There’s something utterly joyful about a bright, fresh salad that feels like sunshine on a plate — enter the 30-Minute Strawberry Spinach Salad. This seasonal favorite brings together tender fresh spinach, juicy strawberries, popping blueberries, crunchy pecans, and creamy feta for a mix of textures and flavors that’s both comfortingly familiar and delightfully new. It’s quick enough for a weeknight and elegant enough for a casual dinner party, making it a perfect go-to when berries are at their peak. If you love seasonal salads, you might also enjoy this Honeycrisp apple feta salad for a different fruity twist in cooler months.
Why this salad works
Spinach provides a tender, slightly earthy base that pairs beautifully with the sweet-tart brightness of strawberries and blueberries. Pecans add buttery crunch, while crumbled feta offers a salty, creamy counterpoint. A drizzle of balsamic glaze anchors the whole dish with a glossy, tangy-sweet finish. The result is a balanced salad that sings of spring and summer but feels cozy and satisfying year-round.
Ingredients & Equipment
Ingredients
- Fresh spinach (about 6–8 cups baby spinach, washed and spun dry)
- Strawberries, sliced (1 pint)
- Blueberries (1/2 cup)
- Pecans, chopped (1/2 cup; toasted for extra flavor)
- Feta cheese, crumbled (3/4 cup)
- Balsamic glaze (store-bought or homemade, about 2–3 tbsp)
- Olive oil (2 tbsp extra-virgin)
- Salt and pepper (to taste)
Notes on ingredients
- Freshness matters: choose ripe, fragrant strawberries and firm, dark green spinach leaves for the best texture and flavor. If strawberries are very juicy, pat them dry to avoid a watery salad.
- Balsamic glaze: store-bought helps you save time; to make your own, reduce 1/2 cup balsamic vinegar with 1–2 tbsp honey over medium-low heat until syrupy (about 10–15 minutes).
- Pecans: you can swap for walnuts or almonds. Toasting nuts intensifies their flavor; see tips below.
Helpful equipment
- Large salad bowl
- Salad spinner (for quickly drying greens)
- Sharp chef’s knife and a cutting board
- Measuring spoons
- Small saucepan (if making balsamic reduction)
- Baking tray (for toasting pecans)
- Whisk or small jar with lid (for emulsifying olive oil with a pinch of salt and pepper)
- Optional: blender or immersion blender (if you want to make a blended vinaigrette)
You don’t need a lot of gadgets to make this salad shine, but a salad spinner and a baking tray (for toasting nuts) will speed things up and up the flavor.
Step-by-Step Instructions (with tips)
In a large bowl, combine the fresh spinach, sliced strawberries, and blueberries.
- Tip: Make sure spinach is thoroughly dried in a salad spinner; water dilutes dressing and makes leaves soggy. If your strawberries are very juicy, lay them on a paper towel for a minute to soak up excess moisture.
Add the chopped pecans and crumbled feta cheese on top.
- Tip: For extra depth, toast the pecans on a baking tray in a 350°F (175°C) oven for 6–8 minutes, or toast them in a dry skillet over medium heat for 3–4 minutes, stirring frequently. Watch closely so they don’t burn.
Drizzle with balsamic glaze and olive oil.
- Tip: If using a thicker store-bought balsamic glaze, start with 1–2 tablespoons and add more to taste. Alternatively, whisk together 2 tbsp balsamic vinegar and 1 tbsp honey with the olive oil for a quick vinaigrette. Use a blender for a smooth, emulsified dressing if desired.
Season with salt and pepper to taste.
- Tip: Sprinkle salt lightly and taste before adding more. Feta is salty, so start with a small pinch and build up.
Toss gently to combine and serve immediately.
- Tip: Use two large spoons (or salad tongs) and toss from the bottom to avoid crushing berries. Serve within 10–15 minutes of dressing for ideal texture — the berries should stay firm and the spinach crisp.
Variations and flavor suggestions
- Add protein: grilled chicken, sliced steak, shrimp, or crispy chickpeas for a vegetarian boost.
- Make it heartier: add cooked quinoa or farro for a more filling bowl.
- Swap greens: baby kale, arugula, or mixed baby greens work as alternatives to spinach (arugula adds peppery notes).
- Cheese swap: goat cheese or shaved parmesan can replace feta for a different creamy profile.
- Dressing swap: for a citrusy lift, mix olive oil with orange juice, a splash of lemon, and a drizzle of honey instead of balsamic.
Always taste as you go — the interplay of sweet, salty, and acidic is what makes this salad sing.
Storage, Freezing & Make-Ahead Tips
Best practices for storing leftovers
- Assembled salad: Because the berries and dressing make greens soggy, assemble only when ready to serve. If you have leftovers after tossing, they’ll keep for 6–12 hours in an airtight container in the fridge, but texture will soften and berries may leak juices.
- Component storage: For make-ahead convenience, store components separately. Keep washed, dried spinach in a loosely sealed container lined with paper towel for up to 3–4 days. Store strawberries and blueberries unwashed in a vented container in the fridge for 2–3 days; wash just before using.
- Nuts and cheese: Toasted pecans and crumbled feta store well separately for several days — keep nuts in a sealed bag or container to retain crunch.
Freezing advice
- Do not freeze the assembled salad — the texture of spinach and berries will be ruined by freezing. If you must freeze something, freeze extra homemade balsamic reduction or vinaigrette in an ice cube tray; thaw a cube when needed.
- You can freeze raw pecans or toasted nuts for longer storage (up to 3 months) in an airtight container in the freezer.
Make-ahead strategies
- Toast pecans and keep them in a jar in the fridge for up to a week.
- Prepare a simple balsamic reduction or vinaigrette and keep it in a jar in the fridge for up to 7–10 days; bring to room temperature and whisk before using.
- Portion out feta into small containers so you can assemble just what you need without overdoing it.
Portioning advice
- This recipe serves about 4 as a side or 2 as a main with added protein. For larger gatherings, scale ingredients proportionally — remember greens compact, so buy a little extra spinach.
How to Use / Serve This Dish
Serving ideas and pairings
- Weeknight dinner: Serve alongside grilled chicken breasts or a pan-seared salmon fillet for a balanced, colorful plate.
- Picnic or potluck: Keep components in separate containers and assemble on-site for best texture. Add a loaf of crusty bread and a bowl of marinated olives for a full spread.
- Brunch or luncheon: Top with a soft-boiled egg or slices of avocado and serve with lemony roasted potatoes.
- Appetizer or small plate: Arrange smaller portions on endive leaves for elegant bites at parties.
Creative variations
- Warm pecan option: For a cozy fall twist, warm the toasted pecans and drizzle a warm balsamic reduction over the salad right before serving. This contrast of warm nuts and cool greens is unexpected and comforting.
- Fruit swaps: In early summer, try raspberries instead of blueberries; in late summer, blackberries also work beautifully.
- Grain bowl: Turn this into a grain bowl by adding cooked farro or brown rice and topping with grilled halloumi or tempeh.
For a summery picnic menu, this salad pairs wonderfully with a hearty side like a juicy street corn pasta salad, balancing sweet and smoky elements for a memorable outdoor meal.
FAQ
Q: Can I use frozen berries?
A: I don’t recommend frozen berries for this salad. Frozen fruit releases moisture as it thaws and will make the spinach soggy and the salad watery. Use fresh, ripe berries for the best flavor and texture.
Q: What’s a good substitute for feta if I don’t like it?
A: Goat cheese is a lovely substitute — tangy and creamy like feta but softer. For a dairy-free option, try crumbled firm tofu marinated briefly in lemon and salt, or a sprinkle of toasted sesame seeds for texture.
Q: How long will this salad keep after assembly?
A: Once dressed, the salad is best eaten within a few hours. If you must store it, keep it in the fridge and eat within 6–12 hours; expect softer greens and juicier berries. To maximize freshness, store components separately and dress just before serving.
Q: Can I make the balsamic glaze ahead of time?
A: Yes — homemade balsamic reduction keeps well in the fridge for up to 2 weeks in a sealed jar. Warm slightly before using if it has thickened too much.
Tips for avoiding a soggy salad
- Dry greens thoroughly in a salad spinner and line storage containers with paper towels for extra moisture control.
- Dress only what you plan to eat immediately. If making for a larger crowd, toss within 10–15 minutes of serving for ideal texture.
- Use firmer, less watery strawberries when possible — they hold up better after slicing.
Conclusion
This 30-Minute Strawberry Spinach Salad is the kind of recipe that feels like a hug in a bowl: fresh, comforting, and easy enough to make any night of the week. It highlights seasonal strawberries and blueberries while offering a satisfying mix of textures from crunchy pecans to creamy feta, all tied together with a glossy balsamic finish. Whether you’re cooking for a quick family dinner, a bright summer lunch, or a casual gathering, this salad is easy to scale and simple to adapt to your pantry. If you want additional speedy takes on this classic, check out this flavorful 15-Minute Strawberry Spinach Salad – Julia’s Album, a quick balsamic-focused version at 20-Minute Strawberry Spinach Salad & Balsamic Dressing | Two Spoons, or a minimalist, speedy riff in the Easy 10 Minute Strawberry Spinach Salad | Spinach Salad Recipe. Give this recipe a try, share it with someone you love, and enjoy a bright, seasonal meal that’s both nourishing and delicious.
Strawberry Spinach Salad
Ingredients
Salad Base
- 6-8 cups Fresh spinach Washed and spun dry
- 1 pint Strawberries, sliced Choose ripe and fragrant strawberries
- 0.5 cup Blueberries Fresh blueberries
Toppings
- 0.5 cup Pecans, chopped Toasted for extra flavor
- 0.75 cup Feta cheese, crumbled Creamy feta adds saltiness
Dressings and Seasonings
- 2-3 tbsp Balsamic glaze Store-bought or homemade
- 2 tbsp Olive oil Extra-virgin olive oil
- Salt and pepper To taste
Instructions
Preparation
- In a large bowl, combine the fresh spinach, sliced strawberries, and blueberries.
- Make sure spinach is thoroughly dried in a salad spinner; water dilutes dressing and makes leaves soggy.
Assembly
- Add the chopped pecans and crumbled feta cheese on top.
- Drizzle with balsamic glaze and olive oil.
- Season with salt and pepper to taste.
Finishing Touch
- Toss gently to combine and serve immediately.
- Use two large spoons or salad tongs to toss from the bottom to avoid crushing berries.
