Save It There's something about a bright bowl of strawberry spinach salad that makes you feel like you've got your life together, even if you're eating lunch at your desk in yesterday's shirt. I stumbled onto this combination on a sweltering afternoon when my fridge was practically empty except for some sad spinach and a container of just-bought strawberries. The quinoa was already cooked from meal prep, so I threw it all together with a quick balsamic dressing, and suddenly I had something that tasted intentional and fresh. It's become my go-to when I need something that feels nourishing without any fuss.
I made this for a potluck last summer, and my friend Sarah asked for the recipe before she'd even finished her first bite. She'd been dealing with some dietary restrictions and was tired of boring salads, and watching her expression light up when she tasted how the sweetness and tanginess played together made me realize this wasn't just a quick lunch for me anymore. Now whenever there's a gathering, someone inevitably asks if I'm bringing that strawberry quinoa thing.
Ingredients
- Quinoa: This complete protein is the backbone of the salad, giving you all nine amino acids in one tiny grain, and it has a subtle nuttiness that anchors all the bright flavors.
- Baby spinach: Use pre-washed if you're short on time, but make sure it's really dry or your vinaigrette will slide right off and pool at the bottom of the bowl.
- Fresh strawberries: The fresher the better, and hulling them yourself means you don't have that weird white center where the flavor is missing.
- Red onion: Thinly slice it and don't be shy because the sharp bite is exactly what keeps this from tasting too sweet and one-note.
- Feta cheese: Optional, but the saltiness plays so nicely against the strawberries that I honestly think it's worth including unless you're going for vegan.
- Almonds: Toast them yourself if you have time, which brings out oils and makes them taste less like tree bark and more like actual delicious nuts.
- Extra-virgin olive oil: Don't use the cheap stuff here because it's one of five ingredients in the dressing and it actually matters.
- Balsamic vinegar: Real balsamic has a complexity that cheap versions just can't match, and it's worth the slightly higher price.
- Honey or maple syrup: Just a touch to round out the vinaigrette and balance the acidic bite of the vinegar.
- Dijon mustard: This is a secret weapon that helps emulsify the dressing so it actually clings to the leaves instead of separating.
Instructions
- Cook the quinoa properly:
- Rinse your quinoa under cold water first because it has a naturally bitter coating that nobody talks about until they taste it. Combine with water and salt, bring to a boil, then drop the heat low, cover, and let it steam for about 12 to 15 minutes until the water is completely absorbed and each grain has that little curly tail poking out.
- Make the dressing while quinoa cooks:
- Whisk together the olive oil, balsamic vinegar, honey, mustard, salt, and pepper in a small bowl or jar until it looks emulsified and slightly thicker. Taste it and adjust the seasoning because this is where all the flavor lives.
- Cool everything down:
- Spread your cooked quinoa on a plate or shallow bowl to cool faster, and give your spinach one more dry with a paper towel if it's at all damp. You want everything at room temperature when you combine it so the heat doesn't wilt the spinach into sadness.
- Assemble with intention:
- Toss the cooled quinoa, spinach, strawberries, and red onion together in a large bowl, then drizzle the dressing over everything and fold it together gently. Don't be aggressive because you're trying to coat things, not bruise the spinach.
- Finish and serve:
- Top with feta and almonds right before eating so they don't get soggy and lose their texture. If you need to make this ahead, keep the toppings separate and add them just before serving.
Save It My neighbor brought over a version of this after I had surgery, and I remember being genuinely touched by how thoughtful it was. It was hearty enough to feel like actual food but light enough that my stomach didn't freak out, and the colors were so vibrant they made my kitchen look cheerful even though I was stuck on the couch. Food can be both nourishment and kindness, and this salad somehow manages to be both at once.
The Secret of the Vinaigrette
The mustard is doing heavy lifting here that most people don't realize. It acts like an emulsifier, which means it helps the oil and vinegar actually stay together instead of separating into slick and sharp layers like they would if you just mixed them straight. I learned this the hard way by making salad dressing for years without the mustard and wondering why my dressing always looked separated and sad at the bottom of the bowl. Now I'm that person who evangelizes about Dijon mustard at dinner parties, which is probably annoying, but it genuinely changes everything.
Why Strawberries and Spinach Are Meant to Be
There's real science behind why this combination feels so balanced. The strawberries bring natural sweetness and brightness, while the spinach has an earthy depth and slight bitterness that grounds everything. The balsamic vinegar then acts like a bridge between them, bringing tanginess that prevents the whole thing from tasting like dessert. This is one of those combinations where every element has a job and nothing is just taking up space.
Make It Your Own
The beauty of this salad is how flexible it is once you understand the flavor balance. You can play with additions without changing the core appeal, and I've found that people love putting their own spin on it. Some folks add grilled chicken or chickpeas for a heartier version, while others swap the almonds for walnuts or pecans depending on what they have on hand.
- If you're vegan, skip the feta and use a dairy-free alternative that's actually good, not one of those fake cheeses that tastes like sadness.
- Leftovers keep for about a day in the fridge, but they're best eaten fresh because the spinach does eventually get tired and limp.
- Double the dressing recipe if you're making this for a crowd because people always want more of that tangy balsamic goodness.
Save It This salad has become the thing I make when I want to feel like I'm taking care of myself without actually trying that hard. It's a reminder that food doesn't have to be complicated to be genuinely good.
Common Questions About Recipes
- → Can I make this ahead of time?
Yes, prepare quinoa and dressing up to 24 hours ahead. Store separately and combine just before serving to keep ingredients fresh and crisp.
- → What protein additions work well?
Grilled chicken breast, chickpeas, or edamame pair perfectly. For plant-based protein, add extra quinoa or hemp seeds.
- → How do I store leftovers?
Keep refrigerated in an airtight container for up to 1 day. Note that spinach may wilt slightly, so enjoy fresh when possible.
- → Can I use other greens?
Arugula adds peppery bite, mixed greens provide variety, or kale offers hearty texture. Adjust quantities based on leaf size.
- → Is the dressing adjustable?
Absolutely. Add more honey for sweetness, extra mustard for tang, or substitute apple cider vinegar for balsamic if preferred.
- → What seasons are best for this?
Ideal during late spring and early summer when strawberries are peak season. Works year-round with frozen thawed berries.