Save There's something about the first warm afternoon of spring that makes you crave something bright and alive. I was standing in the farmer's market with a basket of strawberries still warm from the sun, and a bunch of vibrant spinach practically called to me. That day, I threw together what seemed like a simple salad, but the moment the balsamic vinegar hit the sweet berries and creamy feta, I realized I'd stumbled onto something I'd be making all season long.
I remember bringing this to a potluck where everyone expected the usual heavy casseroles, and watching people's faces light up when they tasted it was worth every slice of strawberry. One friend asked for the recipe on the spot, and now she makes it for her kids' school lunches. That's when I knew this wasn't just my go-to salad anymore—it had become everyone's.
Ingredients
- Fresh baby spinach: You want the tender young leaves, not the tough mature stuff—they wilt slightly when the warm vinaigrette touches them, which is exactly what you want.
- Fresh strawberries: Ripe but still firm, hulled and sliced just before assembly so they stay juicy and don't weep into the greens.
- Crumbled feta cheese: The tangy saltiness is what ties everything together; don't skip it or substitute it with something mild.
- Sliced almonds or candied pecans: Toast them yourself if you can—the warmth unlocks flavors that pre-toasted nuts can't match, and they'll stay crispy even after the dressing hits them.
- Extra virgin olive oil: Use something you actually enjoy tasting, because you'll taste it.
- Balsamic vinegar: The good stuff makes a difference here; cheap balsamic tastes thin and sharp, while aged balsamic brings sweetness and depth.
- Honey or maple syrup: Just a touch to balance the tartness and coax out the strawberry sweetness.
- Dijon mustard: A teaspoon might seem tiny, but it's what keeps the dressing from separating and gives it a subtle backbone.
Instructions
- Make the dressing first:
- Whisk the olive oil, balsamic vinegar, honey, mustard, salt, and pepper together until it thickens slightly and the oil and vinegar stop fighting each other. Taste it—this is your moment to adjust if it needs more tartness or sweetness.
- Layer your salad:
- Pile the spinach into a large bowl, scatter the strawberry slices, feta, and toasted nuts on top. The key is not mixing it yet; you want to see all those colors.
- Dress it just before eating:
- Drizzle the vinaigrette over the pile and give it a gentle toss, using your hands if you need to, so every leaf gets a bit of dressing without the spinach bruising.
- Serve right away:
- This is not a salad that waits—the spinach will start to wilt and the nuts will soften if you let it sit too long.
Save My neighbor knocked on my door one evening asking what smelled so good, and when I showed her the salad, she stayed for dinner. We ended up talking for hours on the porch while barely tasting our food, but the salad disappeared anyway. That's when I learned that sometimes the simplest dishes bring people closer together.
Variations That Work
Once you've made this a few times, you'll start seeing how flexible it really is. Swap the feta for crumbled goat cheese or a sharper blue cheese if you want something more intense. Trade the almonds for candied pecans, walnuts, or even pumpkin seeds if you're feeling adventurous. Add thin slices of red onion for a bite, or avocado if you want to make it more substantial. I've even added grilled chicken or salmon on top when I needed it to be a full meal, and it becomes something completely different but still recognizable.
The Story Behind the Balance
I learned the real secret to this salad by messing it up. I once made the vinaigrette too acidic and it overpowered everything else—the strawberries disappeared, the feta felt aggressive, and the whole thing tasted like I'd doused it in vinegar. That's when I realized the mustard and honey weren't just flavoring; they were peacekeepers, creating a dressing that let every component shine instead of competing. Now when I teach someone to make this, I always have them taste the dressing on its own first, because once you understand how it should taste, you understand why this salad works.
Making It Your Own
The beauty of this salad is that it's a template, not a law. Some people in my life have added watermelon in summer, others have mixed in fresh herbs like mint or basil at the last second. I've even seen someone add a splash of orange juice to their dressing and swear it was better. The core—sweet fruit, tender greens, creamy cheese, crunchy nuts, and a balanced vinaigrette—that part is sacred, but everything else is up to you and what's calling to you from the market that day.
- Fresh herbs like mint, basil, or tarragon can brighten the whole thing if you add them just before serving.
- A little pop of black sesame seeds or toasted sunflower seeds adds visual interest and extra crunch.
- If someone at your table is vegan, you can make it work by using maple syrup instead of honey and skipping the feta or using a plant-based alternative.
Save This salad has become my go-to when I'm not sure what to make but I know I want something that feels good to eat. It's been in my regular rotation for years now, and it never gets old.
Common Questions
- → Can I substitute feta cheese?
Yes, goat cheese or plant-based alternatives work well for a similar creamy texture and tang.
- → What nuts can be used instead of almonds?
Try toasted candied pecans, walnuts, or pumpkin seeds for varied crunch and flavor.
- → How do I keep the spinach fresh?
Wash and thoroughly dry baby spinach before adding to prevent wilting and sogginess.
- → Is there a vegan option for this dish?
Omit the cheese or use a plant-based substitute and replace honey with maple syrup in the dressing.
- → Can I add other fruits or vegetables?
Yes, thinly sliced red onions, avocado, or other seasonal fruits enhance flavor and texture.