Strawberry Spinach Salad Recipe – Easy Summer Side with Blueberries & Feta

Name: Strawberry Spinach Salad with Blueberries & Feta
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Cuisine: American
Ingredients: 6 cups fresh baby spinach (about 6 oz), washed and dried; 1 cup strawberries, hulled and sliced; 1 cup fresh blueberries; 3/4 cup feta cheese, crumbled; 1/4 small red onion, thinly sliced; 1/2 cup pecans or walnuts, lightly toasted and chopped; 1 ripe avocado, sliced (optional); 3 tablespoons extra-virgin olive oil; 1 1/2 tablespoons balsamic vinegar; 1 tablespoon honey or maple syrup; 1 teaspoon Dijon mustard; Salt and freshly ground black pepper, to taste

By:

Mala

August 6, 2025

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The first time I tossed together a strawberry spinach salad with blueberries & feta, I swear the colors alone made me smile. You know those dishes that look like something out of a magazine? This is one of them. The sweet scent of ripe strawberries, the pop of blueberries, and that creamy crumble of feta—it’s summer in a bowl, no joke.

I stumbled on this combo one sticky July afternoon when I needed something light but filling for a backyard picnic. The fridge had spinach, some slightly overripe strawberries, and a handful of blueberries begging to be used. I had feta left over from a Greek salad and, honestly, I just went for it. Friends raved, kids actually ate spinach, and I’ve made this strawberry spinach salad with blueberries & feta more times than I can count—sometimes as a side, sometimes as a main with grilled chicken or chickpeas tossed in.

Why do I keep coming back? Because it’s easy, fresh, and makes you look like you spent hours crafting something fancy. (Spoiler: it takes 10 minutes!) Plus, the flavor mix is magic—sweet strawberries, juicy blueberries, salty feta, and a tangy vinaigrette. If you want a salad that’s as pretty as it is delicious, this is it. Great for potlucks, weeknight dinners, or just when you need a boost of color and flavor in your day. Let’s dig into my favorite strawberry spinach salad recipe—it might just become your summer staple too!

Why You’ll Love This Recipe

Trust me, after years of salad experiments (some better left unmentioned), this strawberry spinach salad recipe with blueberries & feta stands out for all the right reasons. Here’s why:

Quick & Easy: Ready in under 15 minutes—ideal for those “what’s for dinner?” moments or surprise guests.
Simple Ingredients: No wild goose chase at the store. Most of these are fridge or pantry staples, especially in the summertime.
Perfect for Any Occasion: Works as a breezy side for barbecues, a light lunch, or even as an elegant starter for brunch with friends.
Crowd-Pleaser: Even spinach skeptics and picky kids reach for seconds (my nephew asked for the recipe—no joke!).
Unbelievably Delicious: The sweet berries, salty feta, and nutty crunch create a flavor explosion (I may have eaten half the bowl before serving once).

So, what makes this strawberry spinach salad recipe different from all the others you’ve seen on Pinterest? For starters, I blend in juicy blueberries for a double berry punch and toss in toasted nuts for crunch. The feta isn’t just an afterthought—it’s the creamy, tangy anchor that ties everything together. And the homemade vinaigrette (I’ll show you how) uses just the right balance of sweet and sharp.

Here’s what I love most: this salad is a mood-lifter. The colors make you feel good, and the flavors are so balanced you’ll want to make it again and again. Whether you’re impressing guests or just trying to eat more greens, this recipe delivers—no fancy chef skills required. Honestly, if you’re after a salad that’s a little extra without being fussy, this is your ticket.

Ingredients Needed

This strawberry spinach salad with blueberries & feta is all about fresh produce and easy-to-find staples. Each ingredient plays a role in taste, texture, or visual appeal (and yes, you can make swaps if needed!). Here’s what you’ll need:

Fresh baby spinach – 6 cups (about 180g), washed and dried (the tender leaves are perfect for soaking up the vinaigrette and don’t taste bitter; I love Earthbound Farm or Organic Girl brands)
Strawberries – 1 cup (150g), hulled and sliced (look for ripe, deep-red berries for max sweetness; local strawberries in season are unbeatable)
Blueberries – 1 cup (150g), fresh (they add juicy bursts and gorgeous color contrast; wild blueberries are extra flavorful if you find them!)
Feta cheese – 3/4 cup (100g), crumbled (the saltiness balances the berries; block feta, crumbled by hand, has the best texture and flavor)
Red onion – 1/4 small, thinly sliced (adds a gentle bite; soak slices in cold water for 5 minutes if you want to mellow the sharpness)
Pecans or walnuts – 1/2 cup (50g), lightly toasted and chopped (adds crunch; skip or swap with sunflower seeds for nut-free option)
Avocado (optional) – 1 ripe, sliced (creamy and filling, but totally optional—sometimes I add it for a heartier salad)

For the vinaigrette:

Extra-virgin olive oil – 3 tablespoons (45ml; go for a mild, fruity oil for best flavor)
Balsamic vinegar – 1.5 tablespoons (22ml; thick, syrupy balsamic is ideal but any will work in a pinch)
Honey or maple syrup – 1 tablespoon (15ml; balances the tang, use maple for vegan option)
Dijon mustard – 1 teaspoon (adds a little sharpness and helps the dressing emulsify)
Salt & freshly ground pepper – to taste (start with a big pinch of each and adjust as you mix)

Ingredient notes & swaps:

No blueberries? Try halved grapes, blackberries, or even pomegranate seeds for a seasonal twist.
Prefer goat cheese? Go ahead and swap for a tangy twist.
Nut-free? Sunflower or pumpkin seeds work great for crunch.
Vegan? Use vegan feta and maple syrup.

Don’t stress about perfection—use what looks best at the market and what you have on hand. This salad is all about celebrating peak summer produce!

Equipment Needed

You don’t need a fancy kitchen to whip up this strawberry spinach salad recipe with blueberries & feta. Here’s all you really need (plus a few tips from my own kitchen mishaps):

Large salad bowl: Wide enough so you can toss everything without spilling (I love my big glass bowl so I can see all the colors!)
Small jar or bowl with whisk: For mixing the vinaigrette. I’ve used a mason jar with a tight lid—just shake and it’s done. No whisk? A fork works too!
Cutting board & sharp knife: Essential for slicing berries, onions, and avocado. If you’re using a serrated knife for strawberries, it helps prevent squishing.
Measuring cups and spoons: For accuracy, especially with the dressing (though after a few tries, I eyeball it—shh!).
Small nonstick skillet (for toasting nuts): Totally optional, but I promise, toasting makes a difference. Just heat on medium for 2-3 minutes, stirring often—don’t walk away (burnt nuts are the worst!).

If you’re new to making homemade salad dressings, a simple jar is your best friend—less mess, easy cleanup. And if your knives are a bit dull (been there!), give them a quick sharpen for prettier slices. No need to splurge—basic tools do the job just fine.

Preparation Method

strawberry spinach salad preparation steps

Wash and prep the produce:

Rinse the baby spinach (6 cups/180g) and spin or pat dry—damp leaves make salad soggy. Hull and slice 1 cup (150g) of strawberries. Rinse 1 cup (150g) of blueberries and let them drain. Thinly slice 1/4 small red onion. If using avocado, slice just before serving to avoid browning.
Toast the nuts:

Place 1/2 cup (50g) pecans or walnuts in a dry skillet over medium heat. Stir often for 2-3 minutes until fragrant and lightly golden. Remove from heat. Watch closely—nuts go from perfect to burnt fast (I’ve learned the hard way!).
Make the vinaigrette:

In a small jar or bowl, combine 3 tablespoons (45ml) olive oil, 1.5 tablespoons (22ml) balsamic vinegar, 1 tablespoon (15ml) honey or maple syrup, 1 teaspoon Dijon mustard, and a big pinch each of salt and pepper. Whisk or shake until creamy and emulsified. Taste and adjust—add more honey for sweetness, or vinegar for tang.
Assemble the salad:

Add spinach to your large bowl. Top with strawberries, blueberries, red onion, and toasted nuts. If you’re including avocado, add it now.
Add feta and toss gently:

Sprinkle 3/4 cup (100g) crumbled feta over the top. Drizzle about two-thirds of the vinaigrette over everything. Toss gently with tongs or your hands (clean hands work best for not smashing the fruit). Add more dressing as needed—it’s easy to overdress, so go slow!
Taste and tweak:

Give a quick taste. Need more salt? A little extra sweetness? Adjust as needed. If it sits for a minute or two, the flavors mingle even more.
Serve immediately:

Transfer to a serving platter or individual bowls. Garnish with an extra sprinkle of feta or a few whole berries for a Pinterest-worthy finish.

Prep tips: If you’re prepping ahead, slice the berries and mix the vinaigrette in advance, but don’t toss until just before serving—spinach wilts quickly once dressed. I always taste the dressing with a spinach leaf before committing. If you’re bringing to a party, keep dressing separate and add right before eating for the freshest result.

Cooking Tips & Techniques

Making a strawberry spinach salad recipe with blueberries & feta isn’t rocket science, but a few tricks make it truly memorable. Here’s what I’ve learned (sometimes the hard way):

Wash and dry greens thoroughly: Even a little extra water can make the salad soggy. A salad spinner is your secret weapon—if not, pat leaves dry with a clean towel.
Slice berries right before serving: Strawberries can get mushy or bleed color if sliced too early (I’ve had pink spinach before—still tasty, not as pretty).
Toss gently: Spinach bruises easily, and berries are delicate. Use your hands or tongs, and avoid over-mixing.
Don’t overdress: Add vinaigrette slowly, tossing as you go. You can always add more, but you can’t take it away.
Layer for presentation: If you want that “wow” look, layer spinach, berries, feta, and nuts, then drizzle with dressing just before serving.
Toasting nuts is worth it: It deepens flavor and adds crunch. Just don’t leave the pan unattended—burnt nuts are a sad, sad thing.
Taste as you go: Produce varies—sometimes berries are super sweet, sometimes not. Adjust your vinaigrette to match.

Multitasking tip: While berries are draining, toast the nuts and whip up the dressing. If you’re prepping for a crowd, prep all components ahead, but keep them separate until go-time. Consistency comes from practice—I now eyeball the dressing, but measuring at first saved me from some “oops, too vinegary!” moments.

Variations & Adaptations

This strawberry spinach salad recipe with blueberries & feta is super flexible. Here are some of my favorite riffs (because who doesn’t love a little salad creativity?):

Make it a main: Add grilled chicken, shrimp, or chickpeas for extra protein. Sometimes I toss in leftover quinoa for a heartier lunch.
Try different greens: Baby arugula or mixed spring greens swap in nicely if you’re out of spinach. Just keep it tender—not all lettuces hold up to juicy fruit.
Seasonal twists: Swap strawberries for fresh peaches or nectarines in late summer, or use pomegranate seeds and citrus in winter. Blackberries and raspberries also work great.
Allergen-friendly: Use dairy-free feta and maple syrup for a vegan version. Sunflower or pumpkin seeds sub for nuts if needed.
Different cheese, different vibe: Goat cheese or blue cheese crumbles add a new dimension. My partner loves it with a handful of shaved parmesan too.

Personal spin: I once added roasted sweet potato cubes (leftovers from dinner!) and it was a huge hit. Don’t be afraid to riff based on what’s in your fridge or what you’re craving. The base flavors are so friendly, it’s almost impossible to mess up!

Serving & Storage Suggestions

This strawberry spinach salad recipe with blueberries & feta shines when served fresh and chilled. Here’s how I make it look and taste its best:

Serving: Serve immediately after tossing, ideally slightly chilled. For a party, layer it in a shallow platter so all the colors pop (hello, Pinterest feed!).
Pairings: Complements grilled chicken, fish, or veggie kebabs. For brunch, pair with quiche or crusty sourdough. Light white wine or sparkling lemonade is a match made in heaven.
Storage: Store undressed salad in an airtight container in the fridge for up to 2 days. Keep vinaigrette separate (in a little jar) and add just before serving.
Reheating: Not needed! But if the salad has sat and wilted, toss with fresh spinach and a little extra feta to revive it.
Flavor development: The vinaigrette gets more flavorful as it sits—sometimes I make it the day before for extra punch. Berries can macerate a bit if stored with dressing, so keep them separate if prepping ahead.

Honestly, leftovers (if you have any!) make a great lunch the next day—just add a handful of fresh greens to perk it up.

Nutritional Information & Benefits

One serving of this strawberry spinach salad recipe with blueberries & feta (about 1/4 of the recipe) is roughly:

Calories: 220
Protein: 6g
Carbohydrates: 18g (with lots of fiber from greens and berries)
Fat: 14g (mostly from olive oil and nuts)

This salad is packed with antioxidants (thanks, berries!), vitamin C, vitamin K, and calcium. Spinach brings iron and folate, while feta and nuts add protein and healthy fats. It’s naturally gluten-free and easy to adapt for low-carb or vegan diets. Allergens to watch: dairy (feta) and nuts (pecans/walnuts)—but swaps are easy.

From a wellness perspective, I love that this salad feels like a treat but is genuinely nourishing. It’s my go-to when I want something light but satisfying—especially on hot days when heavy meals just don’t appeal.

Conclusion

There’s a reason this strawberry spinach salad recipe with blueberries & feta is my summer favorite: it’s easy, vibrant, and guaranteed to impress. Every bite is juicy, creamy, tangy, and crunchy—basically, everything I want in a salad.

Try it as written, or make it your own with your favorite berries, cheese, or nuts. I’d love to hear what combos you come up with—drop a comment if you try a fun twist!

Honestly, this is the kind of salad that turns a simple meal into something special. Next time you need a quick side or want to brighten up your table, grab those strawberries and give this recipe a whirl. Happy summer eating!

Frequently Asked Questions

How far ahead can I make this strawberry spinach salad with blueberries & feta?

Prep all ingredients and the vinaigrette up to 24 hours ahead, but wait to toss everything together until just before serving so the spinach stays crisp.

Can I use frozen berries instead of fresh?

For best results, stick with fresh—frozen berries tend to leak juice and can make the salad soggy. But in a pinch, thawed berries can work if you drain them well.