15 Nutritious Strawberry Spinach Salads That Pack Vitamins

You know that perfect bright salad that makes you feel healthy and satisfied at once? These strawberry spinach salads hit that sweet-lean combo every time. They mix juicy strawberries with tender spinach leaves and tons of tasty add-ins so you get vitamins, crunch, and balance in every forkful.

This collection of 15 strawberry spinach salads gives you options for weeknight dinners, picnic sides, lunchboxes, and make-ahead meal prep. You’ll find recipes with grilled chicken, quinoa, warm bacon vinaigrette, salmon, vegan twists, and lighter dressings. Each recipe lists exact ingredients, step-by-step instructions, and serving tips so you can jump in fast.

Flip through for bright flavors, easy swaps, and clear timing. Save or pin the ones you love and you’ll always have a vitamin-packed salad idea ready for any season.

1. Classic Strawberry Spinach Salads with Poppy Seed Dressing

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This classic version pairs sweet strawberries with a creamy poppy seed dressing. Crunchy slivered almonds and tangy feta add texture and zip. It’s sweet, creamy, and light on the palate. Great for weeknight side salads or a pretty potluck dish. You’ll love the bright color, nutty crunch, and silky dressing finish.

Ingredients (fresh summer salads)

• 6 cups baby spinach, washed and spun dry
• 2 cups hulled strawberries, sliced
• 1/2 cup feta cheese, crumbled
• 1/3 cup slivered almonds, toasted
• 1/4 small red onion, thinly sliced
• 1/4 cup Greek yogurt, plain
• 3 tbsp mayonnaise
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tbsp poppy seeds
• Salt and black pepper, to taste

Instructions

1. Chill a large salad bowl in the fridge for 10 minutes while you prep.
2. Toast 1/3 cup slivered almonds in a dry skillet over medium heat for 3–4 minutes until golden. Cool on a plate.
3. Whisk 1/4 cup Greek yogurt, 3 tbsp mayonnaise, 2 tbsp honey, 1 tbsp apple cider vinegar, and 1 tbsp poppy seeds in a small bowl. Season with salt and pepper.
4. Place 6 cups baby spinach in the chilled bowl. Add 2 cups sliced strawberries and 1/4 small red onion.
5. Drizzle about 3–4 tbsp of dressing over salad. Toss gently to coat without bruising the berries.
6. Sprinkle 1/3 cup toasted almonds and 1/2 cup crumbled feta on top.
7. Taste and add more salt or pepper if needed.
8. Serve immediately; dressing keeps for 3 days refrigerated. Stir before using.

How to Serve It

• Serve in a shallow white bowl for contrast. Add a few whole strawberries for garnish.
• Top with extra toasted almonds and a few poppy seeds for visual texture.
• Pair with grilled chicken or chilled shrimp and a crisp white wine or iced tea.
• Store leftover salad and dressing separately in airtight containers for up to 2 days.
• Make dressing up to 3 days ahead; shake before dressing salad.
• Perfect for spring brunch or light summer dinners.

2. Grilled Chicken Strawberry Spinach Salad with Balsamic Glaze

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Juicy grilled chicken brings hearty protein to this strawberry spinach salad. The balsamic glaze adds concentrated sweet-tart depth without weighing the salad down. You get tender chicken, crisp spinach, and bright berries in every bite. Ideal for a filling lunch or light dinner. Anyone who likes savory-sweet contrasts will love this.

Ingredients (protein-packed salads)

• 2 boneless skinless chicken breasts (about 1 lb), pounded to even thickness
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and black pepper, to taste
• 6 cups baby spinach
• 2 cups strawberries, hulled and halved
• 1/2 cup cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled goat cheese or feta
• 1/3 cup walnuts, roughly chopped, toasted
• 1/3 cup balsamic vinegar
• 1 tbsp brown sugar

Instructions

1. Preheat grill or grill pan to medium-high (about 400°F). Brush chicken with 1 tbsp olive oil, 1 tsp oregano, salt, and pepper.
2. Grill chicken 5–7 minutes per side until internal temp reaches 165°F. Let rest 5 minutes, then slice thin.
3. While chicken cooks, warm a small saucepan and reduce 1/3 cup balsamic vinegar with 1 tbsp brown sugar over medium heat until syrupy, about 6–8 minutes. Cool to room temp.
4. Toss 6 cups baby spinach, 2 cups halved strawberries, 1/2 cup sliced cucumber, and 1/4 cup red onion in a large bowl.
5. Add sliced grilled chicken on top.
6. Drizzle balsamic glaze lightly over salad; use less if you want less sweetness.
7. Sprinkle 1/4 cup crumbled goat cheese and 1/3 cup toasted walnuts.
8. Serve within 30 minutes of dressing to keep spinach crisp.

How to Serve It

• Plate with chicken slices fanned across the top for a composed look.
• Garnish with microgreens or basil leaves.
• Pair with chilled rosé, lemonade, or crusty baguette.
• Store chicken separately in fridge for 2 days and assemble just before serving.
• Make balsamic glaze up to a week ahead; reheat gently.
• Great for backyard grilling nights or picnics.

3. Strawberry Spinach Salads with Quinoa, Feta, and Almonds

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This hearty grain version adds quinoa for fiber and texture. The nutty quinoa makes this strawberry spinach salad more filling. Feta and toasted almonds add savory and crunchy notes. It’s balanced, colorful, and holds up well for lunches. You’ll enjoy the chewy quinoa against soft spinach and sweet berries.

Ingredients (meal-prep salads)

• 1 cup quinoa, rinsed
• 2 cups water
• 1 tbsp olive oil
• 6 cups baby spinach
• 2 cups strawberries, quartered
• 1/2 cup feta cheese, crumbled
• 1/3 cup sliced almonds, toasted
• 1/4 cup scallions, thinly sliced
• 1/4 cup fresh parsley, chopped
• 3 tbsp olive oil (for dressing)
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and black pepper, to taste

Instructions

1. Bring 1 cup quinoa and 2 cups water to a boil in a small pot. Reduce heat, simmer covered 15 minutes until water is absorbed. Fluff and cool 10 minutes.
2. Toss quinoa with 1 tbsp olive oil to prevent clumping. Chill 10–15 minutes.
3. Whisk 3 tbsp olive oil, 2 tbsp lemon juice, and 1 tsp Dijon mustard with salt and pepper.
4. In a large bowl, combine 6 cups spinach, 2 cups quartered strawberries, 1/4 cup scallions, and 1/4 cup parsley.
5. Add cooled quinoa and pour dressing over. Toss gently.
6. Sprinkle 1/2 cup crumbled feta and 1/3 cup toasted sliced almonds on top.
7. Taste and adjust seasoning. Serve within 2 hours or refrigerate for lunches.
8. Leftover assembled salad stays fresh 1 day; store dressing separately for longer.

How to Serve It

• Serve cold or at room temperature in mason jars for grab-and-go lunches.
• Garnish with lemon zest or extra parsley.
• Pair with grilled fish or simple roasted vegetables.
• Store cooked quinoa in fridge for 3–4 days for quick meal assembly.
• Make dressing up to 5 days in advance.
• Works well for spring picnics and work-week meal prep.

4. Warm Bacon-Vinaigrette Strawberry Spinach Salad

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This one uses a warm bacon vinaigrette to slightly wilt spinach and boost flavor. Crispy bacon, toasted pecans, and strawberries create a sweet-savory mix. The warm dressing softens spinach for a comforting twist. Fans of savory breakfasts and brunches will love this salad.

Ingredients (warm salads)

• 6 slices bacon, diced
• 2 tbsp bacon drippings (from pan)
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• 6 cups baby spinach
• 2 cups strawberries, sliced
• 1/3 cup pecans, toasted and chopped
• 1/4 cup red onion, thinly sliced
• Salt and black pepper, to taste

Instructions

1. Cook 6 slices bacon in a skillet over medium heat until crisp, about 8–10 minutes. Transfer to paper towel-lined plate, drain, and crumble.
2. Reserve 2 tbsp drippings in the hot skillet. Add 2 tbsp apple cider vinegar, 1 tbsp maple syrup, and 1 tsp Dijon mustard.
3. Whisk off heat for 30 seconds, then return to low heat for 1 minute to combine.
4. Place 6 cups spinach in a large bowl. Add 2 cups sliced strawberries and 1/4 cup red onion.
5. Pour warm bacon vinaigrette over salad and toss briefly to slightly wilt spinach.
6. Add crumbled bacon and 1/3 cup toasted pecans. Toss gently.
7. Season with salt and pepper; serve immediately.
8. Leftover dressing can be refrigerated up to 4 days.

How to Serve It

• Serve warm for brunch or as a side for roasted chicken.
• Garnish with extra bacon bits and a few whole strawberry halves.
• Pair with crowning dishes like roasted pork or baked eggs.
• Store bacon and dressing separately; assemble just before serving.
• Make pecans and bacon ahead; reheat dressing briefly before tossing.
• Ideal for cooler spring days when you want a cozy salad.

5. Strawberry Spinach Salads with Goat Cheese and Candied Pecans

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Creamy goat cheese meets crunchy candied pecans in this elegant strawberry spinach salad. The candied nuts add a sweet crunch that complements tangy goat cheese. It’s perfect for dinner parties or a romantic meal. Rich textures and bright berry flavors make it a crowd-pleaser.

Ingredients (party salads)

• 8 oz goat cheese, chilled slightly for easier crumbling
• 6 cups baby spinach
• 2 cups strawberries, sliced
• 1/2 cup candied pecans (see below)
• 1/4 cup dried cranberries
• 1/4 cup shallot, finely minced
• 3 tbsp extra virgin olive oil
• 2 tbsp champagne vinegar
• 1 tbsp honey
• Salt and black pepper, to taste

For candied pecans:

• 1/3 cup pecans
• 1 tbsp brown sugar
• 1 tsp unsalted butter

Instructions

1. Make candied pecans: melt 1 tsp butter in skillet, add 1/3 cup pecans and 1 tbsp brown sugar. Toast and stir for 3–4 minutes until glossy. Cool on parchment.
2. Whisk 3 tbsp olive oil, 2 tbsp champagne vinegar, 1 tbsp honey, and 1/4 cup minced shallot. Season with salt and pepper.
3. Place 6 cups spinach in a bowl. Add 2 cups sliced strawberries and 1/4 cup dried cranberries.
4. Crumble 8 oz goat cheese over salad.
5. Drizzle dressing and toss gently until leaves are lightly coated.
6. Sprinkle cooled candied pecans on top.
7. Serve immediately to keep pecans crisp.
8. Store leftover dressing separately for up to 4 days.

How to Serve It

• Serve on a large platter with goat cheese dollops visible.
• Add edible flowers or a few basil leaves for color.
• Pair with sparkling wine or a citrusy iced tea.
• Candied pecans keep 2 days in an airtight container.
• Make dressing a day ahead; toss right before serving.
• Perfect for showers, bridal brunches, or holiday sides.

6. Seared Salmon Strawberry Spinach Salad with Lemon Dijon

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Seared salmon brings omega-3s and savory richness to this strawberry spinach salad. Lemon Dijon dressing brightens flavors. Tender, flaky salmon pairs beautifully with sweet berries. This salad is elegant enough for dinner guests and simple enough for weeknights.

Ingredients (seafood salads)

• 2 salmon fillets (about 6 oz each), skin removed
• Salt and black pepper, to taste
• 1 tbsp olive oil
• 6 cups baby spinach
• 2 cups strawberries, sliced
• 1/2 avocado, diced
• 1/4 cup thinly sliced red onion
• 2 tbsp capers, drained
• 3 tbsp olive oil (dressing)
• 1 tbsp lemon juice
• 1 tsp Dijon mustard

Instructions

1. Season salmon with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat.
2. Sear salmon 3–4 minutes per side for medium doneness. Internal temp 125–130°F for medium. Remove and rest 5 minutes.
3. Whisk 3 tbsp olive oil, 1 tbsp lemon juice, and 1 tsp Dijon mustard with a pinch of salt.
4. In a bowl, combine 6 cups spinach, 2 cups strawberries, 1/2 avocado, 1/4 cup red onion, and 2 tbsp capers.
5. Flake salmon into large chunks and arrange over salad.
6. Drizzle lemon Dijon dressing, toss gently.
7. Serve immediately; salmon best enjoyed warm or at room temp.
8. Leftover salmon can be refrigerated 2 days; reheat gently or serve cold.

How to Serve It

• Plate salmon flakes on top for a composed look.
• Garnish with lemon zest and extra capers for briny pops.
• Pair with chilled Sauvignon Blanc or citrus sparkling water.
• Store components separately if making ahead.
• Use leftover salmon in wraps or grain bowls.
• Ideal for light dinner or celebratory lunches.

7. Mediterranean Strawberry Spinach Salad with Olives and Cucumber

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This Mediterranean twist adds Kalamata olives and cucumber to your strawberry spinach salad. The salty olives play against sweet strawberries, while parsley and lemon keep it bright. It’s a refreshing side for grilled meats and seafood. Fans of Mediterranean flavors will enjoy the balance.

Ingredients (Mediterranean salads)

• 6 cups baby spinach
• 2 cups strawberries, sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup cucumber, thin ribboned
• 1/3 cup crumbled feta
• 1/4 cup fresh parsley, chopped
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and black pepper, to taste

Instructions

1. Whisk 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp dried oregano, salt, and pepper.
2. In a salad bowl, toss 6 cups spinach with 2 cups strawberries and 1/2 cup cucumber.
3. Add 1/2 cup halved Kalamata olives and 1/3 cup crumbled feta.
4. Pour dressing over salad and toss gently so spinach stays bright.
5. Sprinkle 1/4 cup chopped parsley on top.
6. Taste and adjust lemon or salt.
7. Serve right away for best texture.
8. Store leftover dressing separately; assembled salad holds 1 day refrigerated.

How to Serve It

• Serve in a shallow bowl; add lemon wedges on the side.
• Garnish with a few whole olives and extra parsley sprigs.
• Pair with grilled lamb, roasted eggplant, or pita bread.
• Store feta and olives separately if packing for later.
• Make dressing a few days ahead for convenience.
• Great for Mediterranean-themed dinners.

8. Citrus Avocado Strawberry Spinach Salad with Honey-Lime Dressing

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Bright citrus and creamy avocado add lush flavors to this strawberry spinach salad. Honey-lime dressing ties everything together with zesty sweetness. The texture contrast is lovely—silky avocado, juicy citrus, crisp berries. It feels fresh, tropical, and light.

Ingredients (bright salads)

• 6 cups baby spinach
• 2 cups strawberries, sliced
• 1 avocado, diced (ripe but firm)
• 1 orange, segmented
• 1/4 cup red onion, thinly sliced
• 1/3 cup pepitas (pumpkin seeds), toasted
• 3 tbsp extra virgin olive oil
• 2 tbsp lime juice
• 1 tbsp honey
• Salt and black pepper, to taste

Instructions

1. Whisk 3 tbsp olive oil, 2 tbsp lime juice, 1 tbsp honey, salt, and pepper.
2. In a bowl, combine 6 cups spinach, 2 cups strawberries, 1 diced avocado, 1 segmented orange, and 1/4 cup red onion.
3. Toast 1/3 cup pepitas in a skillet for 2–3 minutes until slightly popping. Cool.
4. Pour dressing over salad and toss gently, taking care not to mash the avocado.
5. Sprinkle toasted pepitas on top.
6. Taste and adjust lime or salt.
7. Serve immediately to enjoy vibrant textures.
8. Store dressing separately for 3 days; avocado browns so assemble just before serving.

How to Serve It

• Plate in a wide shallow bowl to display colors.
• Garnish with extra lime wedges and a few mint leaves.
• Pair with grilled shrimp or light fish.
• Make dressing ahead and keep refrigerated.
• Pack components separately for lunches; add avocado just before eating.
• Great for summer brunches and outdoor meals.

9. Strawberry Spinach Salads with Halloumi and Basil

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Salted grilled halloumi gives this strawberry spinach salad a chewy, savory contrast. Fresh basil and a lemony dressing brighten the plate. The halloumi holds up well for short-term serving, making this salad great for warm nights. If you like cheese with texture, you’ll love this.

Ingredients (cheesy salads)

• 8 oz halloumi cheese, sliced 1/4-inch
• 1 tbsp olive oil
• 6 cups baby spinach
• 2 cups strawberries, quartered
• 1/4 cup fresh basil leaves, torn
• 1/3 cup roasted pistachios, chopped
• 3 tbsp extra virgin olive oil (dressing)
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and black pepper, to taste

Instructions

1. Heat grill pan over medium-high heat. Brush halloumi with 1 tbsp olive oil.
2. Grill halloumi 2–3 minutes per side until golden and slightly charred.
3. Whisk 3 tbsp olive oil, 1 tbsp lemon juice, and 1 tsp honey with salt and pepper.
4. In a bowl, combine 6 cups spinach, 2 cups strawberries, and 1/4 cup torn basil.
5. Add grilled halloumi slices atop salad.
6. Drizzle dressing and scatter 1/3 cup chopped roasted pistachios.
7. Serve immediately while halloumi is warm.
8. Leftover halloumi stores 2 days refrigerated; reheat briefly before adding.

How to Serve It

• Arrange halloumi slices across the salad for a restaurant look.
• Garnish with whole basil leaves and lemon wedges.
• Pair with chilled white wine or sparkling water.
• Store components separately if prepping; grill halloumi just before serving.
• Pistachios add color and crunch; swap for almonds if preferred.
• Works well for summer dinners and tapas nights.

10. Arugula-Spinach Strawberry Salad with Almond-Citrus Vinaigrette

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This mix of arugula and spinach adds a peppery kick to sweet strawberries. Almond-citrus vinaigrette brings bright, nutty flavors. It’s great as a starter or a light lunch. If you like leafy contrast and zesty dressings, this one’s for you.

Ingredients (mixed greens salads)

• 3 cups baby spinach
• 3 cups arugula
• 2 cups strawberries, sliced
• 1/3 cup slivered almonds, toasted
• 1/4 cup shaved Parmesan
• 3 tbsp extra virgin olive oil
• 2 tbsp orange juice
• 1 tbsp white wine vinegar
• 1 tsp honey
• Salt and black pepper, to taste

Instructions

1. Toast 1/3 cup slivered almonds in a dry skillet 3 minutes until light golden. Cool.
2. Whisk 3 tbsp olive oil, 2 tbsp orange juice, 1 tbsp white wine vinegar, and 1 tsp honey with salt and pepper.
3. Combine 3 cups spinach and 3 cups arugula in a large bowl.
4. Add 2 cups sliced strawberries and 1/4 cup shaved Parmesan.
5. Drizzle vinaigrette and toss gently to coat.
6. Sprinkle toasted slivered almonds on top.
7. Taste and adjust seasoning.
8. Serve immediately; dressing keeps 4 days refrigerated.

How to Serve It

• Use a wide platter to display the mix of greens.
• Garnish with orange zest or thin lemon slices.
• Pairs well with grilled scallops or roasted chicken.
• Store almonds separately to keep them crisp.
• Make the vinaigrette in advance and shake before using.
• A nice choice for spring menus and brunch.

11. Vegan Strawberry Spinach Salad with Marinated Tofu

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This vegan option swaps cheese for marinated tofu for protein and texture. A sesame-ginger dressing adds depth without dairy. The salad is bright, filling, and perfect for plant-based meals. You’ll love the savory tofu cubes and crisp, sweet berries.

Ingredients (vegan salads)

• 8 oz extra-firm tofu, pressed and cubed
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 6 cups baby spinach
• 2 cups strawberries, halved
• 1/3 cup shredded carrot
• 1/4 cup green onion, sliced
• 2 tbsp sesame seeds, toasted
• 3 tbsp olive oil (dressing)
• 1 tbsp rice vinegar (dressing)
• 1 tsp grated ginger

Instructions

1. Press tofu 15–30 minutes to remove excess water. Cube into 1/2-inch pieces.
2. Marinate tofu in 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp sesame oil for 10–15 minutes.
3. Pan-fry marinated tofu in 1 tbsp oil over medium-high heat 3–4 minutes per side until golden. Cool slightly.
4. Whisk 3 tbsp olive oil, 1 tbsp rice vinegar, and 1 tsp grated ginger for dressing.
5. Combine 6 cups spinach, 2 cups halved strawberries, 1/3 cup shredded carrot, and 1/4 cup green onion in a bowl.
6. Add warm tofu on top and drizzle dressing.
7. Sprinkle 2 tbsp toasted sesame seeds.
8. Serve immediately; tofu holds up well for a few hours at room temp.

How to Serve It

• Serve in a shallow bowl and top with extra sesame seeds.
• Garnish with cilantro or microgreens for brightness.
• Pair with chilled green tea or a citrusy mocktail.
• Store tofu separately for up to 2 days; assemble before serving.
• Make dressing ahead and refrigerate 4 days.
• Great for vegan lunches or light dinners.

12. Strawberry Spinach Pasta Salad with Basil Vinaigrette

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This pasta salad version keeps spinach and strawberries but adds bite-sized pasta for substance. Basil vinaigrette ties it together with herbal brightness. It’s a great potluck dish or lunchbox winner. Expect chewy pasta, soft berries, and leafy greens in every forkful.

Ingredients (pasta salads)

• 8 oz small pasta (fu­silli, farfalle), cooked and cooled
• 6 cups baby spinach
• 2 cups strawberries, quartered
• 1/2 cup cherry tomatoes, halved
• 1/3 cup fresh basil, thinly sliced
• 1/3 cup mozzarella pearls or cubed
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp honey
• Salt and black pepper, to taste

Instructions

1. Cook 8 oz pasta according to package directions until al dente. Drain, rinse with cold water, and cool 10 minutes.
2. Whisk 3 tbsp olive oil, 2 tbsp red wine vinegar, 1 tsp honey, salt, and pepper.
3. In a large bowl, combine 6 cups spinach, 2 cups quartered strawberries, 1/2 cup halved cherry tomatoes, and 1/3 cup basil.
4. Add cooled pasta and 1/3 cup mozzarella pearls.
5. Pour basil vinaigrette and toss to combine.
6. Chill 30 minutes to let flavors meld.
7. Taste and adjust seasoning before serving.
8. Store in fridge for 2 days; stir well before eating.

How to Serve It

• Serve chilled or at room temp for picnics.
• Garnish with extra basil leaves and grated Parmesan.
• Pair with grilled vegetables, cold cuts, or a chilled white wine.
• Make a day ahead; the flavors deepen but spinach softens slightly.
• Keep dressing separate for longer storage.
• A family-friendly option for lunches and potlucks.

13. Strawberry Spinach Salad with Roasted Beets and Quinoa

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Roasted beets add earthy sweetness and deep color to this quinoa-studded strawberry spinach salad. The combination adds vitamins and satisfying textures. It’s colorful, hearty, and great for vegetarian mains. You’ll love how the beets and berries play off each other.

Ingredients (root-veg salads)

• 2 medium beets, scrubbed and trimmed
• 1 cup quinoa, rinsed
• 2 cups water
• 6 cups baby spinach
• 2 cups strawberries, halved
• 1/4 cup crumbled feta
• 1/3 cup toasted sunflower seeds
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• Salt and black pepper, to taste

Instructions

1. Preheat oven to 400°F. Wrap beets in foil and roast 45–60 minutes until fork tender. Let cool 10 minutes, peel, and cube.
2. Cook 1 cup quinoa with 2 cups water, simmer 15 minutes covered. Fluff and cool 10 minutes.
3. Whisk 3 tbsp olive oil and 2 tbsp red wine vinegar with salt and pepper.
4. In a large bowl, combine 6 cups spinach, 2 cups halved strawberries, roasted beets, and cooled quinoa.
5. Pour dressing and toss lightly.
6. Top with 1/4 cup crumbled feta and 1/3 cup toasted sunflower seeds.
7. Taste and adjust seasoning.
8. Serve at room temp or chilled; store components separately 2 days refrigerated.

How to Serve It

• Serve on a deep platter to highlight beet color.
• Garnish with fresh thyme or microgreens.
• Pair with roasted vegetables or a hearty grain loaf.
• Roast beets ahead and refrigerate 3 days.
• Quinoa and dressing can be prepped in advance.
• A great autumn or winter salad with seasonal beets.

14. Strawberry Spinach Salad with Candied Almonds and Citrus Shrimp

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This version pairs citrusy shrimp with candied almonds for sweet and savory bites. Shrimp add quick-cooking protein, while candied almonds deliver crunchy sweetness. It’s bright, festive, and great for warm evenings. You’ll love the snap of shrimp against tender greens.

Ingredients (seafood salads)

• 12 large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tbsp lemon juice (for shrimp)
• 6 cups baby spinach
• 2 cups strawberries, sliced
• 1/3 cup candied almonds (see below)
• 1/4 cup thinly sliced fennel
• 3 tbsp olive oil (dressing)
• 2 tbsp orange juice
• Salt and black pepper, to taste

For candied almonds:

• 1/3 cup sliced almonds
• 1 tbsp maple syrup
• Pinch salt

Instructions

1. Make candied almonds: toast 1/3 cup sliced almonds in a skillet, add 1 tbsp maple syrup, stir until glossy. Cool.
2. Marinate shrimp in 1 tbsp olive oil and 1 tbsp lemon juice for 5–10 minutes.
3. Sear shrimp in a hot skillet 1–2 minutes per side until opaque and curled. Remove and rest 2 minutes.
4. Whisk 3 tbsp olive oil and 2 tbsp orange juice with salt and pepper.
5. In a bowl, combine 6 cups spinach, 2 cups strawberries, and 1/4 cup sliced fennel.
6. Add warm shrimp and drizzle dressing.
7. Sprinkle 1/3 cup candied almonds on top.
8. Serve immediately so almonds stay crunchy.

How to Serve It

• Arrange shrimp around the bowl edge for an attractive presentation.
• Garnish with thin orange slices and fennel fronds.
• Pair with a crisp Sauvignon Blanc or sparkling water with citrus.
• Make candied almonds ahead and store 3 days airtight.
• Cook shrimp just before serving to keep them tender.
• A lovely choice for warm-weather dinners and celebrations.

15. Strawberry Spinach Salad with Walnut-Basil Dressing and Blue Cheese

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Bold blue cheese pairs with a walnut-basil dressing in this savory-forward strawberry spinach salad. The dressing adds herbaceous depth and nutty richness. It’s great for those who like strong flavors and textured bites. Expect creamy cheese, crunchy walnuts, and sweet-tart berries.

Ingredients (bold-flavored salads)

• 6 cups baby spinach
• 2 cups strawberries, sliced
• 1/2 cup crumbled blue cheese
• 1/3 cup walnuts, toasted and chopped
• 1/4 cup fresh basil, packed
• 3 tbsp walnut oil or olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/4 cup plain Greek yogurt (optional, for creamier dressing)
• Salt and black pepper, to taste

Instructions

1. Toast 1/3 cup walnuts in a skillet 3–4 minutes until fragrant. Cool and chop.
2. Make dressing: blend 1/4 cup basil, 3 tbsp walnut oil, 1 tbsp apple cider vinegar, 1 tsp honey, and 1/4 cup Greek yogurt if using. Season with salt and pepper.
3. Place 6 cups spinach and 2 cups strawberries in a large bowl.
4. Drizzle dressing over greens and toss gently.
5. Sprinkle 1/2 cup crumbled blue cheese and 1/3 cup toasted walnuts on top.
6. Taste and adjust seasoning if needed.
7. Serve immediately to keep textures fresh.
8. Store dressing separately for 4 days.

How to Serve It

• Serve on a wide platter to let the blue cheese stand out.
• Garnish with whole basil leaves and cracked black pepper.
• Pair with hearty grilled steak or roasted beets.
• Make dressing ahead to speed assembly.
• Store walnuts in airtight container to retain crunch.
• Great for dinner parties or weekend dinners.

This collection of 15 nutrient-packed strawberry spinach salads gives you everything from light lunches to hearty mains. You’ll find sweet-savory combos, seafood and poultry options, vegan swaps, and easy make-ahead choices. Pin the ones you love so you can reach for fresh, vitamin-rich ideas all season long. Which flavor combo are you excited to try first — warm bacon vinaigrette, citrus shrimp, or quinoa-packed bowls? Share these recipes with friends or family and swap notes on your favorite tweaks.