Strawberry Spinach Salad with Balsamic Dressing

This Strawberry Spinach Salad recipe pairs fresh spinach with sweet strawberries, gorgonzola cheese and an easy balsamic vinaigrette dressing. Perfect for a side salad or a light spring or summer meal.

Easy Strawberry Spinach Salad

I started making this spinach strawberry salad salad after enjoying a slightly different version at one of our favorite restaurants a few years ago during strawberry season. It didn’t have that much going on in terms of toppings, and it basically consisted of spinach leaves with tomatoes, crumbled bacon and chunks of Gorgonzola cheese.

I decided to recreate this delicious salad at home, but I did make a few changes. I found some absolutely gorgeous juicy strawberries — for a great price — the other day, so I used sliced strawberries instead of tomatoes.

And, I made a slightly sweeter balsamic vinaigrette. I originally kept the bacon because, hello, it’s bacon! But lately, I have been using chopped pecans because I don’t always have bacon on hand. It’s a delicious salad for the warmer months that comes together in no time. And it’s absolutely the perfect salad for spring!

Ingredients

There are just a few simple ingredients for this spinach and strawberry salad recipe. Full amounts are in the printable recipe card below.

• Fresh spinach — the base of the salad. I use baby spinach leaves, but you can use regular spinach leaves and chop them up if needed.
• Fresh strawberries — Cut the ripe strawberries into thin slices for easier eating.
• Gorgonzola cheese — adds incredible flavor and a creamy texture
• Pecans — adds flavor and a light crunch. I like to toast them and chop them into smaller pieces so they are easier to eat
• Balsamic dressing — olive oil, balsamic vinegar, honey, salt and black pepper for the homemade dressing.

How to Make Spinach Salad with Strawberries

First, you will need to prep all ingredients. I recommend toasting the pecans for about 5 minutes to bring out the flavor before cutting up. Use a salad spinner to dry the rinsed spinach leaves so the salad isn’t soggy, Then, add the spinach, sliced berries, toasted pecans and cheese crumbles to a large bowl.

Easy Balsamic Dressing

In a small bowl, whisk the olive oil, vinegar, honey, salt and pepper until fully combined. It will be a thick syrup at this point. You can pour the dressing into a small mason jar or any small jar you may have.

Next, pour some of the salad dressing over this beautiful salad and toss until the dressing lightly coats the salad. I like to add just a little bit for flavor and let folks add more to suit their own tastes.

Storage and Make Ahead Directions

Strawberry and spinach salad is best eaten right away. If you want to make the salad ahead of time, do not add the dressing until you serve it. Or store the fresh ingredients in separate containers before assembling. Store any leftover strawberry salad in an airtight container in the fridge for 2-3 days.

You can serve this easy spinach salad in one large salad bowl or platter, or you can serve it in individual bowls. I went with the smaller bowls when the kids were younger so that I could be sure that the kids had all of the ingredients together. Otherwise, they would have picked out the strawberries and left the rest on the platter!

Variations and Substitutions

You can sub baby kale for the spinach. I like to add a little arugula with the spinach for added flavor.

Instead of Gorgonzola, use feta cheese, bleu cheese, Parmesan cheese, goat cheese or even Cotija cheese.

At your favorite protein — bacon is an awesome choice — but I like to add cooked chicken when I want more protein or for a dinner salad.

You can buy balsamic dressing from the store or use poppyseed dressing or strawberry dressing from the store.

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5 from 7 votes

Strawberry Spinach Salad with Balsamic dressing

By: Dee

This Strawberry Spinach Salad recipe pairs fresh spinach with sweet strawberries, gorgonzola cheese and an easy balsamic vinaigrette dressing. Perfect for a side salad or a light spring or summer meal.

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 6

Ingredients  

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Salad Ingredients

• ▢ 10 oz fresh baby spinach rinsed in cold water and dried
• ▢ 5 large strawberries sliced thin
• ▢ 1 cup crumbled Gorgonzola cheese
• ▢ 1 cup toasted pecans chopped

Dressing Ingredients

• ▢ ¼ cup olive oil
• ▢ 2 tablespoons balsamic vinegar
• ▢ 2 tablespoons honey
• ▢ ½ teaspoon sea salt
• ▢ ¼ teaspoon ground black pepper

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Instructions 

• Add the spinach and sliced strawberries to a large bowl
• Add the toasted pecans and Gorgonzola cheese
• In a separate bowl, whisk the olive oil, balsamic vinegar, honey, salt and pepper together until well combined
• Pour some of the dressing over salad , and toss to coat. Serve more dressing on the side

Video

Notes

Toast pecans in the oven at 350 degrees F for 5 minutes for added flavor. Optional, but adds extra flavor.

You can sub goat cheese, Feta cheese or Parmesan cheese for the Gorgonzola and use a store-bought dressing if desired.

Nutrition

Calories: 316kcal, Carbohydrates: 13g, Protein: 7g, Fat: 28g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 15g, Cholesterol: 14mg, Sodium: 450mg, Potassium: 432mg, Fiber: 3g, Sugar: 9g, Vitamin A: 4588IU, Vitamin C: 27mg, Calcium: 165mg, Iron: 2mg

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

Additional Info

Course: Salad

Cuisine: American

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Recipe posted in 2016 and updated in 2024.