Spinach Strawberry Salad is a healthy, delicious lunch that makes great use out of fresh, sweet, and juicy local strawberries!

I’m always surprised at how many people tell me they don’t like salad because it’s boring! I guess that depends on what you put into it. I mean, if it’s just a bowl of leaves I would consider it rabbit food too, lol. But salad doesn’t have to be that way. With a variety of sweet and savory flavors, creamy and crunchy textures, and a quick homemade vinaigrette to pull it all together, my Spinach Strawberry Salad is anything but boring!

Spinach Strawberry Salad

Spinach Strawberry Salad Ingredients:

• Baby spinach leaves
• Fresh strawberries
• Red onion
• Sharp white cheddar
• Pecans
• Fresh mint leaves

Substitutions in This Spinach Strawberry Salad:

• Baby spinach leaves: Use mixed field greens, red leaf lettuce, or chopped Romaine lettuce instead.
• Red onion: If you can find strawberry onion, go ahead and use it! Sliced fresh scallion is also delicious here.
• Sharp white cheddar: In addition to cheddar, a couple of my favorite cheeses for strawberry salad are crumbled feta cheese or crumbled goat cheese.
• Pecans: Walnuts or toasted almonds are also delicious in this salad!
• Fresh mint leaves: Fresh basil is also a lovely herb pairing with fresh strawberries.

Bump Up the Protein in This Spinach Strawberry Salad:

• Add grilled chicken breast
• Serve with hardboiled egg
• Top with sliced grilled steak

When is Strawberry Season?

Based on your location, strawberries are in season in different months. Here in Florida, strawberries are in season from December through March, with an annual strawberry festival to celebrate in late February/early March. When I lived in Alexandria, VA, strawberry season generally ranged from April to June. And even further north, I lived in Buffalo, NY, strawberry season started around mid-June because it’s so much colder.

The peak season (or natural season) for fresh, local strawberries is typically from April through June in many parts of the U.S. Check out Pick Your Own to see the crop harvest calendar in your area of the country.

I like to use fresh, local berries in this Strawberry Spinach Salad for the most intense strawberry flavor!

How Long Does Strawberry Season Last?

Strawberries have a relatively short harvest season, usually about 3 to 4 weeks.

Are Strawberries Available Year Round?

Local strawberries are not available year-round (they are only available during the local harvest season, which typically lasts up to 4 weeks). However, commercially-grown strawberries, which are mostly grown in California and Florida, are available year-round.

More Fresh Strawberry Recipes:

• Strawberry Chia Seed Iced Green Tea
• Low Carb No Bake Cheesecake Mousse with Fresh Strawberry Sauce
• Strawberry Oatmeal Bars
• Low and Slow Strawberry Balsamic Pulled Chicken
• Strawberry Lemonade Muffins
• 30-Minute Strawberry Balsamic Chia Seed Jam
• Strawberry Fields Salmon Wraps with Homemade Feta Vinaigrette

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Spinach Strawberry Salad

Spinach Strawberry Salad is a healthy, delicious lunch that makes great use out of fresh, sweet, and juicy local strawberries!

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Course: Salad

Cuisine: American

Prep Time: 10 minutes

Servings: 1 serving

Calories: 449kcal

Author: Faith Gorsky

Ingredients

Salad:

• 3 cups baby spinach leaves
• 1/2 cup chopped fresh strawberries
• 1/4 cup thinly sliced red onion
• 1 ounce sharp white cheddar cut into small cubes
• 2 tablespoons pecans
• 2 tablespoons very thinly sliced fresh mint leaves

Vinaigrette:

• 1 tablespoon extra-virgin olive oil
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon Dijon
• 3 drops liquid stevia
• 1 pinch salt
• 1 pinch black pepper

US Customary - Metric

Instructions

• For the salad, arrange all ingredients in a bowl.
• For the vinaigrette, whisk together all ingredients in a small bowl.
• To serve, pour the vinaigrette onto the salad and enjoy.

Nutrition

Calories: 449kcal | Carbohydrates: 18g | Protein: 12g | Fat: 38g | Saturated Fat: 9g | Cholesterol: 29mg | Sodium: 304mg | Potassium: 809mg | Fiber: 6g | Sugar: 7g | Vitamin A: 9150IU | Vitamin C: 73.8mg | Calcium: 343mg | Iron: 3.9mg

Tried this recipe?Mention @anediblemosaic or tag #anediblemosaic!

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!