Strawberry Feta Spinach Salad Recipe

I made a Strawberry Feta Spinach Salad for Easter without walnuts and used a simple pantry swap that adds an unexpected twist.

I whipped up this Strawberry Feta Spinach Salad for Easter on a whim and honestly I did not expect it to steal the show. The bright pop of fresh strawberries with salty crumbles of feta cheese made everyone curious before they even tasted it.

I loved how simple it felt, yet every bite kept surprising me, like it had a secret it wasn’t telling. I kept thinking I’d tweak it next time but then I didn’t, because somehow the balance was just right.

If you like salads that seem humble but sneak up on you, this one’s worth a try.

Why I Like this Recipe

– I love the bright colors, they make the whole meal feel cheerful
– I like the contrast between crunchy and creamy, really satisfying
– I enjoy the sweet yet tangy flavor combo, never gets boring
– It’s quick to throw together so I actually eat it on busy days

Ingredients

• Baby spinach brings iron, fiber and vitamin K, light leafy base that doesn’t overpower.
• Strawberries add juicy sweetness, vitamin C and antioxidants, bright fresh contrast to salt.
• Feta gives tangy, salty richness, a good source of protein and calcium.
• Red onion adds sharp bite and subtle sweetness when thinly sliced, crunch.
• Sliced almonds provide crunch, healthy fats and protein, heart friendly and crunchy.
• Balsamic brings tangy-sweet depth, acidity brightens flavors without overpowering.
• Extra virgin olive oil adds smooth mouthfeel and heart healthy monounsaturated fats.
• Honey or maple gives gentle sweetness, a touch of caramelized warmth, small sugar boost.

Ingredient Quantities

• 6 cups baby spinach
• 12 oz fresh strawberries, hulled and sliced (about 3 cups)
• 4 oz feta cheese, crumbled (about 1 cup)
• 1/4 small red onion, thinly sliced
• 1/2 cup sliced almonds
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 2 tbsp chopped fresh basil or mint (optional)

How to Make this

1. Toast the 1/2 cup sliced almonds in a dry skillet over medium heat, stirring often, until fragrant and lightly browned, about 3 to 4 minutes; remove to cool so they dont keep cooking.

2. Hull and slice the 12 oz strawberries, thinly slice the 1/4 small red onion, and crumble the 4 oz feta so everything is ready.

3. Make the dressing: whisk together 1/4 cup extra virgin olive oil, 2 tbsp balsamic vinegar, 1 tbsp honey or maple syrup, 1 tsp Dijon mustard, 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper until slightly thickened and emulsified; taste and adjust sweet or salt if you want.

4. Put 6 cups baby spinach in a large bowl, add the sliced strawberries and the thinly sliced red onion.

5. Drizzle about half the dressing over the spinach mixture, then gently toss with tongs or clean hands to coat evenly; add more dressing as needed but dont overdress.

6. Sprinkle the toasted almonds and crumbled feta over the tossed salad, then fold them in gently so the feta doesnt all clump.

7. If using, chop 2 tbsp fresh basil or mint and scatter over the top for bright flavor.

8. Give the salad a final gentle toss, taste and add a little extra salt, pepper or a splash more balsamic if needed, then serve immediately so the spinach stays crisp.

Equipment Needed

1. Large dry skillet (for toasting the almonds)
2. Cutting board
3. Sharp chef’s knife
4. Large salad bowl
5. Small bowl or jar plus a whisk or fork (for the dressing)
6. Measuring cups and spoons
7. Tongs or salad servers, or clean hands for tossing youll use them to coat the spinach
8. Small plate or tray (to let the toasted almonds cool)

FAQ

Strawberry Feta Spinach Salad Recipe Substitutions and Variations

• Baby spinach: swap for arugula for a peppery kick, mixed baby greens for a gentler flavor, or thinly sliced kale massaged with a little olive oil so it isn’t tough
• Fresh strawberries: use raspberries or blueberries if you want smaller berries, or sliced peaches or nectarines in summer for a juicy twist
• Feta cheese: replace with crumbled goat cheese for tangy creaminess, fresh mozzarella pearls for a milder, creamier bite, or cotija for extra salty punch
• Sliced almonds: try toasted pecans or walnuts for more richness, or sunflower or pumpkin seeds if you need a nut free crunch

Pro Tips

– Dry the spinach really well before dressing it. Use a salad spinner and then pat the leaves with a towel, cuz any extra water will make the dressing slide right off and the greens get limp fast.

– Chill the strawberries or macerate them separately for just a few minutes with a tiny pinch of salt and a splash of balsamic if you want them sweeter. Then drain off any extra juice so the salad doesnt get soggy.

– Soak the thin onion slices in cold water for 5 to 10 minutes if you want less bite, or skip that step if you want the sharpness. Either way drain them well so they dont water down the salad.

– When toasting almonds, keep them moving in the pan and take them off the heat as soon as they smell toasty, they keep cooking from the residual heat. Also save a handful whole for topping and roughly chop the rest so you get both crunch and visual appeal.