Strawberry Spinach Salad: A Sweet and Savory Easter Salad Favorite

Strawberry spinach salad hits that perfect sweet-and-savory balance that makes it a go-to for spring gatherings. Fresh strawberries are at their peak around Easter, and pairing them with tender spinach creates something that feels both light and satisfying. The combination of fruit, greens, crunchy nuts, and tangy cheese has been a potluck favorite since the 1980s, and it's stuck around because it actually works. This is one of those salads that even people who claim they don't like salad will go back for seconds.

A Modern Classic

While strawberry spinach salad feels timeless now, it's actually a relatively recent creation. The combination gained popularity in the 1980s when California cuisine was taking off and chefs started pairing fruits with savory ingredients in new ways. The salad represented a shift away from heavy, mayo-based sides toward lighter, brighter flavors.

Spinach had been used in salads since the 1960s—remember spinach salad with bacon and hot bacon dressing?—but adding strawberries was innovative. It worked because strawberries have enough acidity to stand up to vinaigrette while their sweetness plays off the slight bitterness of spinach. The addition of nuts and cheese turned it into something substantial enough to serve at holidays and celebrations.

Why It Works for Easter

The timing couldn't be better. Strawberries typically hit their stride in late April and May, right when you're planning your Easter menu. Fresh, local strawberries have a sweetness and perfume that grocery store berries in January can't touch. When you can get good strawberries, this salad practically makes itself.

The colors work too—the deep green spinach, bright red berries, and white cheese create a naturally festive look without any effort. It's pretty enough for a holiday table but casual enough that it doesn't feel fussy.

Building Your Version

The basic formula is flexible. Baby spinach is standard because it's tender and doesn't need any prep, but you could use a spring mix or add some arugula for a peppery note. Some people throw in sliced avocado, which adds creaminess, or mandarin oranges for extra citrus.

Red onion gives you a sharp bite that cuts through the sweetness. If raw onion is too intense, soak the slices in cold water for 10 minutes first—it mellows them out considerably. Thinly sliced is key; chunky onion overwhelms everything else.

The cheese choice matters. Feta brings saltiness and tang, while goat cheese is creamier and milder. Blue cheese works if you want something more assertive. Skip pre-crumbled cheese if you can—blocks that you crumble yourself have better texture and flavor.

Candied pecans are traditional, but toasted almonds, walnuts, or even pistachios work well. The sweetness from candied nuts echoes the strawberries, but plain toasted nuts let the fruit shine more. Sunflower seeds add crunch without competing for attention.

The Dressing Situation

Balsamic vinaigrette is classic for good reason—the slight sweetness and acidity complement both the strawberries and spinach. A splash of honey rounds it out and helps everything emulsify. Some recipes use poppy seed dressing, which is sweeter and more traditional with fruit salads. Others go with a simple lemon vinaigrette for something brighter and less heavy.

Make the dressing ahead and keep it in a jar in the fridge for up to a week. Shake it well before using since the oil and vinegar will separate.

Timing and Assembly

Don't dress this salad until you're ready to serve it. Spinach wilts quickly once it hits vinaigrette, and strawberries will start releasing juice if they sit too long. You can prep all the components ahead—wash and dry the spinach, slice the strawberries, make the dressing, toast the nuts—but keep everything separate until the last minute.

If you're bringing this to a gathering, transport the components separately and assemble on-site. It takes two minutes and ensures everything stays crisp.

Making It a Main

Add grilled chicken, shrimp, or salmon to turn this into dinner. Quinoa or farro makes it heartier while keeping things relatively light. A handful of cooked bacon adds a smoky, salty element that some people swear by, though it does change the character of the salad considerably.