8 Spinach Strawberry Salad Recipes You’ll Make All Summer

There’s a specific window in early summer when strawberries are at their sweetest, and it feels almost wasteful not to build a whole meal around them. This salad is where I put that sweetness to work — fresh baby spinach, sliced strawberries, and just enough extra flavor to keep it from feeling like a side dish you’re only eating out of obligation.

What I like most about this combination is how forgiving it is. The base pairing of spinach and strawberries works with almost anything you add to it — salty cheese, crunchy nuts, a protein to make it a full meal, or a completely different dressing depending on your mood. Once you have the base down, you can make a different version of this salad every week without it ever feeling repetitive.

Below are eight versions I make on repeat, from a simple everyday salad to a heartier one built for an actual dinner. All of them come together in under fifteen minutes.

Why You’ll Love This Salad

• Ready in under 15 minutes with no cooking required for most versions
• Made with simple, fresh ingredients available at any grocery store
• Naturally sweet and savory without needing a heavy dressing
• Easy to turn into a full meal by adding a protein like chicken or quinoa

A Quick Note on Ingredients

Baby spinach is preferred here over mature spinach leaves — it’s more tender and doesn’t need to be torn or chopped before serving. Look for the ripest strawberries you can find, since they’ll be the sweetest and won’t need much help from the dressing.

For the dressing, a simple olive oil and vinegar combination works in almost every version below, though a few recipes swap in something creamier like poppy seed dressing. Whatever dressing you use, add it right before serving — spinach wilts quickly once it’s dressed.

The Recipes

1. Classic Spinach Strawberry Salad

This is the version every other salad on this list builds from — simple spinach, fresh berries, and a light dressing that lets the fruit do most of the talking.

Ingredients: 4 cups baby spinach, 1 cup sliced strawberries, 1/4 cup sliced almonds, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar

Toss the spinach and strawberries together, whisk the olive oil and vinegar into a quick dressing, and drizzle over the top. Finish with almonds just before serving.

2. Spinach Strawberry Salad with Feta

Salty, crumbled feta against sweet strawberries is one of those flavor pairings that just works — it turns a simple side salad into something people ask for the recipe of.

Ingredients: 4 cups baby spinach, 1 cup sliced strawberries, 1/3 cup crumbled feta, 2 tablespoons olive oil, 1 tablespoon lemon juice

Combine the spinach, strawberries, and feta in a large bowl. Whisk the olive oil and lemon juice together and toss just before serving so the spinach doesn’t wilt.

3. Spinach Strawberry Poppy Seed Salad

A creamy poppy seed dressing is the classic pairing for this combination, and there’s a reason it shows up at so many potlucks — it’s sweet enough to feel indulgent without overpowering the fruit.

Ingredients: 4 cups baby spinach, 1 cup sliced strawberries, 1/4 cup poppy seed dressing, 2 tablespoons sliced red onion, 2 tablespoons sunflower seeds

Toss the spinach, strawberries, and red onion together, then drizzle with poppy seed dressing and top with sunflower seeds right before serving.

4. Spinach Strawberry Salad with Goat Cheese and Walnuts

Goat cheese brings a tangy creaminess that pairs beautifully with the sweetness of the berries, and toasted walnuts add exactly the right amount of crunch.

Ingredients: 4 cups baby spinach, 1 cup sliced strawberries, 1/3 cup crumbled goat cheese, 1/4 cup toasted walnuts, 2 tablespoons balsamic vinaigrette

Toast the walnuts in a dry skillet for 2-3 minutes until fragrant, then let cool. Toss the spinach and strawberries with vinaigrette, then top with goat cheese and walnuts.

5. Spinach Strawberry Salad with Balsamic Vinaigrette

A homemade balsamic vinaigrette with a touch of honey makes this version feel a little more special than a store-bought dressing without adding much extra effort.

Ingredients: 4 cups baby spinach, 1 cup sliced strawberries, 3 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon honey, 1/4 cup shaved parmesan

Whisk the olive oil, balsamic vinegar, and honey together until emulsified. Toss with the spinach and strawberries, then top with shaved parmesan.

6. Spinach Strawberry Avocado Salad

Creamy avocado adds richness and healthy fat, turning this from a light side salad into something substantial enough to eat as a full lunch.

Ingredients: 4 cups baby spinach, 1 cup sliced strawberries, 1 sliced avocado, 2 tablespoons olive oil, 1 tablespoon lime juice

Whisk the olive oil and lime juice together, then gently toss with the spinach and strawberries. Add the avocado last and toss very gently so it doesn’t mash.

7. Spinach Strawberry Salad with Grilled Chicken

Adding grilled chicken turns this into a full dinner-worthy salad, especially good in the summer when you don’t want to turn on the oven.

Ingredients: 4 cups baby spinach, 1 cup sliced strawberries, 1 grilled chicken breast (sliced), 1/4 cup feta, 2 tablespoons balsamic vinaigrette

Season and grill the chicken breast, then let it rest for 5 minutes before slicing. Toss the spinach, strawberries, and feta with the vinaigrette, then top with sliced chicken.

8. Spinach Strawberry Quinoa Salad

Cooked quinoa adds protein and a bit of chew, making this version filling enough to pack for lunch and eat cold straight from the fridge.

Ingredients: 3 cups baby spinach, 1 cup cooked quinoa, 1 cup sliced strawberries, 1/4 cup feta, 2 tablespoons balsamic vinaigrette

Let the quinoa cool completely before assembling. Toss all ingredients together with the vinaigrette right before serving so the spinach stays crisp.

Tips for the Best Salad Every Time

• Dress it last. Spinach wilts quickly once dressed, so toss everything together right before serving rather than ahead of time.
• Pat strawberries dry. If your strawberries are especially juicy, pat them dry with a paper towel before adding them so the salad doesn’t get watery.
• Toast your nuts. A quick toast in a dry skillet brings out much more flavor in almonds or walnuts than using them straight from the bag.
• Balance sweet with salty. A salty element like feta, goat cheese, or a pinch of flaky salt keeps the sweetness from the strawberries from becoming one-note.

Storage and Make-Ahead Tips

For the best texture, store the spinach, strawberries, and dressing separately and combine them just before serving. If you do need to store an already-dressed salad, it will keep in the refrigerator for a few hours, though the spinach will soften noticeably by the next day. Undressed spinach and toppings keep well in separate containers for up to 3 days.

Frequently Asked Questions

Can I make this salad ahead of time?

Keep the dressing separate and store the spinach and strawberries in the fridge for up to a day, then toss everything together right before serving so the greens don’t wilt.

What can I use instead of spinach?

Baby kale or a spring mix both work well as substitutes if you’d rather use a different green.

How do I keep the strawberries from making the salad soggy?

Add the strawberries and dressing close to serving time, and pat sliced strawberries dry with a paper towel first if they’re especially juicy.

Can I add protein to make this a full meal?

Yes grilled chicken, chickpeas, or cooked quinoa all turn this from a side salad into a filling main course.

What dressing pairs best with spinach and strawberries?

A light balsamic vinaigrette or a poppy seed dressing both complement the sweetness of the berries without overwhelming them.

If you make one of these, I’d love to know which combination becomes your go-to — leave a comment and a star rating below, and share any add-ins you tried.