15-Minute Strawberry Spinach Salad

A vibrant and refreshing salad that combines the sweetness of fresh strawberries with the peppery bite of baby spinach, aromatic pecans, and creamy feta. Dressed in a simple balsamic glaze, this recipe comes together in just 15 minutes and makes a perfect side dish or light lunch.

Why You’ll Love This Recipe

I love this salad for its simplicity and quick prep—it uses just a handful of ingredients and takes only 15 minutes to assemble. It offers a delightful balance of textures and flavors: juicy strawberries, crunchy pecans, creamy feta, and tender spinach. It’s perfect for everyday meals or special gatherings, and I often turn to it during picnics, BBQs, or holiday spreads.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 10 oz baby spinach

• 3 cups strawberries, cleaned, hulled, and sliced

• 1 cup pecans, toasted (some chopped)

• ⅓ cup crumbled feta cheese

Balsamic Dressing:

• 1 cup balsamic vinegar

• ¼ cup honey or brown sugar

directions

1. Make the balsamic glaze

   • In a small saucepan, I combine the balsamic vinegar and honey (or brown sugar). I bring it to a gentle boil over medium heat, then let it simmer for about 10 minutes until reduced by half. Once thickened, I remove it from heat and let it cool.

2. Assemble the salad

   • In a large mixing bowl, I toss together the baby spinach, sliced strawberries, and crumbled feta. I keep the toasted pecans aside until ready to serve.

3. Serve

   • I divide the salad into individual bowls or serve it family-style. I sprinkle the toasted pecans on top and drizzle with the balsamic glaze right before serving.

Servings and timing

• Servings: 6

• Prep time: 15 minutes

• Cook time: 10 minutes (for the glaze)

• Total time: 15 minutes (if glaze is pre-made)

Variations

• I sometimes replace pecans with toasted almonds or walnuts for a different crunch.

• Goat cheese or blue cheese makes a delicious swap for feta.

• When I want more color and sweetness, I add blueberries or mandarin oranges.

• Mixing spinach with arugula gives it a more peppery kick.

storage/reheating

I store leftover undressed salad in an airtight container in the fridge for up to 3 days. I always keep the balsamic glaze separate to avoid soggy leaves and nuts. The pecans stay crisp if I add them only at the last moment. I never recommend reheating this salad since it’s meant to be enjoyed cold or at room temperature.

FAQs

What type of strawberries work best for this salad?

I prefer using fresh, ripe strawberries that are firm and slightly sweet. Overripe berries can get mushy and water down the salad.

Can I prepare this salad ahead of time?

Yes, I usually prep all the ingredients ahead and store them separately. I assemble everything just before serving to keep it fresh and crunchy.

Is this salad gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free. I just make sure the balsamic vinegar I use is certified gluten-free if needed.

Can I use store-bought balsamic glaze?

Definitely. When I’m short on time, I grab a good-quality store-bought balsamic glaze and drizzle it over the salad right before serving.

How do I toast pecans?

I toast them in a dry skillet over medium heat for about 3–5 minutes, stirring often until they’re golden and fragrant. It really brings out their flavor.

Conclusion

This 15-minute Strawberry Spinach Salad is one of my favorites because it’s simple, colorful, and packed with flavor. Whether I serve it as a side dish or a light meal, it’s always a hit. The combination of sweet strawberries, nutty pecans, creamy feta, and tangy balsamic glaze makes every bite satisfying. I hope you enjoy it as much as I do!