A bright, quick salad that feels like spring on a plate — that’s my go-to 30 Minute Strawberry Spinach Salad. I love making this when I want something fresh, colorful, and fast: sweet strawberries, tender baby spinach, juicy blueberries, crunchy pecans, and crumbly feta finished with a glossy balsamic glaze. It works as a light lunch, a picnic side, or a last-minute addition to a weeknight dinner. If you enjoy simple fruit-forward breakfasts or sides, you might also like this quick cottage cheese breakfast that pairs fruit and protein beautifully.
Why you’ll love this dish
This salad hits a lot of everyday needs. It’s ready in about 30 minutes, uses accessible ingredients, and balances sweet, savory, and crunchy textures — which keeps kids and adults both interested. It’s budget-friendly when strawberries are in season, and you can scale it up for potlucks or halve it for a solo meal. The balsamic glaze adds a restaurant-style finish with minimal fuss, so it looks and tastes elevated despite the short prep time.
How this recipe comes together
Start by washing and prepping the produce. Slice the strawberries and chop pecans if needed. Then build the salad in a large bowl: greens first so dressing coats evenly, then fruit, nuts, and cheese on top. Finish with a drizzle of balsamic glaze and a gentle toss. No cooking required; it’s mostly about good produce and gentle assembly.
What you’ll need
- 6 cups baby spinach (or a mix of spinach and arugula for peppery notes; arugula optional)
- 2 cups strawberries, hulled and sliced
- 1 cup blueberries, rinsed
- 3/4 cup pecans, chopped (toasted if you like extra crunch)
- 1/2 to 3/4 cup crumbled feta cheese
- Balsamic glaze, for drizzling
Optional notes and substitutions inline: - Swap pecans for sliced almonds or walnuts if preferred.
- For a dairy-free version, use crumbled plant-based feta or omit the cheese and add avocado.
- If strawberries aren’t at their best, substitute raspberries or sliced peaches.
Step-by-step instructions
- Wash the spinach, strawberries, and blueberries under cold running water. Shake off excess water and spin the greens dry if you have a salad spinner.
- Hull and slice the strawberries into even pieces. Chop the pecans if they’re whole; give them a quick toast in a dry skillet for 2–3 minutes for more flavor.
- In a large salad bowl, layer the spinach, sliced strawberries, and blueberries. Sprinkle the chopped pecans and crumbled feta over the top.
- Drizzle the balsamic glaze evenly across the salad. Use a light hand — you can always add more to taste.
- Gently toss the salad with tongs or salad forks until ingredients are evenly mixed and coated. Add arugula now if you want a peppery lift.
- Serve the salad right away for the best texture, or chill in the refrigerator for 5–10 minutes if you prefer it colder.
Best ways to enjoy it
Serve this salad on a wide, shallow platter so the fruit is visible and the glaze looks glossy. It pairs well with grilled chicken or a simple grain bowl. For a brunch spread, place it alongside crostini or a soft cheese board. If you want a refreshing, protein-rich side, try it with a fruit-cottage-cheese dish like this cottage cheese fruit salad — the textures complement each other nicely.
Keeping leftovers fresh
Store leftovers in an airtight container in the refrigerator for up to 24 hours. To avoid soggy greens, keep any extra balsamic glaze separate and dress only what you plan to eat. Do not freeze this salad — the fruit and greens will break down and become mushy. If you plan to meal-prep, store components separately (washed greens, sliced strawberries, nuts, and cheese) and assemble just before serving.
Pro chef tips
- Pat greens and berries dry: Excess moisture dilutes the glaze and makes the salad soggy.
- Toast the nuts: A quick dry-toast in a pan intensifies their flavor and keeps them crisp longer.
- Crumble feta by hand: Hand-crumbling gives irregular pieces that stay in place better than pre-crumbled cheese.
- Use a squeeze bottle for glaze: It’s the easiest way to control distribution and avoid over-sweetening.
- Taste as you go: If strawberries are extra sweet, add a squeeze of lemon over the salad to brighten flavors.
Creative twists
- Add protein: Top with grilled shrimp, sliced rotisserie chicken, or pan-seared tofu for a fuller meal.
- Swap the glaze: Mix olive oil with a splash of balsamic vinegar, Dijon mustard, and a touch of honey for a lighter dressing.
- Make it grain-forward: Toss in cooked farro or quinoa for a heartier bowl.
- Go savory: Add sliced red onion or thinly shaved fennel for bite.
- Vegan option: Use toasted pumpkin seeds and dairy-free feta to keep the crunch and tang.
Common questions
Q: How long does prep actually take?
A: Active hands-on time is about 10–15 minutes: washing, slicing, and assembling. Chill time is optional and still keeps you under 30 minutes.
Q: Can I make this ahead for a party?
A: Partially. Prep and store components separately (greens, fruit, nuts, cheese) up to a day ahead. Assemble and dress just before serving to preserve texture.
Q: Is it safe to eat raw strawberries and blueberries?
A: Yes — rinse them well under cold water and remove any bruised parts. If you’re serving someone with a weakened immune system, consider thoroughly washing produce and avoiding pre-cut fruit that’s been sitting out.
Q: Can I freeze leftovers?
A: Not recommended. Freezing will ruin the texture of the fruit and greens. Store fresh in the fridge up to 24 hours.
Q: What if I don’t have balsamic glaze?
A: Make a quick substitute by reducing balsamic vinegar with a teaspoon of maple syrup over low heat until syrupy, or use a simple vinaigrette (olive oil, balsamic vinegar, Dijon, salt).
Conclusion
For another quick strawberry-and-spinach option with slightly different proportions and a speedy method, check out 15-Minute Strawberry Spinach Salad – Julia’s Album.
Print
30 Minute Strawberry Spinach Salad
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A bright, quick salad featuring sweet strawberries, tender baby spinach, juicy blueberries, crunchy pecans, and crumbly feta topped with balsamic glaze.
Ingredients
- 6 cups baby spinach
- 2 cups strawberries, hulled and sliced
- 1 cup blueberries, rinsed
- 3/4 cup pecans, chopped
- 1/2 to 3/4 cup crumbled feta cheese
- Balsamic glaze, for drizzling
Instructions
- Wash the spinach, strawberries, and blueberries under cold running water. Spin the greens dry if possible.
- Hull and slice the strawberries into even pieces. Chop the pecans and toast if desired.
- In a large salad bowl, layer the spinach, sliced strawberries, and blueberries.
- Sprinkle the chopped pecans and crumbled feta over the top.
- Drizzle the balsamic glaze evenly across the salad.
- Gently toss the salad until mixed. Add arugula if using.
- Serve immediately or chill for 5-10 minutes for a colder dish.
Notes
For a dairy-free version, use plant-based feta or omit cheese and add avocado. Use different nuts or fruits as desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American