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Fresh Strawberry Kiwi Spinach Salad with feta, walnuts, sliced strawberries, and kiwi on baby spinach

Fresh Strawberry Kiwi Spinach Salad

Emily Wilson
This Fresh Strawberry Kiwi Spinach Salad combines tender baby spinach, sweet strawberries, tangy kiwi, and crunchy toasted nuts with a light raspberry vinaigrette. It is a bright, healthy salad that works beautifully for summer lunches, brunch spreads, or as a refreshing side dish for grilled meals.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 280 kcal

Equipment

  • Large salad bowl
  • Cutting Board
  • Sharp knife
  • Small mixing bowl or jar
  • Whisk or fork
  • Skillet

Ingredients
  

Salad Ingredients

  • 8 cups baby spinach washed and thoroughly dried
  • 1 1/2 cups fresh strawberries hulled and sliced
  • 2 whole kiwis peeled and sliced
  • 1/4 small red onion thinly sliced, optional
  • 1/2 cup walnuts or pecans lightly toasted
  • 1/4 cup feta cheese crumbled, optional

Raspberry Vinaigrette

  • 1/3 cup olive oil
  • 2 tablespoons raspberry vinegar or apple cider vinegar
  • 2 tablespoons raspberry jam or honey
  • 1 teaspoon Dijon mustard
  • 1 pinch salt
  • 1 pinch black pepper freshly ground

Instructions
 

  • 1. Prepare the spinach: Wash the baby spinach thoroughly and dry completely using a salad spinner or clean kitchen towels. Place the dry spinach in a large salad bowl.
  • 2. Slice the fruit: Hull and slice the strawberries. Peel and slice the kiwis into rounds or half moons. If using red onion, slice it very thin for a mild bite.
  • 3. Toast the nuts: In a dry skillet over medium heat, toast the walnuts or pecans for 3 to 5 minutes, stirring occasionally until fragrant. Remove from heat and let cool.
  • 4. Make the dressing: In a small bowl or jar, whisk together olive oil, raspberry vinegar, raspberry jam or honey, Dijon mustard, salt, and black pepper until smooth and emulsified.
  • 5. Assemble the salad: Add strawberries, kiwi, toasted nuts, and optional feta to the spinach. Drizzle the dressing over the top and toss gently until evenly coated. Serve immediately for best texture.

Notes

For a creamy variation, replace the vinaigrette with a dressing made from Greek yogurt, honey, and lemon juice. To turn this into a complete meal, add grilled chicken, salmon, or chickpeas. Always add the dressing just before serving to prevent soggy spinach.
Nutrition Facts:
•Calories: 280 
•Carbohydrates: 18 g 
•Protein: 6 g 
•Total Fat: 22 g 
•Saturated Fat: 4 g 
•Cholesterol: 10 mg 
•Sodium: 220 mg 
•Potassium: 520 mg 
•Fiber: 4 g 
•Sugar: 11 g 
•Vitamin A: 70% DV 
•Vitamin C: 120% DV 
•Calcium: 15% DV 
•Iron: 12% DV