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Strawberry Spinach and Arugula Salad! Nutritious leafy greens, fresh strawberries, and creamy feta cheese team up with a balsamic dressing to create a salad that’s peppery, creamy, fruity, and just sweet enough. Great as a light lunch or healthy side dish.
I’ve been craving sweet and savory flavors lately, and this delicious spinach salad loaded with fresh strawberries and smothered in a seriously luscious homemade salad dressing hits all the right notes. It’s my new favorite salad!
Whip it up in less than 10 minutes for a quick and easy lunch. Or, enjoy as a side dish alongside your favorite protein.
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Why You’ll Love This Recipe
- A great way to eat more veg! This salad is loaded with fruits and vegetables, getting you well on your way to 5-a-day!
- Beautifully fresh ingredients: Using super-fresh and seasonal produce like strawberries, spinach, and arugula, makes this the perfect summer salad.
- Quick and easy to make: This recipe is so easy to prepare that you’ll have it on the table in 10 minutes or less!
Looking for more salad ideas? Try my Green Goddess Salad, Spinach Couscous Salad with Feta, or Fresh Vegetable Salad with Poppy Seed Dressing next.
Ingredients
This spinach arugula salad recipe is so easy and so nutritious. And it comes together with simple ingredients you can grab from your local grocery store.
SALAD
- Fresh Baby Spinach: For its mild flavor and valuable nutrients.
- Fresh Arugula (Rocket): The combination of peppery arugula, spinach, and strawberries makes one seriously delicious salad!
- Fresh Mint: Contributes to a delicious, vibrant salad. Fresh basil also works well.
- Strawberries: Juicy, sweet berries provide a burst of flavor and color.
- Almonds: I’m using unsalted flaked almonds for a satisfying crunch.
- Pepitas: For even more crunch.
- Feta Cheese: A salty, creamy element is just the perfect addition to finish off this dish.
SIMPLE BALSAMIC VINAIGRETTE
- Balsamic Vinegar: Naturally sweet and the perfect pairing for strawberries.
- Extra Virgin Olive Oil: Adds richness to the salad and helps the body to absorb the fat-soluble vitamins in the dish.
- Sea Salt Flakes and Black Pepper: To season and lift all the flavors.
Step-By-Step Instructions
These step-by-step instructions provide a quick visual overview of this easy spinach salad. You can find the recipe card with the full list of ingredients and detailed recipe instructions at the bottom of this page. ⇩
1. Whisk together the ingredients for the balsamic vinaigrette. I like to use a jar with a lid and shake.
2. Combine the fresh spinach, arugula leaves, and mint in a large mixing bowl. Toss to combine.
3. Add the strawberries, almonds, and pepitas.
4. Toss gently to avoid bruising the berries.
5. Drizzle with the vinaigrette and toss once more.
6. Serve and enjoy!
Top Tips
- Fresh Berries: You’re looking for plump, brightly colored berries without mold or squishy spots. Store them in the fridge in their original packaging or a breathable container lined with a paper towel to absorb any moisture and prolong their freshness.
- Fresh Leafy Greens: Choose greens that look vibrant and crisp. Avoid wilted or slimy leaves.
- Dress Just Before Serving: Wait until you’re ready to eat before adding the dressing and tossing the salad. This keeps the greens crisp and prevents them from becoming soggy.
Substitutions
- Leafy Greens – I love the combination of spinach and peppery arugula. But you can use whatever lettuce leaves you prefer. Try mixed lettuce, kale, or romaine lettuce.
- Strawberries – due to the time of year, strawberries may not be available or to your liking. Substitute them with other berries like raspberries, blueberries, or blackberries. Alternatively, apple slices or pomegranate arils can add a sweet crunch. Cherry tomatoes are also a great sub.
- Almonds – swap almonds with walnuts, pine nuts, or cashews to change up the flavors and textures.
- Feta Cheese – instead of feta, try different cheeses, like creamy goat cheese, blue cheese, or even shredded Parmesan cheese. All fantastic options! Omit if you’re vegan.
- Balsamic Vinegar – balsamic and strawberries work incredibly well together. That said, you can easily swap it with red wine vinegar, apple cider vinegar, white balsamic vinegar, or fresh lemon juice.
Variations
- Extra Crunch – If you enjoy an onion crunch in your salad, thin slices of red onion, sweet onions, or Picked Red Onions are all fab. Alternatively, Roasted Chili Lime Pepitas are fantastic if you’re craving crunch with a spicy kick!
- Extra Protein – Lean chicken, turkey, and salmon all provide a satisfying protein boost. Plant-based proteins like chickpeas, quinoa, crispy tofu, sunflower seeds, or hemp hearts are equally as good.
- Make it Vegan – to make this simple salad vegan, skip the feta and use creamy avocado slices.
- Make it Nut-Free – swap the nuts for seeds or use whole wheat bread croutons.
Storage
This salad is best enjoyed right away, but if you have leftovers and want to save them for later, then I’ve got some extra tips for you:
- Vinaigrette: Keep the balsamic vinaigrette in a sealed glass jar in the refrigerator for up to a week. Give it a good shake before using it again to recombine the ingredients.
- Greens: If your salad hasn’t been dressed yet, store the greens in an airtight container separately from the other ingredients. This can help keep the greens crisp for a day or two.
Frequently Asked Questions
Yes, you can definitely make the vinaigrette ahead of time. Store it in a sealed container in the refrigerator for up to a week. Just give it a good shake before using it to mix the ingredients.
Of course! You can omit the cheese for a dairy-free version. You can also use vegan cheese alternatives if you prefer.
If you have leftovers, storing the dressing separately from the greens is best. Add the vinaigrette just before serving to maintain the crispiness of the salad leaves.
Absolutely! Pre-washed and packaged greens can save time. Just check for freshness before using them and give them a quick rinse if needed.
Absolutely! Add a teaspoon of honey or maple syrup to the vinaigrette if you prefer a sweeter salad dressing.
WEIGHT LOSS TIP: This green salad is primarily composed of leafy greens like spinach and arugula, which are low in calories but high in essential nutrients like vitamins, minerals, and fiber. This allows you to consume a satisfying volume of food that will naturally fill you up without consuming excess calories.
Serving Suggestions
The versatility of this salad makes it a great fit for various meals and occasions. Here are some of my favorite ways to serve it.
- Light Lunch or Dinner: Enjoy the salad as a refreshing and satisfying light lunch or dinner. Pair it with chicken, fish, quinoa, or a slice of whole-grain bread for a heartier meal.
- Side Salad: Serve the salad as a side dish alongside grilled fish, roasted vegetables, or pasta. Its vibrant colors and flavors can complement a variety of main courses.
- Party Appetizer: Arrange the salad in small serving bowls or cups for a healthy party appetizer.
- Brunch Addition: Serve the salad as part of a brunch spread alongside other dishes like quiches, frittatas, and fresh fruit.
More Salad Ideas
Looking for other recipes like this? Try these delicious and nutritious salad recipes:
- Spinach Couscous Salad with Feta
- Creamy Purple Cabbage Slaw
- Homemade Chunky Salsa Recipe
- Spicy Mango Salsa
Tried this Recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below, and/or leave a comment. To stay in touch, SUBSCRIBE to my newsletter or follow along on social media at INSTAGRAM, PINTEREST, and FACEBOOK. I can’t wait to chat!
Recipe
Simple Strawberry Spinach and Arugula Salad with Feta
If you love this recipe, rate it with 5 stars below!
PRINT PIN RATEEquipment
- Sharp Knife & Cutting Board
- Jar with a Lid, or a small bowl with a whisk
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoons sea salt flakes
- ⅛ teaspoons freshly ground black pepper
- 4 ounces (120 grams) baby spinach leaves, roughly chopped
- 2 ounces (60 grams) arugula leaves (rocket)
- 3 tablespoons chopped mint leaves
- 6 ounces (170 grams) fresh strawberries , hulled and quartered
- 2 tablespoons toasted flaked almonds
- 2 tablespoons pepitas
- ¼ cup (30 grams) crumbled feta cheese, use vegan feta if preferred
Instructions
- Prep: Gather and prepare your ingredients.
- Balsamic Vinaigrette: Put the extra virgin olive oil, balsamic vinegar, salt, and pepper in a small jar. Screw on the lid and shake well.
- Assemble the Salad: In a large salad bowl, combine the chopped baby spinach, arugula leaves, and mint and toss them together. Now add the strawberries, almonds, and pepitas to the bowl and gently toss until they're evenly distributed. Being careful not to bruise the strawberries too much.
- Dress the Salad: Just before serving, drizzle the balsamic vinaigrette over the salad, adding a little bit at a time. You can always add more if needed. Give the salad one final toss, and then sprinkle with feta cheese crumbles.
- Serve and Enjoy!
Nutrition Information (Per Serving)
Nutrition Disclaimer: Nutritional information is estimated using an online nutrition calculator. For accuracy, we recommend you calculate using the exact ingredients and brands you used.
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