Summer Spinach Strawberry Salad
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Fresh, vibrant, and bursting with summer flavor, this beautiful spinach strawberry salad is a favorite for warm-weather gatherings, from backyard BBQs to the 4th of July.
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Why I Love This Spinach Strawberry Salad
Fresh, vibrant, and bursting with berry flavor—this Spinach Strawberry Salad recipe truly celebrates the season. It’s a fresh twist on our Strawberry Spinach Salad, but this time with even more summer favorites: juicy blueberries, sweet raspberries, crisp, refreshing cucumbers, and a bright Strawberry Balsamic Dressing that ties it all together.
Whether you’re planning a backyard BBQ, a festive 4th of July menu, or a simple weeknight dinner, this salad brings color, flavor, and joy to any summer table.
Whether you’re serving it as a light starter or pairing it with grilled chicken or salmon, this salad brings brightness, fresh flavors, and summer magic to the table!
Summer Salad Ingredients
Here’s what you’ll need to make this delicious strawberry spinach salad recipe:
- Baby spinach – tender, mild, and a perfect base
- Strawberries – fresh, hulled, and sliced
- Blueberries & raspberries – for color, flavor, and antioxidant power
- Feta cheese or goat cheese – adds creamy tang (optional, but highly recommended)
- Cucumber – crisp, fresh, and cooling flavors
- Toasted pecans, walnuts or pistachios – sweet crunch and texture
Tip: Use a mix of berries for the most beautiful and flavorful salad.
How to Make This Salad
- Make the dressing – Blend strawberries, balsamic vinegar, olive oil, and honey until smooth.
- Prepare the ingredients – Wash and dry the greens, slice the strawberries, and chop the cucumbers.
- Assemble – In a large bowl or serving platter, toss together fresh spinach, berries, cucumbers, cheese, and nuts.
- Dress and serve – Drizzle with Strawberry Balsamic Vinaigrette Dressing just before serving.
Tips and Variations
- Add grilled chicken, shrimp, or salmon for a heartier main dish
- Swap spinach for spring mix or arugula for a peppery twist
- Try toasted almonds or sunflower seeds instead of candied pecans
- Use crumbled blue cheese or mozzarella pearls for variety
- Add sliced avocado or cucumber for extra freshness
How to Make Strawberry Balsamic Dressing
This dressing is simple, vibrant, and brings the whole salad together. Here’s what you’ll need:
- Fresh strawberries – sweet and ripe
- Balsamic vinegar – for tang and depth
- Olive oil – for richness
- Honey or maple syrup – just a touch to balance acidity
- Salt & pepper – to taste
To make: Combine everything in a blender and puree until smooth. Taste and adjust as needed.
Store leftover dressing in an airtight container in the fridge for up to 5 days.
Storing and Making Ahead
This salad is best served fresh, but here’s how to prep ahead:
- Greens and berries: Wash, dry, and store separately
- Dressing: Can be made 3–5 days in advance and stored in a jar in the fridge
- Assembly: Wait to dress the salad until just before serving to avoid soggy greens
Serving Suggestions
This salad is a showstopper on its own—but here are some delicious ways to enjoy it:
- As a starter for summer dinner parties or al fresco meals
- Alongside grilled chicken, steak, or salmon
- At potlucks, barbecues, and patriotic celebrations like the 4th of July
- Paired with quiche or sandwiches for a light lunch, brunch or summer afternoon tea.
Frequently Asked Questions
Absolutely. Just skip the cheese or use a plant-based alternative.
Fresh is best here for both texture and presentation, but you can use thawed frozen berries in a pinch for the dressing—thaw and drain them well.
Red wine vinegar with a small drizzle of maple syrup or honey is a good alternative.
Wait to dress the salad until right before serving. You can also serve the dressing on the side.
More Salads to Try Next
If you love this summer salad, you might also enjoy:
- Mediterranean Chickpea Salad – A 10 minute, protein-rich salad
- Creamy Cucumber Salad – Perfect for summer dining or quick lunches
- Watermelon Feta Salad – Cooling and refreshing summer salad
- Caprese Pasta Salad – A delicious twist on our favorite caprese appetizer
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Spinach Strawberry Salad Recipe
Ingredients
Spinach Berry Salad
- 10 ounces baby spinach leaves
- 1 pint strawberries cleaned, hulled and sliced
- 1 cup blueberries
- 1 cup cucumber (like English cucumber or Persian), chopped
- 1/2 cup raspberries
- 1/3 cup feta crumbled
- 1/2 cup pecans toasted (or your favorite nut like walnuts or pistachios)
Strawberry Balsamic Dressing
- 1/2 cup strawberries cleaned and sliced
- 2 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- 2 tablespoons honey
- salt and pepper to taste
Instructions
For the salad
- Toast the pecans in a dry skillet until golden and fragrant, about 5 minutes. Set aside.
- Wash and prepare the berries and greens. Then, combine the spinach, berries, and feta in a large serving bowl or individual salad bowls. Top with toasted pecans and drizzle with the dressing.
For the dressing
- Add the strawberries, olive oil, balsamic vinegar, honey, and salt and pepper in a blender or small food processor. Blend until smooth. Taste and adjust the seasoning and sweetness. If the strawberries are filled with sweet flavor, you can reduce or eliminate the honey.
Notes
- Leftover Dressing: Store leftover dressing in an airtight container in the fridge for up to 5 days.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This salad is a favorite! I love serving it for 4th of July gatherings or on any summer day. All the fresh, sweet flavors of berries combined with tender baby spinach is so delicious!