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Spinach salad with strawberries & vegan feta

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Text overlay: Spinach salad with vegan feta & strawberries. Hand pouring dressing onto salad.

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.

Bowl of salad with strawberries and vegan feta.

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.

Bowl of salad with cucumbers, strawberries, and almond feta.

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!

Hand pouring balsamic vinaigrette onto salad.

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.

Crumbled almond feta in bowl by mezze platter.

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.

Overhead bowl of salad on table with balsamic vinaigrette.

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. 

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 and vegan feta.

Bowl of salad with strawberries and vegan feta.

Spinach salad with strawberries & vegan feta

Strawberries aren't just for sundaes and smoothies. They make salads infinitely more exciting. With a drizzle of balsamic vinaigrette, this is a salad you'll be returning to all summer long.
5 from 3 votes
Print Pin Rate
Course: Salad
Cuisine: American, Vegan
Keyword: balsamic vinaigrette, salad with fruit, summer salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 206kcal
Author: Cadry Nelson

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
  • 1/2 cucumber quartered and sliced
  • 1/2 heaping cup sliced strawberries
  • 1/2 cup vegan feta cheese or sliced avocado
  • 2 Tablespoons pistachios

For the balsamic vinaigrette

  • 1/4 cup extra virgin olive oil
  • 2 Tablespoons balsamic vinegar
  • 1/4 teaspoon stoneground mustard
  • 1/2 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

If you don't want to make vegan feta cheese from scratch, you can replace it with sliced avocado or store-bought vegan feta. My favorite brands are Herbivorous Butcher and Violife.
Most likely, you'll have balsamic vinaigrette left over. It will probably be about double what you need, but it's better to have more than you need than not enough. Save it for future salads.
This salad & dressing can be made ahead of time. However, store them separately, and toss the salad with the dressing just before serving. Otherwise, the spinach will get wilty.
The salad can be made a couple days ahead of time, and the dressing will last up to five days in the refrigerator. If the oil hardens in the refrigerator, set it on the counter for about a half an hour. Then give it a good shake.

Nutrition

Calories: 206kcal | Carbohydrates: 8g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Sodium: 166mg | Potassium: 224mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2182IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 1mg
Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!

Content, recipe, and photos updated June 2020. Originally posted June 2017.

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Posted On: June 23, 2020
Comment: Leave a Comment

About Cadry

Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

Comments

  1. Becky Striepe says

    June 5, 2017 at 9:46 am

    I’m pretty sure that I could make a meal out of this salad. That dressing sounds so perfect!

    Reply
    • Cadry says

      June 6, 2017 at 9:22 am

      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!

      Reply
  2. Sarah McMinn says

    June 5, 2017 at 1:33 pm

    I love a good spinach strawberry salad and this one looks incredible! Nice photos, too!

    Reply
    • Cadry says

      June 6, 2017 at 9:23 am

      Thanks, Sarah! It feels like spring when strawberry spinach salad is on the menu.

      Reply
  3. Dianne says

    June 5, 2017 at 3:19 pm

    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!

    Reply
    • Cadry says

      June 6, 2017 at 9:24 am

      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!

      Reply
  4. Amy Katz from Veggies Save The Day says

    June 5, 2017 at 7:27 pm

    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.

    Reply
    • Cadry says

      June 8, 2017 at 12:10 pm

      Definitely! Nothing beats June & July when it comes to fruit. I hope you enjoy the salad!

      Reply
  5. Ginny McMeans says

    June 5, 2017 at 11:08 pm

    Just looking at your picture made my taste =buds stand to attention. Add that balsamic dressing and I’m in heaven.

    Reply
    • Cadry says

      June 8, 2017 at 12:11 pm

      Thanks, Ginny! Strawberries and balsamic are a perfect match.

      Reply
  6. Shell says

    June 7, 2017 at 4:07 pm

    5 stars
    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!

    Reply
    • Cadry says

      June 8, 2017 at 12:13 pm

      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.

      Reply
  7. Jenn says

    June 7, 2017 at 7:20 pm

    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!

    Reply
    • Cadry says

      June 8, 2017 at 12:14 pm

      How exciting! You’ve got to love the amazing fruit this time of year – especially when it comes from local growers.

      Reply
  8. Sarah says

    June 9, 2017 at 4:47 pm

    I agree—strawberries scream that the start of summer is here! And they pair so well with everything, from sweet to savoury!

    Reply
    • Cadry says

      June 11, 2017 at 5:04 pm

      Absolutely! I’m so glad to make the most of them while they’re here.

      Reply
  9. Kathryn Grace says

    June 11, 2017 at 10:36 pm

    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.

    Reply
    • Cadry says

      June 12, 2017 at 10:16 am

      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!

      Reply
  10. Kolaylezzet says

    June 25, 2020 at 4:06 pm

    5 stars
    Your salad looks colorful… Vegetable and fruit together… Thanks…

    Reply

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Welcome

Hi, I'm Cadry Nelson. I'm the recipe creator, writer, and photographer behind Cadry's Kitchen.

Cadry's Kitchen is a vegan food & travel blog. It features plant-based comfort food classics that are ready in about 30 minutes.

You can also find travelogues & recommendations on where to eat vegan while traveling - even in unlikely places!

Contact me at cadryskitchen@gmail.com.

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