Strawberry Spinach Salad Recipe – How to Make Strawberry Spinach Salad

Will Dickey

Say hello to fresh veggies and bright colors in this strawberry spinach salad! It’s simple, delicious, elegant, and perfect for lunch, or even for dinner topped with grilled chicken! It’s also a perfect side dish for Easter, Mother’s Day, or even brunch—the sweet berries and crunchy pecans make it delicious any time of day!

What’s the difference between spinach and baby spinach?

There is a slight flavor difference between baby spinach, which is harvested from younger plants, and regular spinach, which is harvested from more mature plants. Baby spinach is more tender and slightly sweet, making it perfect for using raw in this spinach salad. Regular “full leaf” spinach holds up better to cooking, but they can be used interchangeably.

How do you keep strawberries fresh?

Strawberries will stay fresh longer if you take them out of the container, and arrange them in an even layer (like on a small rimmed baking sheet), cover with plastic wrap, and keep them refrigerated. Keep an eye on them; if any berries start to get soft or icky, remove them from the pan to keep them from affecting the other berries. Wash and slice the berries just before assembling the salad for best results.

Is it easy to make homemade salad dressing?

Although it sounds fussy, making homemade salad dressing is so easy, it’ll be hard to go back to store-bought dressings. The ingredients for this easy recipe all go into a jar, before being shaken like a martini! This lemon poppy seed dressing goes so wonderfully with strawberry spinach salad—shake up other variations too and you’ll be a salad expert in no time!

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6 – 8


Prep time:





Total Time:





For the Dressing

1/3 c.

extra-virgin olive oil

1 tbsp.

apple cider vinegar

1/4 tsp.

ground black pepper

For the Salad


5-oz. containers baby spinach

1 lb.

strawberries, halved or sliced


Oranges, peeled and sliced

1 1/2 c.

chopped pecans, toasted

4 oz.

goat cheese, crumbled

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  1. For the dressing: In a small jar, combine the olive oil, lemon juice, honey, vinegar, poppy seeds, mustard, salt, and pepper. Seal the jar; shake vigorously to combine. Set aside.
  2. For the salad: Just before serving, add the spinach to a large bowl or platter; top with half of the strawberries and orange slices. Drizzle with half of the dressing; gently toss to coat. Top the salad with the remaining berries, orange slices, pecans, and goat cheese. Drizzle with your desired amount of the remaining dressing, and serve the remainder on the side, if you like.

To take this recipe to the next level, trade out the toasted pecans with 1 1/2 cups candied pecans for a sweet crunch.

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