Strawberry Spinach Feta Salad (Gluten-Free)

Perfect Summer Potluck Salad

The combination of sweet fruit, tangy cheese, crisp greens, and crunchy toppings makes this strawberry spinach salad a popular salad for lunches, picnics, BBQs, and holiday gatherings during the spring and summer season.

Plus, you can easily customize it by using different fruits, cheeses, nuts, and proteins to create an easy side dish or light meal.

Why You’ll Love this Recipe:

• Simple Ingredients: The few ingredients required for this spinach strawberry feta salad are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: All you need to do is mix the salad ingredients together, then drizzle in the dressing and mix!
• Totally Gluten-Free & Easily Made Dairy-Free: The best part is that this salad is 100% gluten-free, which means that even those with Celiac or gluten intolerances can enjoy it too. You can also make it dairy-free by substituting the feta cheese with dairy-free feta cheese (vegan feta cheese), so those with lactose-intolerances or dairy allergies can eat it as well.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this strawberry spinach salad with feta.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipes Notes + Substitutions:

• Spinach: I used fresh baby spinach for the smaller leaves, but you can also use regular spinach, just make sure to tear the leaves into smaller pieces before using.
• Strawberries: Make sure to use fresh strawberries as they are a key ingredient in this summer salad (ripe strawberries will be sweeter than unripe ones). Alternatively, you may swap out the strawberries for other berries (such as blueberries, raspberries, blackberries, etc.)
• Red Onion: To reduce the sharpness of the red onion, make sure to soak the sliced onions in water for 15 minutes before drying and using the onions. Alternatively, if you enjoy the sharp taste of onions, you can use them directly sliced.
• Pecans: I like toasting the pecans before sprinkling them over the salad for extra crunch.
• Feta Cheese: If you are dairy-intolerant, you may use dairy-free feta cheese as a substitute. Alternatively, you may also swap feta cheese for goat cheese or blue cheese if you prefer.
• Balsamic Vinegar: I like adding a drizzle of balsamic vinegar for acidity to balance out the sweetness of the honey and strawberries. Alternatively, you may also use a squeeze of fresh lemon or apple cider vinegar if you prefer.
• Olive Oil: I recommend using extra virgin olive oil for the dressing for the best flavor.
• Mustard: I used Dijon mustard, but you can also use other types of mustard (such as yellow mustard) if you prefer.
• Honey: I used honey as a natural sweetener in the salad dressing, but you can also use maple syrup or agave nectar. Alternatively, if you are diabetic or insulin-resistant, feel free to use maple-flavored monkfruit syrup if you prefer.
• Black Pepper: I like adding ground black pepper for a touch of heat, but feel free to leave it out if you prefer.

How to Make Strawberry Spinach Feta Salad

Soak Onions in Water: Place the sliced red onion in a small bowl and cover with cold water. Leave to soak for 15 minutes (this removes the sharpness without losing the crunch). Drain and pat the onions dry with paper towels to get rid of excess water before using.

Toast Pecans: Toast the pecans in a large skillet over medium heat for 2 to 3 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate and leave to cool completely.

Dish by Dish Tips:

• Make Ahead: if you plan to prep the salad ahead of time, I recommend only drizzling and mixing in the dressing just before eating so the spinach leaves remain fresh until served.
• Make it Dairy-Free: If you are allergic to dairy or lactose-intolerant, feel free to swap out the feta cheese with dairy-free feta cheese.
• Use Nuts of Choice: I used crunchy pecans for contrast in texture, but you can easily use other types of nuts or seeds instead (such as walnuts, cashew nuts, almonds or sunflower seeds).
• Optional Add-Ins: For even more freshness, feel free to add in some fresh mint. Or add some romaine lettuce for more crunch to the leafy greens.
• Dressing: If you like a poppy seed dressing, you can add in some poppy seeds to the dressing ingredients.

Other Spinach Recipes You’ll Love:

• Crustless Spinach Quiche (Gluten-Free, Dairy-Free)
• Easy Spinach Dip (Gluten-Free, Vegan)
• Creamy Spinach Artichoke Dip (Gluten-Free, No-Mayo)
• Baked Eggs with Spinach & Mushrooms (Gluten-Free, Dairy-Free)

Other Gluten-Free Salad Recipes for Summer:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Strawberry Spinach Feta Salad (Gluten-Free)

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• Author: Felicia Lim
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free, Low-Carb, Vegetarian

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Description

This easy strawberry spinach feta salad is a fresh, gluten-free salad made with baby spinach, strawberries, feta cheese, nuts, and a simple vinaigrette dressing. A popular spring and summer salad for lunches, picnics, BBQs, and holiday gatherings, you can easily customize it to create an easy side dish or light meal. Easily made dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

Salad Ingredients:

• 2 cups fresh baby spinach
• 1 cup fresh strawberries
• 1/3 red onion
• 1/3 cup pecans
• 3 ounces feta cheese
• 2 tablespoons balsamic vinegar, for drizzling

Dressing Ingredients:

• 3 tablespoons extra virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

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Instructions

1. Soak Onions in Water: Place the sliced red onion in a small bowl and cover with cold water. Leave to soak for 15 minutes (this removes the sharpness without losing the crunch). Drain and pat the onions dry with paper towels to get rid of excess water before using.
2. Toast Pecans: Toast the pecans in a large skillet over medium heat for 2 to 3 minutes, stirring frequently, until fragrant and lightly golden. Transfer to a plate and leave to cool completely.
3. Prepare Salad Dressing: Add the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt and pepper to a small jar. Seal with a lid and shake vigorously until the dressing is fully emulsified and smooth. (Alternatively, place the dressing ingredients in a bowl and mix well with a small whisk or fork.)
4. Combine Salad Ingredients: Place the baby spinach in a large bowl. Add the hulled strawberries, sliced or quartered depending on their size.
5. Add Red Onions: Add the drained red onions.
6. Toss with Dressing: Drizzle the dressing over the salad, then toss gently to coat everything evenly.
7. Garnish & Serve: Transfer to a serving plate, top with toasted pecans and crumbled feta. Finish with a drizzle of balsamic vinegar just before serving.

Notes

Spinach: I used baby spinach for the smaller leaves, but you can also use regular spinach, just make sure to tear the leaves into smaller pieces before using.

Strawberries: Make sure to use fresh strawberries as they are a key ingredient in this summer salad. Alternatively, you may swap out the strawberries for other berries (such as blueberries, raspberries, blackberries, etc.)

Red Onion: To reduce the sharpness of the red onion, make sure to soak the sliced onions in water for 15 minutes before drying and using the onions. Alternatively, if you enjoy the sharp taste of onions, you can use them directly sliced.

Pecans: I like toasting the pecans before sprinkling them over the salad for extra crunch.

Feta Cheese: If you are dairy-intolerant, you may use dairy-free feta cheese as a substitute.

Balsamic Vinegar: I like adding a drizzle of balsamic vinegar for acidity to balance out the sweetness of the honey and strawberries. Alternatively, you may also use a squeeze of fresh lemon or apple cider vinegar if you prefer.

Olive Oil: I recommend using extra virgin olive oil for the dressing for the best flavor.

Mustard: I used Dijon mustard, but you can also use other types of mustard (such as yellow mustard) if you prefer.

Honey: I used honey as a natural sweetener in the salad dressing, but you can also use maple syrup or agave nectar. Alternatively, if you are diabetic or insulin-resistant, feel free to use maple-flavored monkfruit syrup if you prefer.

Black Pepper: I like adding ground black pepper for a touch of heat, but feel free to leave it out if you prefer.

• Prep Time: 20 mins
• Cook Time: 5 mins
• Category: Salads