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This easy strawberry spinach salad is one of my favorite summer dishes. It’s bright, fresh, and always disappears quickly at BBQs or gatherings.
It’s a simple mix of juicy strawberries, tender spinach, crumbly feta, and a sweet tangy poppy seed dressing. I’ve made it more times than I can count, sometimes with walnuts, sometimes with goat cheese. It’s flexible and feels like sunshine on a plate.
Try it with my avocado toast, or serve it alongside grilled salmon or grilled chicken thighs for an easy summer dinner.
Table of Contents
What you’ll need
This salad is all about simple ingredients that work beautifully together — fresh, juicy, creamy, and a little bit crunchy.
- Baby spinach: I use fresh baby spinach leaves because they’re soft and mild. If you’re using regular spinach, trim any thick stems.
- Strawberries: Sweet and in-season is best. I usually slice them in depending on the size.
- Feta cheese: I love how the salty creaminess of feta balances the fruit. You can also use goat cheese or even a bit of blue cheese if that’s what you have. Or try my vegan feta cheese for a dairy-free option that still gives you that tangy, savory bite.
- Walnuts: These add crunch and a nutty flavor. You can use them as-is, or give them a quick toast for extra depth. Pecans work great too, or use sunflower seeds if you need a nut-free version.
- For the dressing: olive oil, white wine vinegar (or apple cider vinegar), honey (or maple syrup), Dijon mustard, poppy seeds, and a pinch of salt.
See printable recipe card below for the full ingredients list and quantities.
How to make strawberry spinach salad
Start by rinsing the strawberries and removing the green stems. Then slice them — not too thin, not too thick — just into nice bite-sized pieces.
In a small bowl or jar, mix the dressing ingredients: olive oil, white wine vinegar, honey, Dijon mustard, a pinch of salt, and poppy seeds. Whisk or shake it well until fully combined.
To assemble, layer the spinach in your serving bowl, then top with the strawberries, roughly chopped walnuts, and crumbled feta. Drizzle the dressing over the top just before serving.
Storage tips
If you want to make this ahead, keep the dressing separate and store everything in airtight containers in the fridge. The spinach, strawberries, feta, and nuts will stay fresh for 2 to 3 days. Just wait to assemble and dress the salad until right before serving so the spinach doesn’t wilt.
Leftovers that are already dressed are best eaten the same day.
If you try this strawberry spinach salad recipe, I’d love to hear how it went. Leave a comment below and don’t forget to rate it on the recipe card. And if you share a photo, feel free to tag me on Instagram @Alphafoodie! 😊
Easy Strawberry Spinach Salad
Ingredients
- 2 cups strawberries, sliced about 12 oz
- 6 cups baby spinach about 6 oz
- ½ cup feta cheese 3 oz
- ½ cup walnuts chopped
Poppy Seed Dressing
- ½ tablespoon Poppy seeds
- 1 teaspoon Dijon mustard
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- ¼ teaspoon salt
Instructions
- Rinse the strawberries, remove the green tops, and slice them into bite-sized pieces.
- In a small bowl or jar, combine the olive oil, white wine vinegar, honey, Dijon mustard, poppy seeds, and a pinch of salt. Whisk well or shake until smooth and emulsified.
- Place the spinach in a large serving bowl. Add the sliced strawberries, chopped walnuts, and crumbled feta on top.
- Just before serving, drizzle over the dressing and give everything a gentle toss.
Notes
Store the salad and dressing separately. Add the dressing just before serving to keep the spinach from wilting. Storage:
Dressed salad is best eaten right away. Undressed, it keeps in the fridge for 2–3 days. For a nut-free version: You could swap the walnuts out for your favorite seed instead such as pumpkin seeds, or sunflower seeds. Check the blog post for more tips and serving suggestions!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this salad. Every time I bring it to gathering I get rave reviews and requests for the recipe!
So happy to heat this! Glad everyone is enjoying it!