If you want a fresh, flavor-packed salad that’s anything but boring, this Spinach Arugula Salad with Strawberries is it! Tender greens, juicy strawberries, crunchy nuts, and a zesty balsamic dressing come together in minutes for the perfect, light and delicious dish. Trust me, you’ll want this on repeat!

A white serving platter filled with spinach arugula salad topped with cut strawberries, feta cheese, cucumber slices, and sliced almonds. A pair of hands holding wooden salad tongs to take a helping of salad from the platter. The platter is on a countertop surrounded by a few pieces of arugula and sliced almonds on the countertop, a small bowl filled with sliced almonds, a small bowl filled with feta cheese, a glass bottle filled with dressing, and a cloth napkin.

I mean, I’m sure you can handle this but let me just show you how this one goes down….

Jump to Recipe Instructions
A pair of hands holding a white serving platter filled with baby spinach and arugula salad. The platter is on a countertop surrounded by a whole shallot and sliced almonds sprinkled on the countertop, a small bowl filled with more sliced almonds, a jar of olive oil, a small dish filled with feta cheese, a small dish with a dollop of mustard, a glass container of honey with a honey dipper inside the container.
Place the spinach and arugula in a large bowl or serving platter.
A pair of hands holding a white serving platter filled with spinach arugula salad topped with cut strawberries, feta cheese, cucumber slices, and sliced almonds. The platter is on a countertop surrounded by a whole shallot and sliced almonds sprinkled on the countertop, a small bowl filled with more sliced almonds, a jar of olive oil, a small dish with a dollop of mustard, a glass container of honey with a honey dipper inside the container.
Sprinkle the strawberries, cucumber, almonds, and crumbled cheese on top of the greens.
One hand holding a glass mixing bowl filled with minced shallot, vinegar, mustard, and honey. The other hand is holding a whisk. Next to the bowl on the countertop is a small dish filled with sliced almonds, a glass bottle filled with olive oil, and glass container filled with honey and a honey dipper.
To make the dressing, add the minced shallot, vinegar, mustard, and honey to a small bowl or liquid measuring cup. Whisk to combine.
One hand drizzling olive oil from a glass bottle while another hand is using a whisk to mix together the other dressing ingredients in a glass mixing bowl. Next to the bowl on the countertop is a small dish filled with sliced almonds and glass container filled with honey and a honey dipper.
Gradually whisk in 3 tablespoon of olive oil. Then whisk in salt and pepper to taste.
One hand is holding a glass bowl filled with dressing and another hand is dipping a baby spinach leaf into the dressing. Next to the bowl on the countertop is a bottle of olive oil and a white serving platter filled with spinach arugula salad topped with cut strawberries, feta cheese, cucumber slices, and sliced almonds
The best way to taste test your dressing? Dip a leafy green into the dressing and have a taste. If the dressing is too tangy, take some of the “bite” out by whisking in the remaining tablespoon of oil.
A white serving platter filled with spinach arugula salad topped with cut strawberries, feta cheese, cucumber slices, and sliced almonds. A pair of wooden salad tongs are set on top of the platter. Dressing is being drizzled on the salad by hand from a glass bottle. The platter is on a countertop surrounded by a few pieces of arugula and sliced almonds on the countertop, a small bowl filled with sliced almonds, a small bowl filled with feta cheese, a glass container of honey with a honey dipper inside the container, and a cloth napkin.
Now you can dress the salad and enjoy! Or, if wanting to serve later, you can refrigerate the salad and dressing separately for up to a day. When you’re ready to dig in, whisk the dressing again to emulsify it and then pour over the salad. Toss everything together and you’re ready to serve.
A white serving platter filled with spinach arugula salad topped with cut strawberries, feta cheese, cucumber slices, and sliced almonds. A pair of wooden salad tongs are set on top of the platter. The platter is on a countertop surrounded by a few pieces of arugula and sliced almonds on the countertop, a small bowl filled with sliced almonds, a small bowl filled with feta cheese, a glass container of honey with a honey dipper inside the container, and a cloth napkin.

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Spinach Arugula Salad w/ Strawberries & Zesty Balsamic Dressing

Yield: 4 servings
Author: Taesha Butler
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Ingredients
 

For salad

  • 2 cups (60 g) packed baby spinach, 2 ounces
  • 2 cup (40 g) packed baby arugula, 2 ounces
  • 1 cup (144 g) sliced strawberries, about 4 ounces
  • 1 cup (104 g) thinly sliced persian cucumber
  • ½ cup (46 g) toasted sliced almonds, or chopped pistachios, or any nut/seed you like
  • 4 ounces (113.4 g) feta, or goat cheese

For zesty balsamic dressing

  • 1 small shallot, finely minced
  • 1 Tablespoon white balsamic vinegar, or regular balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 3 Tablespoons extra virgin olive oil
  • ¼ teaspoon kosher salt
  • freshly ground black pepper, to taste

Instructions
 

  • Add the spinach and arugula to a large bowl.
  • Scatter the strawberries, cucumber, nuts, and crumbled cheese over the greens.
  • For the dressing, whisk the minced shallot, vinegar, mustard, and honey in a small bowl or liquid measuring cup. Slowly whisk in 3 tablespoon of olive oil then season with the salt and pepper.
  • Dip a piece of spinach into the dressing to taste. If the dressing is too tangy for you, whisk in the remaining tablespoon of oil.
  • At this point you can refrigerate the salad and dressing separately for a day. Once ready to serve, whisk the dressing again to emulsify then pour over the salad. Toss the salad to coat in the dressing then serve.

Notes

To make dairy-free: Omit the cheese or use your favorite dairy-free cheese as a sub. 
You can use any mix of baby greens for this salad if you prefer.
Thinly sliced raw sugar snap peas are a great additional to this salad as well.
If you don’t like mustard, you can leave it out of the dressing. However, the mustard acts as an emulsifier, so the oil and vinegar might separate even after whisking.
Calories: 270kcal, Carbohydrates: 11g, Protein: 8g, Fat: 23g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.003g, Cholesterol: 25mg, Sodium: 500mg, Potassium: 344mg, Fiber: 3g, Sugar: 6g, Vitamin A: 1796IU, Vitamin C: 28mg, Calcium: 216mg, Iron: 2mg
Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.