Strawberry, Feta & Spinach Salad with Balsamic Glaze

Who would have thought strawberries and spinach would make such a bright, delicious pairing? Sweet, juicy strawberries and blueberries combine with creamy avocado, tangy feta, crunchy candied pecans, and a zesty vinaigrette to create a crowd-pleasing Strawberry Feta Spinach Salad that’s perfect for spring and summer.

• Fresh baby spinach, rinsed and patted dry — tender and ready to eat as-is; substitute mixed greens if preferred.
• Candied pecans — use store-bought or make your own; raw or toasted pecans work as well.
• Strawberries — rinsed, dried, and halved or quartered; choose ripe berries for the best flavor.
• Red onion — thinly sliced to add a sharp, savory contrast to the sweetness.
• Fresh blueberries — rinsed; they add a complementary burst of flavor and color.
• Avocados — diced; toss with a little lemon juice to slow browning and enhance creaminess.
• Feta cheese — crumbled; its salty tang balances the sweet fruit and crunchy nuts.
• Vinaigrette — a sweeter vinaigrette (mango champagne, poppyseed, or balsamic with a touch of honey or maple) pairs nicely, but use your favorite.

Substitutions and Variations

• Swap feta for goat cheese or blue cheese for a creamier, tangier note.
• Add a teaspoon of poppy seeds or sesame seeds to the dressing for extra texture.
• Make a simple sweet dressing: extra-virgin olive oil, a splash of balsamic or lemon, and a touch of maple syrup or honey.
• Use different nuts—almonds, walnuts, or pistachios also work well if you prefer.
• Mix in other fruits like apple, pear, mandarin oranges, raspberries, blackberries, or stone fruits such as peaches and nectarines.
• Add grilled chicken, quinoa, or farro to turn the salad into a more substantial main dish.

Step 1: In a large salad bowl, combine the baby spinach, candied pecans, strawberries, red onion, and blueberries. Gently fold in the avocado and crumbled feta.

Step 2: Drizzle vinaigrette over the salad and toss gently to combine. Start with less dressing and add more to taste so the greens stay crisp.

Step 3: Finish with a pinch of sea salt and freshly cracked black pepper. Serve immediately for best texture and flavor.

Tips for the best Strawberry Feta Spinach Salad

• Quantities and ingredients are flexible—customize the salad to your taste.
• To make candied pecans at home: sauté 1 cup pecans with 2 tablespoons butter and 2 tablespoons brown sugar until the sugar dissolves, then spread on parchment and bake at 350°F until crisp.
• Sweet or fruity vinaigrettes pair especially well; poppyseed and mango-champagne-style dressings are great choices.
• If serving for a crowd, assemble the components ahead but combine and dress the salad just before serving.
• Presenting the salad in a clear glass bowl highlights the colorful layers and makes an attractive serving dish.

Fun Fact

Healthy salad alert: strawberries are rich in vitamin C, fiber, and antioxidants, and contain no cholesterol, fat, or sodium.

Spinach is an excellent source of iron and beta-carotene and provides vitamin C when eaten raw, making this salad both tasty and nutritious.

Yes. Store the dry components separately from the dressing in airtight containers in the refrigerator and combine within a day of serving. Dress the salad just before serving to avoid wilting.

Keep leftovers in an airtight container in the refrigerator and consume within 1–2 days. Note that the salad’s texture will soften over time, especially if it’s already been dressed.

Absolutely. Strawberries and blueberries work beautifully together, but you can omit one, add raspberries or blackberries, or include apples, pears, or citrus segments for different flavors and textures.

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