tang, but goat cheese adds a creamy texture that’s just as delicious.

Can I use frozen strawberries?

I don’t recommend it because they release too much liquid and change the salad’s texture.

How do I toast the nuts?

I place them in a dry skillet over medium heat, stirring until fragrant, about 3–5 minutes.

Can I make the dressing sweeter?

Yes, I add a little more honey or maple syrup to taste.

Conclusion

I enjoy making this 15-minute strawberry spinach salad because it’s quick, easy, and always refreshing. The mix of sweet strawberries, tender spinach, and tangy dressing makes it a recipe I can enjoy any time of year, whether for a simple lunch or a fresh side dish.

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