What can I substitute for feta?

Crumbled goat cheese is my favorite swap — it's creamy and tangy in a slightly milder way. Blue cheese or Gorgonzola work well if you want more punch. Even a shaved Parmesan adds a nice salty, savory note.

Can I use a different dressing?

Absolutely. This homemade poppy seed dressing is my personal favorite, but a balsamic vinaigrette is a beautiful alternative that deepens the overall flavor of the salad. A simple lemon vinaigrette keeps it light and bright. Use what you love — it's your salad.

How long does dressed salad keep?

Honestly, not long. Dressed spinach salad is best eaten within a couple of hours. After that, the greens wilt, and the salad loses its texture. If you know you'll have leftovers, serve the dressing on the side so everyone can dress their own portion.

Can I add protein to make it a main dish?

Yes, and it's wonderful that way. Sliced chicken is the classic choice and turns this into a complete, satisfying lunch or dinner. Grilled shrimp feel a little fancy and spring-forward.

Strawberry Spinach Salad

Featured 5 Star Comment

I’m not usually a fan of fruit in my salad, but this combination is absolutely delicious — I went back for seconds and then wrote down the recipe on the spot!
Sonya

This One Stops Me in My Tracks Every Spring

Some recipes are practical. This spinach strawberry salad is the kind that makes me happy.

Every spring, the moment the first strawberries show up red and ripe, this salad is the first thing I reach for. Crisp dark spinach, jewel-bright berries, creamy crumbled feta, and the sweet crunch of candied pecans — it gets me every time.

I’ve made it for Mother’s Day brunch more times than I can count, and someone always says, “Oh, this is beautiful.” I’ve brought it to spring potlucks, covered dish suppers, and backyard lunches, and the bowl comes home empty every time.

Enjoy!

Donya’s Best Tips for Spinach Strawberry Salad

Use fresh strawberries — not frozen. Frozen strawberries release too much liquid, making your salad watery. Look for berries that are deeply red all the way through, not pale near the hull.

Make the candied pecans ahead. They store in an airtight container for up to two weeks, and once you have them on hand, you’ll be sprinkling them on everything.

Dress it right before serving. Spinach wilts quickly once it meets the dressing. Toss right before you serve — not a moment before.

Start with half the dressing. Toss, taste, then add more. It’s far easier to add dressing than to rescue an overdressed salad.

Slice the strawberries thick. Thin slices disappear into the greens. Aim for about a quarter inch to get that beautiful pop of red color and a satisfying bite in every forkful.

Spinach Strawberry Salad with a creamy homemade dressing is fresh, easy to make and perfect to serve any time of the year. Add candies pecans for a sweet crunch!

Ingredients You’ll Need

For the Salad

Baby spinach: use resh baby spinach. It’s tender and mild — the perfect base for these bold flavors. Wash it well and spin it dry so the dressing can cling.

Fresh strawberries: washed, hulled, and sliced thick. These are the stars, so use the best you can find — bright red, ripe, and fragrant.

Crumbled feta cheese: salty, tangy, and creamy. Buy a block and crumble it yourself if you can — it’s creamier than the pre-crumbled kind.

Candied pecans: sweet, spiced, and crunchy — tie everything together. Make a big batch of this salad for snacking.

For the Poppy Seed Dressing

Mayonnaise: the creamy base that gives the dressing body without making it heavy.

Olive oil: lightens the dressing and adds subtle richness.

White wine vinegar: brings brightness and tang to balance the sweetness. Champagne vinegar or fresh lemon juice works beautifully too.

Honey: just enough to sweeten the dressing and bring out the flavor of the strawberries. Granulated sugar works in a pinch.

Poppy seeds: add a gentle crunch and that classic poppy seed dressing look. Don’t skip them.

Salt and pepper: season to taste. The feta is already salty, so start conservatively.

Variations And Substitutions

This yummy salad can be personalized with your favorite ingredients. Here are a few ideas to make this salad your own:

Cheese – substitute feta with goat cheese, blue cheese, Gorgonzola, or sharp white cheddar
Dressing – balsamic vinaigrette, easy homemade blue cheese, or creamy vinaigrette
Protein – add grilled chicken, shrimp, or steak to make it a main dish salad.
Extras – add fresh blueberries, red onion slices, almonds, walnuts, or a sprinkle of sesame seeds.

How To Make Spinach Strawberry Salad

Step 1 — Make the dressing. Add the mayonnaise, olive oil, white wine vinegar, honey, poppy seeds, salt, and pepper to a jar with a tight-fitting lid. Shake until smooth and creamy, then set aside — or refrigerate if making ahead.

Step 2 — Build the salad. Add the baby spinach to a large bowl. Layer on the thick-sliced strawberries, scatter the crumbled feta, and finish with a generous handful of candied pecans.

Step 3 — Dress and toss. Drizzle about half the dressing on and toss gently to coat. Taste, add more dressing if you’d like, toss once more, and serve immediately.

Make Ahead Game Plan

This salad breaks down beautifully into do-ahead components — one reason it’s my go-to for Mother’s Day brunch. Make the candied pecans up to two weeks ahead and store them in an airtight container at room temperature. The poppy seed dressing keeps up to five days in a sealed jar in the fridge — just give it a shake before using. Wash and dry the spinach, slice the strawberries, and crumble the feta, then store each component separately until you’re ready to assemble. The one rule: don’t dress it ahead. Once the dressing hits the spinach, the clock is ticking — toss it right before it hits the table.

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