Bring this to the potluck — a salad people will actually eat! This easy spinach and strawberry salad is brightened with clementine segments, candied walnuts, and creamy feta, finished with a tangy balsamic poppy seed dressing. It’s a fresh, seasonal salad you’ll want to make all spring and summer.
We kept Easter simple this year — basket, church, egg hunt, and a small family dinner — but this salad stole the show. It’s light, colorful, and easy to pull together, making it an ideal side for gatherings or a favorite repeat during warmer months.
What else is in a spinach strawberry salad?
There are lots of strawberry-spinach salad recipes out there, but a few thoughtful ingredients make this version stand out. Fresh, seasonal produce and a balanced dressing are the keys.
- Fresh baby spinach
- Strawberries, hulled and quartered
- Clementine or mandarin oranges, peeled and segmented
- Candied walnuts (can swap for pecans or almonds)
- Creamy feta cheese, crumbled
If you can buy organic strawberries and spinach, I recommend it: these crops often appear on lists for higher pesticide residues when conventionally grown. Most grocery stores carry organic baby spinach, and local farmers markets are a great source for early-season berries that may be imperfect but taste fantastic.
If you prefer, swap candied walnuts for candied pecans or slivered almonds. Pecans are common in many strawberry-spinach salads, so walnuts give this version a small twist. For a nut-free option, toasted pumpkin or sunflower seeds work well.
Best dressing for spinach strawberry salad
A homemade dressing elevates this salad. It’s quick to make, tastes fresher than store-bought dressings, and you can control the sweetness and acidity to match the fruit and cheese.
For the balsamic poppy seed dressing you’ll need:
- Balsamic vinegar
- Extra-virgin olive oil
- Honey
- Poppy seeds
- Smooth Dijon mustard
- Kosher or coarse sea salt and freshly-ground black pepper
Combine the ingredients in a jar and shake, or whisk in a measuring cup until combined. The dressing is the perfect complement to the sweet berries and tangy feta.
Any extra dressing stores well in the fridge for up to a week—just seal tightly and give it a good shake before using. Having a jar of homemade dressing on hand makes weeknight salads effortless.
These little steps make you feel like someone who always has homemade dressing ready — a small kitchen win.
As written, this recipe makes an ideal side salad for four. It’s easy to prep ahead for a barbecue or potluck: keep the salad components chilled and transport the dressing separately. Toss right before serving so the spinach stays crisp.
To make this salad a more substantial main dish, add grilled chicken or salmon. For a touch of bite, toss in some chopped red onion. Both options are delicious and simple to adapt.
More Easy Salad Recipes
- 2 Minute Spinach Salad with Balsamic and Sea Salt
- 5 Minute Arugula Salad with Parmesan, Lemon, and Pine Nuts
- Simple & Classic French Carrot Salad
- Perfect Greek Salad with Easy Homemade Dressing
- Dazzling Wild Rice Winter Salad
Easy Spinach Strawberry Salad with Feta
Ingredients
For the salad
- 10 ounces fresh baby spinach
- 1 quart strawberries hulled and quartered
- 2 clementine or mandarin oranges peeled and segmented
- 1/2 cup candied walnuts
- 1/4 cup feta cheese crumbled
For the dressing
- 1/4 cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 1 tablespoon poppy seeds
- 1/2 teaspoon smooth dijon mustard
- 1/4 teaspoon kosher or coarse sea salt
- a few turns freshly-ground black pepper
Instructions
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To prepare the dressing, combine all ingredients — vinegar, oil, honey, poppy seeds, mustard, salt, and pepper — in a mason jar or liquid measuring cup. Shake or whisk until well combined. Set aside.
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To assemble the salad, combine spinach, strawberries, and clementine segments in a large serving bowl. Pour about half the dressing over the greens and toss gently until spinach is lightly coated. Add candied walnuts and crumbled feta, toss lightly, and serve with extra dressing on the side as desired.
Notes
- As written, this yields about four small side servings. Increase quantities to serve more or to make it a main course.
- If prepping ahead, keep the dressing separate and add it just before serving. Store prepared dressing in a sealed jar in the fridge for up to a week and shake before using.
- Swap candied walnuts for candied pecans or slivered almonds. Regular nuts can be lightly toasted in a skillet for 5–10 minutes for extra flavor. For a nut-free version, use toasted seeds.
- Strawberries out of season? Try blueberries, blackberries, dried cranberries, or chopped dried apricots instead.
- Nutrition information is an estimate based on dividing the recipe into four servings and using about half of the dressing.