Strawberry Spinach Salad

This strawberry spinach salad builds flavor with warm roasted potatoes, juicy strawberries, and herb chicken. A bright balsamic reduction brings everything into balance so every bite works beautifully together.

This is one of those salads that built itself over time. I originally made it with nectarines, but strawberries made the balance brighter and more consistent.

If you like salads that actually eat like a meal, this one sits right next to roasted vegetable salad or something more grain-based like spring asparagus orange farro salad. Same idea: contrast, balance, and real substance. For another texture-forward option, kale cabbage salad brings the same balance with a completely different base!

Ingredients & Substitutions

• Spinach: Use fresh, sturdy leaves. Baby spinach works, but mature spinach holds up better to warm toppings.
• Strawberries: Ripe berries matter here. Underripe strawberries throw off the whole balance.
• Chicken: A simple herb preparation works best. You can follow this tutorial on how to cook moist chicken breast or use any cooked chicken you have.
• Goat cheese: Creamy and tangy. If you want a sharper flavor, blue cheese or salty feta cheese both work in place of goat cheese.
• Potatoes: Small red potatoes roast evenly and get crisp edges.
• Balsamic vinegar: Reduces into a glaze that ties everything together. Don’t skip this.
• Avocado: Optional, but adds richness and soft texture.

See the recipe card for full information on ingredients and quantities.

Variations for Spinach Strawberry Salad

• Swap the protein. Use steak or shrimp instead of chicken.
• Make it vegetarian. Skip the chicken and add toasted nuts or chickpeas. Add toasted almonds, pecans, or walnuts if you want a little crunch against the soft textures!
• Change the fruit. Blueberries or peaches work well depending on the season. Raspberries or mandarin oranges can be used instead of strawberries depending on what you have. If you like playing with fruit sauces, blueberry coulis gives a similar sweet-tart contrast!
• Add grains. Farro or quinoa makes it even more substantial.

Professional Tips

• Preheat your pan. Adding potatoes to a hot pan gives you crisp edges instead of soft, steamed centers.
• Cut evenly. Keep potatoes around ½-inch so they cook at the same rate.
• Watch the reduction. It should coat the back of a spoon but still run. If it gets too thick, it won’t drizzle.
• Rest the chicken. Give it at least 5 minutes before slicing so it stays juicy.
• Assemble last. Build the salad right before serving so the spinach doesn’t wilt.

How to Make Strawberry Spinach Salad

Use these instructions to make the perfect strawberry spinach salad every time! Further details and measurements can be found in the recipe card below.

Step 1: Preheat the oven. Preheat the oven to 400°F and place a rimmed baking sheet inside to heat.

Step 2: Prep potatoes. Cut potatoes into ~½-inch pieces. Toss with rosemary, salt, pepper, and oil until evenly coated.

Step 3: Roast potatoes. Spread on the hot pan in a single layer. Roast 25–30 minutes, stirring every 8–10 minutes, until golden brown and fork-tender.

Step 4: Start reduction. Combine balsamic vinegar, honey, lemon juice, salt, and pepper in a saucepan. Add thyme and place over medium-high heat.

You can also shake the dressing ingredients together in a jar before reducing if you prefer.

Step 5: Reduce glaze. Simmer for 10–15 minutes, stirring occasionally, until thick enough to coat a spoon but still pourable. Remove thyme and set aside.

Step 6: Cook chicken. Pat chicken dry and season with salt, pepper, and rosemary. Heat a skillet over medium-high until very hot and lightly oil. Add chicken, press with a second pan, and cook for 5 minutes. Flip, press again, and cook 4–6 minutes until 165°F, finishing in a 400°F oven if needed. Rest 5–10 minutes before slicing.

Cook chicken using your preferred method or tutorial on how to cook moist chicken breast.

Step 7: Slice onions. Cut onion into rounds. Brush lightly with oil and season with salt and pepper.

Step 8: Broil onions. Broil 2 minutes per side, then continue another 3–4 minutes until tender with light char.

If you prefer deeper flavor, you can follow this tutorial on how to caramelize onions instead of broiling for a sweeter finish.

Step 9: Prep fresh items. Slice strawberries, chop spinach, cube avocado, and crumble goat cheese while everything cooks.

Step 10: Slice chicken. Slice rested chicken into strips or bite-sized pieces.

Step 11: Assemble salad. Layer spinach, then add potatoes, onions, strawberries, avocado, chicken, and goat cheese.

Assemble everything in a large bowl so you can gently toss without crushing the ingredients.

Step 12: Finish and serve. Drizzle with warm balsamic reduction and serve immediately.

Recipe FAQs

Before You Go

I hope you enjoyed this fresh, hearty salad. Check out more seasonal, satisfying salads to keep your meals interesting all week!