Strawberry Spinach Salad

Strawberry Spinach Salad

recipe image

This Strawberry Spinach Salad is packed with flavors and textures, making it a satisfying accompaniment that pairs well with so many meals. Other ingredients include salty feta cheese, crunchy toasted almonds, thinly sliced shallots, and creamy avocados. This spinach salad recipe also works amazingly well as an entree; try adding grilled chicken for a hearty lunch or dinner option!

Overhead photo of a strawberry spinach salad recipe on a white plate with a silver fork.

I love nothing more than a big, colorful salad during the spring and summertime months. While salads are a solid option all year long, I find them to be especially refreshing when the weather heats up. This strawberry spinach salad works well as a side dish, or you can top it with something like grilled chicken, fish or tofu for a protein-packed entree.

It’s healthy, filling, and I’ve been loving it as a weekday lunch option.

salad Ingredients

  • Baby spinach
  • Strawberries
  • Almonds
  • Shallot
  • Avocado
  • Feta cheese

Vinaigrette Ingredients

  • Balsamic vinegar
  • White wine vinegar
  • Extra virgin olive oil
  • Honey or agave nectar
  • Dijon mustard
  • Salt and pepper

Photo of two spinach salads topped with strawberries, avocados, feta, almonds, and shallots. Shot on a white backdrop.

Recipe Notes

  • I’ve included instructions for how to toast almonds, but you can save time by purchasing toasted slivered almonds. If you happen to live near a Trader Joe’s, their toasted slivered almonds are very reasonably priced.
  • My candied pecans would also be fantastic in this strawberry salad if you want more sweetness.
  • If you’re not a fan of feta, try crumbling a soft goat cheese over the salad instead. That flavor would pair amazingly well here.

A grey bowl filled with ingredients for spinach strawberry salad, next to a wood spoon.

  • Raw shallots have a much milder flavor than red onions, which is why I prefer using them in salads. Red onions may be substituted if you can’t locate shallots (most grocery stores carry them).
  • If strawberries are out of season, canned or fresh mandarin oranges would be a good substitute. If using the canned variety, make sure to drain well them first and then gently pat them dry. You want the ones canned in juice, not syrup.
  • If you want some bitterness in the salad, try adding sliced radishes or do a 50/50 mix of baby spinach and arugula.

What Are Shallots?

This recipe uses one of my favorite ingredients: shallots! Learn more about shallots and when to use them in recipes with my ingredient overview: What Are Shallots?

A photo of spinach salad.

Looking For More Spinach Recipes?

Be sure to check out my Cheesy Spinach and Artichoke PastaSwiss, Mushroom and Spinach Frittata, and Chorizo, Spinach and White Bean Soup!

Strawberry Spinach Salad Recipe

Pin Recipe

Strawberry Spinach Salad

This is a fresh, summery Strawberry Spinach Salad recipe with salty feta cheese, crunchy toasted almonds, and creamy avocados.

Course Salad

Cuisine American

Keyword strawberry spinach salad

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 4

Calories 256


For the vinaigrette:

  • 1 tablespoon white wine vinegar
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1/ 2 – 1 teaspoon honey or agave nectar
  • 1/4 teaspoon dijon mustard
  • 1/8 teaspoon kosher salt, or to taste
  • 1/8 teaspoon ground black pepper, or to taste

For the salad:

  • 1/2 cup slivered or sliced almonds (see notes)
  • 6 cups baby spinach
  • 2 cups strawberries, sliced
  • 1 medium shallot, sliced very thin (1/4 cup)
  • 1 ripe but firm avocado, cubed
  • 1/2 cup feta cheese


  • Preheat the oven to 350 degrees F. While the oven is heating up, prepare the vinaigrette: in a small bowl, whisk together the vinegars, olive oil, honey, mustard, salt and pepper. You can also combine the ingredients in a blender or vigorously shake them together in jar with a tight-fitting lid.

  • Spread the almonds in a single layer on a sheet pan, and toast for 5-7 minutes until golden and fragrant, shaking the pan once or twice to ensure even toasting. Set aside to cool.

  • In a large bowl, combine the spinach, strawberries, shallots, and avocado. You can also add the feta at this point, but I prefer to add it at the end so it doesn’t fall apart while the ingredients are mixed with the dressing.

  • Briefly re-whisk the vinaigrette. Drizzle half into the salad and gently toss to combine. Taste, and add more if desired. Season with salt and pepper if needed.

  • Divide the salad between four plates. Top each salad with feta cheese and almonds.


To save time, you can purchase toasted slivered or sliced almonds. To reduce the fat and calorie content of the salad, omit the avocado or feta cheese. If you omit the feta, you may need to add an additional sprinkle of salt to the salad to compensate for the missing salty cheese.

Please read my full post for additional recipe notes, tips, and serving suggestions!


Calories: 256kcal | Carbohydrates: 14g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 325mg | Potassium: 650mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4355IU | Vitamin C: 58.7mg | Calcium: 189mg | Iron: 2.3mg

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