Strawberry Spinach Salad with Feta

This summer salad is a true crowd pleaser. If you are a fan of strawberries and want to eat them all day long, this is a recipe for you. While strawberries are typically served for breakfast or  dessert, they also pair wonderfully with baby spinach, balsamic vinaigrette and, of course, cheese.

I make this salad whenever I have fresh spinach and strawberries in my fridge and it’s become a regular staple at our house. Sometimes I serve it as a side and other times, I add some grilled chicken breast and make it into a balanced dinner bowl that’s light, healthy and satisfying.

Strawberry Spinach Feta Salad is also a nutritional powerhouse. It provides a substantial amount of dark leafy greens (spinach) which you can never get enough. Strawberries, blueberries and red onions are low in sugar and rich in antioxidants that are believed to prevent some diseases and slow down aging (yes, please!). Top that with protein and healthy fats from nuts and olive oil, and you got yourself a true superfood salad.

Make sure to also check out my Spinach Caprese Salad with Strawberries for another great strawberry salad idea. Looking for another salad to bring to a potluck? Check out this Orzo Salad with Pesto or this Lentil Pasta Salad.

How to make strawberry feta salad

Step 1: Soak the red onions. This step is optional but if you’re not a fan of sharp onion flavor (and onion breath after dinner), I highly recommend this trick as it mellows down the onion-y taste. Just slice your onion thin and place in a glass or bowl of cold water. Let it soak while you prepare the salad, then drain on a sieve and add. Even 5 minutes of soaking will make a big difference.

Step 2: Toast the pecans. Place the nuts in a dry skillet and toast until lightly browned, shaking the pan often, about 5 minutes or so. Make sure not to burn the pecans.

Meal prep & storage tips

This strawberry spinach salad is perfect for meal prep or making ahead. Assemble the salad according to the recipe below and make the balsamic vinaigrette. Don’t dress the salad until you are ready to eat though.

For meal prep, you can either divide the salad into airtight containers and pour the dressing into smaller containers to take to work or school, or you can make cute mason jar salads.

To do so, pour some of the dressing to the bottom of the mason jar, pack in spinach and top with the remaining ingredients. When ready to eat, empty the contents of the jar into a large bowl, toss and enjoy.

Substitutions and variations

• To add some protein to the salad, I recommend grilled or baked chopped chicken or turkey breast.
• You can skip the blueberries and add more strawberries, if you’d like. Blackberries will also taste good in this salad.
• If you're not a fan of feta, this salad is also amazing with crumbled goat cheese. The cheese choice is yours!
• Instead of pecans, feel free to use walnuts or sliced almonds.
• I usually only use baby spinach for this salad but you can also try baby arugula or arugula-spinach mix.
• As with many salads, the proportions can be adjusted to your preferences. Add more or fewer greens, reduce or increase the amount of cheese, berries, nuts, dressing so it’s a perfect salad for you.

More easy salads and bowls

• Greek Chickpea Salad
• Spinach Caprese Salad with Strawberries
•  Red Lentil Pasta Salad
• Kale, Chickpeas and Barley Salad Bowl with Seared Salmon
• Peach, Goat Cheese, Chicken and Bacon Salad
• Cajun Shrimp Salad with Creamy Cajun Salad Dressing

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