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+ servings

Strawberry Spinach Salad

close up shot of strawberry spinach salad garnished with feta cheese in a bowl
Celebrate strawberry season with a rainbow of colors. This summer strawberry spinach salad (adapted from The Slow Roasted Italian) is full of fresh fruits, fresh baby spinach, creamy feta, and a delicious vinaigrette and will be a crowd-pleaser every time.
Prep Time 15 mins
Total Time 15 mins
Course Appetizer, Salad
Cuisine American
Servings 6
Calories 404 kcal


  • 5 ounces fresh baby spinach rinsed and patted dry
  • 1 cup candied pecans
  • 1 quart strawberries rinsed, dried, and halved or quartered, stems removed
  • 1 cup fresh blueberries rinsed
  • 2 avocados diced
  • ½ cup feta cheese crumbled
  • ½ cup vinaigrette more or less to taste


  • In a large salad bowl toss together the spinach, candied pecans, strawberries, and blueberries. Add the avocado and cheese.
    Pro Tip: To make your own candied pecans, combine 1 cup of pecans, 2 tablespoons of butter, and 2 tablespoons of brown sugar in a skillet. Heat and stir until the sugar is completely dissolved in the butter. Spread onto a parchment paper-lined baking sheet and bake at 350°F until pecans are crisp.
  • Pour the salad dressing over ingredients and toss gently to combine. Adjust the dressing to taste.
    Pro Tip: If you are making a homemade vinaigrette dressing and plan to make this recipe often, you can make a larger batch and refrigerate it for up to 2 weeks.
  • Serve immediately.


Calories: 404kcalCarbohydrates: 31gProtein: 6gFat: 31gSaturated Fat: 6gCholesterol: 11mgSodium: 238mgPotassium: 727mgFiber: 9gSugar: 18gVitamin A: 2398IUVitamin C: 108mgCalcium: 133mgIron: 2mg