Strawberry Spinach Salad

A lively, refreshing salad featuring tender baby spinach, juicy sweet strawberries, tangy feta, and crunchy bacon, all tossed in a simple maple balsamic dressing. It’s a go-to for summer cookouts, brunches, and potluck gatherings!

This strawberry spinach salad is bright, fresh, and crazy easy to throw together. Sweet berries mingle with salty feta and crispy bacon, all pulled together by a quick maple-balsamic dressing. In about 10 minutes, you can have a salad that’s perfect for last-minute BBQs, shared potlucks, or paired with grilled meats for a light dinner.

Below, you’ll find the full ingredient list and straightforward steps (plus a printable recipe card at the bottom), the simple dressing recipe, plus tips for nailing it every time. I also included some handy swaps and add-ins so you can customize it your way, whether you’re craving something classic or want to mix things up.

A lively, refreshing salad featuring tender baby spinach, juicy sweet strawberries, tangy feta, and crunchy bacon, all tossed in a simple maple balsamic dressing. It’s a go-to for summer cookouts, brunches, and potluck gatherings!

What Makes It a Crowd-Pleaser

Here’s why this salad will quickly become a favorite: it’s super easy, bursting with fresh flavor, and totally flexible. It’s a guaranteed crowd-pleaser and easy enough to tweak with whatever you have on hand.

• Crowd favorite: Ideal for summer parties, potlucks, and casual brunches.
• Bright and beautiful: This salad looks as amazing as it tastes.
• Quick to prep: Ready in just about 10 minutes—hello, no-fuss!
• Simple ingredients: Nothing fancy or hard to find, just fresh, everyday staples.

This salad makes a refreshing star at summer BBQs, Easter brunch tables, and Mother’s Day meals alike.

Salad Ingredients and Dressing

• 5 cups baby spinach – rinsed and patted dry
• 1 pint strawberries – sliced (about 2 cups)
• 1 cup thinly sliced red onion
• ¾ cup crumbled feta cheese
• ½ cup cooked and crumbled bacon
• ¼ cup olive oil
• 3 Tbsp balsamic vinegar
• 2 tsp maple syrup – or honey
• 1 tsp Dijon mustard
• ¼ tsp salt
• ⅛ tsp freshly ground black pepper

Assemble and Dress the Salad

1. Whisk together 1/4 cup olive oil, 3 tablespoons balsamic vinegar, 2 teaspoons maple syrup, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl until smooth.
2. If desired, soak the thinly sliced red onion in cold water for 5 to 10 minutes, then drain well.
3. In a large bowl, combine 5 cups baby spinach, 1 pint sliced strawberries, 1 cup thinly sliced red onion, 3/4 cup crumbled feta, and 1/2 cup cooked crumbled bacon; toss gently to mix.

4. Right before serving, pour the dressing over the salad and toss gently until everything is lightly coated.

   

Tips to Keep It Crisp

• Dress just before eating: To keep the spinach crisp, toss the dressing on right before serving.
• Mellow raw onion bite: Soak the thinly sliced onions in cold water for 5 to 10 minutes, then drain well to soften their sharpness.
• Prep in advance: If you want to make things easier, keep the salad ingredients and dressing separate until mealtime.
• Serve quickly: The spinach and strawberries get softer fast once dressed, so enjoy fresh.
• This salad pairs beautifully with grilled chicken, salmon, or even a casual summer sandwich for a light and satisfying meal.

• Hold off on dressing: Keep your spinach crunchy by adding dressing just before you eat.
• Soak onion slices: Placing the onions in cold water softens their bite and keeps the salad mellow.
• Make-ahead friendly: Keep everything separate and toss it together right before you serve.
• Eat it fresh: The salad is best enjoyed right away, as the berries and greens lose their firmness over time.
• Try this salad alongside grilled chicken, salmon, or your go-to summer sandwich for a well-rounded meal.

Easy Variations and Add-Ins

• Crunchy nuts: Toss in toasted pecans or slivered almonds for an extra texture boost.
• Swap the greens: If you want a peppery kick, try arugula or your favorite spring mix instead of baby spinach.
• Fresh fruit options: Add blueberries, raspberries, or even mandarin orange segments for variety.
• Cheese alternatives: Goat cheese or gorgonzola add a tangy punch you might love.
• Boost protein: Top the salad with grilled chicken or shrimp to turn it into a full meal.

Keep Salad and Dressing Fresh

Dressing:
Store any leftover dressing in a sealed jar or container in the fridge for up to one week. Give it a quick shake before using again.

Salad:
If dressed, this salad is best eaten the same day to keep the spinach fresh. If you haven’t dressed it yet, you can keep the salad stored in an airtight container in the fridge for up to one day.

Dressing:
Keep any extra dressing in a jar with a lid, refrigerated, for up to one week. Just shake it up before next use.

Short-Term Storage:
If you’ve already tossed the salad with dressing, enjoy leftovers within the day for best freshness. If you left it undressed, store in an airtight container in the fridge for up to one day.

Quick Answers to Common Questions

Can I make this salad ahead of time?

Absolutely! Just prep the salad ingredients and dressing separately, then combine and toss right before serving.

Can I use bottled dressing instead?

Sure! Although, the homemade maple balsamic dressing is really quick to make and adds a special fresh flavor that’s worth it.

What can I use instead of feta?

Goat cheese or blue cheese are great options, or even a sprinkle of shredded parmesan can work nicely too.

How To Store Leftovers

Dressing:
Keep any extra dressing in a jar with a lid, refrigerated, for up to one week. Just shake it up before next use.

Short-Term Storage:
If you’ve already tossed the salad with dressing, enjoy leftovers within the day for best freshness. If you left it undressed, store in an airtight container in the fridge for up to one day.