When it comes to lunchtime, I’m a salad aholic. This easy strawberry spinach salad tosses fresh spinach with sliced strawberries, red grapes, creamy avocado and crunchy pecans in a sweet three ingredient balsamic vinaigrette.

It’s quick, easy and full of flavor, and you can adapt it to include your favorite ingredients.

The Best Easy Strawberry Spinach Salad (With Sweet Balsamic Dressing)

There’s just something about combining crisp, fresh vegetables and fruits sprinkled with a little dressing. Since I’m usually juggling my ready for a nap 2 year old while quickly preparing lunch, I forgo the photo shoot and just enjoy eating. Well, I couldn’t pass up sharing this spinach strawberry salad.

If you haven’t tried balsamic vinegar, what are you waiting for?! I fall more and more in love with its versatile flavor. It’s fabulous and spicy when combined with chili powder and cayenne pepper like in my Chili Chicken Skewers, or delectable with fresh lime juice like in my Balsamic Quinoa Salad.

For this easy strawberry spinach salad dressing, I combined balsamic vinegar with organic agave to make it sweet. It’s a must buy ingredient! I’ve enjoyed this $5 Colavita Aged Balsamic Vinegar. It’s a great flavor for the price… trust me, balsamic vinegar can get pretty pricey.

You really can play around with this salad. I love to add diced Fuji apples or fresh blueberries when I don’t have fresh strawberries on hand. You can also add crumbled blue cheese or feta (I stayed away from soft cheeses while I was pregnant) or even black beans. My husband also digs a couple grilled chicken tenders on top. Make it your own, my friends! You’ll never get tired of its incredible flavor and textures.

Why You’ll Love This Strawberry Spinach Salad

Ready in minutes. Slice, toss and whisk a three ingredient dressing. That’s it.
Sweet and savory. Juicy fruit, earthy spinach and tangy balsamic balance each other perfectly.
Great textures. Crisp greens, creamy avocado and crunchy pecans in every bite.
Endlessly flexible. Swap in whatever fruit, cheese or protein you have on hand.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

Fresh spinach: Two large handfuls, about 4 cups. Baby spinach is tender and mild, so it works raw without any stems to trim. Look for crisp, deep green leaves and skip any that are wilted or slimy. Organic spinach is my pick.
Red grapes: Washed and sliced in half so they mix evenly and are easy to eat with a fork. They add bursts of juicy sweetness and a little crunch. Look for firm, plump seedless grapes that are still attached to green stems.
Strawberries: Five to six berries, washed and sliced. Choose ones that are red all the way to the stem for the sweetest flavor. When strawberries are not in season, I love adding diced Fuji apples or fresh blueberries instead.
Avocado: Pitted, peeled and diced. It adds creaminess and makes the salad more filling. Pick one that yields slightly to gentle pressure, without any soft or sunken spots. Dice it right before serving so it stays green.
Chopped pecans: Buttery crunch that pairs perfectly with balsamic. Toast them in a dry skillet for a few minutes if you want a deeper, nuttier flavor. Walnuts or sliced almonds are good swaps.
Olive oil: Just one tablespoon carries the dressing and helps it cling to the leaves. Extra virgin olive oil adds a fruity, peppery note.
Organic agave: Sweetens the vinaigrette and balances the tang of the vinegar. Honey works the same way.
Balsamic vinegar: The star of the dressing. Aged balsamic is thicker and sweeter than regular, but an affordable bottle like Colavita has great flavor for the price.
A salad spinner: Not an ingredient, but the easiest way to get washed spinach completely dry so the dressing clings instead of sliding off.
Optional add ins: Crumbled blue cheese or feta, black beans or a couple of grilled chicken tenders, which my husband digs on top.

How to Make Strawberry Spinach Salad

Prep the produce. Wash and dry the spinach well. Dry leaves hold onto the dressing, while wet leaves water it down. Wash and halve the grapes, wash and slice the strawberries, and dice the avocado last so it stays fresh and green.
Build the salad. In a large bowl, combine the spinach, grapes, strawberries, avocado and pecans. Use a bowl with plenty of room so you can toss without bruising the fruit or mashing the avocado.
Make the vinaigrette. In a separate small bowl, whisk together the olive oil, agave and balsamic vinegar until smooth and slightly thickened. You can also shake it in a small jar with a tight lid. Taste it and add a little more agave if your vinegar is very tart.
Toss. Pour the vinaigrette over the salad and toss gently with tongs or two large spoons until every leaf is lightly coated and glossy.
Serve right away. For best results, serve immediately while the spinach is crisp and the pecans are crunchy. Divide it among plates or serve it family style straight from the bowl.
Add extras last. If you are topping it with grilled chicken or crumbled cheese, scatter them over the salad after tossing so they stay on top and look pretty.

Kami’s tip: For best results, toss the salad with the vinaigrette right before you serve it. Once dressed, spinach starts to wilt quickly.

Ways to Customize This Spinach Salad

Change the fruit. Diced Fuji apples or fresh blueberries are great when you don’t have strawberries.
Add cheese. Crumbled blue cheese or feta adds a salty, tangy bite.
Add protein. Top it with grilled chicken tenders or a scoop of black beans to make it a meal.
Switch the nuts. Try walnuts, sliced almonds or sunflower seeds.

Strawberry Spinach Salad FAQs

Can I make this salad ahead? Prep the fruit and whisk the dressing ahead, then keep them separate in the refrigerator. Add the avocado and toss everything together right before serving.
How long does the dressing keep? The vinaigrette keeps in a sealed jar in the refrigerator for about a week. Shake it well before using, since oil and vinegar separate.
How do I keep the avocado from browning? Dice it last, right before tossing. The vinaigrette coats it and slows browning a little.
Can I use honey instead of agave? Yes. Honey sweetens the balsamic the same way. Whisk a little longer, since honey is thicker.
How do I keep the pecans crunchy? Add them right before tossing and serving. Toasting them first also helps them stay crisp longer.
Can I use a different green? Yes. Mixed greens, arugula or chopped romaine all work. Arugula adds a peppery bite.
Does leftover salad keep? Dressed salad gets soggy quickly, so it is best eaten the same day.
Can I double the recipe? Yes. Double everything, including the dressing, and use your largest bowl. It is a great side for a potluck or barbecue; just dress it right before serving.
Do I need aged balsamic? No. Aged balsamic is thicker and sweeter, but regular balsamic works well because the agave sweetens the dressing.
What can I serve with it? It is a light lunch on its own, or serve it alongside grilled chicken, fish or a bowl of soup.

strawberry and spinach salad- No Diets Allowed

Spinach Strawberry Salad with Balsamic Vinaigrette

Spinach strawberry salad with balsamic vinaigrette, made with fresh spinach, strawberries, red grapes, avocado and pecans tossed in olive oil, agave and balsamic vinegar. Sweet, tangy and ready in minutes.

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Ingredients

2 large handfuls of fresh organic spinach about 4 cups
1 cup red grapes washed and sliced in half
5 to 6 strawberries washed and sliced
1 avocado pitted, peeled, and diced
1 cup chopped pecans
1 Tbs olive oil
2 Tbs organic agave
2 Tbs balsamic vinegar

Instructions

In a large bowl, combine spinach, grapes, strawberries, avocado, and pecans.
In a separate small bowl, combine olive oil, agave, and balsamic vinegar.
Pour vinaigrette over spinach salad and toss until evenly coated.
For best results, serve immediately.

Made this strawberry spinach salad? Leave a star rating in the recipe card and tell me in the comments which add ins you tried. I love seeing how you make it your own.