Strawberry Spinach Salad

Our Strawberry Spinach Salad recipe is a simple toss of baby spinach, strawberries, Medjool dates, toasted walnuts and gorgonzola cheese all tossed in an amazing Pomegranate Vinaigrette.  You can pull this spinach salad with strawberries together in a pinch and it’s a great way to  put fresh ripe juicy strawberries to good use!

Fresh ripe strawberries are popular fruit that shows up a lot during spring and summer months. This strawberry spinach salad is a favorite salad of ours to make during the summer. It has a simple combination of ingredients, a great mix of flavors and it’s super quick and easy to make.

To make this Strawberry Spinach Salad we first whisk the ingredients together for our Pomegranate Vinaigrette. The pomegranate vinaigrette is a tasty blend of fresh pomegranate juice, balsamic vinegar, pure maple syrup, shallot, and extra-virgin olive oil. It’s so good, you’ll want to put it on all of your salads!  After the vinaigrette is made, all that’s left to do is toast the walnuts, slice the strawberries and dates and toss it together with the baby spinach and gorgonzola cheese. This salad is our riff on a salad served at one of our favorite Mediterranean restaurants in town.

Strawberry Spinach Salad Recipe Ingredients

• Baby Spinach. We use baby spinach for this salad.
• Strawberries.  Choose ripe, juicy strawberries at your local store or farmer’s market.
• Walnuts. Toasted walnuts add a nice crunch to this salad. 
• Dates.  Medjool dates add a nice sweetness to this salad. 
• Gorgonzola Cheese.  Gorgonzola cheese is an Italian blue cheese that has a mild flavor. I’m not a huge blue cheese fan, but I do like Gorgonzola on my salads.
• Pomegranate Vinaigrette.  The pomegranate vinaigrette is made with fresh pomegranate juice. You should be able to find it in the refrigerator section where lemonade and orange juice can be found.

Find printable recipe with the measurements below.

Variations

• Cheese. Use Feta or goat cheese instead of gorgonzola cheese.
• Nuts. Toss in toasted pecans, pepitas, pistaschios or sunflower seeds instead of walnuts.
• Fruit. Add additional fruit like blueberries, raspberries, blackberries, pomegranate arils or chopped apple.
• Cucumber. Add sliced Persian cucumbers or chopped English cucumbers.
• Onion.  You can toss in some sliced red onion if you like. If you want to mellow the flavor of red onion, just soak sliced onions in a bowl of water for about 10 minutes while you prepare the rest of the ingredients. The drain and pat dry. 
• Mint.  Add fresh mint to the mix for a delicious pop of flavor.
• Chicken. Add grilled chicken, poached chicken or rotisserie chicken if you want to add some protein to the mix.

How To Make The Best Spinach Strawberry Salad

This spinach salad with strawberries comes together in about 20 minutes. It plates beautifully and it tastes amazing!!

• Make Dressing. Add the ingredients to a wide mouth mason jar and use an immersion blender (stick blender) to blend the ingredients. You can also add everything to a mason jar, seal the lid and shake vigorously to blend the ingredients. Or simply add the ingredients to a bowl and whisk them together. Refrigerate until you’re ready to serve.
• Toast Walnuts.  You can toast the walnuts in an oven or on the stove top in a skillet.  
• Slice Strawberries. Using a sharp knife, slice off the green tops and remove the hard white core of flesh just beneath the cap. Cut larger strawberries in half.
• Toss Salad. Add the spinach, strawberries, dates, toasted walnuts, and gorgonzola cheese to a large bowl. Drizzle the dressing over the salad and toss again. 
• Season. Season with salt and freshly cracked pepper to taste.

Why We Love This Spinach And Strawberry Salad

More Salad Recipes

• Strawberry Quinoa Salad
• Kale Pasta Salad
• Strawberry Quinoa Salad
• Summer Corn Salad
• Red White and Blue Fruit Salad
• 4th of July Fruit Salad
• Berry Arugula Salad with Goat Cheese
• Greek Cucumber Salad
• Mediterranean Bean Salad
• Tuna Pasta Salad
• Summer Melon Salad

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Yield: 4 Servings

Strawberry Spinach Salad

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Our Strawberry Spinach Salad recipe is a simple toss of baby spinach, strawberries, Medjool dates, walnuts and gorgonzola cheese all tossed in an amazing Pomegranate Vinaigrette.  You can pull this spinach salad with strawberries together in a pinch and it's a great way to  put fresh ripe juicy strawberries to good use!

Ingredients

• 4 cups baby spinach
• 4 cups fresh strawberries
• 1 cup toasted walnuts
• 1 cup medjool dates
• 1/2 cup Gorgonzola cheese

For The Pomegranate Vinaigrette

• 1/3 cup pomegranate juice
• 2 tablespoons balsamic vingar
• 1 tablespoon water
• 2 tablespoons pure maple syrup
• 2 teaspoons Dijon mustard
• 1 tablespoon shallot, finely minced
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Add the baby spinach, sliced strawberries and dates, toasted walnuts, and gorgonzola cheese to a large bowl.
2. Drizzle the vinaigrette over the dressing and toss. Season with salt and freshly cracked black pepper.

For The Pomegranate Vinaigrette

1. Add the ingredients to a wide mouth mason jar and blend using an immersion blender (stick blender). Or add all of the ingredients to a bowl and whisk together using a wire whisk. You can also add the ingredients to a mason jar, seal the lid well and shall vigorously to blend the ingredients. We prefer to blend the ingredients for a smoother consistency.
2. Store the dressing in a mason jar or an airtight container in the refrigerator. If properly stored, it should last up to 5 days.

How To Toast Walnuts

1. Preheat oven to 355 degrees. Line a baking sheet with parchment paper or a silicon baking mat (Silpat). Sprinkle the measured amount of nuts on the cookie sheet. Toast the nuts in the oven keeping a close watch so they don’t burn. Toast the nuts in the oven for 3-7 minutes or until they start to turn golden brown and become fragrant.
2. Or heat a skillet over medium-low heat on the stovetop. Sprinkle in a layer of walnuts and cook for 3 – 7 minutes, stirring frequently to prevent it from burning. Remove from heat when they turn golden brown and become fragrant.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 736Total Fat: 50gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 39gCholesterol: 13mgSodium: 367mgCarbohydrates: 72gFiber: 10gSugar: 57gProtein: 11g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.