15-Minute Strawberry Spinach Salad

This 15-Minute Strawberry Spinach Salad is a bright, refreshing dish that I love whipping up when I want something healthy, quick, and full of flavor. It combines tender baby spinach, sweet strawberries, creamy cheese, and crunchy nuts with a tangy vinaigrette that ties it all together. It’s a perfect side for any meal—or a light main when I add a little protein.

Why You’ll Love This Recipe

I love this salad because it takes just a few minutes to prepare but tastes like something from a fancy café. The strawberries bring natural sweetness, while the dressing adds a pop of acidity that balances everything beautifully. It’s colorful, fresh, and incredibly versatile—plus, it’s easy to scale up for a crowd or down for a solo lunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salad:

• Fresh baby spinach
• Fresh strawberries, sliced
• Crumbled goat cheese or feta
• Red onion, thinly sliced
• Toasted pecans, walnuts, or sliced almonds
• Optional: avocado slices or grilled chicken for added richness or protein

For the vinaigrette:

• Olive oil
• Balsamic vinegar or red wine vinegar
• Honey or maple syrup
• Dijon mustard
• Salt and pepper

Directions

1. I start by whisking together the vinaigrette ingredients in a small bowl or shaking them up in a jar until emulsified and smooth.

2. In a large salad bowl, I combine the spinach, sliced strawberries, red onion, cheese, and nuts.

3. Just before serving, I drizzle the vinaigrette over the salad and toss gently to coat everything evenly.

4. I top it off with avocado or grilled chicken if I want to turn it into a full meal.

Servings and timing

This recipe makes about 4 servings and comes together in just 15 minutes. It’s perfect as a quick lunch, a fresh side dish, or a colorful addition to any gathering.

Variations

I switch things up by using arugula or mixed greens instead of spinach, or by adding blueberries or mandarin oranges for a different fruity twist. When I want a creamier dressing, I mix a bit of Greek yogurt into the vinaigrette. I’ve also added cooked quinoa or farro to make it a heartier salad.

Storage/Reheating

This salad is best enjoyed fresh. If I’m prepping ahead, I keep the dressing separate and toss everything together just before serving to keep the spinach crisp. The vinaigrette stores well in the fridge for up to a week.

FAQs

Can I use frozen strawberries?

I don’t recommend it. Fresh strawberries give the best texture and flavor. Frozen ones can be too soft and watery for salad.

What cheese works best?

I usually go with goat cheese for creaminess, but feta or even fresh mozzarella work well too. It’s all about what I’m in the mood for.

Can I make this salad ahead?

Yes, I prep all the ingredients and store them separately. I toss everything together with the dressing right before serving.

What kind of nuts should I use?

Toasted pecans are my favorite, but almonds or walnuts also work great. I sometimes use candied nuts for a sweet crunch.

Is there a nut-free option?

Definitely. I just leave out the nuts or replace them with sunflower seeds or pumpkin seeds for a similar crunch without the allergens.

Conclusion

This 15-Minute Strawberry Spinach Salad is one of my favorite ways to enjoy fresh, seasonal ingredients with minimal effort. It’s light, flavorful, and endlessly adaptable—perfect for warm weather meals, quick lunches, or when I just want something fresh and beautiful on my plate. It always feels like a little celebration of simple, real food.