Save I threw this together one Saturday afternoon when unexpected guests showed up and my fridge looked pitiful. All I had was a bag of spinach that needed using, some strawberries from the farmers market, and half a block of feta. Twenty minutes later, everyone was asking for the recipe. Sometimes the best dishes come from having almost nothing planned.
My neighbor once brought this to a potluck and it disappeared before the main course even hit the table. She admitted she'd made it in her car in the parking lot, dressing mixed in a mason jar she kept in her purse. That's when I realized this salad doesn't need perfection, it just needs fresh ingredients and confidence.
Ingredients
- Fresh baby spinach: The tender leaves don't need chopping and they hold dressing without wilting instantly, just make sure they're completely dry or the dressing will slide right off.
- Fresh strawberries: Slice them thin so every bite gets a little sweetness, and if they're not quite ripe, a pinch of sugar in the dressing helps.
- Crumbled feta cheese: The salty, creamy chunks are what make people go back for seconds, though goat cheese works if you want something tangier.
- Sliced almonds or candied pecans: Toasting them for three minutes in a dry skillet makes them smell like a bakery and taste twice as good.
- Extra virgin olive oil: Use the good stuff here since it's not being cooked, you'll actually taste the difference.
- Balsamic vinegar: The slightly sweet, dark variety balances the fruit without overpowering the greens.
- Honey or maple syrup: Just enough to round out the vinegar's sharpness and make the dressing cling to the leaves.
- Dijon mustard: This is the secret emulsifier that keeps the dressing from separating into a sad puddle at the bottom of the bowl.
Instructions
- Make the dressing:
- Whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until it looks smooth and slightly thick. If it separates, just whisk it again right before using.
- Prep the spinach and strawberries:
- Toss the spinach and sliced strawberries into a large bowl, making sure the spinach is dry so the dressing actually sticks. If the strawberries are really juicy, pat them gently with a towel.
- Add the toppings:
- Scatter the feta and toasted nuts over the greens and berries. Don't mix yet or everything will get soggy.
- Dress and toss:
- Drizzle the dressing over everything just before serving and toss gently with your hands or two spoons. You want every leaf coated but not drowned.
- Serve immediately:
- Get this on the table right away while the spinach is still crisp and the nuts are still crunchy. Waiting even ten minutes turns it into a wilted mess.
Save I made this for my daughter's birthday picnic and she insisted on carrying the bowl herself to the park. By the time we got there, she'd eaten half the strawberries and all the candied pecans straight out of the top. We still served it and no one noticed, but now I always make extra nuts and berries just in case.
How to Make It Your Own
Toss in some thinly sliced red onion if you like a sharp bite, or add avocado chunks for creaminess. I've swapped feta for blue cheese when I'm feeling bold, and walnuts or pumpkin seeds work just as well as almonds. If you want to turn this into dinner, throw some grilled chicken or salmon on top and call it done.
Storage and Timing
You can prep all the components a few hours ahead and keep them separate in the fridge, then assemble and dress right before serving. The dressing actually gets better sitting in the jar for an hour as the flavors marry. Leftovers don't really work since dressed greens turn to mush, but I've never had any left anyway.
What to Serve It With
This salad shines at summer barbecues next to grilled burgers or as a starter before pasta night. I've brought it to potlucks, picnics, and weeknight dinners when I'm too tired to think.
- It pairs beautifully with anything off the grill, especially if there's char involved.
- Serve it alongside crusty bread and soup for an easy lunch that feels fancy.
- For a vegan spread, skip the feta and use maple syrup in the dressing, then watch it disappear just as fast.
Save This salad taught me that simple food made with care always wins over complicated recipes that stress you out. Keep good olive oil and fresh greens around, and you'll always have something worth sharing.
Recipe FAQs
- → What type of spinach is best for this dish?
Fresh baby spinach works best due to its tender texture and mild flavor, complementing the sweetness of strawberries.
- → Can I substitute the nuts for a different type?
Yes, you can use candied pecans, walnuts, or pumpkin seeds for varied texture and flavor profiles.
- → How can the dressing be adjusted for sweetness?
Adjust honey or maple syrup quantities according to taste preferences to balance the tanginess of balsamic vinegar.
- → Is there a way to make this dish vegan-friendly?
Omit the feta cheese or replace it with a plant-based alternative, and use maple syrup instead of honey in the dressing.
- → How should this salad be stored if not served immediately?
Keep components separate and combine just before serving to maintain freshness and prevent wilting.