Name: Red and Green Strawberry Spinach Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 6 cups fresh baby spinach; 1 1/2 cups fresh strawberries, hulled and sliced; 1/4 red onion, thinly sliced (optional); 1/4 cup sliced almonds, pecans, or walnuts (toasted if preferred); 1/4 cup crumbled feta or goat cheese (optional); 3 tablespoons balsamic vinegar or red wine vinegar; 1/4 cup olive oil; 1 tablespoon honey or maple syrup; 1 teaspoon Dijon mustard; Salt and black pepper, to taste

Jump to Recipe·Leave a Review

Red and Green Strawberry Spinach Salad is a fresh, colorful dish that combines sweet strawberries, tender baby spinach, and crunchy toppings for a perfect mix of flavor and texture. It’s bright, juicy, and tossed in a light vinaigrette that ties everything together. I love how it looks festive and tastes even better—perfect for spring, summer, or holiday tables.

Why I Love This Recipe

I love this salad because it’s simple, refreshing, and beautiful on the plate. The sweetness of the strawberries balances perfectly with the slight bitterness of spinach, and the pop of red against the green leaves always makes it look stunning. It’s a great salad for warm weather, but I also bring it out during the holidays because it fits right in with those red-and-green colors. It’s quick to make, full of nutrients, and always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh baby spinach
Fresh strawberries, hulled and sliced
Red onion, thinly sliced (optional)
Sliced almonds, pecans, or walnuts (toasted for extra crunch)
Crumbled feta or goat cheese (optional)
Balsamic vinegar or red wine vinegar
Olive oil
Honey or maple syrup
Dijon mustard
Salt and black pepper

Directions

I start by whisking together the vinaigrette: balsamic or red wine vinegar, olive oil, honey, Dijon mustard, salt, and pepper.
In a large bowl, I combine the baby spinach, sliced strawberries, and red onion if I’m using it.
I toss in the toasted nuts and cheese, giving the salad extra flavor and crunch.
Just before serving, I drizzle the vinaigrette over the top and toss gently to coat everything.
I serve it fresh and chilled, as a side or light main dish.

Servings and Timing

This recipe serves 4 people.
Prep Time: 10 minutes
Total Time: 10 minutes

Variations

Sometimes I add grilled chicken or sliced avocado to make it more filling. I’ve also swapped the spinach for mixed greens or arugula for a peppery twist. If I want to change up the fruit, I’ve used blueberries, raspberries, or even pomegranate seeds. For a creamier dressing, I whisk in a bit of Greek yogurt or mayo with the vinaigrette.

Storage/Reheating

This salad is best served fresh. If I’m making it ahead of time, I prep all the ingredients separately and store them in the fridge, then toss everything together with the dressing just before serving. Once dressed, leftovers can be stored for about 1 day, but the spinach will wilt and the strawberries may soften. I don’t recommend freezing it.

FAQs

Can I use frozen strawberries?

I don’t recommend it—frozen strawberries tend to get mushy and watery once thawed. Fresh strawberries give the best texture and sweetness.

What kind of nuts work best?

Sliced almonds are my go-to, but I also love using candied pecans or toasted walnuts. They add a great crunch and nutty flavor to the salad.

Is there a vegan version of this salad?

Yes, I just skip the cheese or use a plant-based cheese, and use maple syrup instead of honey in the dressing. It still tastes amazing and stays completely plant-based.

Can I make this salad in advance?

I prep the dressing, slice the strawberries, and toast the nuts ahead of time. I just wait to assemble everything until right before serving to keep it crisp and fresh.

What protein can I add to this salad?

Grilled chicken, shrimp, or chickpeas are all great additions. I’ve even added quinoa or farro to turn it into a full meal.

Conclusion

Red and Green Strawberry Spinach Salad is a simple, beautiful dish that always brings freshness to the table. Whether I’m serving it on a warm day, adding it to a holiday spread, or just craving something light and flavorful, this salad delivers every time. It’s quick to make, easy to customize, and always a hit.