This strawberry spinach feta salad is a simple and delicious way to eat healthily, without skimping on flavor. With bright colors, a lovely mix of fresh flavors and crunch, it’s perfect for lunch or as a side.
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For many people, January means diets, or at least eating healthier. While I’m not one for dieting as such, I do get that urge to eat more healthy food after there have been more indulgences, and we’ve probably all had a few recently.
This strawberry spinach feta salad fits in perfectly – it’s full of fantastic ingredients, easy to make but still has plenty of flavor. And who wouldn’t be tempted by such a colorful bowl?
Conveniently, the January healthiness push falls right in the middle of Florida strawberry season. I used to always assume winter strawberries were coming from the other side of the planet and so didn’t taste of anything.
That was until I tried Florida strawberries a few years ago and now I look forward to them each year. They are a wonderful burst of flavor and color when we need them most. And they really pack a healthy punch.
Did you know strawberries are virtually fat free, have no cholesterol and are a good source of folic acid, potassium as well as vitamin C? They’re delicious little powerhouses.
Everyone in our house enjoys strawberries, and this time of year I have a box of Florida strawberries ready for snacks pretty much constantly. They also make a great addition to desserts like my strawberry bundt cake and ostkaka, Swedish cheesecake, and salads like this and my spring salad. Plus you can use them in lots more dishes – see the ideas below.
How to make strawberry spinach feta salad
This salad has a double dose of strawberry goodness as there are roasted strawberries in the vinaigrette as well as fresh strawberries in the salad.
Everything is easy to prepare, as you simply roast the strawberries for a few minutes, let them cool then blend them up with the rest of the dressing ingredients.
Meanwhile lightly toast the pecans, toss with the maple syrup and let those cool while you cut the strawberries and crumble the feta. I made these healthier candied pecans for my pear gorgonzola salad a while ago and they are both tasty and a great alternative to the typical sugar-laden ones.
You could easily add to this salad to make it a fuller meal, such as with some grilled or roasted chicken or salmon. You can add other vegetables, such as avocado or thinly sliced fennel.
Whether as is or as a base, this simple strawberry spinach feta salad is delicious combination that you can feel good about enjoying. It made a fantastic lunch when I made it and I can’t wait to have it again soon.
Try these other easy salads:
- Spinach pomegranate salad
- Beet apple salad with maple vinaigrette
- Easy white bean salad
- Plus get more lunch recipes in the archives.
Strawberry spinach feta salad
For the vinaigrette
- 3 oz strawberries
- 1 tsp olive oil
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- ¼ tsp Dijon mustard
- ½ tsp honey
For the salad
- ¼ cup pecans 30g
- 1 tsp maple syrup
- 2 cups spinach 50g
- 1 ½ oz feta cheese 50g
- 2 ½ oz strawberries 75g
To make the vinaigrette
- Preheat the oven to 400F/200C.
- Remove the tops from the strawberries for the vinaigrette and cut them in half. Toss them with 1tsp oil and roast for 15 minutes until juices are starting to flow. Remove from oven and set aside to cool.
- Once cool, blend the strawberries with the remaining vinaigrette ingredients (balsamic vinegar, oil, Dijon mustard and honey as well as a pinch of salt). This can be done ahead of time, and stored in the fridge for a day or two.
For the salad
- Set out a piece of parchment on a baking sheet/plate large enough to hold the pecans. Lightly toast the pecans in a dry small skillet/frying pan over a medium heat for a couple minutes until you can start to smell them a little nutty, but they are not burnt. Add the maple syrup, remove from the heat as you toss them to coat evenly. Tip onto the parchment, separated, and let cool. These can also be made ahead and stored in a jar/box.
- Place the spinach in a salad bowl and top with the candied pecans. Crumble over the feta. Husk the strawberries and halve, or quarter larger ones, and add to the salad. Drizzle over the dressing and enjoy.
See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store.
Healthy Family Recipes Using Strawberries
Healthy Strawberry Appetizers
- Chicken and Strawberry Caprese Wonton Cups by Hezzi-D’s Books and Cooks
- Strawberry Avocado Pinwheels by Helpful Homemade
- Strawberry Shrimp Ceviche Cocktail by Soulfully Made
Healthy Strawberry Salads
- Strawberry Avocado Salad with Fresh Mozzarella and Walnuts by Jersey Girl Cooks
- Strawberry Chicken Spinach Salad by A Kitchen Hoor’s Adventures
- Strawberry Pasta Salad by Cindy’s Recipes and Writings
Healthy Strawberry Main Dishes
- Chicken with Strawberry Satay Sauce by Kudos Kitchen by Renee
- Rotisserie Chicken Strawberry Pizza by Go Epicurista
- Strawberry Balsamic Chicken by Flour On My Face
- Strawberry Glazed Salmon by That Skinny Chick Can Bake
Healthy Strawberry Desserts
- Chamomile Strawberry Chia Pudding by Mid-Life Croissant
- Frozen Strawberry Chocolate Yogurt Bark by Renee’s Kitchen Adventures
- Paleo Strawberry Cobbler by Pies and Plots
- Strawberry Oatmeal Bars by Desserts Required
- Strawberry Pavlova with Coconut Cream by Recipes Food and Cooking
This post is sponsored by Florida Strawberry in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.