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top view strawberry and spinach salad with pecans and feta

Strawberry Spinach Salad

A simple spinach salad recipe made with added strawberries, tossed in with a delicious mustard dressing, and topped with pecans and feta cheesee.
Course Salad
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 282kcal
Author Rena



  • 1/2 small red onion very thinly sliced
  • 8 oz fresh baby spinach
  • 8 oz fresh strawberries hulled and quartered
  • 1/2 cup raw pecans or walnuts chopped
  • 3/4 cup crumbled feta cheese

Mustard Dressing:

  • 2 tbsp Dijon mustard
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp apple cider vinegar or fresh lemon juice
  • 1 tbsp honey
  • 1 small garlic clove grated or minced
  • ¼ tsp kosher salt more to taste
  • Freshly ground black pepper


  • In a small bowl whisk together all dressing ingredients. Refrigerate until ready to use.
  • Soak the onion in very cold water for up to 15 minutes if you prefer a milder taste. Then drain and pat dry with a paper towel
  • Meanwhile, prepare the remaining ingredients: wash and spin dry the spinach, hull and quarter the strawberries, chop the nuts.
  • To a large serving bowl add the spinach, onions, strawberries, nuts, and half of the crumbled cheese. Drizzle the dressing and gently stir to combine.
  • Top with remaining crumbled cheese and serve!


  • Spinach: Use any other greens of choice
  • Nuts: We used pecans, but you can use walnuts 
  • Cheese: Instead of feta cheese, you can use blue or goat cheese 
  • Honey: Use maple syrup instead 
  • Oil: instead of olive oil, you may use another oil like grapeseed oil or avocado oil
  • Make ahead: prepare salad without dressing. Make and store the dressing separately and toss it in with the salad when ready to eat. 


Calories: 282kcal | Carbohydrates: 16g | Protein: 8g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 591mg | Potassium: 513mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5455IU | Vitamin C: 51mg | Calcium: 222mg | Iron: 2mg