Spinach Strawberry Salad Recipe

Spinach salad in a bowl with a red and white dish towel on the bottom of the bowl.

5 from 23 votes

This Strawberry Spinach Salad is the perfect salad for lunch, dinner, or as a side. It's beautiful, colorful, and most of all-- delicious! It comes together in minutes and is always a favorite.

Prep Time15

Cook Time5

Course: Salad, Side Dish

Cuisine: American

Servings: servings

Calories: 384kcal

Author: Gina Abernathy

Ingredients

8 ounces Baby Spinach
2 cups Strawberries sliced
1 cup Dried Cranberries
½ Red Onion thinly sliced
1 cup Toasted Pecans rough chopped

Dressing:

¾ cup Vegetable Oil
¼ cup Apple Cider Vinegar
½ cup Sugar
1 teaspoon Dijon Mustard
1 teaspoon Salt

Instructions

Make the Dressing: Add all ingredients for the salad dressing to a Mason jar. Add a tight-fitting lid and shake well. Store in the refrigerator until ready to serve. Shake again before serving.
Prep the Salad Ingredients: Slice the strawberries and onion. Toast the pecans.
Assemble the Salad: Toss all the salad ingredients in a large bowl.
Dress and Serve: Add the dressing (*see tip below). Serve.

Notes

Wait to dress the salad: Dress the salad just before serving or allow each person to dress their salad to keep the spinach from wilting.
Toast the Pecans: The pecans add a nice salty crunch to the salad. Toast them ahead of time and store in an airtight container.
Slice the Onion Thinly: You don’t want the red onion slices to overpower the salad, so thinly sliced onion is recommended.
Make Extra Dressing: Double the recipe for the dressing if serving to a crowd. It’s better to have more than not enough. It stores nicely in the fridge.

I prefer my dressing cold, so I refrigerate it before serving. It will also be fine to serve at room temperature.

The link below will show you how to quickly toast pecans for this salad. You decide if you would like to salt the pecans or leave them unsalted for this salad.

How to Toast Pecans

Nutrition