Spinach Strawberry Salad
Updated Mar 14, 2026
Easy Spinach Strawberry Salad with baby spinach, strawberries, feta, sliced almonds, and a quick basil vinaigrette. Ready in 10 minutes.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
this spinach strawberry salad is soo good!
I make this spinach strawberry salad a lot once strawberries start tasting good again. It’s usually one of those “what do I have in the fridge?” situations where I grab a box of spinach, slice up some strawberries, and call it dinner with something grilled, like my grilled salmon or shrimp kabobs.
This spinach strawberry salad stays really simple. Just spinach, strawberries, feta, and almonds, and then I blend up a quick basil vinaigrette. I started doing the basil dressing instead of a regular balsamic vinaigrette and it’s one of those small changes that makes the whole salad taste better without adding much work.
Happy Cooking!
– Yumna
Spinach Strawberry Salad Ingredients
- Spinach: Baby spinach. A 5-ounce container works well for this recipe. If your spinach leaves are very large, you can roughly chop them so the salad is easier to eat.
- Strawberries. Quarter the strawberries so they distribute evenly through the salad. If the strawberries are large, you can slice them instead. Make sure they’re dry after washing so the salad doesn’t get watery.
- Feta and almonds. Crumbled feta and sliced almonds. If you’re buying feta, a block usually crumbles better than the pre-crumbled kind. For the almonds, sliced or slivered both work. Toasting almonds in a dry pan for a few minutes can add a little extra crunch.
- Basil vinaigrette. Fresh basil, lemon juice, olive oil, salt, and pepper. Blend everything until smooth. Fresh lemon juice works best here instead of bottled.
How to Make Spinach Strawberry Salad
Spinach Strawberry Salad Recipe
Ingredients
Basil Vinaigrette
Salad
- 1 (5 ounce) container baby spinach
- 1 cup strawberries quartered
- ½ cup crumbled feta cheese
- ¼ cup sliced almonds
Instructions
- To make the basil vinaigrette, add all of the ingredients to a small food processor or blender, and process for 30 seconds to 1 minute, or until smooth and bright green.
- To assemble the salad, place spinach on a large serving platter or salad bowl. Scatter strawberries, feta and almonds on top. Drizzle with dressing and serve.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Plate your salad on a serving platter or in a shallow bowl. I always use a serving dish with a larger surface area for this spinach strawberry salad to make it easier to lightly toss the salad ingredients without crushing the delicate spinach leaves (plus, it helps me distribute the dressing evenly over the salad ingredients).
- Wait to dress the salad. Add the basil vinaigrette right before serving. If the salad sits too long with the dressing, the spinach will start to wilt.
Serving Ideas
- Add meat. When I’m looking to make a full meal of this spinach strawberry salad, I love to add grilled lemon chicken, grilled lamb chops, or oven-baked chicken breast directly on top!
- Pair with a sandwich. I like to eat this salad as a fresh side with an lunchtime sandwich, like my grilled chicken sandwich, my mozzarella sandwich, or even my cucumber sandwich.
FAQs
I wouldn’t recommend using frozen strawberries. Fresh strawberries have a great, dense flavor and texture, while frozen strawberries will get soggy when thawed.
Comments
It was really good! did anyone try this recipe with mint instead of basil?
I’m glad you liked it, Beth! I haven’t tested it with mint, but if you try it, let me know how it turns out!