Strawberry Spinach Summer Salad with Balsamic Glaze just screams “perfect picnic food,” right? You know those days when you’re hungry but real food feels like too much work? Been there. Salad can sound boring—until you make this one. Seriously, it’s so simple, quick, and gets me excited for dinner. If you’re like me, maybe you’re even searching for ways to use up that giant tub of spinach you panic-bought. Good news: you hit the jackpot.
Check out more healthy meal inspiration in the spinach salad recipes category if you’re in a dinner rut.

How to Make Spinach Salad with Strawberries

Alright, buckle up, friend—this is almost laughably easy. You’ll need fresh spinach (baby spinach works best), juicy strawberries, and honestly, after that… just a couple things left. I always toss in some toasted pecans or almonds for crunch, but you do you. Feta makes everything better if you ask me, but goat cheese is also dreamy. Oh, and red onion? Optional, but it adds a little bite that’s not too aggressive.

Start by rinsing your spinach in cold water and spinning it dry. Cut strawberries into slices—don’t fuss over perfect shapes, just no giant hunks. Throw the greens in a big bowl, dump in the berries, scatter cheese and nuts over the top, then add those sharp slices of onion if you’re feeling wild. Gonna be honest—I just eyeball amounts. The more strawberries the better, but don’t skimp on cheese either.

Once everything’s in there, you can wait to dress it if you’re not serving right away. Otherwise, move to the dressing part. Trust me, let people see that pretty salad before you drizzle and toss.

Easy Balsamic Dressing

Let’s not pretend everyone even likes making dressings from scratch. If that’s you, grab your favorite bottled balsamic glaze—totally fine, no shame. But if you want to make your own (takes 2 minutes), just mix together 3 tablespoons of balsamic vinegar, 2 tablespoons of olive oil, a good squirt of honey, pinch of salt, and some cracked pepper in a jar. Shake it up. That’s literally it.

If you do want the fancy balsamic glaze (the thick stuff you see in five-star restaurants), you can actually make it in a small pan. Toss in half a cup of balsamic vinegar with a tablespoon of honey, let it simmer until it’s glossy and syrupy. But keep an eye on it so it doesn’t turn into candy.

Finish by lightly drizzling the dressing or glaze over your Strawberry Spinach Summer Salad. Don’t drown it—just a little goes a surprisingly long way. That harmonious sweetness and tang, I swear, it ties everything together perfectly.

“My husband doesn’t even like salad and he went back for seconds. We both agreed it tasted like summer in a bowl!” — Actual review from my friend Kelsey

Make Ahead and Storage Tips

Let’s be real. Leftover salad can get, well, limp. But you’ve got options. If you want to prep ahead, keep the dressing separate. You can slice your strawberries and chop nuts a few hours early—just store everything in containers and assemble right before serving.

Fridge? Sure, if you have leftovers, slide them into a container (airtight is best). Salad will get a little soggy but it’s still tasty for lunch the next day. Don’t bother freezing though—spinach turns into mush. Trust me, I’ve tried.

Quick tip: Pecans or almonds will stay crispier if you store them separately too. If you’re making this Strawberry Spinach Summer Salad for an event, just bag up components and toss together at the last second. Problem solved.

What to Serve with Strawberry Salad

Honestly, this Strawberry Spinach Summer Salad pairs with just about anything when you want a flavor blast for dinner.

Grilled chicken or salmon is my fave, but go wild with shrimp too.
Serve with chunks of toasted bread on the side for extra crunch.
It’s a stunner alongside simple pasta or even as a holiday side dish.

This salad also works solo for a light lunch or as a side for a big summer barbecue. You’ll want to make a double batch, I promise.

Variations and Substitutions

Do not let missing ingredients stop you! I can’t count how many times I swapped things and it turned out great. If strawberries are kind of meh at the store, try blueberries or thin apple slices. No feta? Use goat cheese or even shavings of sharp cheddar for tang. Vegan? Skip the cheese and use maple instead of honey. For nuts, swap pecans with walnuts or even pumpkin seeds—whatever’s in your pantry. Sometimes I sprinkle seeds over for extra crunch.

Want more color? Add mandarin orange segments or diced avocado. And if you dislike onions, just leave them out. Yes, this Strawberry Spinach Summer Salad is forgiving like that. Experimenting is part of the fun!

Common Questions

Do I have to use baby spinach?
Nope! Regular spinach works fine, but baby spinach is softer and less bitter.

Can I prep this ahead for parties?
Absolutely. Just keep ingredients separate until the last minute and toss with dressing when ready to serve.

What if I don’t have balsamic glaze?
Just use a simple vinaigrette. Even a bit of lemon juice and olive oil is good if you’re desperate.

Is it okay to use frozen strawberries?
I wouldn’t. They get mushy and kind of weird. Go for fresh if you can.

Can I add chicken to make it a meal?
For sure! Grilled or even rotisserie chicken is awesome in this Strawberry Spinach Summer Salad.

Ready, Set, Salad

That’s the gist! Making Strawberry Spinach Summer Salad with Balsamic Glaze is about as low-stress as recipes come. You’ve got so many ways to play with flavors and make it your own. If you want more tips and ideas, check the Strawberry and Spinach Salad with Honey Balsamic Vinaigrette … for even more spins on this classic. Hey, summer’s short, so go wild and heap those strawberries as high as your heart desires. Trust yourself in the kitchen—a delicious salad is closer than you think.