Strawberry Spinach Salad

5 from 4 votes

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This is the BEST 🍓 Strawberry Spinach Salad, and it has a dressing that I could chug. If you’re in a salad rut, trust me: this one will make it into your rotation. The magic is in the dressing and in the prep. By dicing up the veggies super small, you’ll get a tender, flavorful bite every time. Also, keep in mind that this recipe makes one large portion (or two small) and there’s no exact recipe so you can add as much or as little veggies as you like.

Why You’ll Love Strawberry Spinach Salad

My salad trick is to slice up everything super thinly, that way every bite is tender, bright and has all the ingredients! This Strawberry Spinach Salad is bright and fresh, crisp and light. I’m telling you, everyone will love it and it’s a great, healthy side dish for so many mains.

How to Prepare Strawberry Spinach Salad

🔪 First, slice the cucumber using a sharp knife. I like to cut it in half, make thin slices down those halves and chop across.

🍓 Now, finely dice the chives, and thinly slice a small bundle of spinach. Slice and dice the strawberries and add all the veggies to a bowl.

🔥 Optionally, you can toast some walnuts or pecans in a pan on the stove for a few minutes.

🥣 Now, make the dressing in a mason jar or a separate bowl.

🍯 Then, add olive oil, white balsamic vinegar, dijon mustard with honey and salt and pepper to taste.

😋Finally, give everything a stir or a shake and then pour it on top of the veggies. Toss and enjoy.

Nonna’s Tip

My salad trick is to slice up everything super thinly with a really sharp knife; that way, every bite of this Strawberry Spinach Salad is tender, bright and has all the ingredients!

Strawberry Spinach Salad

Variations and Substitutions for Strawberry Spinach Salad

This is a great salad that’s easily adaptable to your dietary lifestyle.

  1. If you are 🌿 plant-based I would suggest you use regular Dijon mustard and add maple syrup or agave to it instead of honey.
  2. You can also add any protein such as 🥚 hard-boiled eggs, chicken, shrimp, salmon or chickpeas into this salad.
  3. Other toppings ideas: 🥑 avocados, feta, goat cheese or pecans. The options are endless!

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Common Questions

What’s your trick for slicing everything so thinly?

A sharp knife, a sturdy cutting board and a foolproof technique are the secret to super thin slices. If you’d like more info, then please check out my full tutorial here: How to Thinly Slice Lettuce. I think it’s worth the extra effort in this Strawberry Spinach Salad.

how do I toast walnuts properly?

It’s very simple to toast nuts on the stove top and the results are fabulous. First, heat a dry, non-stick skillet over medium heat. Then, add the nuts in a single layer and stir until they start to release a beautiful nutty aroma. Watch closely to avoid burning, they go fast!

What else can I use this dressing on?

This dressing will be your go-to! It’s such a great “house dressing”, I use it in any salad and also to marinate chicken or fish, too. I love to make a big batch and then store it in a jar in the fridge so it’s ready to go all week long.

Any other topping ideas for this strawberry spinach salad?

The options are endless, really. Try also adding juicy peaches or avocado slices or even a can of tuna. For protein, I like to top it with sliced cooked chicken or steak, or hard-boiled eggs.

WOuld cheese work in this Strawberry Spinach Salad?

IMO cheese works in practically everything! You also could top this salad with tangy goat cheese or feta crumbles for great flavour.

What can I use instead of honey?

In this salad dressing, you can certainly adjust by swapping with regular dijon mustard and adding a drizzle of maple syrup or agave, instead.

Strawberry Spinach Salad

Strawberry Spinach Salad

This is the BEST 🍓 Strawberry Spinach Salad and has a dressing, I could chug. If you're in a salad rut, trust me: this one will make it into your rotation. The magic is in the dressing and in the prep: by dicing up the veggies super small, you'll get a tender, flavorful bite every time. ⠀⠀
5 from 4 votes
Course: Salad, Side Dish
Cuisine: American
Servings: 2
Author: The Modern Nonna
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients 

For the Salad

  • ½ English cucumber , finely diced
  • ¼ cup chives , finely diced
  • 1 bunch baby spinach (3-4 cups) , finely sliced,
  • 1 cup strawberries (10), finely diced
  • 6 whole walnuts⠀⠀⠀, toasted

The Dressing

  • 2 tablespoons olive oil, add more if needed
  • 1 tablespoon white balsamic vinegar , any acidity works
  • 1 tablespoon honey dijon mustard
  • ¼ teaspoon salt, to taste
  • ¼ teaspoon pepper, to taste

Instructions 

  • Start by chopping all of your vegetables as small as you possibly can. Cut the cucumber in half and make thin slices down those halves and shop across.
  • Finely dice the chives, and thinly slice a small bundle of spinach. Slice and dice the strawberries and optionally you can toast some walnuts or pecans on the stove for a few minutes.
  • Add everything to a bowl and in a mason jar or a separate bowl you can make the dressing. You can keep tasting and adjusting the dressing accordingly.
  • Add olive oil, white balsamic vinegar, dijon mustard with honey and salt and pepper to taste. If you can’t have honey please use regular Dijon mustard and mix it with a little bit of maple syrup or agave.
  • Give everything a stir or a shake and pour it on top. Mix and enjoy.

Video

Nutrition

Calories: 221kcal, Carbohydrates: 19g, Protein: 6g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 467mg, Potassium: 1196mg, Fiber: 6g, Sugar: 8g, Vitamin A: 16247IU, Vitamin C: 95mg, Calcium: 200mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad, Side Dish
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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18 Comments

  1. I just made this for my lunch box! I used rocket (arugula) and watercress as well as spinach and I will add avocado and feta before I leave. It looked delicious and I’m so looking forward to it. I’m always looking for new salads to take to work with me (I’m a nurse and so need a proper meal, really) and this one really hits the spot.

  2. 5 stars
    I would give this 5 stars, but I made some edits that made it 5 stars for me! First, I added grilled chicken marinated in a green goddess dressing. I used an entire cucumber, as many strawberries as I wanted, 4-6 basil fresh leaves, and raspberry vinegar instead of white balsamic. I’ve made it like this and everyone is asking for the recipe. It’s perfect for summer!

  3. Went to friends for lunch and this was one of the salads she had prepared. It was so fresh and tasty, thought I must try that myself when I next entertain. Also now I know about your website will try other recipes.

    1. It’s dijon mustard with honey. If you don’t have any you can simply by Dijon mustard and add a little honey to it