Introduction
Combining the sweetness of ripe strawberries with the earthiness of baby spinach, this Strawberry Spinach Salad Recipe offers a refreshing twist on a classic green salad. The homemade maple balsamic dressing elevates the dish with a tangy, slightly sweet profile that complements the fruits and cheeses. Whether you’re craving a flavorful side or a light main dish, this salad’s vibrant colors and balanced textures will impress. Perfect for picnics, summer meals, or a quick weeknight dinner, this recipe is a breeze to make and reliably delicious—no culinary skills required.
Why You’ll Love This Recipe
- Flavor Harmony: Sweet strawberries, sharp feta, and tangy dressing create a balance of taste that’s both refreshing and satisfying.
- Simple Prep: Combines 10 ingredients and 10 minutes of work for a ready-to-eat dish.
- Versatile: Customizable with alternative cheeses, protein additions, or nut toppings.
- Effortless Hosting: A make-ahead option for potlucks, barbecues, or packed lunches.
Ingredients
- 5 cups baby spinach – Washed and dried
- 1 pint strawberries – Sliced, about 2 cups
- 1 cup thinly sliced red onion
- ¾ cup crumbled feta cheese
- Or substitute feta with: ¾ cup crumbled goat cheese
- ½ cup cooked crumbled bacon*
*(skip for pork-free alternative)
Maple Balsamic Dressing
- ¼ cup olive oil
- 3 tbsp balsamic vinegar
- 2 tsp maple syrup (or honey)
- 1 tsp Dijon mustard
- ¼ tsp salt
- â…› tsp ground black pepper
Step-by-Step Instructions
- Whisk the Dressing: In a small mixing bowl, combine olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper. Whisk until emulsified. For consistency, add 1 tbsp water if too thick.
- Assemble the Salad: In a large bowl, combine spinach, sliced strawberries, red onion, feta, and bacon (if using). Avoid over-packing to ensure even coating later.
- Combine & Serve: Just before serving, drizzle the dressing over the salad. Use tongs to gently toss until ingredients are evenly coated but not wilted. Serve immediately or chill for 10 minutes to enhance flavors.
Tips & Variations
- Swap Options: Replace feta with goat cheese for a tangy upgrade or omit bacon for a pork-free version.
- Boost Nutrition: Add ¼ cup crumbled tofu or grilled chicken breast for a protein-packed option.
- Texture Tips: Sliced strawberries can become juicy over time; keep dressing separate if prepping in advance.
- Common Mistake: Don’t toss dressing in too early—wait until right before serving to avoid sogginess.
Serving Suggestions
Pair this salad with grilled chicken, shrimp, or salmon for a satisfying main dish. It also pairs surprisingly well with quiche or egg dishes for brunch. For a rustic touch, serve it alongside crusty bread and artisan cheese boards. Leftovers work well as a topping for wraps or as a side at casual gatherings.
Storage & Reheating
Store the salad and dressing separately in airtight containers in the refrigerator for up to 1 day. To serve later, toss components gently and add dressing last. Avoid reheating—it’s best at room temperature or slightly chilled. Dressing will keep for 3–4 days in the fridge and can be used with other greens like arugula or kale.
Nutrition Information
Approximate per serving (serves 4): 250 calories, 15g protein, 18g carbohydrates, 5g fat. This is a calculated estimate and may vary based on portion sizes or ingredient substitutions.
Closing Thoughts
The Strawberry Spinach Salad Recipe is a vibrant, crowd-pleasing dish that’s as easy to make as it is to enjoy. Whether you’re following dietary restrictions or just looking for a fresh take on greens, the maple balsamic dressing and fruit-vegetable combo make this salad a standout. Share your favorite variations or let us know how you personalize this recipe in the comments below—we’d love to hear your twist!
PrintStrawberry Spinach Salad Recipe with Maple Balsamic Dressing
A vibrant, refreshing salad blending sweet strawberries, earthy baby spinach, tangy feta, and a homemade maple balsamic dressing. Perfect as a light meal or side, this quick dish balances flavors and textures for a crowd-pleasing, no-fuss recipe.
- Prep Time: 10
- Total Time: 10
- Yield: 4 servings 1x
- Category: quick
- Method: None
- Cuisine: American
- Diet: Vegetarian
Ingredients
5 cups baby spinach – Washed and dried
1 pint strawberries – Sliced, about 2 cups
1 cup thinly sliced red onion
¾ cup crumbled feta cheese
½ cup crumbled goat cheese (optional substitution for feta)
¼ cup olive oil
3 tbsp balsamic vinegar
2 tsp maple syrup (or honey)
1 tsp Dijon mustard
¼ tsp salt
â…› tsp ground black pepper
Instructions
Whisk the Dressing: In a small bowl, combine olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper. Whisk until emulsified; add 1 tbsp water if too thick.
Assemble the Salad: In a large bowl, combine spinach, sliced strawberries, red onion, and feta (or goat cheese). Avoid over-packing.
Combine & Serve: Just before serving, drizzle the dressing over the salad. Gently toss with tongs until evenly coated but not wilted. Serve immediately or chill for 10 minutes.
Notes
Swap feta with goat cheese for a tangier flavor.
Omit bacon (original recipe) for a pork-free version.
Add ¼ cup crumbled tofu or grilled chicken for extra protein.
Keep dressing separate if prepping ahead to maintain texture.
Avoid tasting raw dressing with balsamic vinegar, as acidity can sour mixed greens quickly.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
