Save I used to think salads were just filler until I threw this together on a humid Saturday afternoon with whatever looked good at the farmers market. The strawberries were so ripe they left sticky fingerprints on my cutting board, and the spinach was still cool from the morning harvest. I tossed it all with a quick balsamic dressing, and suddenly I understood what people meant when they said salad could be the main event. My neighbor wandered over, drawn by the smell of toasted almonds, and we ended up eating the whole bowl on the porch with nothing but forks and napkins.
I brought this to a potluck once, skeptical that anyone would choose salad over the mac and cheese and ribs piled on the table. But I watched people come back for seconds, then thirds, scraping the bowl with serving spoons and asking if I had the recipe written down. One friend admitted she hated spinach but couldn't stop eating it here. That was the moment I realized this wasn't just a salad, it was a conversation starter, a plate people actually looked forward to.
Ingredients
- Fresh baby spinach: Look for leaves that are bright green and tender, not wilted or slimy, and dry them thoroughly or the dressing will slide right off.
- Fresh strawberries: Choose berries that smell sweet and feel firm, because mushy ones will turn the salad into a sad, watery mess.
- Crumbled feta cheese: The salty, creamy chunks are what make this feel special, but don't skip patting them dry if they're packed in brine.
- Sliced almonds or candied pecans: Toasting them for just a few minutes wakes up their flavor and adds a crunch that keeps things interesting.
- Extra virgin olive oil: Use something you'd be happy to dip bread in, because it's the backbone of the dressing and cheap oil tastes flat.
- Balsamic vinegar: A good thick, slightly sweet vinegar makes all the difference, the watery stuff just tastes sour.
- Honey or maple syrup: Just a touch balances the acid and brings out the strawberries without making things cloying.
- Dijon mustard: It emulsifies the dressing and adds a subtle sharpness that ties everything together.
Instructions
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until it looks smooth and glossy, like it's all become one thing instead of separate puddles. If you're using a jar, just shake it hard for a few seconds and you're done.
- Combine the salad:
- Toss the spinach, sliced strawberries, feta, and toasted nuts into a large bowl, spreading them out so every ingredient gets a chance to shine. Don't compress it, let it stay loose and airy.
- Dress and toss:
- Drizzle the dressing over everything just before you're ready to eat, then gently toss with your hands or tongs until each leaf glistens. If you dress it too early, the spinach will wilt and the whole thing turns sad.
- Serve immediately:
- Get it to the table right away while the nuts are still crunchy and the greens are still perky. This salad doesn't wait around.
Save One spring evening, I made this for my mom after she'd had a long week, and she sat at the kitchen counter eating it straight from the bowl, not bothering with a plate. She said it tasted like the kind of thing you'd eat on vacation, light and bright and uncomplicated. That's exactly what it is: a little moment of ease you can make any day of the week, no plane ticket required.
Swaps and Variations
You can swap the feta for creamy goat cheese if you want something milder, or leave it out entirely and add avocado for a vegan spin that's just as rich. I've used walnuts, pumpkin seeds, and even roasted chickpeas in place of almonds, and every version brought something different to the table. If strawberries aren't in season, try sliced peaches, fresh figs, or even dried cranberries, just adjust the sweetness in the dressing to match.
Serving Suggestions
This salad stands alone as a light lunch, but it's also a perfect side for grilled chicken, seared salmon, or even a simple roast. I've served it at backyard barbecues, fancy dinners, and lazy Sunday brunches, and it always fits. If you want to make it heartier, toss in some quinoa or wild rice and suddenly it's a full meal that doesn't feel heavy.
Storage and Timing
You can prep the components a few hours ahead: wash and dry the spinach, slice the berries, toast the nuts, and mix the dressing. Just keep everything separate in the fridge until you're ready to toss and serve. Once dressed, this salad wilts fast, so only make as much as you'll eat right away.
- Store leftover dressing in a sealed jar in the fridge for up to a week and shake it before using.
- If you have leftover undressed salad, keep the components separate and assemble fresh servings as needed.
- Dressed leftovers won't hold up, the greens turn slimy and the nuts go soft, so eat it fresh or don't dress the whole batch.
Save This salad taught me that simple doesn't mean boring, and that sometimes the best recipes are the ones you can make without thinking too hard. Keep the ingredients good, the timing right, and it'll take care of the rest.
Recipe Guide
- → Can I substitute the feta cheese?
Yes, goat cheese can be used for a different flavor, or omit cheese for a vegan option.
- → What nuts work best in this salad?
Toasted almonds or candied pecans add crunch, but walnuts or pumpkin seeds are tasty alternatives.
- → How do I make the dressing?
Whisk together olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until combined.
- → Can I prepare the salad ahead of time?
For freshness, toss dressing with salad just before serving to keep ingredients crisp.
- → Is this salad suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free.