Strawberry Spinach Salad with Feta and Almonds

There’s something magical about the combination of sweet strawberries and fresh spinach in a salad—it’s like summer on a plate. I first fell in love with this strawberry spinach salad at a backyard barbecue years ago, and it’s been my go-to ever since. The juicy strawberries, creamy feta, and crunchy almonds come together with a tangy balsamic vinaigrette for the perfect balance of flavors. Plus, it’s packed with vitamins and antioxidants, so you can feel good about every bite. Whether it’s for a quick lunch or a potluck side, this salad never fails to impress. Trust me, once you try it, you’ll be hooked!

Why You’ll Love This Strawberry Spinach Salad

This isn’t just another salad—it’s a game-changer. Here’s why it’s about to become your new obsession:

• Ready in minutes: No cooking, no fuss. Just 10 minutes from fridge to table, making it perfect for busy days.
• Bursting with flavor: Sweet strawberries, tangy feta, and nutty almonds create a party in your mouth.
• Good for you: Packed with vitamin C from the berries and iron from the spinach—delicious and nutritious.
• Endlessly adaptable: Swap ingredients based on what’s in season or what’s in your fridge—it’s hard to mess up!

Seriously, this salad checks all the boxes. It’s the kind of dish that makes healthy eating feel like a treat.

Ingredients for Strawberry Spinach Salad

• 2 cups fresh spinach
• 1 cup sliced strawberries
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced almonds
• 2 tablespoons balsamic vinaigrette

How to Make Strawberry Spinach Salad

Okay, here’s the fun part—actually making this gorgeous salad! Don’t worry, it’s so simple you’ll have it memorized after your first try. Just follow these steps:

Prep your greens: First, give that spinach some love! I like to soak mine in cold water for a minute—you’d be surprised how much dirt hides in those leaves. Shake them dry in a salad spinner or pat gently with paper towels. Wet spinach makes for a sad, soggy salad.

Slice those berries: Use a sharp knife to cut strawberries into pretty little slices—about ¼ inch thick works perfectly. Pro tip: save the juice that leaks out and whisk it into your dressing for extra strawberry flavor!

Assemble with care: Toss everything together gently in a big bowl—spinach first, then strawberries, feta, and almonds. Drizzle your dressing over the top right before serving (trust me, waiting prevents wilting). Give it just enough tosses to coat everything lightly—you want those ingredients to shine!

Serve immediately: This salad tastes best fresh when the spinach is crisp and the berries are juicy. If you must prep ahead, keep the dressing separate until the last minute.

Tips for Perfect Strawberry Spinach Salad

Want to take your strawberry spinach salad from good to amazing? Here are my hard-earned secrets:

Strawberry selection is key: Always use fresh, ripe berries—they should smell sweet at the stem end. Underripe ones won’t give you that glorious burst of flavor. And whatever you do, don’t slice them too thin or they’ll practically disappear into the salad!

The protein boost trick: When I want to turn this into a meal, I toss in leftover grilled chicken or salmon. The savory contrast with the sweet strawberries? Absolute perfection. Warm chicken right from the grill wilts the spinach just enough—it’s magic.

Storage smarts: If you must store leftovers (though it’s best fresh), keep the undressed salad in an airtight container with a paper towel to absorb moisture. The feta and almonds stay crispier when stored separately. But honestly? This salad disappears so fast at my house, storage is rarely an issue!

Variations for Strawberry Spinach Salad

One of my favorite things about this salad? How easily you can mix it up! Here are some delicious twists I’ve tried and loved:

Nut swaps: Out of almonds? Try toasted walnuts or pecans for a richer flavor—their earthiness pairs beautifully with the strawberries. For a nut-free version, sunflower seeds add great crunch.

Cheese changes: If feta’s not your thing, goat cheese crumbles beautifully, or shaved parmesan adds a salty bite. My friend swears by blue cheese for a bold twist!

Extra goodies: Sliced avocado makes it extra creamy, while red onion adds zing. In fall, I’ll sometimes swap strawberries for pears—just as sweet but seasonal!

Serving Suggestions for Strawberry Spinach Salad

This strawberry spinach salad doesn’t just stand alone—it plays well with others! My absolute favorite way to serve it? Alongside juicy grilled chicken breasts brushed with honey mustard. The savory chicken makes the strawberries taste even sweeter. For lazy summer dinners, I’ll pair it with crusty sourdough and herbed butter—the bread soaks up all that glorious dressing. If you’re feeling fancy, start with a chilled cucumber soup, then let this salad be your star side dish. Trust me, your guests will rave!

Storage and Reheating Instructions

Let’s be real—this salad’s at its best fresh, but if you must store leftovers, here’s how: Pack the undressed salad in an airtight container with a paper towel to absorb moisture. The feta and nuts might lose some crunch, so enjoy within 24 hours for anything resembling that just-made magic. (And no, you wouldn’t reheat this—it’s a salad, not soup!)

Nutritional Information for Strawberry Spinach Salad

Here’s the scoop on what’s in this vibrant bowl of goodness (per serving): about 150 calories, 10g of healthy fats from those almonds and olive oil, 5g of protein thanks to the feta, and 12g of carbs with 3g of fiber to keep you full. It’s packed with vitamin C, iron, and antioxidants too! Just remember—nutrition can vary based on your specific ingredients and brands. But one thing’s for sure: every bite is doing your body good!

Frequently Asked Questions

Can I use frozen strawberries?
Fresh is best for texture and flavor, but in a pinch, thawed frozen berries work—just pat them dry to avoid a watery salad. The color will bleed a bit, but the taste is still great!

What can I substitute for feta cheese?
Goat cheese crumbles beautifully, or try ricotta salata for a milder flavor. For a vegan option, smashed avocado adds similar creaminess without dairy.

How long does this salad keep?
It’s best eaten immediately, but undressed leftovers last about a day in the fridge. The spinach wilts, and the strawberries soften, so it’s more of a “salad soup” by day two—still tasty though!

Can I make this ahead for a party?
Absolutely! Prep all ingredients separately, then assemble right before serving. I often line a tray with spinach and arrange toppings artfully—makes for a gorgeous presentation.

Is there a nut-free alternative to almonds?
Toasted sunflower or pumpkin seeds give that same satisfying crunch without the nuts. For extra flavor, toss them with a pinch of smoked paprika first!

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