Save I threw this salad together one Saturday afternoon when unexpected guests showed up, and I had nothing but a crisper drawer full of greens and some strawberries I'd grabbed at the market that morning. The kitchen smelled faintly of basil from another project, and I was wearing an old apron with flour handprints still on it. I whisked together what I had—oil, vinegar, a squeeze of honey—and tossed it all in a wide wooden bowl. Everyone went quiet after the first bite, and someone asked if I'd been hiding this recipe all along.
I made this for a backyard lunch one June, right after a rainstorm when everything smelled green and wet. My sister kept sneaking back to the bowl for seconds, plucking out the strawberries with her fingers when she thought no one was looking. We ended up sitting outside longer than planned, just talking and grazing, and the salad disappeared before I even thought to take a photo. It became the thing people asked me to bring after that.
Ingredients
- Fresh baby spinach: Look for tender, bright leaves with no bruising; I always give mine an extra spin in the salad spinner because wet greens dilute the dressing.
- Fresh strawberries: Choose berries that smell sweet at the stem end and slice them just before tossing so they stay firm and juicy.
- Crumbled feta cheese: The briny, creamy chunks melt slightly into the dressing and cling to the greens; I buy blocks and crumble them myself for better texture.
- Sliced almonds or candied pecans: Toasting them in a dry skillet for a few minutes makes all the difference, releasing oils and deepening their flavor.
- Extra virgin olive oil: Use something fruity and peppery; it carries the whole dressing and you can taste the quality in every bite.
- Balsamic vinegar: A good aged balsamic is slightly sweet and syrupy, so you need less honey to balance it.
- Honey or maple syrup: Just enough to round out the acidity without making things cloying; I taste as I go.
- Dijon mustard: This is the secret emulsifier that keeps the dressing from separating and adds a gentle kick.
- Salt and freshly ground black pepper: Always season the dressing itself, not just the salad, so every leaf gets a little love.
Instructions
- Make the dressing:
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until the mixture looks glossy and unified. If it breaks, just whisk harder or shake the jar like your life depends on it.
- Prep the greens and toppings:
- In a large salad bowl, layer the spinach, sliced strawberries, crumbled feta, and toasted nuts. I like to keep things loose and let the colors show through.
- Dress and toss:
- Drizzle the dressing over the salad just before serving, starting with less than you think you need. Toss gently with clean hands or tongs until everything glistens but nothing drowns.
- Serve immediately:
- This salad wilts fast once dressed, so plate it right away and let people come back for more if they want.
Save One spring evening, I served this to a friend who swore she hated salads, and she ate two bowls standing at the counter, fork in hand, telling me about a trip she'd taken years ago. The strawberries stained her fingers pink, and we laughed about how food has a way of pulling stories out of you. That night, the salad stopped being just a side dish and became part of a memory I still think about when the first strawberries show up at the market.
Variations and Swaps
Sometimes I add thin slices of red onion soaked in cold water to mellow the bite, or chunks of creamy avocado for richness. Goat cheese works beautifully in place of feta if you want something tangier, and walnuts or pumpkin seeds are perfect if almonds are not your thing. On nights when I want more substance, I toss in grilled chicken or flaked salmon, and it turns into a full dinner that still feels light and bright.
Make Ahead Tips
You can prep everything the morning of your meal: wash and dry the spinach, slice the strawberries and store them covered in the fridge, toast the nuts and let them cool, and whisk the dressing in a jar. Keep it all separate until the moment you are ready to serve, then assemble and toss in under a minute. I have done this before dinner parties more times than I can count, and it always looks like effortless magic when it hits the table.
Serving Suggestions
This salad shines on its own as a starter, but it also anchors a spring brunch spread alongside quiche or frittata. I have served it at picnics in wide shallow bowls, at holiday tables next to roasted meats, and on weeknight plates when I just needed something fresh and uncomplicated. It plays well with crusty bread, chilled white wine, and any occasion that calls for color and crunch.
- Pair it with grilled lemon chicken or garlic shrimp for a balanced, protein rich plate.
- Serve it alongside a warm grain salad or soup for a satisfying lunch.
- Bring it to potlucks in a big bowl with the dressing on the side, and watch it vanish first.
Save This salad taught me that the simplest combinations, when handled with care, can feel like a small celebration on a plate. I hope it brings a little brightness to your table, and maybe a story or two of your own.
Recipe FAQs
- → What nuts work best in this salad?
Sliced almonds and candied pecans add great texture and flavor, but walnuts or pumpkin seeds can also be used.
- → Can I prepare the dressing ahead of time?
Yes, whisk the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper together and refrigerate until ready to use.
- → How should the salad be served?
Dress the salad just before serving and toss gently to ensure even coating and freshness.
- → Are there substitutions for feta cheese?
Goat cheese or plant-based cheeses can be swapped in to accommodate dietary preferences.
- → What are good optional ingredients to add?
Thinly sliced red onions or avocado provide extra flavor and creaminess if desired.