Spinach Strawberry Salad Recipe

A vibrant spinach strawberry salad featuring blueberries, raspberries, cucumber, pecans, and crumbled cheese is served in a bowl with a jar of pink dressing on the side, all set on a rustic wooden board.

Spinach Strawberry Salad Recipe

This Summer Spinach Strawberry Salad is bursting with juicy berries, baby spinach, creamy cheese, and crunchy toasted pecans—all tossed together with a vibrant homemade Strawberry Balsamic Dressing. It’s an easy, crowd-pleasing salad that’s perfect for summer entertaining, from backyard BBQs to the 4th of July.

Prep Time15

Total Time15

Servings: servings

Calories: 176kcal

Author: Stephanie Wilson

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

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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.

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