Strawberry and Spinach Salad

This simple salad is elegant and unusual but quick to prepare.  Serve it at a party and your guests will be impressed.  Substitute lettuce if you prefer, for the fresh spinach or throw in some arugula for a nice bite.  Try adding other seasonal berries such as blackberries or raspberries.  Sometimes I substitute toasted pepitas (pumpkin seeds) for a nutritious and different crunch.


  • 2 cups fresh strawberries, rinsed, hulled and halved
  • 1 bunch spinach leaves, thoroughly rinsed and dried (or a mix of arugula and spinach)
  • 1/3 cup cubed or crumbled feta cheese
  • 1/3 cup toasted walnuts or pecans, roughly chopped
  • ¼ cup thinly sliced red onions
  • ¼ cup olive oil
  • 1 ½ tablespoons balsamic vinegar
  • Pinch of salt and freshly ground pepper
  • ½ teaspoon honey or agave nectar
  • Pinch each of dry dill, oregano and thyme


  1. Place olive oil, honey/agave, vinegar, salt, herbs and several turns of freshly ground pepper in a clean, empty jelly jar.  Shake vigorously to mix.  Set aside.
  2. To assemble salad place spinach leaves, strawberries and onion in a large bowl, add dressing to coat and toss to evenly distribute dressing.
  3. Add nuts and feta cheese on top and serve immediately.
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