This Strawberry Spinach Salad is fresh, naturally sweet, colorful and absolutely delicious. Serve it as a quick lunch, a dinner side, or a potluck item!
easy, quick + delicious
Beautiful, healthy, and always a crowd pleaser! This delish spinach and strawberry salad delivers BIG on flavor.
It is healthy, yet anything but dull. Pops of sweet, juicy strawberries, crunchy bites of almonds, and the earthiness of the spinach combine for a winning lunch or perfect dinner side.
I love a good salad recipe, and this one is quick and easy. It also lends itself well to substitutions and additions! Add a pop of tangy cream with some feta, or some more sweetness with a handful of blueberries. Yummy!
How to Make Strawberry Spinach Salad
This recipe comes with a homemade dressing that perfectly pairs with the flavors of the salad! You will start by making the dressing, as it does need to be refrigerated for at least an hour for best flavor.
DRESSING. Whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion in a medium bowl. Cover, and refrigerate for one hour.
ASSEMBLE. Add the spinach, strawberries and almonds to a large salad bowl. Add the dressing and toss. Refrigerate for another 10 to 15 minutes before serving.
Variations: This salad is deliciously simple. You can dress it up with so many other yummy ingredients. Some ideas include:
- Add grilled chicken or bacon bits for some protein
- Use other fruits such as blueberries or raspberries
- Add walnuts or pecans
- Use cheese such as Mozzarella or feta
- Use a different dressing (we love our strawberry vinaigrette for this salad too!)
Storing Tips + Tricks
Make ahead: You can make the components ahead of time, but I don’t recommend mixing it up until you’re ready to serve.
- Strawberries: slice and store in an airtight container in the fridge for 1 day.
- Spinach can be prepped and store in the fridge for about 3 days
- Dressing can be stored for 3-5 days in an airtight jar in the fridge.
Toss together before serving
Storage: Leftover salad can be covered and placed in the fridge. Use is as soon as possible as the salad will wilt and become soggy fairly quickly.
For more salad recipes, check out:
- Waldorf Salad
- Strawberry Harvest Salad
- Favorite Broccoli Salad
- Chicken Caesar Salad
- Strawberry Broccoli Salad
- Quick Caprese Salad
Strawberry Spinach Salad Recipe
- 10 oz fresh spinach rinsed, dried and torn to bite sized pieces
- 1 qt strawberries washed, hulled and sliced
- 1/4 cup slivered almonds blanched
- 2 tablespoons sesame seeds
- 1 tablespoon poppy seeds
- 1/2 cup sugar
- 1/2 cup olive oil
- 1/4 cup distilled vinegar
- 1/4 teaspoon paprika
- 1/4 teaspoon Worcestershire sauce
- 1 teaspoon onion powder
- Whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce, and onion in a medium bowl. Cover, and refrigerate for one hour.
- In a large salad bowl add the spinach, strawberries, and almonds. Add the dressing and toss. Refrigerate for another 10 to 15 minutes before serving.