A bright bowl of 30-Minute Strawberry Spinach Salad is exactly what you want when you need something fresh, fast, and crowd-pleasing. Tender baby spinach tossed with sweet strawberries and juicy blueberries, crunchy pecans, and salty feta — finished with a glossy balsamic glaze — makes a salad that works as a light lunch, a colorful side for weeknight dinners, or a showstopping addition to spring and summer gatherings. If you like festive, easy salads, this recipe follows the same spirit as the popular Caprese salad Christmas tree idea but with bright berries and a tangy-sweet finish.
Why you’ll love this dish
This salad wins on speed, texture, and flavor contrast: sweet fruit, creamy cheese, crunchy nuts, and silky greens. It takes about 30 minutes from start to finish (mostly hands-off prep), and it’s flexible — make it vegetarian, add a protein, or swap nuts to suit dietary needs.
"A fresh, family-friendly salad — bright, simple, and addictive. The balsamic glaze ties everything together without overpowering the fruit." — Home cook review
Perfect occasions:
- Weeknight dinners when you want something light and fast.
- Brunches or potlucks where you need an attractive, no-fuss dish.
- Holiday sides when you want a palate-cleansing salad next to richer mains.
How this recipe comes together
This is a no-cook assembly recipe with four simple phases:
- Prep the produce: wash and dry spinach and berries thoroughly to avoid watering down the dressing.
- Slice strawberries thinly so every bite has fruit.
- Add crunchy and savory elements — pecans and crumbled feta.
- Finish with a drizzle of balsamic glaze and toss gently to combine just before serving.
The whole process prioritizes freshness and quick assembly so the berries stay intact and the greens don’t wilt.
What you’ll need
- 6–8 cups fresh baby spinach, rinsed and spun dry (or mature spinach if you prefer)
- 1 pint strawberries, hulled and thinly sliced
- 1/2 cup blueberries, rinsed
- 1/2 to 3/4 cup pecans (toasted for extra flavor; chop coarsely)
- 3/4 cup crumbled feta cheese (or goat cheese)
- 2–3 tbsp balsamic glaze, to taste
Notes and substitutions:
- Nuts: swap pecans for sliced almonds or walnuts, or omit for nut-free.
- Cheese: feta is classic; goat cheese is softer and tangier.
- Balsamic glaze: if you don’t have glaze, reduce 1/4 cup balsamic vinegar with 1 tbsp honey until syrupy.
Step-by-step instructions
- Place the washed, dried baby spinach in a large salad bowl.
- Add the sliced strawberries and blueberries on top of the greens.
- Scatter the chopped or whole pecans and crumble the feta over the fruit and spinach.
- Drizzle the balsamic glaze evenly over the salad — start with less and add more to taste.
- Using salad tongs or two large spoons, gently toss everything once or twice to distribute ingredients and glaze. Toss lightly so berries don’t get crushed.
- Serve immediately as a side dish, or portion into bowls for lunch.
Timing tip: prepare the nuts and crumble the cheese while the berries dry to keep the whole process under 30 minutes.
Best ways to enjoy it
This salad is a bright side for roasted chicken, grilled salmon, or a simple pork chop. For a heartier meal, add sliced grilled chicken, seared tuna, or chickpeas for protein. Serve on chilled plates for a fresher presentation; arrange spinach in a circular nest and pile fruit in the center for an attractive look. If you want a composed plate, arrange greens on one side and protein on the other, drizzling glaze last.
If you enjoy spinach-forward mains, pair this with a rich pasta course such as creamy gnocchi with spinach and feta to balance light and comforting elements.
Storage and reheating tips
Assembled and dressed salads are best eaten immediately. For make-ahead convenience:
- Store components separately: keep spinach, berries, nuts, and feta in airtight containers in the fridge.
- Balsamic glaze can be refrigerated in a small jar for up to 2 weeks.
- If you must assemble early, wait to add the glaze until serving — dressed salad will become soggy after a few hours.
Shelf-life: - Undressed salad components: 3–5 days refrigerated for spinach; strawberries and blueberries 2–3 days (best used sooner).
- Assembled and dressed: consume within 2–4 hours for optimal texture and flavor.
Reheating: this is a fresh salad — do not reheat. If you pair it with a warm protein, reheat the protein separately before serving.
Pro chef tips
- Dry everything: excess water from washed berries or greens dilutes dressing and makes the salad soggy. Use a salad spinner or line a colander with paper towels.
- Toast pecans: a quick 3–4 minute toast in a dry skillet amplifies flavor — keep them moving to prevent burning.
- Slice uniformly: thin, even strawberry slices ensure balanced bites.
- Glaze control: pour glaze into a small squeeze bottle or spoon it in a zigzag for even distribution.
- Allergy swaps: replace pecans with roasted chickpeas or pumpkin seeds for crunch without nuts.
Creative twists
- Citrus pop: add segmented orange or grapefruit for extra brightness.
- Herb lift: fold in chopped fresh basil or mint to echo the sweetness of the strawberries.
- Grain bowl: serve over quinoa or farro to create a filling lunch bowl.
- Vegan version: omit feta and use toasted, lightly salted pumpkin seeds; swap balsamic glaze for a maple-balsamic dressing.
- Savory-sweet twist: add thinly sliced red onion or pickled shallots for bite.
Common questions
Q: How long does this salad take to prepare?
A: Active prep is about 15–20 minutes; total time is roughly 30 minutes including washing and light toasting of nuts.
Q: Can I make this salad ahead of time?
A: Yes — but store components separately. Keep greens, berries, nuts, and cheese in separate containers and dress just before serving to keep everything crisp.
Q: What can I use instead of balsamic glaze?
A: Make a quick substitute by simmering 1/4 cup balsamic vinegar with 1 tbsp honey or brown sugar until it reduces to a syrup, or use a 3:1 olive oil to balsamic vinaigrette if you prefer a lighter pourable dressing.
Q: Is this salad suitable for kids?
A: Many kids enjoy the sweet berries and crunchy nuts; avoid whole nuts for very young children and consider chopping them finely or substituting seeds.
Q: Can I freeze leftovers?
A: Freezing is not recommended — fresh berries and greens lose texture and become mushy when frozen and thawed.
Q: How do I keep the feta from making everything salty?
A: Crumble feta sparingly and taste as you go. Choose a milder feta or rinse a very salty block briefly in cool water and pat dry.
If you want other no-fuss salads and sides to pair with seasonal mains, try building out a menu with quick, complementary recipes that emphasize texture and color.
Strawberry Spinach Salad
Ingredients
Salad Base
- 6–8 cups fresh baby spinach, rinsed and spun dry Or mature spinach if preferred
- 1 pint strawberries, hulled and thinly sliced
- 1/2 cup blueberries, rinsed
Toppings
- 1/2 to 3/4 cup pecans, toasted and coarsely chopped For extra flavor
- 3/4 cup crumbled feta cheese Or goat cheese
Dressing
- 2–3 tbsp balsamic glaze To taste
Instructions
Preparation
- Place the washed, dried baby spinach in a large salad bowl.
- Add the sliced strawberries and blueberries on top of the greens.
- Scatter the chopped or whole pecans and crumble the feta over the fruit and spinach.
- Drizzle the balsamic glaze evenly over the salad, starting with less and adding more to taste.
- Using salad tongs or two large spoons, gently toss everything once or twice to distribute ingredients and glaze.
- Serve immediately as a side dish, or portion into bowls for lunch.