Go Back

Strawberry Spinach Salad

This light and refreshing salad combines crisp torn spinach leaves with juicy, rough-halved strawberries, tossed together with a tangy vinaigrette. The dish emphasizes contrasting textures—crunchy greens and soft berries—with a drizzle of balsamic glaze that adds a touch of sweetness. It’s perfect for a quick, casual meal or a vibrant side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pint strawberries hulled and roughly halved
  • 4 cups fresh spinach ripped into bite-sized pieces
  • 1/4 cup red onion thinly sliced
  • 1/2 cup feta cheese crumbled
  • 2 tbsp balsamic glaze
  • 2 tbsp olive oil fruity, slightly peppery
  • to taste salt and pepper cracked black pepper preferred

Equipment

  • Cutting board
  • Chef's knife

Method
 

  1. Wash the strawberries thoroughly, then cut off the stems and roughly halve them, allowing their juices to start to seep out for extra flavor.
  2. Rip the spinach into bite-sized pieces with your hands, creating a loose, textured base for the salad and helping the dressing cling better.
  3. Thinly slice the red onion into delicate rings or strips; this adds a subtle sharpness that balances the sweetness of the strawberries.
  4. In a small bowl, whisk together the olive oil, salt, and pepper to create a simple vinaigrette that will coat all the ingredients evenly.
  5. Place the torn spinach on a large serving bowl, then scatter the halved strawberries and sliced red onion over the greens.
  6. Crumble the feta cheese over the top, distributing it evenly to add salty creaminess that complements the sweet strawberries.
  7. Drizzle the prepared vinaigrette over the salad, tossing gently to coat everything without bruising the delicate berries.
  8. Finish by drizzling the balsamic glaze over the salad for a glossy, sweet-tart finish that makes the flavors pop.
  9. Give the salad one last gentle toss to evenly distribute the balsamic glaze, then serve immediately to enjoy the crisp greens and juicy berries at their best.

Notes

For added crunch, sprinkle some toasted nuts or seeds just before serving. Keep the salad refrigerated if not eaten immediately, but best enjoyed fresh for maximum crunch and flavor.