Vegan Spinach and Strawberry Salad: Fresh, Flavorful, and Easy Recipe for Any Occasion

When warmer days roll in I start craving meals that are fresh light and bursting with flavor. That’s when I turn to my favorite vegan spinach and strawberry salad. It’s a simple dish that brings together tender baby spinach and juicy strawberries for a combination that never fails to brighten my table.

I love how the sweetness of ripe strawberries pairs with crisp greens. Add a handful of crunchy nuts and a tangy vinaigrette and you’ve got a salad that’s as satisfying as it is colorful. It’s perfect for picnics quick lunches or as a vibrant side for any meal.

Ingredients for Vegan Spinach and Strawberry Salad

I keep this recipe simple and vibrant with fresh, wholesome ingredients. Each item helps balance nutrition and flavor, making this salad a staple in my own kitchen.

For the Salad

• 6 cups baby spinach, washed and dried
• 2 cups fresh strawberries, hulled and sliced
• 1/2 cup toasted pecans or walnuts, roughly chopped
• 1/3 cup thinly sliced red onion
• 1/2 avocado, sliced (optional, for extra creaminess)
• 2 tablespoons hemp seeds or pumpkin seeds

For the Dressing

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon sea salt
• 1/8 teaspoon ground black pepper

Tools and Equipment Needed

To make my vegan spinach and strawberry salad easily at home, I rely on a handful of kitchen tools. Each one helps keep preparation simple and efficient while preserving the freshness and texture of the ingredients.

• Large salad bowl: I use this to toss all of the ingredients together without spilling. A wide bowl ensures the spinach leaves stay intact and the strawberries get distributed evenly.
• Chef’s knife: A sharp chef’s knife slices strawberries cleanly, chops nuts if needed, and can be used for optional ingredients like avocado.
• Cutting board: This keeps all slicing and dicing mess-free and organized.
• Small mixing bowl: I whisk the vinaigrette here for easy blending of oil, vinegar, Dijon, and maple syrup.
• Whisk or fork: Either works for emulsifying the dressing so the flavors marry before tossing.
• Measuring spoons and cups: Accurate amounts of olive oil, vinegar, and syrup mean balanced flavor every time.
• Salad servers or tongs: For gently tossing the greens and strawberries with the vinaigrette so nothing bruises.
• Sheet pan (optional): If I toast my pecans or walnuts fresh, I spread them on a sheet pan to get them perfectly golden and fragrant.

Whether you are just getting started with vegan cooking or looking to build up your tools, these basics will have you ready for fresh vegan salads in no time.

Make-Ahead Tips

I always encourage my students to prep ingredients ahead to keep healthy vegan eating easy and stress-free. Here’s how I make this vegan spinach and strawberry salad perfect for quick meals and gatherings:

• Wash and Dry the Spinach:

I wash the baby spinach thoroughly and use a salad spinner for drying. After drying, I store the leaves in a large container lined with a paper towel. This keeps the spinach crisp for up to three days.

• Slice Strawberries in Advance:

I hull and slice my strawberries up to a day ahead. I keep them in an airtight container in the fridge to maintain their freshness and vibrant flavor.

• Toast Nuts for Added Crunch:

I toast pecans or walnuts in a dry skillet for just 3 to 4 minutes until fragrant. Once cooled, I store them in a sealed jar at room temperature for up to one week. This step gives the salad a deep nutty crunch.

• Prepare the Dressing Separately:

I whisk the vinaigrette ingredients together in a small jar. I keep the dressing sealed in the fridge for up to three days. Before using, I always shake it well to re-emulsify the flavors.

• Assemble Just Before Serving:

To keep every bite crisp, I combine the spinach, strawberries, nuts, and any optional add-ins like avocado just before serving. Drizzle the dressing at the last minute so the greens don’t wilt.

• Pack for Lunch or Picnics:

For meal prep, I layer the spinach and strawberries in a mason jar with the vinaigrette on the bottom and nuts on top. When ready to eat, I just shake the jar to coat everything quickly.

Directions

Making a vibrant Vegan Spinach and Strawberry Salad at home is quick and easy. I guide you step by step so every element stays fresh and full of flavor.

Prep the Ingredients

• Rinse 6 cups of baby spinach thoroughly and dry with a salad spinner or towels. Place the spinach in a large salad bowl.
• Hull and slice 2 cups of fresh strawberries.
• If using, slice 1 ripe avocado for extra creaminess.
• Toast 1/2 cup of pecans or walnuts in a dry skillet over medium heat for 3 to 5 minutes. Stir them often until golden and fragrant. Set aside to cool.

Make the Dressing

• In a small mixing bowl, combine 3 tablespoons of extra-virgin olive oil, 2 tablespoons of balsamic vinegar, 1 tablespoon of pure maple syrup, 1 teaspoon of Dijon mustard, sea salt, and cracked black pepper to taste.
• Whisk the dressing until it becomes smooth and slightly thickened.

Assemble the Salad

• Add the sliced strawberries to the bowl with the spinach.
• If you prepared avocado or any extra toppings, add them now.
• Scatter the toasted nuts evenly over the salad for crunch.

Toss and Serve

• Drizzle the balsamic vinaigrette over the salad just before serving.
• Gently toss the salad with salad tongs or clean hands until all ingredients are lightly coated with dressing.
• Serve immediately so the spinach stays crisp and the strawberries bright.

This salad tastes incredible fresh, the flavors reflect the healthy energy that comes from eating vibrant plants.

Variations and Add-Ons

I love this spinach and strawberry salad for its flexibility. You can make it your own with some easy swaps or flavorful additions.

• Nuts and Seeds: For crunch and healthy fat, I like using toasted pecans or walnuts, but sliced almonds, pumpkin seeds, or sunflower seeds also add great flavor and texture. Choose raw or lightly toasted to keep the nutrition high.
• Fresh Fruit Swaps: If you do not have strawberries, fresh blueberries, blackberries, or orange segments taste delicious with baby spinach. In summer, diced peaches or nectarines lend extra sweetness.
• Vegan Cheese Options: For creamy contrast, I sometimes add a sprinkle of vegan feta or soft cashew cheese. It balances the tangy vinaigrette and juicy fruit.
• Veggie Additions: Thinly sliced red onions or radishes give bite and color. For a heartier salad, try adding shelled edamame, chickpeas, or sliced cucumber.
• Whole Grains: If I want to make the salad more filling, I toss in cooked quinoa, farro, or brown rice. This makes it a satisfying meal for lunch or dinner.
• Protein Boosters: Adding roasted chickpeas or cubed, baked tofu provides extra plant-based protein and makes the salad more substantial.
• Dressing Twists: Sometimes, I swap the balsamic for lemon juice or apple cider vinegar. A squeeze of fresh orange juice makes the dressing fruitier and adds vitamin C.

Quick Reference Table for Add-Ons

I encourage you to play with these variations based on what is in your pantry or farmers’ market. Every swap helps you discover new flavors and textures—keeping every vegan salad experience fresh and exciting.

Tips for the Perfect Vegan Spinach and Strawberry Salad

Maximize Freshness

I always reach for the freshest baby spinach and strawberries I can find. Choose spinach leaves that are firm and bright. Use strawberries that are plump, red, and free of bruises. Wash and dry greens thoroughly to avoid soggy salad.

Balance Sweet and Savory

The contrast of the sweet strawberries and savory greens makes each bite exciting. If your strawberries are especially sweet, add an extra splash of balsamic vinegar to balance the flavors. For tangy notes, a small scoop of vegan feta or a handful of pickled onions works beautifully.

Amp Up the Crunch

I love variety in texture. Always toast your nuts for deeper flavor and extra crunch. Walnuts, pecans, or sliced almonds work well. Toss them in a dry skillet for 3 to 4 minutes until fragrant. Let them cool before adding to your salad.

Dress just Before Serving

For the crispest, most beautiful salad, whisk the vinaigrette just before serving. Pour it over the salad and toss gently to coat all the leaves without bruising the spinach. I avoid overdressing to let the fresh flavors shine.

Protein Power

For a filling meal, add cooked chickpeas, edamame, or hemp hearts. These protein add-ins keep the salad light and satisfying.

Store Components Separately

When meal prepping, I always keep spinach, strawberries, nuts, and dressing in separate containers. Combine just before eating to maintain the best texture. Use airtight containers and refrigerate ingredients to keep everything fresh.

Customize to Taste

Every palate is unique. Taste and adjust the vinaigrette’s sweetness and tang. Add extra mustard for more heat or more maple syrup for gentle sweetness. Experiment with herbs like fresh basil or mint for a summery punch.

Serving Suggestions

I love serving this vegan spinach and strawberry salad in ways that showcase its bright colors and fresh flavors. For gatherings or family dinners, I pile it high on a large platter so everyone can enjoy the visual appeal and help themselves. For smaller meals, I use chilled salad plates or shallow bowls to keep the greens crisp.

This salad shines as a main course for a light lunch. I often pair it with a bowl of vegan soup like carrot-ginger or a thick slice of homemade whole grain bread. When I serve it as a side, it complements hearty entrées such as lentil loaf, portobello steaks, or grilled tofu beautifully.

For a protein-packed meal, I top it with roasted chickpeas or a scoop of quinoa. If I am hosting brunch, I offer the salad alongside vegan frittata or stuffed avocado halves. If you want to make it extra special for guests, you can finish each serving with a sprinkle of vegan feta or toasted pumpkin seeds for extra pop and crunch.

This salad is perfect for picnics and potlucks. Just keep the dressing in a jar and add it right before serving to keep everything vibrant and crisp. If you are packing this salad for lunch, I recommend storing the greens, fruit, nuts, and dressing separately in containers and assembling just before eating. That way, you always get the freshest texture and flavor.

No matter how you serve it, this vegan spinach and strawberry salad always brings delicious color and healthful energy to any meal.

Conclusion

Whenever I crave something light yet satisfying I turn to this vibrant salad. It never fails to brighten my table and my mood with its burst of colors and flavors. I love how easy it is to adapt and how well it fits into any occasion from a casual lunch to a festive gathering.

If you haven’t tried this combination before I hope you’ll give it a go. Let your creativity guide you and make it your own. Here’s to more fresh and joyful meals!