Baby spinach and strawberry salad with feta

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
spinach strawberries salad

If you’re looking for a quick and beautiful salad recipe that is perfect for all spring and summer celebrations, holidays and parties, then you’re going to love this meal. When it’s the season for fresh strawberries, we want to try every single way of using them. Strawberries are our favorite fruit, and they add such a fresh and refreshing touch to many meals. This salad isn’t an exception.

Made with red onions, toasted pecans, spinach greens and strawberries, this delicious salad is always the crowd favorite. You can serve it with anything from grilled chicken to baked salmon to ham. It works with every dish. We recommend making this salad when you have free time and store in the fridge. Assembling requires no time at all, making it one of the best go-to salad recipes.

Baby spinach and strawberry salad with feta

Fresh berries are often served for breakfasts or used in desserts, but in this recipe they become an interesting addition to savory cheese and fresh veggies. Fruity, colorful and sweet raspberries mix makes the flavor better and brings everything together.

Course Lunch & dinner
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 226 kcal


For the vinaigrette:

  • 1/2 cup olive oil
  • 1/2 cup balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 1/3 tsp salt
  • 1/3 tsp black pepper

For the pecans:

  • 1.5 tbsp brown sugar
  • 3/4 cup chopped pecans
  • 1/2 tbsp butter

For the salad:

  • 1 lb fresh strawberries
  • 10 oz baby spinach
  • 5 oz crumbled feta cheese
  • 1/3 sliced red onion


  1. Start with strawberry vinaigrette. Take a small saucepan, add vinegar, and let it boil for 60 seconds. Pour the colorful mix into a jar, add Dijon mustard, olive oil, and honey and whisk while adding salt and pepper. If the sauce is too thick, thin with a liquid.

  2. Prepare the pecans. Add brown sugar, butter, and pecans to a small skillet and cook over the medium heat. The sugar should caramelize, don't skip the right moment. Transfer to a plate and let it cool.

  3. Take a salad bowl and toss together strawberries, spinach, feta, pecans and red onions. Drizzle half of the dressing over the salad and drizzle the other half of the dressing over individual portions. Top with feta and enjoy the meal.

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