This strawberry spinach salad recipe is one of the best salads ever! With just a few ingredients you probably already have in your kitchen and a simply delicious vinaigrette, this salad is perfect for serving a crowd or just serving yourself for lunch!
The Best Strawberry Spinach Salad
I’ll be honest, I can’t take all or really any of the credit for today’s recipe because it’s one my good friend Sara shared with me before she moved to Hawaii. And ever since she shared it, I’ve been making it pretty much monthly. Maybe weekly. It’s seriously the best spinach and strawberry salad I’ve ever tried.
I’m a huge fan of fruit and nut salads and this one still takes the cake. It’s that dressing, I tell ya.
You can make it without the pasta if you want to make it a bit more clean, but the pasta really does make a difference in soaking up the dressing! So just keep that in mind if you change up the recipe to fit your eating lifestyle!
Spinach Strawberry Salad Ingredients
There really are just a few ingredients in the actual salad but the dressing is a different story. It’s a homemade dressing, so it obviously needs a bit more flavor! The key ingredients in the salad itself are the strawberries and spinach (obviously), candied almonds (you could use other nuts if you want), dried cranberries, pasta, and other course goat cheese.
If you want to buy extra strawberries, those extra sliced strawberries would be great on top of this strawberry poke cake!
Or use them to make this summerstrawberry mocktail– a total show stopper drink for a summer party!
Same thing – if you prefer bleu cheese to goat cheese, feel free to switch it up. I tend to think bleu cheese is gross so goat cheese it is for me!
And last but not least, the dressing. I highly recommend using this recipe and not some store bought version but hey it’s your life, do what you want.
How to Make This Strawberry Spinach Salad
The beauty of this salad is how ridiculously easy it is. Other than having to cook the pasta and making the dressing, it’s really a cinch. And I like to make the dressing and just keep some in the fridge for all week when I’m craving a salad. And the pasta, if you can’t make pasta, I can’t help you there. Boil water, pour in pasta, take out pasta, and serve. Done and done.
The key to making this salad is to mix in all of the ingredients other than the cheese, which will go on last. Mix all the ingredients up, toss it in dressing (or let people put on their own), and then add the cheese. If you add the cheese in earlier, it gets all mushed around and no longer tastes like delicious goat cheese crumbles you’re going for.
Making Spinach and Strawberry Salad Ahead of Time
You can totally make this salad ahead of time unlike these fruit banana boats. The only kicker is that if you’re going to make it ahead of time, don’t add the cheese or dressing yet. Everything else should be fine. Or better yet, prep all of your ingredients (e.g., slice the strawberries, cook the pasta, make the dressing) then literally just toss it minutes before you’re ready to serve it.
If you have leftovers, wrap them up with plastic wrap and eat within 24 hours. Any longer and it’s likely going to get mushy like old salads do. Check out the video below to see how easy it is to make (even with the dressing!).
What to Serve with This Strawberry Spinach Salad
This salad would honestly be good as a meal itself if you paired it with some grilled chicken but if you want it to stand as a side dish, any of these things would be great with it! We’ve taken it to potlucks and to barbecues before and everyone loves it!
Paleo Almond Chicken
Coconut chicken tenders
Texas Sheet Cake
Strawberry Mocktail
Print Rate
5 from 15 votes
The Best Strawberry Spinach Salad
The best strawberry spinach salad recipe with a red wine viniagrette! This salad combines fresh strawberries, caramelized nuts, and crumbled cheese for one delicious spinach strawberry salad recipe!
The leaves have a mild, earthy, and subtly bitter, spinach-like flavor and can be consumed in early or mature stages. When young, the leaves are typically incorporated into fresh preparations, including salads, sandwiches, and as a bed of greens. The young leaves can also be mixed into stir-fries.
The juice from the flowers was also used as a red dye by natives. The fruits contain small, black, lens-shaped seeds that are 0.7-1.2 mm long. The greens are edible raw or as a potherb, but should be eaten in moderation.
The arrow-shaped leaves of this plant look and taste a lot like common spinach and can be used in fresh salads or cooked dishes. While the vibrant fruit may look a lot like strawberries, the flavor is milder and slightly sweet.
A unique annual in the Amaranth family with distinctive, fleshy, red, aggregate fruits growing along the stems between their deeply serrated triangular leaves. The fruits and leaves are edible; the leaves have a flavor similar to spinach and the fruits are colorful with a mild, sweet flavor.
Strawberries are loaded with antioxidants and vitamins, while spinach is a nutrition powerhouse. When they combine forces in this colorful and tangy salad, they provide a nutritious boost for spring and summer meals. The heart-shaped strawberry helps your heart and more.
How to Harvest Strawberry spinach. Strawberry spinach should be ready to harvest in approximately 50 days. Leaves are ready to harvest when they are large enough to eat, and can be harvested as needed. Harvest leaves by pinching off the outer leaves, leaving some on the plant for future growth.
It is already washed and ready to eat, saving time in the kitchen. Canned spinach has a longer shelf life than fresh spinach, so it can be a good option when the fresh one is unavailable. Canned spinach can be used in various recipes or eaten on its own as a side dish.
Spinach is rich in iron, vitamin C and E, potassium, and magnesium. As part of a nutritious diet, it can help support immune function, aid the digestive system, may even have anticancer properties. However, certain individuals may need to eat this vegetable in moderation. Read the article in Spanish.
The milder, young leaves can be eaten raw in a salad, while the older ones are usually cooked (spinach has one of the shortest cooking times of all vegetables). It reduces very dramatically during cooking; a 450g bag will be just enough for two people.
Strawberry spinach belongs to the plant family Chenopodiacae, which is otherwise known as the goosefoot family. The goosefoot family include spinach, Swiss chard, beets and many others. Tolerates heat well and is often used as a summertime spinach-replacement. Grows to 2ft tall.
Also known as strawberry blite, the Latin name is Chenopodium capitatum. This annual member of the goosefoot (spinach) family produces small, arrow-shaped edible leaves and bright pink clustered seed heads or "berries."
These are not spores, insects, or eggs, as many people believe. They are trichomes. Trichomes are hair-like outgrowths from the epidermis of the leaf, and many plants (including spinach) produce them.
Some chemicals in the plant (saponins in the seed, and oxalates, nitrates and sulfates in the leaves) are mildly toxic if eaten often or in large quantities, but they can be easily removed by cooking. The greens can also be dried or blanched and frozen and the bunches with tiny green flowers are also edible.
Strawberry blite (Blitum capitatum, syn. Chenopodium capitatum) is an edible annual plant, also known as blite goosefoot, strawberry goosefoot, strawberry spinach, Indian paint, and Indian ink.
Well the color isn't the only fun characteristic of this strawberry. 'Hawaiian Berry' has a subtle taste of sweet, Hawaiian pineapple. Consider planting this strawberry in a container so you can enjoy easy harvest and the unique berry color as the plant cascades over the rim.
My favorite way to use strawberry tops is infusing liquids, like water, vinegar, kombucha, and booze. Infuse water: Love that fancy, fruit-infused water at the spa? This is the easiest way to make it at home. Add the strawberry tops to a glass jar, cover with water, and let it sit for about an hour before sipping.
tl;dr. Most people throw away the leaves when they eat strawberries, but strawberry leaves aren't bad for you — they actually have a bunch of potential health benefits including improving heart health, antioxidant and antimicrobial properties, boosting the immune system, and reducing blood sugar levels.
Strawberry leaves are completely edible and are high in antioxidants, vitamin C, calcium and iron. You can enjoy the green leaves in your salad or smoothies. My favorite way is to make a caffeine free iced tea. * I don't add any sweeteners, but that is up to you.
Introduction: My name is Clemencia Bogisich Ret, I am a super, outstanding, graceful, friendly, vast, comfortable, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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