Strawberry Spinach Salad (Homemade Dressing) + Video
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Strawberry Spinach Salad is my go-to summer side. Tender baby spinach piled high with jewel-red strawberries, bursts of sweet blueberries, creamy avocado, and tangy blue cheese, all finished with warm candied pecans that crackle with buttery sweetness. The dressing glides over everything with a bright, garlicky tang that wakes up every bite. It’s fresh, vibrant, and layered with texture: juicy fruit, creamy cheese, crunchy nuts, and silky greens. The best spinach salad recipe… one that feels just indulgent enough to steal the spotlight from the main dish.
Table of Contents
WHY YOU’LL LOVE SPINACH STRAWBERRY SALAD
- Sweet, savory, creamy, and crunchy in every bite
- Homemade candied pecans take it to another level
- Bright homemade vinaigrette ties everything together
- Perfect for spring and summer gatherings
- Beautiful enough for holidays or dinner parties
Strawberry Spinach Salad
There are salads that quietly sit on the table… and then there are the ones people keep coming back to.
Strawberry spinach salad is definitely the second kind.
It’s the combination that makes it work: sweet berries, creamy avocado, sharp blue cheese, and those warm candied pecans that bring just a little bit of indulgence to the bowl.
Then the dressing pulls everything together with a bright tang that keeps the whole thing feeling fresh instead of heavy.
I’ve served this at everything from holiday dinners to backyard cookouts, and every single time someone asks for the recipe. That’s usually how you know a salad is worth keeping! I also make this easy salad all the time!
STRAWBERRY SPINACH SALAD RECIPE VIDEO
Want to see how easy this comes together? Watch our quick recipe video 👇
INGREDIENT NOTES
- Baby Spinach: Tender leaves that hold dressing well without becoming heavy.
- Fresh Strawberries: Bring natural sweetness and bright color.
- Blueberries: Add juicy pops of flavor throughout the spinach strawberry salad.
- Avocado: Adds creamy richness that balances the tangy dressing.
- Blue Cheese: Provides bold flavor contrast against the sweet fruit.
- Candied Pecans: Buttery, crunchy, and lightly sweet… they elevate the entire salad.
VARIATIONS
Goat Cheese Version: Replace blue cheese with goat cheese for a milder flavor.
Feta Swap: Use crumbled feta for a salty, Mediterranean twist.
Chicken Spinach Salad: Add grilled chicken to make it a full meal.
Walnut Version: Substitute candied or toasted walnuts for the pecans.
Balsamic Dressing: Swap the white wine vinaigrette for a balsamic reduction.
SERVING SUGGESTIONS
- Perfect with pasta dishes.
- Serve alongside grilled chicken or steak.
- Great for Easter or spring brunch.
- Pair with roasted chicken.
- Enjoy with crusty bread for a light meal.
STRAWBERRY SPINACH SALAD RECIPE FAQ
I use a large straw to hull strawberries quickly without losing too much of the fruit off the top.
Sure! Add a few extra strawberries to keep the sweetness balance just right.
Yes. Soak red onion slices in ice cold water for about 10 minutes, then drain and pat dry.
Something tangy complements the sweetness of the berries perfectly. I like a light white wine vinaigrette, but other popular options include poppyseed dressing, balsamic vinaigrette, or raspberry vinaigrette. There are no wrong choices here!
Great salads rely on contrast. Sweet fruit, creamy elements, crunchy toppings, and bright dressing all working together to keep every bite interesting.
The secret to this spinach strawberry salad recipe is the candied pecans. They add warmth and texture that balance the cold, fresh ingredients beautifully.
Letting the salad chill briefly before serving also allows the dressing to lightly coat the spinach without wilting the leaves too much.
It’s a small step that creates balance and makes this the best spinach salad recipe!
DONNA’S PRO TIPS
- Dry spinach thoroughly before assembling to prevent sogginess.
- Let candied pecans cool completely before adding, or the heat will wilt the spinach.
- Add the avocado just before serving to keep it from browning too quickly.
- Toss gently so the spinach stays fluffy.
- Serve dressing on the side for guests who prefer lighter salads.
- Add sliced chicken or steak to make it a full meal.
TOOLS NEEDED
- Large Mixing Bowl: Plenty of room for tossing spinach strawberry salad.
- Small Skillet: For making the candied pecans.
- Mason Jar: For the dressing. A bowl and whisk work too.
- Cutting Board: Something sturdy that won’t slide around on the counter.
- Sharp Knife: Makes prep easy.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Fresh spinach and berry salad
- Sweet strawberries and blueberries
- Creamy avocado and blue cheese
- Warm candied pecans for crunch
- Bright homemade vinaigrette
- Perfect for gatherings
- A salad that actually gets requested again
Strawberry Spinach Salad (Homemade Dressing)
Ingredients
Candied Pecans
- 1 tablespoon unsalted butter
- 1 tablespoon packed light brown sugar
- 1/2 cup pecan halves
- Pinch kosher salt
Dressing
- 2 tablespoons granulated sugar
- 1/4 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced , (about 2 teaspoons)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon paprika
Salad
- 10 ounces fresh baby spinach, rinsed, dried, and torn into bite-size pieces
- 1/4 medium red onion, thinly sliced
- 1 quart fresh strawberries, hulled and quartered, about 1 pound
- 1/2 cup fresh blueberries, about 2 ½ ounces
- 1/2 medium avocado, pitted and cut into bite-sized pieces
- 2.5 ounces blue cheese crumbles, about ½ cup
Instructions
- PREP COOLING SURFACE: Place a silicone baking mat or a sheet of parchment paper on the countertop or a baking sheet. This will be used to cool the candied pecans.
- MAKE CANDIED PECANS: In a small skillet over medium heat melt 1 tablespoon unsalted butter. Add 1/2 cup pecan halves, 1 tablespoon packed light brown sugar, and a Pinch kosher salt. Stir constantly with a silicone spatula until the sugar melts and coats the pecans, about 3 to 5 minutes.
- COOL PECANS: Transfer the pecans to the prepared parchment or silicone mat. Spread them out and separate the pieces so they cool without sticking together. Allow them to cool completely.
- MAKE DRESSING: In a mason jar or small bowl combine 2 tablespoons granulated sugar, 1/4 cup extra virgin olive oil, 1/4 cup white wine vinegar, 1 tablespoon Dijon mustard, 2 cloves garlic, minced , 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, and 1/4 teaspoon paprika. Seal and shake or whisk until fully combined.
- COMBINE SALAD: In a large serving bowl add 10 ounces fresh baby spinach, rinsed, dried, and torn into bite-size pieces, 1/4 medium red onion, thinly sliced, 1 quart fresh strawberries, hulled and quartered, and 1/2 cup fresh blueberries.
- ADD DRESSING: Pour about half of the dressing over the salad and gently toss until the spinach and fruit are lightly coated.
- FINISH SALAD: Top the salad with 1/2 medium avocado, pitted and cut into bite-sized pieces, 2.5 ounces blue cheese crumbles, and the cooled candied pecans.
- CHILL: Refrigerate the salad for about 15 minutes before serving to allow the flavors to blend.
- SERVE: Serve with the remaining dressing on the side.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2016, updated and republished April 2026
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My friend made the salad,I made the dressing to accompany chicken and potatoes another friend made. Great evening and this salad was a HUGE hit with nothing left from triple batch! I made it again for family gathering,everyone was turning their noses up at berries in a salad (they were thinking ranch dressing). When they ate it with the amazing dressing they were immediately in love with this salad. My friend has also made it for a church meals,it's almost a fight between front of the line and back of the line folks,it goes VERY quickly. I'm back for the recipe yet again and will do it without sugar for keto diet. 2 couples and my husband and I are going to share dishes weekly. They cook a meal or two,we cook and all exchange dishes. I am going to make Creamy Chicken and mushroom soup from Damn Delicious, this salad (sugar free) and cloud bread,I think I'll win best low carb meal this week! I think sharing dishe will make food life changes a lot more fun and much easier than cooking every day. Thanks for a great recipe, this salad will be a once a month dish for me!
I have been making this recipe for a couple of years now after a friend shared it with me. Not only is it truly the best tasting spinach salad EVER, it makes quite an eye catching presentation! The dressing is wonderful. I make it exactly as the recipe states except I toss the spinach mix with all of the dressing, rather than 1/2 as the recipe states. I find with that quantity of spinach, all of the dressing is needed. I also recommend making double the amount of candied pecans and serving them on the side. Everyone loves them and can add extra if they want.
AAHHHMAZING!!!! My hubby just loved this! Made recipe as stated, but left out onions per personal preference. Thank you for sharing this company worthy salad!!
This salad is sooooo good! I made it again tonight and I added grilled chicken to it. Yum, yum, yum! Thank you for sharing your recipe. 🙂
This salad looks delicious! I would love to know the nutritional information for it.
So the dressing ingredients starts at the sugar correct?
Hi Christina,
Yes, the dressing ingredients start at the sugar and go through paprika.
TSRI Team member,
Becca
The spinach and strawberry together is so much better than I imagined. I’ll be making this every week in the summers!
Just made it and it is great. I will be bringing it to Easter Sunday. I forgot the sugar in the dressing but it was still very good.
Hi,
If I understood the instructions correctly – the dressing will only keep in the fridge for 2 days, correct?
Best summer salad ever. Great for cookouts, family reunions, you name it. I do adjust this a bit for my preference by leaving out the avocado, adding more blue berries, and substituting plain chopped or halved walnuts for the candied pecans. Dressing is to die for!
This is a delicious salad. The dressing is out of this world! It’s a favorite in my circle 😊
Hi Karla!
We’re so glad you enjoyed!
TSRI Team Member,
Devlyn
Looks delicious, so looking forward to trying this recipe 😋 thank you for sharing ❤️
Hi Kim!
We’re glad you enjoy! Let us know how it turns out.
TSRI Team Member,
Devlyn
I’ve been making this for a couple years now. It’s my absolute favorite! The one single thing I change is I use half white wine vinegar and half balsamic. Just because I love balsamic. But it’s wonderful no matter what.
Hi Carol!
We’re so glad you enjoyed!!
TSRI Team Member,
Devlyn
VERY VERY GOOD!!!
Hi Deborah!
Love to hear that you loved it!!
TSRI Team Member,
Devlyn