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A close-up shot of a vibrant strawberry spinach salad topped with blueberries, feta cheese, and pecans in a bowl.

15-Minute Strawberry Spinach Salad

A vibrant and refreshing salad that comes together in just 15 minutes, featuring fresh strawberries, crisp baby spinach, tangy feta, and a homemade balsamic vinaigrette. Perfect for a light lunch or a quick side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Lunch, Side Dish
Cuisine: American, Healthy
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 5 oz fresh baby spinach washed and dried
  • 1 cup fresh strawberries hulled and sliced
  • 1/4 cup red onion thinly sliced
  • 1/4 cup feta cheese crumbled
  • 1/4 cup pecans chopped, optional
For the Balsamic Vinaigrette
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup optional, for sweetness
  • 1/4 tsp salt
  • 1/8 tsp black pepper freshly ground

Equipment

  • Large mixing bowl
  • Small Bowl
  • Whisk
  • Measuring cups and spoons

Method
 

Prepare the Balsamic Vinaigrette
  1. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup if using), salt, and freshly ground black pepper until well combined and emulsified. Set aside.
Assemble the Salad
  1. In a large mixing bowl, gently combine the washed baby spinach, sliced fresh strawberries, and thinly sliced red onion.
  2. Drizzle the prepared balsamic vinaigrette over the salad ingredients. Toss gently to ensure all components are lightly coated with the dressing.
  3. Just before serving, sprinkle the crumbled feta cheese and chopped pecans (if using) over the salad. Serve immediately for best freshness and crunch. Enjoy your 15-Minute Strawberry Spinach Salad!

Notes

For added protein, consider grilling chicken or shrimp and slicing it to add to the salad. You can also lightly toast the pecans in a dry pan for a few minutes to enhance their flavor and crunch before adding them to the salad. This salad is best enjoyed fresh; storing it dressed for too long may cause the spinach to wilt.