There’s something magical about the first truly warm day of spring—the sun lingers a little longer, birds sing like they’ve been waiting all winter to belt it out, and the farmers’ market suddenly bursts with color.
That’s exactly where this Spinach, Strawberry, and Feta Salad was born—under the striped canopy of a Saturday market, with a basket full of sun-kissed strawberries and the kind of baby spinach that still carries the morning dew.
This salad is more than just a pretty plate (though trust me, it is stunning). It’s a celebration of freshness, of slowing down and savoring the simple joy of good food shared with people you love.
I first made it for a backyard brunch with my mom—a woman who taught me that you can taste the seasons if you cook with your heart. We had it with warm bread, lemonade, and laughter that danced through the afternoon like dappled sunlight. It’s been a staple ever since.
Whether you’re hosting friends, feeding family, or just treating yourself, this dish is ridiculously easy to throw together, but it feels like something special. Let’s get into it.
Spinach, Strawberry, and Feta Salad
Serves 4 | Prep Time: 15 minutes | No cooking required
Ingredients:
- 6 cups fresh baby spinach
- 1 pint ripe strawberries, hulled and sliced
- ½ small red onion, thinly sliced (soak in cold water for 10 minutes to mellow the flavor)
- ½ cup crumbled feta cheese
- ⅓ cup toasted pecans or walnuts (optional, but highly recommended!)
- ¼ cup balsamic glaze or homemade balsamic vinaigrette (recipe below)
- Freshly cracked black pepper, to taste
- Optional Homemade Balsamic Vinaigrette:
- (If you prefer a dressing that’s a little less sweet than a glaze)
- ¼ cup good-quality balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- ½ cup olive oil
- Salt and pepper to taste
- Shake everything in a jar until creamy and emulsified.
Assembly Instructions:
Prep your ingredients: Wash and dry your spinach (a salad spinner is your best friend here). Slice the strawberries and onion thinly for a delicate bite.
Toast your nuts: If you’re using pecans or walnuts, toss them in a dry skillet over medium heat for 3-4 minutes until fragrant. This brings out a rich, nutty flavor that’s chef’s kiss.
Layer it up: In a large bowl or on a platter, arrange the spinach as your base. Scatter the strawberries, onion, and crumbled feta over the top. Sprinkle with toasted nuts.
Dress it up: Drizzle with balsamic glaze or vinaigrette just before serving. A little goes a long way—this is about balance, not drowning your greens.
Finish strong: A twist of fresh black pepper pulls it all together. Serve immediately for max crispness!
Tips & Tweaks:
Dairy-Free? Sub the feta for a plant-based cheese or a few slices of ripe avocado.
Nut Allergy? Skip the pecans or use roasted pumpkin seeds for crunch without worry.
Add Protein: This salad sings with grilled chicken, shrimp, or chickpeas for a hearty main.
Make it a Meal: Serve with crusty sourdough or tuck into a wrap with a smear of hummus.
What It Tastes Like:
Imagine the sweetness of just-picked strawberries, the salty tang of feta, the earthy bite of spinach, and the mellow richness of balsamic all dancing together. The textures pop too—creamy, juicy, crisp, and crunchy in every bite. It’s sunshine on a fork. And it’s so good.
Your Turn!
I’d love to know—what’s your go-to spring salad? Give this one a try and let it brighten your table like it has mine. Snap a photo, tag me, or drop a comment below to share how it turned out or how you made it your own. Let’s swap stories, recipes, and that good food energy.