Strawberry Spinach Salad with Raspberry Vinaigrette

Sweet strawberries, baby spinach, and creamy goat cheese come together in this healthy vegetarian salad. Enjoy this easy recipe as an entrée or side dish with your favorite plant-based sandwiches.

Kirsten Nunez, MS

By Kirsten Nunez, MS

2 Ratings

This post may contain affiliate links. Please read our disclosure policy.

Strawberry Spinach Salad with Raspberry Vinaigrette.
Photo: Kirsten Nunez

This strawberry spinach salad with raspberry vinaigrette is the epitome of spring. It’s bright, fresh, and packed with color and flavor. It also takes less than 10 minutes to prepare, which is always a plus in our book.

Between the sweet strawberries and creamy goat cheese, this vegetarian dish is delicious and satisfying. It also features sunflower seeds, which offer a tasty crunch.

To make this healthy salad recipe extra filling, toss in farro or tempeh bacon. Enjoy it for lunch, dinner, or as side dish with your favorite sandwich.

Key Ingredients

Ingredients for strawberry spinach salad.
  • Strawberries. Fresh, rinsed strawberries are best for this salad.
  • Spinach. You can use baby spinach or chopped big leaf spinach.
  • Goat cheese. Since this recipe includes goat cheese, it’s a vegetarian salad. But you can skip it to make this salad dairy-free and vegan.
  • Red onions. Red onions give this salad a spicy kick.
  • Raspberry vinaigrette. This salad features our homemade raspberry vinaigrette dressing.

How to Make Strawberry Spinach Salad with Raspberry Vinaigrette Dressing

This easy vegetarian salad takes less than 10 minutes to prepare. For the full list of ingredients, check out the recipe card at the bottom of this post.

1. Halve the avocado and remove the pit. Peel away the skin, then cut into slices.

Sliced avocado on a wooden cutting board.
Photo: Kirsten Nunez

2. If serving as a main dish, divide all of the ingredients (except the dressing) between two salad plates. If serving as a side dish, divide between four small plates.

Strawberry Spinach Salad in a black bowl.
Photo: Kirsten Nunez

3. Drizzle about two tablespoons of raspberry vinaigrette dressing onto each serving. Toss everything together and enjoy!

Strawberry Spinach Salad in a black bowl topped with raspberry vinaigrette.
Photo: Kirsten Nunez

Recipe Tips, Variations, and Substitutions

  • Add microgreens. For even more nutrition and color, add a handful of microgreens to each salad.
  • Mix up the leafy greens. Replace half the spinach with arugula for a spicy kick. You can also mix in kale and lettuce, depending on what you have on hand.
  • Replace the seeds with nuts. Our recipe features sunflower seeds, but you’re welcome to use nuts like pecans, pistachios, or almonds.
  • Use vegan goat cheese. For a dairy-free alternative, try making this vegan goat cheese recipe by Spabettie.
  • Add other berries. Toss in a handful of blueberries for even more color and flavor.
Strawberry Spinach Salad in a black bowl with a fork.
Photo: Kirsten Nunez

How to Store Leftovers

If you think you’ll have leftovers, avoid tossing all the ingredients with dressing. Instead, store the ingredients and dressing in separate air-tight containers. Wait to add the dressing just before eating.

Serving Suggestions

Strawberry Spinach Salad

Strawberry Spinach Salad with Raspberry Vinaigrette

Sweet strawberries, baby spinach, and creamy goat cheesecome together in this healthy vegetarian salad. Enjoy this easy recipe as an entréeor side dish with your favorite plant-based sandwiches.  
Click stars below to rate, or leave a full review in the comments
2 Ratings
Print Rate it Now
Course: Salad
Cuisine: American
Diet: Vegetarian
Keyword: salad, strawberry spinach salad, vegetarian salad
Prep Time: 10 minutes
Servings: 2
Author: Kirsten Nunez, MS

Ingredients

  • 6 cups baby spinach
  • 2 cups strawberries destemmed and quartered
  • ½ small red onion sliced
  • ½ cup sunflower seeds or nuts
  • ½ cup goat cheese or vegan goat cheese
  • 1 avocado
  • Vegan Raspberry Vinaigrette Dressing

Instructions

  • Halve the avocado and remove the pit. Peel away the skin, then cut into slices.
  • If serving as a main dish, divide all of the ingredients (except the dressing) between two salad plates. If serving as a side dish, divide between four small plates.
  • Drizzle about two tablespoons of raspberry vinaigrette dressing onto each serving. Toss everything together and enjoy!

Notes

  • For even more nutrition and color, add a handful of microgreens to each salad.
  • Replace half the spinach with arugula for a spicy kick. You can also mix in kale and lettuce, depending on what you have on hand.
  • Instead of sunflower seeds, you can also use pecans, pistachios, or almonds.
  • For a dairy-free alternative, try making this vegan goat cheese recipe by Spabettie.
  • Toss in a handful of blueberries for even more color and flavor.
  • To store leftovers, keep the salad ingredients and dressing in separate air-tight containers in the refrigerator.

Recommended Tools & Products

Cutting Board
Cutting Board
Salad plates
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.