Summery spinach salad with strawberries includes spring onions, vegan feta cheese, celery & pistachios. It’s finished with balsamic vinaigrette for a delightful light lunch. Serve it with grilled tofu or marinated lentils for a full meal. Vegan & gluten-free.
Because of their growing season, I associate strawberries with the best times of the year.
Strawberries are the domain of long sunny days, warm walks, picnics, fireflies, and farmers markets. They also happen to pop up in time for my birthday, wedding anniversary, and summer vacations.
Even aside from their inherent juicy sweetness, strawberries have some very positive associations.
This summery spinach salad with strawberries highlights some of the best of the season. It includes spring onions, celery, non-dairy feta, and pistachios for a little nutty crunch.
It’s bright and light in all of the ways that you want when the temperatures are warm and the humidity is on the rise.
Since strawberries are the star of the show here, make sure to use the brightest, juiciest ones you can find!
Balsamic vinaigrette
The salad is topped with a drizzling of homemade balsamic vinaigrette. The pungent tartness of the vinegar pairs particularly nicely with the ripeness of the berries.
It’s easy to make. Just pour a few simple ingredients in a bowl, give it a whisk, and you’re good to go.
You’ll likely have twice as much vinaigrette as you’ll need. However, it’s better to have too much than not enough. You can save the leftovers in the refrigerator for future salad endeavors.
Vegan feta cheese
This tangy vegan feta cheese is made with blanched almonds. You can buy them already skinned, or you can skin the almonds yourself at home.(Need some guidance? Check out this post on how to blanch almonds.)
The bright, briny flavors of the cheese work beautifully with the sweetness of the sliced strawberries.
If you don’t feel like making the cheese from scratch, you can either omit it, replace it with sliced avocado, or use store-bought vegan feta. My favorite brands are Herbivorous Butcher and Violife.
Pistachios for crunch
Finally, finish out the salad with a sprinkling of pistachios for crunch. Other delicious alternatives include candied pecans, walnuts, or roasted cashews.
What to serve with it
To make a meal of this salad, pair it with roasted gnocchi with almond pesto, a vegan chicken salad sandwich, marinated lentils, or easy baked tofu as a protein-packed addition. It’s also a nice light weeknight meal with lemony potatoes and air fryer asparagus.
Oh, and don’t forget a little bowl of warmed Castelvetrano olives with lemon & garlic on the side.
Can I make this ahead of time?
Yes! You can make the salad a day or two ahead of time.
However, be sure to store the dressing separately. Wet spinach gets wilty. So toss the salad with dressing just before serving.
The dressing will last up to five days in the refrigerator. The oil will harden in the refrigerator. So set it out on the counter for about a half an hour before using again. Then give it a good shake.
Spinach salad with strawberries & vegan feta
Ingredients
For the salad
- 3 cups spinach Roughly 2 ounces of spinach. If the spinach is extra large, feel free to chop.
- 1 celery stalk sliced
- 1 green onion sliced
- ½ cucumber quartered and sliced
- ½ heaping cup sliced strawberries
- ½ cup vegan feta cheese or sliced avocado
- 2 Tablespoons pistachios
For the balsamic vinaigrette
- ¼ cup extra virgin olive oil
- 2 Tablespoons balsamic vinegar
- ¼ teaspoon stoneground mustard
- ½ teaspoon maple syrup
- Pinch salt
Instructions
To make salad
- Toss all of the ingredients in a large salad bowl. Serve with balsamic vinaigrette on the side, so that guests can top their own salads just before eating.
To make the balsamic vinaigrette
- Put the extra virgin olive oil, balsamic vinegar, stoneground mustard, maple syrup, and salt into a bowl. Whisk with a fork or whisk until it has a thick viscosity. Serve right away or refrigerate for later use in a covered container. If the oil separates from the vinegar, just give it a good shake.
Notes
Nutrition
Content, recipe, and photos updated June 2020. Originally posted June 2017.
Becky Striepe
I’m pretty sure that I could make a meal out of this salad. That dressing sounds so perfect!
Cadry
Thanks, Becky! It’s definitely a meal worthy salad. We’ve had it for dinner multiple times with some crusty bread or cashew cheese & crackers. It’s great for this balmy weather!
Sarah McMinn
I love a good spinach strawberry salad and this one looks incredible! Nice photos, too!
Cadry
Thanks, Sarah! It feels like spring when strawberry spinach salad is on the menu.
Dianne
This is the time of the year when I want to eat nothing but salads, but I quickly get sick of my usual recipes. This one is going to go into my summer recipe rotation!
Cadry
I feel the same way about warm weather and salads. Something hydrating and light sounds best. I’m glad to hear this one is going on your summer rotation!
Amy Katz from Veggies Save The Day
This is totally my kind of salad! I need to pick up some more strawberries from the farm stand and give it a try ASAP.
Cadry
Definitely! Nothing beats June & July when it comes to fruit. I hope you enjoy the salad!
Ginny McMeans
Just looking at your picture made my taste =buds stand to attention. Add that balsamic dressing and I’m in heaven.
Cadry
Thanks, Ginny! Strawberries and balsamic are a perfect match.
Shell
Cad, I can attest to your life-long love of strawberries. I love the idea of pairing them with spinach and a homemade balsamic dressing. I also love that you are going to have weekly videos!!! Yay!
Cadry
You of all people would know that my love of strawberries isn’t a passing phase! I’m glad you’re excited about the weekly videos. I just added one for air fryer baked potatoes on Tuesday.
Jenn
I just got an e-mail from our local farm that U-Pick strawberries starts next week!! Yay! Can’t wait. This salad looks divine!
Cadry
How exciting! You’ve got to love the amazing fruit this time of year – especially when it comes from local growers.
Sarah
I agree—strawberries scream that the start of summer is here! And they pair so well with everything, from sweet to savoury!
Cadry
Absolutely! I’m so glad to make the most of them while they’re here.
Kathryn Grace
I can just taste your dressing drizzled over that salad. Love the addition of mustard! I’ve never thought of marrying strawberries and cucumbers. They might be rather wonderful together. Looking forward to trying this. Sharing.
Cadry
Thanks, Kathryn! Mustard is great in dressings, because it helps to create a thicker viscosity. The flavor isn’t super prominent, but it adds some nice undertones. I hope you enjoy it!
Kolaylezzet
Your salad looks colorful… Vegetable and fruit together… Thanks…