30-Minute Strawberry Spinach Salad
A bright, 30-minute strawberry spinach salad for sunny lunches
This salad layers sweet berries, crunchy pecans, and tangy feta on a bed of baby spinach for a lively mix of textures and bright summer flavor. A practical tip: rinse and spin-dry the spinach well so the glaze clings to the leaves without making them soggy. If you want another quick berry treat after lunch, consider a simple dessert like two-ingredient strawberry fudge.
Why this recipe is an easy winner for weeknights
Light, fast, and no-cook, this recipe comes together in about half an hour and works as a main for one or a shareable side. The combination of sweet fruit, salty cheese, and toasted nuts keeps every bite balanced and satisfying, making it a versatile option for picnics or quick dinners. If you enjoy speedy salads, you might also like the fresh thrills in the 20-minute green goddess pasta salad.
Quick appreciation notes
Why people keep coming back
- Bright, natural sweetness from strawberries and blueberries
- Crunch and richness from toasted pecans
- Creamy, salty contrast with crumbled feta
- Ready in minutes with minimal chopping and tossing
A simple flow to make the salad
Start by prepping the fruit and nuts, then assemble everything in a large bowl and finish with the glaze. The overall order is: wash and slice fruit, chop pecans if needed, crumble feta, combine ingredients in a bowl, drizzle glaze, season, and toss gently to coat. For a complete weeknight line-up emphasizing speed, see how other 30-minute mains pull together like this 30-minute beef stir fry.
Savvy preparation strategies
Batch prep the fruit and toast the pecans ahead to shave off active time; store them separately until serving to maintain texture. Chill plates or bowls if serving on a hot day so the salad stays crisp. If you want to plan seasonal menus, the flavor profile pairs well with warm soups or grilled proteins such as those featured in 30-minute broccoli cheddar soup.
Ingredients
2 cups fresh spinach, 1 cup strawberries, sliced, 1 cup blueberries, 1/2 cup pecans, chopped, 1/2 cup feta cheese, crumbled, 1/4 cup balsamic glaze, Salt and pepper to taste
Pantry and ingredient notes you’ll appreciate
Think about substitutions and quality when choosing components: use toasted pecans for extra crunch, pick ripe but firm strawberries, and select a balsamic glaze with a good balance of sweetness and acidity. For a crunch-forward riff or more Asian-inspired toppings, check ideas like this Asian crunch salad with ginger.
Step-by-step assembly rewritten clearly
- Place the 2 cups fresh spinach into a large mixing bowl.
- Add 1 cup strawberries, sliced, and 1 cup blueberries to the bowl.
- Scatter 1/2 cup pecans, chopped, and 1/2 cup feta cheese, crumbled, over the fruit and spinach.
- Drizzle 1/4 cup balsamic glaze evenly over the assembled ingredients.
- Season with Salt and pepper to taste.
- Gently toss everything together until the leaves and toppings are lightly coated.
- Serve immediately so the spinach stays crisp and enjoy your refreshing summer salad.
Timing and visual cues for perfect results
- Total hands-on time: about 10–15 minutes; total elapsed time: ~30 minutes if you toast nuts and chill bowls.
- Visual cue: spinach should look glossy but not drenched after tossing; berries should remain intact and not burst.
- Pecans should be fragrant and lightly browned if toasted—this takes 4–6 minutes in a dry skillet.
How to serve and where this salad shines
This salad is great as a light main (add grilled chicken or chickpeas) or as a vibrant side to richer entrees. It works well at potlucks, outdoor lunches, and holiday brunches where a refreshing dish is welcome.
Serving ideas
- Top with grilled shrimp or sliced turkey for added protein
- Serve alongside a warm grain like quinoa or farro to make it heartier
- Pair with crusty bread and a chilled white wine for a light dinner
Storing leftovers safely
Keep components separate when possible to preserve texture; assembled salad is best eaten the same day.
Storage reminders
- Refrigerate in an airtight container for up to 24 hours if already tossed
- Store berries and nuts separately to prevent sogginess
- Do not freeze; fresh berries and greens won’t hold up to thawing
Time-saving tools and technique notes
A few simple tools make assembly faster: a salad spinner, a sharp chef’s knife for clean berry slices, and a small skillet for toasting pecans.
Extra quick tips
- Toast nuts in a skillet over medium heat until aromatic to boost flavor
- Use a vegetable peeler to shave larger berries thin if desired for presentation
- Drizzle glaze from a squeeze bottle for even coverage
Flavor and dietary variations to try
Swap ingredients or adjust proportions to fit dietary needs or what’s on hand—this recipe is flexible.
Easy swaps
- Replace feta with goat cheese for a tangier, creamier bite
- Use walnuts or almonds if pecans aren’t available
- Swap balsamic glaze for lemon vinaigrette for a brighter, lighter dressing
Nutrition snapshot (approximate)
Serves: 4
Calories per serving: ~203 kcal
Protein per serving: ~5 g
Fat per serving: ~13 g
Carbohydrates per serving: ~18 g
Nutrition adjustment notes
- To lower calories and fat, reduce pecans to 1/4 cup or omit the feta.
- To increase protein, add grilled chicken, salmon, or a scoop of cooked quinoa.
- For lower sugar, use less balsamic glaze or a glaze with less added sweetener.
Common questions about the salad
Q: Can I make this salad ahead of time?
A: You can prep the fruit and toast the pecans up to a day ahead, but assemble and dress the salad just before serving to keep the greens crisp.
Q: Is there a recommended nut alternative for allergies?
A: Yes — try pumpkin seeds or roasted chickpeas for crunch instead of pecans if you need a nut-free option.
Q: How can I make the salad heartier for a main-dish meal?
A: Add a protein like sliced grilled chicken, canned tuna, roasted tempeh, or a scoop of cooked grains such as farro.
Q: Can I use frozen berries?
A: Fresh berries are best for texture and appearance; frozen berries will release extra juice and can make the salad soggy.
Final encouragement to try this salad tonight
Give this 30-minute strawberry spinach salad a go—the bright flavors and quick assembly make it an easy weeknight favorite that’s both fresh and satisfying.
Strawberry Spinach Salad
Ingredients
Method
- Place the fresh spinach into a large mixing bowl.
- Add the sliced strawberries and blueberries to the bowl.
- Scatter the chopped pecans and crumbled feta cheese over the fruit and spinach.
- Drizzle the balsamic glaze evenly over the assembled ingredients.
- Season with salt and pepper to taste.
- Gently toss everything together until the leaves and toppings are lightly coated.
- Serve immediately to enjoy the refreshing salad.
