If you're looking for the perfect light and colorful side dish, this easy Strawberry Spinach Salad delivers! It's fresh, a little sweet, a little savory, and the kind of salad that actually gets eaten at picnics, BBQs, and brunches.
Bonus? It takes just 10 minutes to prep and is tossed with a simple maple balsamic dressing you’ll want to pour on everything.
Why You'll Love This Recipe
This salad checks all the boxes: easy, vibrant, and flavor-packed. It’s a total crowd-pleaser and flexible enough to add grilled chicken, shrimp, or even swap in your favorite greens.
- Crowd favorite: Perfect for summer gatherings, potlucks, and brunch.
- Bright and colorful: It looks as good as it tastes!
- Fast prep: Ready in about 10 minutes.
- Simple ingredients: No fancy stuff—everything’s easy to find.
This salad is a refreshing addition to summer BBQ menus, Easter brunch, or Mother's Day celebrations.
If you're planning a full BBQ spread, pair this Strawberry Spinach Salad with my Hawaiian Macaroni Salad or crunchy Broccoli Cauliflower Salad for an easy summer feast.
Recipe 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 swap with goat cheese
- ½ cup cooked crumbled bacon
For the Homemade Maple Balsamic Dressing:
- ¼ cup olive oil
- 3 Tbsp balsamic vinegar
- 2 tsp maple syrup – Or honey
- 1 tsp Dijon mustard
- ¼ tsp salt
- ⅛ tsp ground black pepper
Variations and Substitutions
- Nuts: Add toasted pecans or slivered almonds for crunch.
- Greens: Swap baby spinach for arugula or spring mix.
- Fruits: Add blueberries, raspberries, or mandarin oranges.
- Cheese: Try goat cheese or gorgonzola for a tangy twist.
- Protein: Top with grilled chicken or shrimp to make it a meal.
How To Make Strawberry Spinach Salad
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Whisk the dressing ingredients together in a small bowl: ¼ cup olive oil, 3 Tbsp balsamic vinegar, 2 tsp maple syrup, 1 tsp Dijon mustard, ¼ tsp salt, and ⅛ tsp black pepper.
STEP 2: In a large serving bowl, add 5 cups baby spinach, 1 pint sliced strawberries, 1 cup sliced red onion, ¾ cup crumbled feta, and ½ cup crumbled bacon.
STEP 3: Drizzle the dressing over the salad just before serving and gently toss until everything is lightly coated.
Recipe Tips
- Wait to dress until serving: Keep the spinach crisp by tossing with dressing right before eating.
- Soften sharp onion flavor: Soak sliced onions in cold water for 5–10 minutes, then drain.
- Prep ahead: Store the salad ingredients and dressing separately if you’re making it ahead of time.
- Serve immediately: Once tossed, the spinach and strawberries will soften quickly.
- Pairs perfectly with grilled chicken, salmon, or even a summer sandwich for a light and satisfying meal.
Craving more fresh and hearty salads? You’ll love my Kale Quinoa Chickpea Salad and Mediterranean White Bean Salad—both are packed with plant-based protein and big flavor.
How To Store Leftovers
Dressing:
Store extra dressing separately in a jar with a lid for up to 1 week.
Short-Term Storage:
If dressed, leftovers are best eaten the same day. If undressed, the salad can be stored in an airtight container in the fridge for up to 1 day.
For more summer veggie-packed sides, check out my Corn Tomato Avocado Salad or tangy Dill Pickle Pasta Salad—they’re always a hit at picnics and potlucks!
FAQs
Yes! Prep the salad and dressing separately and toss together just before serving.
Sure, but the homemade maple balsamic is so easy and worth it!
Goat cheese, blue cheese, or even a sprinkle of shredded parmesan would work beautifully.
Love light and refreshing salads? You’ve got to try my Cucumber Tomato Salad and Watermelon Cucumber Salad—both are perfect for cooling off on hot summer days.
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Strawberry Spinach Salad
Ingredients
- 5 cups baby spinach
- 1 pint strawberries - sliced (about 2 cups)
- 1 cup thinly sliced red onion
- ¾ cup crumbled feta cheese
- ½ cup cooked and crumbled bacon
Dressing:
- ¼ cup olive oil
- 3 Tbsp balsamic vinegar
- 2 tsp maple syrup - or honey
- 1 tsp Dijon mustard
- ¼ tsp salt
- ⅛ tsp ground black pepper
Instructions
- In a small bowl, whisk together the dressing ingredients: olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper.
- In a large salad bowl, combine the spinach, strawberries, red onion, feta, and bacon.
- Drizzle the dressing overtop just before serving and gently toss to coat. Serve immediately.
Recipe Notes:
- Add toasted nuts like pecans or almonds for crunch.
- Swap feta for goat cheese if you prefer.
- Make it a meal by topping with grilled chicken or shrimp.
- Dressing can be made ahead and stored for up to a week.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
Kathy says
I make this salad for the Hospice staff, where I’m the weekend chef. It is one of their favorites.