Sunshine in a bowl — that’s the best way to describe this Strawberry Kiwi and Spinach Salad. Lush, sweet strawberries and tangy, jewel-green kiwi mingle with crisp spinach leaves, creamy feta, and crunchy almonds, all brought together with a crave-worthy homemade honey-Dijon dressing. This salad is my go-to for spring brunches, summer lunches, or whenever I need a fresh, feel-good dish that delights my eyes as much as my taste buds. Whether you’re new to fruit-forward salads or a long-time fan, this colorful showstopper promises vibrance, nutrition, and dazzling flavor with every forkful.

Ingredients You’ll Need
Let’s talk about the magic that happens when a handful of simple, fresh ingredients are combined just right! Each element of this Strawberry Kiwi and Spinach Salad brings texture, color, and taste — and when they join forces, they create something truly special and satisfying.
- Fresh Baby Spinach: Tender, mild leaves form the perfect green foundation, soaking up every bit of that luscious dressing.
- Strawberries: Sliced for a berry burst, their sweet juiciness balances the tangy kiwi and the savory feta.
- Kiwis: Peeled and sliced, these add gorgeous color and just the right amount of zingy tartness.
- Feta Cheese: Crumbled in, it gives a creamy, salty contrast that brings real depth and richness.
- Toasted Sliced Almonds: Gold and crunchy, these add nutty flavor and a delightful bit of texture to every bite.
- Olive Oil: The smooth backbone for your dressing — always reach for extra-virgin if you have it!
- Honey: Just a hint gives the dressing natural sweetness, playing off the fruit beautifully.
- Apple Cider Vinegar: Brings balance and a subtle tartness to keep the salad bright.
- Dijon Mustard: Adds creaminess to the dressing and a little sophisticated kick.
- Salt: A pinch draws out flavors and balances all the sweet and tangy notes.
- Black Pepper: Just a dusting for a bit of peppery warmth to finish things off.
How to Make Strawberry Kiwi and Spinach Salad
Step 1: Whisk the Dressing
Start by making your quick, bright dressing. In a small bowl or a jar with a tight-fitting lid, whisk together the olive oil, honey, apple cider vinegar, Dijon mustard, salt, and black pepper. Give it a good whisk until everything is smooth and a little creamy. You want to see the honey fully incorporated and the dressing lightly emulsified for perfect drizzling later.
Step 2: Prepare the Salad Base
Place the baby spinach in a large salad bowl or thoughtfully spread it over a serving platter. Make sure your leaves are dry and crisp – a quick spin in a salad spinner can work wonders. This vibrant bed of greens is ready to be adorned with all your lovely toppings.
Step 3: Add Fruits and Cheese
Scatter the sliced strawberries and kiwi evenly over the spinach. Next, sprinkle the crumbled feta cheese on top. Let some of the colors peek through — half the fun of this Strawberry Kiwi and Spinach Salad is how stunning it looks on the table!
Step 4: Sprinkle Almonds
Take your toasted, sliced almonds and sprinkle them generously over the salad. Their nutty crunch adds texture, and toasting intensifies their flavor — don’t skip this step if you want the ultimate bite.
Step 5: Drizzle and Toss
Just before serving, drizzle your homemade dressing generously all over the salad. If you like, give everything a gentle toss so the dressing coats every ingredient lightly but thoroughly. Serve immediately so the spinach stays perky and the fruits stay bright.
How to Serve Strawberry Kiwi and Spinach Salad

Garnishes
A finishing sprinkle of extra feta and a few extra slices of strawberry on top add an inviting, celebratory look. A quick grind of fresh black pepper or a drizzle of balsamic glaze can also take this Strawberry Kiwi and Spinach Salad up another notch for special occasions.
Side Dishes
Pair your salad with grilled chicken, pan-seared fish, or a crusty whole-grain baguette to make it a meal. It’s also right at home alongside veggie quiche or as a vibrant counterpoint to heavier mains at your next dinner party. This dish plays well with so many flavors!
Creative Ways to Present
For a fun twist, layer ingredients in individual mason jars for portable lunches, or arrange them in a color-blocked pattern on a large platter for maximum visual impact. Miniature portions in cups or on appetizer spoons make the Strawberry Kiwi and Spinach Salad an impressive starter for garden parties or brunch buffets.
Make Ahead and Storage
Storing Leftovers
If you anticipate leftovers, store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Once dressed, spinach can wilt, so it’s best to toss just before serving if possible.
Freezing
This salad isn’t a candidate for freezing due to the delicate nature of the spinach and fruit — freezing will change the texture dramatically. For best results, savor it fresh and make only as much as you’ll enjoy within a couple of days.
Reheating
No reheating required — and actually, the Strawberry Kiwi and Spinach Salad tastes best chilled or at room temperature. Just give any previously tossed salad a quick fluff before serving to revive its color and freshness.
FAQs
Can I substitute other greens for spinach?
Absolutely! Baby arugula or mixed spring greens are both delicious swaps if you want a pepperier or more varied leafy base for your Strawberry Kiwi and Spinach Salad. Just keep in mind that sturdier greens may hold up a little better if you need to prep ahead.
Is this salad suitable for vegans?
As written, the salad contains feta cheese and honey, so it isn’t completely vegan. However, it’s easy to swap in a vegan feta and use maple syrup or agave in place of honey for a plant-based version everyone can love.
What protein can I add to make it a meal?
Grilled chicken, shrimp, or even chickpeas work beautifully for added protein. Just slice and layer over the finished salad; these options keep the flavors light and complement the fruit and greens for a hearty but fresh meal.
How far in advance can I make this salad?
You can slice the fruit and mix the dressing up to a day in advance, storing them separately. Assemble everything right before eating to keep the spinach crisp and the flavors at their absolute peak.
What can I use instead of almonds?
Feel free to substitute toasted pecans or walnuts for the sliced almonds if you prefer a richer, buttery crunch. Sunflower seeds are another great option, especially if you’re accommodating nut allergies.
Final Thoughts
If you’re craving a burst of color and flavor that feels like a celebration of fresh produce, you simply have to try this Strawberry Kiwi and Spinach Salad. It’s one of those dishes that make healthy eating exciting and memorable. Gather your ingredients and treat yourself — I promise you’ll want to make it again and again!
Print
Strawberry Kiwi and Spinach Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian, Gluten-Free
Description
This refreshing Strawberry Kiwi and Spinach Salad is a delightful mix of sweet and savory flavors, perfect for a light and healthy meal or side dish. The combination of fresh spinach, juicy strawberries, tangy kiwi, creamy feta cheese, and crunchy almonds, all tossed in a simple homemade dressing, creates a vibrant and satisfying dish.
Ingredients
Fresh Spinach:
6 cups baby spinach
Strawberries:
1 cup sliced
Kiwis:
2, peeled and sliced
Feta Cheese:
1/4 cup crumbled
Almonds:
1/4 cup toasted sliced
Dressing:
3 tablespoons olive oil, 1 tablespoon honey, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, 1/8 teaspoon black pepper
Instructions
- Prepare the Dressing: In a small bowl or jar, whisk together olive oil, honey, apple cider vinegar, Dijon mustard, salt, and black pepper until smooth and emulsified.
- Assemble the Salad: Arrange spinach in a large serving bowl or on a platter. Top with sliced strawberries, kiwi, feta cheese, and almonds.
- Add Dressing: Drizzle with dressing just before serving and toss lightly if desired.
Notes
- For extra protein, add grilled chicken or shrimp.
- You can also swap almonds for pecans or walnuts for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/4 of salad
- Calories: 190
- Sugar: 9g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg