This Strawberry Spinach Salad brings together sweet, ripe strawberries, tender baby spinach, crunchy toasted walnuts and tangy goat cheese, all finished with a simple maple-balsamic vinaigrette. Bright, light and full of texture, it’s ideal for summer dinners, picnics or as an elegant starter for guests. The salad works well as a side or a light main with added protein.
I prefer cooking with seasonal produce, and ripe strawberries are a highlight of summer. This salad is one of my go-to recipes because it showcases fresh ingredients with minimal prep. It’s satisfying, healthy and comes together quickly—no long cooking times required.
Serve it as a colorful side at barbecues, pair it with grilled fish or chicken for a light main course, or offer it as a refreshing starter when entertaining. The balance of sweet strawberries, peppery spinach, crunchy nuts and creamy cheese makes it appealing to a wide range of tastes.
How to Make It
This easy strawberry spinach salad is perfect for warm weather. It requires just a few fresh ingredients and a quick maple-balsamic dressing. The recipe is flexible — swap greens or nuts, or add grilled chicken, shrimp or tofu to turn it into a main dish.
Tender baby spinach pairs wonderfully with sliced strawberries. Add thinly sliced red onion for bite, toasted walnuts for crunch and crumbled goat cheese for creaminess. Toss everything with a bright maple-balsamic vinaigrette right before serving to keep the greens crisp.
The components are simple and the salad assembles in minutes. For exact ingredient amounts and step-by-step instructions, see the recipe card below.
Ingredients Overview
- Baby spinach: Use washed baby spinach leaves. You can substitute regular spinach, arugula or mixed greens if preferred.
- Fresh strawberries: Choose ripe, fragrant berries and halve or quarter them depending on size. Blueberries or blackberries work as alternatives when strawberries aren’t available.
- Red onion: Thinly sliced for a mild, sharp contrast.
- Toasted walnuts: Toasted for crunch and flavor; pecans or almonds are also excellent.
- Goat cheese: Crumbled goat cheese adds a tangy creaminess. Feta or blue cheese can be used instead.
This salad is highly adaptable—add cucumber or avocado for extra freshness, or toss in cooked grains like farro for a heartier salad. For a touch of warmth and contrast, try tossing the walnuts with a little maple syrup and cayenne before toasting; the sweet-spicy glaze pairs nicely with the berries and cheese.
Maple Balsamic Dressing
A simple dressing brings the salad together: good-quality balsamic vinegar, olive oil and maple syrup provide a sweet-and-tangy finish that complements the strawberries and goat cheese.
Dressing Ingredients
- Extra-virgin olive oil (or another neutral oil)
- Pure maple syrup (or honey)
- Balsamic vinegar
- Salt and freshly ground black pepper
Whisk the ingredients together or shake them in a sealed jar until emulsified. The dressing can be prepared ahead and chilled; bring it to room temperature and shake well before using.
Serving Suggestions
This salad is ideal for summer gatherings. Serve it alongside grilled meats, roasted vegetables or a chilled soup. To make it a main course, top with sliced grilled chicken, seared salmon or warm roasted chickpeas. For a buffet or picnic, present the components separately and dress the greens just before serving to prevent wilting.
The recipe below serves about 4 as a side (roughly 6 as a light side at a larger meal). For a more formal presentation, plate individual servings with a sprinkle of reserved strawberries, nuts and cheese on top.
If you enjoy berry-and-green combinations, try other seasonal variations, such as a blueberry-spinach salad with a berry dressing or a watermelon-and-feta salad for hot summer days.
Enjoy this fresh, seasonal salad throughout strawberry season—its bright flavors are sure to become a summer favorite.
More Summer Salads
- Lebanese Cucumber Yogurt Salad (Khyar Bi Laban)
- Fattoush Salad
- Mediterranean Pasta Salad
- Lebanese Tabbouleh
- White Bean and Tuna Salad
- Mediterranean Kale Salad
Strawberry Spinach Salad Recipe
Ingredients
Toasted walnuts
- ½ cup walnuts, toasted
- 1 teaspoon light oil (for tossing)
- 1 teaspoon maple syrup
- Sprinkling of cayenne (optional)
Maple Balsamic Vinaigrette
- ¼ cup olive oil (or neutral oil)
- 3 tablespoons pure maple syrup
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Spinach Strawberry Salad
- 6 cups baby spinach, washed and dried
- 2 cups fresh whole strawberries, washed and quartered
- ¼ small red onion, thinly sliced
- ⅓ cup crumbled goat cheese (more to taste)
Instructions
Toasted Walnuts
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a small bowl, combine ½ cup walnuts with 1 teaspoon oil, 1 teaspoon maple syrup and a pinch of cayenne if using. Spread in one even layer on the baking sheet.
- Bake for 8–10 minutes, or until fragrant and lightly browned. Allow to cool.
Maple Balsamic Vinaigrette
- Combine olive oil, maple syrup, balsamic vinegar, salt and pepper in a jar and shake or whisk until combined. Set aside.
Assemble the Salad
- Place the spinach in a large bowl. Top with quartered strawberries, sliced red onion, crumbled goat cheese and toasted walnuts. Reserve a small amount of strawberries, nuts and cheese for garnish if desired.
- Drizzle the dressing over the salad and toss gently to coat. Garnish with the reserved strawberries, walnuts and goat cheese. Serve immediately.
Notes
- The dressing can be made ahead and stored in a sealed jar in the refrigerator. Bring to room temperature and shake well before using.
- Use only the amount of dressing needed to lightly coat the salad. Store any leftover dressing in the fridge for another salad.
Nutrition (per serving)
This post was originally published in June 2018 and has been updated. The recipe remains unchanged.