This post contains affiliate links.

Ready in just 30 minutes, this summer strawberry salad with feta is topped with the easiest and most delicious dressing. It has a strawberry-infused balsamic vinaigrette that is delicious on this salad (and on literally anything else)!

A plate of fresh arugula and spinach salad topped with sliced strawberries, crumbled cheese, sliced almonds, and a creamy dressing, with a spoon on the side.
save this recipe!
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Is the Wendy’s summer strawberry salad a guilty pleasure of yours? It’s ok to treat yourself sometimes, but did you know you can make something just as delicious at home without the extra cost and drive thru line?

I love this salad because of the great mix of textures and colors, not to mention the flavor! Doesn’t it just look like summer in a bowl?

Reader rating

★★★★★

“The dressing is phenomenal. I didn’t need all of it for the salad so I saved it and used the rest on a store-bought salad I got for lunch. So good!” —Stacy

Add your review

A plate of strawberry spinach salad with feta cheese, almond slices, and a pink vinaigrette dressing, set on a red tiled surface with whole strawberries and a bowl of dressing nearby.

Key Ingredients

This is just an overview–jump to the recipe card for full measurements and printable instructions.

  • Greens: Spinach is one of the mildest there is, making it a good choice for hesitant salad eaters (or get real summery with grilled romaine lettuce instead!). Arugula adds a little peppery flavor that’s just so good here.
  • Strawberries: A strawberry salad wouldn’t be complete without these sweet berries, which are included in both the dressing and the salad.
  • Crunchy Produce: English cucumbers and red onion add a nice crunch to the salad. For a more mild onion flavor, feel free to replace the red onion with green onions or shallots.
  • Feta: Feta not your thing? Feel free to use goat cheese or parmesan.
  • Parsley: Go for the Italian parsley, which has more flavor than curly parsley.

cucumber tip

Look for English or “hothouse” cucumbers when you are in the produce section. These are often wrapped in plastic and labeled so you can easily find them. This variety has a thin skin and small or no seeds!

Overhead view of salad ingredients on a red background, including spinach, arugula, strawberries, cucumber, lemon, feta, almonds, parsley, red onion, oil & vinegar, honey, and S&P.
See something you don’t like? Swap it! I just like to use so many ingredients to give different textures. Swap in green onions for red or walnuts for almonds, for example.

Prep Ahead

You can do all your chopping ahead and set the bowl in the fridge. Just don’t add the dressing to the salad until right before serving. You wouldn’t want things to get soggy!

Glass bowl of creamy brown salad dressing with a spoon, set on a red surface next to a plate of arugula salad with strawberries and crumbled cheese.
This dressing will last a few days in the fridge, so give it a try over other salad types or even over tofu.
A bowl of spinach salad with sliced strawberries, crumbled feta, almond slivers, and vinaigrette dressing, on a red tiled table.

P.S. Love fruity salads? Try my blueberry cucumber salad next!

A plate of summer strawberry salad with spinach, sliced strawberries, cucumber, red onion, crumbled feta, and almond slices, served with a fork and a cup of dressing on the side.
rate pin print remove ads

Strawberry Arugula Salad with Creamy Vinaigrette

5 from 3 ratings
By: Sarah Bond
Prep: 30 minutes
Total: 30 minutes
Servings: 4 servings
This 30-minute summer strawberry salad with feta is topped with a sweet, tangy strawberry balsamic vinaigrette!

Ingredients 

Strawberry Balsamic Dressing

  • 1 cup halved strawberries, 166 g
  • ½ cup extra virgin olive oil, 120 mL
  • ¼ cup balsamic vinegar, 60 mL
  • 2 Tbsp honey, 30 g
  • 1 Tbsp lemon juice, 15 mL
  • Salt and pepper, to taste

Strawberry Salad

  • 4 cups baby spinach, 115 g
  • 2 cups arugula, 50 g
  • 2 cups sliced strawberries, 1 pint, 332 g
  • 1 cup sliced English cucumber, 150 g
  • ½ cup thinly sliced red onion, 75 g
  • ½ cup crumbled feta, 57 g
  • ¼ cup roughly chopped Italian flat leaf parsley, 17 g
  • ¼ cup sliced almonds, 22 g
Save this recipe!
Enter your email & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Instructions 

  • Dressing: Add all Dressing ingredients to a blender and blitz until smooth and creamy. Taste and add salt and pepper, as needed.
    A blender pitcher filled with blended strawberry salad dressing mixture sits on a bright red tiled surface.
  • Salad: In a large bowl, toss together all the salad ingredients.
    A white bowl on a red tiled surface contains arugula, sliced cucumbers, red onions, strawberries, crumbled cheese, herbs, and sliced almonds, arranged in sections.
  • Assemble: Drizzle dressing over the salad (you may not need it all – add a bit, toss, then add more as needed).
    A plate of mixed green salad with fresh strawberries, sliced almonds, red onion, and crumbled cheese on a red tile surface, with a glass of dressing and whole strawberries nearby.

Notes

This salad does not store well after being assembled with the dressing, so store the salad and dressing separately if you plan on enjoying this recipe later.

Nutrition

Serving: 1serving | Calories: 389kcal | Carbohydrates: 23g | Protein: 6.2g | Fat: 32.7g | Saturated Fat: 6.7g | Cholesterol: 17mg | Sodium: 240mg | Potassium: 525mg | Fiber: 4.2g | Sugar: 16.5g | Calcium: 181mg | Iron: 2mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

Plays well with

Salads are light and refreshing and can help tone down some heavy meals. When you aren’t eating it on its own as a meal, try these ideas.

Eat vegetarian cookbook.

Let's eat more plants!

Packed with over 100 reader-favorite vegetarian recipes, my cookbook is your go-to guide for easy, healthy meals that make plant-based eating a breeze.

grab a copy

You May Also Like

5 from 3 votes

Leave a comment

Question? Ask your question here! Sarah personally answers comments every weekday.

Rate this Recipe:




8 Comments

  1. Toby says:

    Mmm. Well that looks fab. It’s a shame it’s the middle of winter here in Melbourne and I can’t get strawberries! The dressing looks interesting. 🙂

    Reply
    1. Sarah Bond says:

      Can’t wait for you to try it when your summer comes around! (The dressing can be made with frozen and thawed blueberries or strawberries, if you can’t wait until summer!)

  2. Karen says:

    5 stars
    Print function does not work.

    Reply
    1. Sarah Bond says:

      Hi Karen! Hmm strange, it’s working on my end! Nonetheless, here is the printed version. Enjoy!

  3. Stacy says:

    5 stars
    The dressing is phenomenal. I didn’t need all of it for the salad so I saved it and used the rest on a store-bought salad I got for lunch. So good!

    Reply
    1. Sarah Bond says:

      YAY! So happy to hear it, Stacy! Enjoy! 😀

  4. Debbie says:

    5 stars
    Strawberry salad with your dressing is wonderful Thanks

    Reply
    1. The Live Eat Learn Team says:

      So glad it hit the spot, thanks for sharing!