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
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Looks so good, have to try this one
I bet this is great with grilled fresh salmon…
Yes it is .. The best ever!!!! Love it. Thank you
Wow! This looks delicious!!!
So good!!! Thanks
Yum ,will make soon ,will share my results. Thank you
The Best Ever Strawberry Spinach Salad was amazing! I am recommending it to others! Shared on Facebook, too! I added chicken to mine.
I just fixed this salad too with a few modifications (what I had available) and plain pecans. Awesome! But more importantly, the dressing was fabulous. I normally would not eat Dijon mustard but I had some Stone Ground in refrigerator for my husband and used it. That will be a staple for me from now on.
It all sounds yummy! Just wondering if I can use EXTRA VIRGIN Olive Oil (which I have on hand), instead of EXTRA light Olive Oil? Will that make a difference?
Yes! I use the extra light tasting olive oil because it has a mild flavor. You could use extra virgin, but it will have a stronger taste in the dressing. Enjoy!
We added orange juice! Made the dressing pop!
Really good! And pretty! I have already shared the link to this recipe a few times. I printed this recipe to make sure I keep it.
how long does the dressing last
Looks amazing. Do we have a nutrition breakdown for this? Seems heavy on the sugars.
Earlier in article, you mentioned that the dressing had sun dried tomatoes in it. I don't see them listed as an ingredient. Is this a different dressing?
That was a salad her s-i-l made. Can't believe you didn't get a response from Donna.
Everything looks so yummy. Have to try these.
Every recipe looks yummy. Will try them.
This salad was so good! We had it with grilled boneless chicken thighs and it was perfect. Thank you for the recipe. It is being added to my favorites list. 🙂
I used honey in place of sugar in the dressing. It turned out just as good as when my mom made it. Also if you have either an immersion blender or standard blender. I recommend adding all ingredients blending a minute then slowly add the olive oil, this will emulsify the dressing and it won't separate.
What kind of cheese could I use instead of Blue Cheese?
Can't eat it due to allergies 🙁
Try some Mozzarella.
Maybe Feta cheese
Tried feta cheese & my husband & I loved it! Thank u for sharing this delicious dressing. I shared the recipe to my sis & cant wait to make it for my mom.
Thanks, Kris!!We are so happy you enjoyed it!
My husband absolutely adored this salad. Thanks for sharing!
I made this…so beautiful and delicious. The dressing is a perfect compliment to the fruit and greens. Made double the amount of nuts…used walnuts instead of pecans. This is the perfect salad. I used it as the only side for Chicken and Dumplings. Now that is a beautiful Sunday lunch…fun to share with friends. Thanks for this forever salad beauty.
Thanks so much, Connie!!! We are so happy you enjoyed it!!
What would be a good alternative to Blue cheese?
I use shaved parmesan.
Would using honey in place of sugar for the dressing work ?
I am sure that would be fabulous. Enjoy and let us know how it goes.
Totally! I will use bee honey instead 😀
On a previous post dated May 4, 2017 someone tried the salad with honey in place of the sugar and said it turned out great.
I plan on making this salad,however,I cannot have the mustard,or the bleu cheese.I'm wondering what to substitute in the dressing,and intend to use feta cheese.My issues with these two ingredients are life threatening.
This was amazing!!!! Everyone LOVED it and making it for a graduation party!
This is the best dressing recipe… simply perfection