Spinach Strawberry Salad: Recipe & How to Make It

Spinach strawberry salad combines fresh spinach, strawberries, walnuts and feta with a balsamic dressing; it takes 15 minutes to prepare and makes 4 servings.

The berries add sweetness, while the walnuts and feta provide crunch and a savory contrast. For more produce-forward ideas, see these detox salad recipes.

What ingredients do you need?

Use fresh strawberries and tender baby spinach for the best texture. The measurements below make 4 side servings; divide the finished salad into equal portions.

• 150 g (about 5 cups) baby spinach
• 300 g (about 2 cups) sliced strawberries
• 30 g (1/4 cup) chopped walnuts
• 40 g (1/4 cup) crumbled feta
• 30 g (1/4 cup) thinly sliced red onion
• 15 ml (1 tablespoon) olive oil
• 15 ml (1 tablespoon) balsamic vinegar
• 0.7 g (1/8 teaspoon) salt
• 0.3 g (1/8 teaspoon) ground black pepper

Choose pasteurized feta, particularly if serving someone who is pregnant. If the feta is already salty, you can reduce or omit the added salt.

How do you make spinach strawberry salad?

1. Rinse the spinach and strawberries under running water, unless the spinach package says it is prewashed and ready to eat. Dry the spinach well so the dressing can cling to the leaves.
2. Remove the strawberry tops and slice the berries. Thinly slice the red onion and chop the walnuts if they are not already chopped.
3. Whisk the olive oil, balsamic vinegar, salt and pepper together in a small bowl. Taste the dressing and adjust the seasoning if needed.
4. Combine the spinach, strawberries and red onion in a large bowl. Add the walnuts and feta, reserving a little of each for the top if you like.
5. Drizzle the dressing over the salad just before serving and toss gently. Divide into 4 portions and add any reserved walnuts and feta.

For another combination based on ingredients you have, use the AI detox recipe generator. You can also prepare the components ahead and assemble individual portions when needed.

Why does it fit a detox-style eating plan?

Spinach strawberry salad is a produce-forward meal or side that can fit a balanced eating pattern. Spinach and strawberries contribute water, fiber and nutrients, while walnuts and olive oil add fat that makes the salad more satisfying.

The salad does not remove toxins from the body. The liver and kidneys do most of that work, while the lungs and gut help eliminate waste; a varied diet and adequate hydration support normal body functions.

What nutrition does each serving provide?

One serving is one-quarter of the prepared recipe, including the dressing. The table describes what the ingredients contribute rather than exact nutrient amounts.

A reliable calorie or macronutrient total is not available for this recipe, and actual amounts will depend on the ingredients and portions used. The salad contains tree nuts and milk; omit or replace the walnuts or feta for someone who cannot eat them.

People taking warfarin should keep their vitamin K intake consistent and discuss substantial dietary changes with their clinician. Spinach is a source of vitamin K.

How should you store and meal-prep it?

For the freshest texture, refrigerate the washed, dried spinach and prepared strawberries in covered containers, and keep the dressing separate. Store the onion, walnuts and feta separately if practical, then combine everything and dress each portion just before eating.

Keep the ingredients refrigerated at or below 4°C (40°F) and use them within 3 days. Discard produce that becomes slimy or develops an off smell; food can also be unsafe without an obvious change in appearance.

Do not leave the prepared salad at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 32°C (90°F). Use clean utensils and keep the salad away from raw meat and its juices during preparation and storage.

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