Refreshing Spinach and Arugula Salad with Juicy Strawberries
Discover the delightful taste of summer with this vibrant strawberry salad, combining ripe strawberries, tender spinach, zesty arugula, crunchy caramelized almonds, and creamy goat cheese. Drizzle it with a homemade poppy seed dressing for a refreshing and delicious dish perfect for any occasion!

As strawberry season approaches, I can hardly contain my excitement. The local farmer’s markets will soon burst with juicy strawberries, and u-pick farms will welcome us with open arms.
In the past, my step-mom and I took my daughter Elle strawberry picking, and I can’t wait for our baby to join us this year. Our fridge will be filled with fresh, juicy berries for making everything from strawberry lemonade and fresh strawberry pie to this delightful strawberry salad.
This refreshing salad is easy to prepare, and its flavorful combination keeps me coming back for more, day after day!
Fresh Strawberry Salad with Spinach and Arugula
Growing up in Ohio during the ‘80s and ‘90s, my salads were mainly composed of iceberg lettuce, with few exceptions for potato salad or the occasional sweet “salad” like Watergate salad. However, I have come to relish fancy salads, and this strawberry salad has become one of my summer favorites.
It perfectly pairs sweet strawberries with baby spinach, peppery arugula, crumbled goat cheese, and crunchy caramelized almonds. The homemade poppy seed dressing adds the ideal tangy-sweet finish.
This salad is versatile. Sometimes, I enjoy it as a light lunch, but it also serves as a stunning side dish to grilled pork tenderloin or chicken. Pair it with a pitcher of rosé sangria and end the meal with grilled pound cake for an unforgettable summer dinner party!
How to Make Strawberry Salad
This strawberry salad comes together quickly and is perfect for a weeknight dinner or a simple lunch.
Salad Components
- Greens: A mixture of baby spinach and arugula works well, but feel free to use just one type.
- Fruit: Fresh, summer-ripe strawberries add a burst of sweetness.
- Cheese: Crumbled goat cheese is my favorite, but feta cheese can be used as a delightful alternative.
- Nuts: For a crunchy element, caramelized sliced almonds are a must, though toasted almonds work just fine too.
- Dressing: My go-to dressing is a homemade poppy seed dressing; its tangy sweetness complements the salad beautifully.
Making the Salad
To prepare the caramelized almonds, start by lining a baking sheet with parchment paper. In a nonstick skillet, melt the butter over medium heat. Once melted, add the almonds and stir to coat. Sprinkle in brown sugar, then stir to mix.
Continue stirring for 2-3 minutes until the sugar melts and the almonds turn golden. Quickly transfer them to the prepared baking sheet and spread them out to cool.
When ready, assemble the salad in a serving bowl by layering the greens, cheese, strawberries, and desired numbers of almonds. Add the dressing just before serving, or let guests add it themselves.
Ingredient Substitutions
Feel free to customize this recipe to suit your tastes!
- Use all spinach or all arugula or opt for baby arugula for a milder flavor.
- Replace goat cheese with crumbled feta or cotija cheese.
- Swap out the caramelized almonds for toasted or candied pecans.
- In addition to strawberries, you can experiment with fresh blueberries or any other berry of your choice.
Other Dressing Suggestions
While my favorite is a tangy poppy seed dressing, there are plenty of alternatives! Consider honey vinaigrette, strawberry balsamic vinaigrette, or a Greek yogurt green goddess dressing for delicious variations.
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