Save There's something about the first warm day of the year that makes me crave something bright and alive on a plate. I was standing in my kitchen, surrounded by just-bought strawberries and a bunch of spinach, when I realized I had all the pieces for something that felt like spring itself. The idea came together almost accidentally—I wasn't following a recipe so much as listening to what the season was asking for.
I made this for a potluck last June where everyone brought the same heavy casseroles, and this salad was the only thing that actually disappeared. My friend Sarah asked for the recipe before even finishing her plate, and that's when I knew I'd stumbled onto something worth keeping around.
Ingredients
- Fresh baby spinach (120 g / 4 cups): Use the tender, unwashed kind if you can find it—those pre-washed bags save you time and honestly taste just as good.
- Fresh strawberries (200 g / 1 1/3 cups): Pick ones that smell sweet at the base; that's how you know they'll actually taste like strawberries and not just look pretty.
- Crumbled feta cheese (60 g / 1/2 cup): The tanginess here is what makes the whole thing sing—don't skip it or substitute it lightly.
- Sliced almonds or candied pecans (40 g / 1/3 cup): Toast them yourself if you have time; the warmth brings out a nuttiness that makes everything better.
- Extra virgin olive oil (3 tbsp): Use one you actually like drinking, because you'll taste it directly.
- Balsamic vinegar (1 1/2 tbsp): The darker and more aged, the deeper the flavor—splurge a little here if you can.
- Honey or maple syrup (2 tsp): This mellows the vinegar's sharpness in a way that feels almost magical.
- Dijon mustard (1 tsp): A tiny bit creates an emulsion that holds the dressing together beautifully.
- Salt and freshly ground black pepper: Finish with these last; they're the difference between good and unforgettable.
Instructions
- Make the dressing first:
- Whisk together the oil, vinegar, honey, mustard, salt, and pepper in a small bowl until it tastes bright and balanced. If it feels too sharp, add a touch more honey; too sweet, a pinch more salt.
- Build your base:
- In a large bowl, combine the spinach, sliced strawberries, feta, and toasted nuts, but don't dress it yet—wet leaves wilt faster than you'd think.
- Finish with care:
- Drizzle the dressing over everything and toss gently, making sure each leaf gets coated without bruising the strawberries. Serve right away so the salad stays crisp.
Save I remember my grandmother tasting this and saying it was the kind of salad that reminded her why she liked eating vegetables. That comment meant more to me than any review ever could.
Flavor Balance and Why It Works
The magic here isn't complicated—it's the dialogue between sweet, salty, tangy, and rich. The strawberries bring softness, the feta brings punch, the almonds bring texture, and that balsamic dressing ties everything into one thought. Once you understand this balance, you'll start seeing how to adjust it for what you have on hand.
Making It Your Own
This salad is a starting point, not a prescription. I've added thin slices of red onion when I wanted sharpness, or avocado when I wanted richness. Walnuts work just as well as almonds if that's what you have, and goat cheese brings a different kind of tang if feta feels too strong.
Seasonal and Storage Notes
Spring and summer strawberries are when this salad sings loudest, but I've made it through winter with frozen berries thawed and drained—not quite the same, but still worth making. The salad doesn't keep well once dressed, so this is really a make-and-eat-now situation.
- Prep your ingredients ahead and dress just before serving if you're bringing this to a gathering.
- If you need to make it vegan, skip the feta or use a cashew-based cheese, and choose maple syrup over honey.
- For nut allergies, roasted sunflower seeds or pumpkin seeds work beautifully in place of almonds.
Save This salad taught me that sometimes the best meals are the simplest ones, the ones where good ingredients speak for themselves. Make it for someone you want to impress, or make it just for yourself on an afternoon when you need something that tastes like hope.
Recipe Questions
- → What dressing complements this dish best?
A balsamic vinaigrette with olive oil, honey, and Dijon mustard provides a tangy, slightly sweet dressing that enhances the fresh ingredients.
- → Can the nuts be substituted?
Yes, almonds can be replaced with candied pecans, walnuts, pumpkin seeds, or roasted sunflower seeds for nut-free options.
- → Is it possible to make this dish vegan-friendly?
Omit the feta cheese or use a plant-based alternative, and use maple syrup instead of honey in the dressing.
- → How should the ingredients be prepared?
Wash and dry baby spinach, hull and slice fresh strawberries, crumble feta cheese, and toast nuts before combining.
- → What serving suggestions pair well with this dish?
This salad pairs nicely with grilled chicken or salmon to create a complete meal with balanced flavors.