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Strawberry Spinach Salad in a round bowl
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Strawberry Spinach Salad

Sweet and savory come together in this easy spinach salad.  Naturally sweet strawberries, spinach,quinoa, feta and avocado are dressed in a tangy balsamic vinaigrette. A perfect healthy lunch or light meal option. {Clean Eating, Gluten-free}
Prep Time10 mins
Cook Time10 mins
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 232kcal



  • 1 cup water
  • ½ cup uncooked quinoa rinsed (or 1 1/2 cups cooked quinoa)
  • 2 cups strawberries sliced (or diced)
  • 6 cups baby spinach coarsely chopped (or baby spinach/spring lettuce mix)
  • ½ cup crumbled feta cheese or crumbled goat cheese
  • 1 large avocado diced
  • ¼ cup fresh basil coarsely chopped

Balsamic Vinaigrette

  • ¼ cup olive oil
  • 2 Tbsp balsamic vinegar
  • 1 tsp honey more to taste
  • 1 tsp Dijon mustard
  • 1 clove garlic minced (optional)
  • Salt & pepper to taste


  • Rinse quinoa in a fine mesh colander for at least 30 seconds. Add water and quinoa to a medium saucepan. Heat on medium-high until mixture comes to a boil. Reduce heat until mixture comes to a gentle simmer. Cook until the quinoa absorbs all of water (about 10 minutes). Remove pan from heat and cover for 5 minutes until quinoa “blooms” . Let the quinoa cool.
  • While quinoa is cooling, prepare the balsamic vinaigrette. Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, garlic and salt & pepper in a small bowl until combined.
  • Once quinoa is cooled, transfer it to a large serving bowl. Add roughly chopped spinach, sliced/diced strawberries, feta ,avocado, and chopped basil. Toss to combine. Add vinaigrette and lightly toss. Serve immediately.


* Nutritional info in label is for salad only (w/o dressing) 
Nutritional Info for Balsamic Vinaigrette (per serving- 1/4 of recipe)  130 cal, 13.5g fat, 1.8g sat fat, 32.7mg sodium, 3.8mg potassium, 2.5g Carb, 0g fiber, 1.3g sugar, 0.1g protein
Extra Protein- If you want to add additional protein to this salad, grilled/cooked/rotisserie chicken are all good options. If you’d like to keep things plant based, chickpeas work nicely with the flavors in this salad.
Greens- prepared spinach blends such as spinach/spring mix or baby spinach/baby kale mix are great in this strawberry salad.
Fruit- blueberries, apples and pears are all good substitutions for the strawberries or good additions if you’d like more fruit.
Zip- add some sliced red onions.
Crunch- add some toasted or candied pecans, walnuts, almonds or cashews for extra crunch.


Serving: 1serving (salad only w/o dressing) | Calories: 232kcal | Carbohydrates: 26.8g | Protein: 8.1g | Fat: 11.5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 200.3mg | Potassium: 605.7mg | Fiber: 7.3g | Sugar: 5.5g