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15-Minute Strawberry Spinach Salad

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A bright, fresh salad with strawberries, spinach, creamy cheese, and crunchy nuts, all tied together with a simple balsamic dressing.

Ingredients

Scale
  • 6 cups baby spinach, dried well
  • 2 cups strawberries, hulled and sliced
  • 1/4 cup red onion, very thinly sliced
  • 1/2 cup feta or goat cheese, crumbled
  • 1/2 cup sliced almonds or chopped pecans, toasted
  • 1 avocado, diced (optional)
  • 1 small cucumber, thinly sliced (optional)
  • For the dressing:
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon poppy seeds (optional)
  • 1/4 teaspoon kosher salt, plus more to taste
  • Black pepper, a few grinds

Instructions

  1. Prep the produce: Wash and dry the spinach. Hull and slice the strawberries. Thinly slice the red onion. Dice the avocado, if using. Crumble the cheese.
  2. Make the dressing: In a jar, combine olive oil, balsamic, honey (or maple), Dijon, salt, pepper, and poppy seeds if using. Seal and shake until smooth.
  3. Toast the nuts in a dry skillet over medium heat for 3–5 minutes, stirring, until lightly golden and fragrant. Transfer to a plate to cool.
  4. Build the salad: Add spinach to a large bowl. Top with strawberries, red onion, cooled nuts, avocado, and crumbled cheese.
  5. Dress and toss: Drizzle about half the dressing over the salad. Toss gently. Taste and add more dressing, salt, or pepper as needed.
  6. Optional oven method for nuts: Preheat oven to 350°F (175°C). Spread nuts on a sheet pan and bake 5–7 minutes, stirring once, until fragrant. Cool 2 minutes before adding.
  7. Serve right away: Finish with extra berries, a final drizzle of dressing, and fresh black pepper. Enjoy while crisp and cold.

Notes

Best eaten right after tossing. Store components separately for up to 2 days for best freshness.

Nutrition

Find it online: https://sourdoughvoyage.com/15-minute-strawberry-spinach-salad/