My favorite crisp summer salad! Strawberry Spinach Salad is packed with ripe red strawberries, crunchy walnuts, and tangy blue cheese. Top this simple salad off with Homemade Raspberry Vinaigrette for a sweetly satisfying flavor explosion.
We love leafy greens salads during the summer al fresco like a Traditional Cobb Salad, Grilled Peach Salad, and Mediterranean Salmon Avocado Salad.
Inspired by strawberry season, I created a perfect salad bursting with flavors reminiscent of my childhood. Wild strawberries and blackberries grew on the Tennessee acres I used to roam. Of course, I know how the vine ripened berries are perfect for snacking, salad toppings, or topping a bevy of desserts.
Ingredients and Substitutions
Just look at all those beautiful toppings! A few notes on which ingredients to include for the best Strawberry Spinach Salad recipe:
Bleu Cheese: I use Roquefort blue cheese crumbles because they have the best tangy flavor. If Blue Cheese is too intense for your palate, substitute feta, goat cheese, or cotija crumbles.
Greens: Fresh baby spinach or toss it with a mix of spring greens. Add radicchio lettuce for complementary color and additional crunchy texture.
Walnuts: Substitute walnuts for pecans, sliced almonds, sunflower seeds, or pistachios. Candied pecans add a hint of sweetness with a satisfying crunch.
Juicy Strawberries: Fresh sweet strawberries are what make this salad a true summer delight! You can also toss in blueberries or raspberries for more servings of fruit.
Raspberry Vinaigrette Notes and Ingredients
Instructions for this simple homemade Raspberry Vinaigrette are included in the recipe card below! Below is a visual reference of the simple ingredients to make it:
Raspberries – You can use fresh or frozen raspberries. If frozen, thaw before. For fresh rinse before use. Fresh raspberries do dry out as they sit in the store, so if your berries appear dry, use a ½ cup more (about 8 oz total).
Balsamic Vinegar – Both regular balsamic and white balsamic work fine. White balsamic is less syrupy and has a cleaner aftertaste. Regular balsamic is shown here.
Light Oil – I use an extra light olive oil, although it’s stronger tasting than canola or grapeseed oil, which are alternative options.
Dressing Substitutions: Recipe card includes my 10-minute raspberry vinaigrette! Or substitute for Creamy Poppyseed Dressing, Balsamic Vinegar Dressing, or Blush Wine Vinaigrette.
Tips for Homemade Salad Dressing
Want a thicker dressing? Raspberry Vinaigrette can be a bit runny, depending on your specific ingredients. If you prefer a thicker consistency add up to 1 tablespoon of cornstarch. Start with a teaspoon at a time for best results. In a small bowl, mix equal parts cornstarch and dressing until the cornstarch is well mixed in a slurry. Then mix the slurry thoroughly into the rest of the dressing.
More Helpful Hints:
- Raspberries tend to dry out in the store/refrigerator, so the amount of juice can vary. Use more berries if they appear dry or wilted.
- If you’re in a pinch and can’t quite squeeze out ¾ cup, add a little water and mix through the puree.
- Dressing may settle in the refrigerator. Shake or whisk right before pouring.
- Make extra to keep on hand. Raspberry Vinaigrette doubles as an excellent marinade for pork tenderloin and fish.
- Use frozen strawberries instead of raspberries for a simple Strawberry Vinaigrette.
More Fresh Fruit Salad Ideas
Frequently Asked Questions
The dressing lasts approximately 2 weeks in a sealed bottle. Refrigerate after opening and shake well before serving.
Serve the salad with a fresh loaf of crusty bread. If you’re craving some extra protein or married to a meat & potatoes type guy like myself, grill a chicken breast, steak, or piece of fish to serve alongside. Enjoy this tasty, simple supper on your back porch with a tall glass of iced tea
If you would prefer a thicker dressing that grabs more onto the lettuce and salad, you can add up to 1 tablespoon of cornstarch. In a small bowl, mix equal parts cornstarch and dressing until the cornstarch is well mixed in a slurry. Then mix the slurry thoroughly into the rest of the dressing.
Top with grilled chicken, steak, or salmon for a hearty meal. Or toss in hardboiled egg slices or bacon bits.
If you intend to use this recipe for meal prep purposes, layer the salad in a mason jar or other tall container to keep them crisp. Start with the “wet” ingredients on the bottom (fruit, cucumbers, or tomatoes) and make your way up, ending with your greens on top. Store dressing in a separate container. Enjoy within 1-2 days of prep.
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Strawberry Spinach Salad
Ingredients
Salad
- 10 oz Spinach mix I use a spinach spring mix.
- 2 cups Radicchio, chopped Optional, For bright purple color
- 1 lb Strawberries
- 4 oz Danish Blue Cheese Crumbles
- 1 ½ cup Chopped Walnuts
- 1 cup Cucumber slices
Raspberry Vinaigrette Dressing
- 6 oz Raspberries, fresh or frozen Thaw if frozen, rinse if fresh.
- 1 ½ tablespoon Honey More to taste if you prefer or raspberries aren't as ripe.
- ⅓ cup Balsamic vinegar Regular or white balsamic vinegar is fine.
- 2 tablespoon Quality olive oil
- pinch Salt
- 1 tablespoon Lemon juice
Instructions
- Completely thaw the raspberries if frozen or rinse fresh raspberries and puree in a blender or food processor.
- Place in a cheesecloth and crush through the pulp to remove most of the seeds. If you don't have cheesecloth, you can use a mesh strainer. Make sure the holes are small enough to prevent seeds from straining through. You should yield about ¾ cup of raspberry puree.
- Close the cheesecloth and tie it with a rubber band. Squeeze all of the juice out of the raspberries until you have about ¾ cup. If you don't yield ¾ cup, add a little water mix thoroughly with the puree mixture, and restrain the cheesecloth/puree.
- Take the ¾ cup of strained pulp and mix with honey, balsamic vinegar, olive oil, lemon juice, and salt. Chill in refrigerator for at least 2 hours to allow flavors to meld.
- Wash and spin salad greens. Wash and slice strawberries. Top greens with strawberries, cucumber slices, walnuts, and blue cheese crumbles.
- Serve raspberry vinaigrette dressing on the side.
Recipe Notes
- Raspberries tend to dry out in the store or refrigerator, so the amount of juice can vary. If the raspberries look a little dry or wilted, use a bit more.
- If you can’t get ¾ cup, *in a pinch* add a little water and mix through the cheesecloth/puree.
- Blue Cheese – substitute Feta or Goat Cheese.
- Grape Tomatoes, Avocado, Apple Slices, or Red Onions make great additions if you would like to try them out.
- Radicchio – a bright purple lettuce, this is a great addition for both color and a crunchy lettuce texture.
Michelle says
One of my favorite salads !
Kayla says
So good and fresh!
Kimberly says
This is perfect for summer! Pinned!
Steph says
This is totally talking to my inner southern girl. I’m from TN and have spent my last 28 years in GA, so Sweet Tea is pretty much a staple around here too. Thanks for sharing!
Treana B says
YUM YUM YUM! Thanks for sharing!
Jess says
This looks so delicious! Yum!
Thanks for joining the Link Up this week!
Pam@over50feeling40 says
This is one of my favorite salads!! Thanks for sharing it on the Thursday Blog Hop!
Rachel says
Thanks for stopping by, Pam. Happy to hear you share my love of fruity salads!!
Kate Thompson says
I personally find iced tea too sweet, but I LOVE this salad, right up my street and very original. #Linknblogs