Strawberry Spinach Salad

Sweet, tart, and refreshing, this Strawberry Spinach Salad is one of my favorite summer side dishes. It’s simple and easy to make, and pairs well with virtually any entree.

I’ve never ascribed to the belief that a recipe needs to be complicated and packed with ingredients to be impressive or satisfying. And, I think that’s especially true for side dishes, like this salad! I liked it so much that I make a strawberry spinach pasta salad with the same theme.

Ingredients and Substitutions

Baby Spinach – I love using baby spinach for this recipe, as it’s a little more tender and less bitter. But you can use mixed greens or butter lettuce as well, if that’s more your thing.

Strawberries – I will always love fresh strawberries. As soon as they come into season, I start looking for ways to use them. That flavor and texture just can’t be replaced.

Red Onion – You’re going to want to use a red onion here, for its sharper flavor. You can swap for a less potent onion if you prefer.

Almonds – I typically use store-bought sliced almonds for the convenience.

Olive Oil – Unless otherwise noted, all of my salad recipes will use extra virgin olive oil. Yes, there’s more than one kind of olive oil (and it matters!).

Lemon – We are going to use both the zest and the juice from the lemon for this salad.

Salt & Pepper – I always use kosher salt and freshly ground black pepper. It really does make a difference!

How to Make Strawberry Spinach Salad

Cleaning the Produce: I rinse the strawberries, lemon, and baby spinach to clean off any dirt or debris. Then I trim off anything that doesn’t look great.

Prepping the Lemon: I grate about a tablespoon of zest from the lemon onto a cutting board. Then, finely chop the zest into even smaller pieces. Finally, you’ll halve and juice the lemon.

Slicing the Produce: It depends on how large a bite you want to take, but I typically slice the medium-sized strawberries into halves. If the berries are especially large, I will quarter them. I also slice the red onion into slivers that are as thin as possible.

Tossing the Salad: You’ll want to toss together the spinach, strawberries, and red onion in a large salad bowl.

Dressing the Salad: I drizzle the salad with olive oil and lemon juice. Then sprinkle with the minced lemon zest, salt, and pepper. I toss the salad well, to make sure that all of the ingredients are lightly coated.

Bringing It All Together: Then, I just top it with sliced almonds and serve.

Serving Suggestions

This strawberry spinach salad fits right in with just about any hearty main. I love serving it with something rich like this chicken cordon bleu chicken cordon bleu with creamy white sauce or a crispy, golden main like my baked Italian chicken. The contrast between the juicy berries, tender greens, and those savory dishes just works.

It’s also a great match for something a little more rustic, like this herb rubbed pork sirloin roast. The sweetness of this salad can keeps a meal like that from feeling too heavy.

Make Ahead & Storage

Make Ahead: You can prep the vegetables for this salad up to 12 hours in advance. The dressing will keep in the fridge about 3 days, if you want to combine the ingredients and make it ahead of time. But, do not assemble the salad until ready to eat.

How to Store: I typically store this salad in a large airtight container in the fridge, making sure the salad isn’t being compacted. I store the dressing in a jar in the fridge.

More Spinach Salad Recipes

• Spinach Orzo Salad with Cranberries
• Spinach Apple Salad with Honey Cider Dressing
• Spinach Pasta Salad
• Summer Berry Pecan Salad
• The Ultimate Winter Salad
• Summer Israeli Couscous Salad

Frequently Asked Questions

{originally published 6/2/11 – recipe notes and photos updated 3/31/26}