There’s a salad I make every single summer that people ask me about at every potluck, every barbecue, every time I bring it somewhere.

This is it. Strawberries, baby spinach, crumbled feta, and a simple balsamic dressing that comes together in about ten minutes.

No cooking. No complicated technique. Just a bowl of things that happen to taste really good together.

I first made a version of this about five years ago when I had half a container of strawberries going soft on the counter and a bag of spinach that needed to be used.

I threw it together without much thought and it was so good that I’ve made it on purpose ever since.

The combination of sweet strawberries, salty feta, and that slightly tangy balsamic hits every flavor note at once, which is probably why it disappears so fast.

It’s the kind of salad that works for a quick lunch at home, a side dish at a dinner party, or something to bring when you’re told “just bring a salad.”

Ingredients

Serves 4 as a side, 2 as a main

For the salad:

• 5 oz baby spinach (about 4 big handfuls)
• 1 lb fresh strawberries, hulled and sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup candied pecans or walnuts (store-bought or homemade)
• Optional: 1/2 an English cucumber, thinly sliced
• Optional: 1/4 cup blueberries or raspberries for extra color

For the balsamic dressing:

• 3 tablespoons extra virgin olive oil
• 1.5 tablespoons balsamic vinegar
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon Dijon mustard
• 1 small garlic clove, finely minced or grated
• Salt and black pepper to taste

How to Make It

Step 1: Make the dressing first

Combine olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper in a small jar. Put the lid on and shake for about 20 seconds until it comes together and looks glossy.

Taste it — adjust honey if you want it sweeter, add a tiny splash more vinegar if you want more bite.

Making the dressing first gives the garlic a few minutes to mellow while you prep everything else, which matters more than you’d think.

Raw garlic straight into the dressing can be sharp. Letting it sit even five minutes softens the edge.

Step 2: Prep the strawberries

Wash and slice your strawberries about 1/4 inch thick — not paper thin, not chunky. You want pieces that fit on a fork alongside the spinach.

Step 3: Assemble the salad

Add baby spinach to a large bowl. Scatter the strawberries over the top. Add feta and candied pecans. If you’re using cucumber or extra berries, add those now.

Important: Don’t toss yet if you’re serving this at a gathering or making it slightly ahead. Keep the dressing separate and add it right before serving. Dressed spinach wilts fast — within 20 minutes it starts to get soft and watery at the bottom of the bowl.

Step 4: Dress and serve

Drizzle about two-thirds of the dressing over the salad. Toss gently with salad tongs or clean hands — gentle is the word here, you don’t want to bruise the strawberries.

Taste a leaf. Add more dressing if needed. Serve immediately.

Recipe Notes and Tips I’ve Learned the Hard Way

On the strawberries:

The quality of your strawberries determines the quality of this salad. A bowl of pale, flavorless grocery store strawberries in January will give you a mediocre result no matter what you do to the dressing. Make this in May, June, or July when local strawberries are actually ripe and sweet, and it’s a completely different experience. Farmers market strawberries are worth the extra cost here.

On the feta:

Buy a block of feta packed in brine and crumble it yourself rather than buying the pre-crumbled kind in a dry container. The brine-packed feta is creamier, more flavorful, and less chalky. It costs about the same and makes a noticeable difference.

On the pecans:

Candied pecans take this from good to genuinely great. They add crunch, a little sweetness, and a toasty depth that plain pecans don’t have. You can buy them at most grocery stores near the salad toppings, or make a quick batch yourself in a pan with butter, brown sugar, and a pinch of salt — takes about five minutes and they keep for a week in an airtight container.

On the dressing quantity:

This recipe makes enough dressing for the full salad with a little left over. I always dress lightly first, toss, then taste — you can always add more but you can’t take it away. A heavily overdressed salad goes soggy fast.

On making it a full meal:

Add grilled chicken, sliced thin, or a handful of chickpeas for protein. Both work. Grilled shrimp is also excellent on this salad — the sweetness of the shrimp pairs with the strawberries in a way that genuinely surprises people.

Variations Worth Trying

Strawberry Spinach Salad with Poppy Seed Dressing

Swap the balsamic dressing for a simple poppy seed dressing: 3 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon poppy seeds, salt and pepper. Shake together. This version is a little lighter and a little sweeter — good for a bridal shower or baby shower spread where you want something elegant and mild.

Strawberry Spinach Salad with Goat Cheese

Replace the feta with crumbled fresh goat cheese. The flavor is slightly milder and creamier than feta, and it pairs beautifully with the strawberries. Drizzle with honey instead of dressing if you want to go sweeter.

Strawberry Spinach Salad with Almonds

Swap the pecans for toasted sliced almonds. Less sweet, more neutral crunch. This version is great if you’re serving it alongside something rich, like grilled salmon or pasta.

Strawberry Avocado Spinach Salad

Add half a ripe avocado, sliced, and a handful of blueberries. This version is more filling and works well as a standalone lunch. The avocado adds creaminess that makes the whole bowl feel more substantial

What to Serve It With

This salad is light and fresh, which means it pairs well with things that are a little richer or heartier.

• Grilled chicken, salmon, or shrimp if you want to make it a full meal
• Burgers or grilled steak at a summer cookout
• Quiche or frittata for a brunch spread
• Pasta salad as a double side at a potluck — they balance each other well
• Grilled bread or focaccia if you want something to dip in the extra dressing

It’s also just good on its own for lunch, which is honestly how I eat it most often — straight from the bowl, standing at the kitchen counter, probably not even sitting down.