Strawberry Orange Salad with Spinach and Arugula – Fresh & Fast in 15 Minutes

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Strawberry Orange Salad with Spinach and Arugula was born in my kitchen one breezy spring afternoon, just as berries were bursting into season and the last of the winter citrus still lingered. I had a basket of market-fresh strawberries, a sun-ripened orange sitting on the counter, and a bag of baby greens waiting to be used. What started as a quick, impromptu toss-together became one of my most-loved recipes.

The balance was instant magic—juicy strawberries, tangy orange slices, the peppery bite of arugula, and salty feta crumbles all layered into a single, vibrant bowl. Toasted almonds added just the right amount of crunch, making every forkful feel thoughtfully composed.

It reminded me of another favorite: the Strawberry Spinach Salad—fresh, bold, and bursting with color. And if you love sweet-savory combos, the Balsamic Strawberry Caprese Salad is another must-try that proves fruit belongs in more than dessert.

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What Makes This Salad Shine

What sets Strawberry Orange Salad with Spinach and Arugula apart is how effortlessly it balances flavor, texture, and color in one vibrant bowl. Every ingredient plays its part. The spinach and arugula bring a soft, peppery foundation. Juicy strawberries and sweet citrus slices brighten every bite with their natural sweetness. Then comes the creamy feta, adding a salty contrast that ties the whole dish together.

And let’s not forget the crunch—toasted sliced almonds take this from “just a salad” to something truly satisfying. That textural contrast is what makes each forkful feel complete.

The dressing is the real surprise: made with extra virgin olive oil, tangy Dijon mustard, sweet honey, and freshly squeezed lemon juice, it’s a quick whisk (or shake) away from the kind of flavor that feels like it came from a bistro kitchen. Simple, wholesome, and powerfully tasty.

Even better? This entire salad takes just 15 minutes from prep to plate, making it perfect for busy lunches or light summer dinners.

If you love fruit-forward salads with bold, savory depth, you’ll also appreciate this Whipped Feta with Roasted Strawberries. And for a sweet-savory snack or appetizer that uses similar ingredients in a new way, try the Roasted Strawberry Whipped Ricotta Toast (Sweet). Both show just how versatile strawberries and cheese can be.

This isn’t just a salad—it’s a beautiful, feel-good dish that delivers freshness, flavor, and crunch in every single bite.

Ingredients & Preparation 

 Ingredient Breakdown: Fresh, Simple, and Flavorful

The beauty of Strawberry Orange Salad with Spinach and Arugula is in how easy it is to pull together using just a handful of vibrant, nutrient-rich ingredients. Each one plays a role—from color to crunch to creaminess. Here’s a quick glance at what you’ll need:

Ingredient Table

These ingredients are widely available, but they’re also wonderfully interchangeable if you want to customize the salad to suit your preferences or pantry.

 Tools, Tips & Easy Substitutions

  Tools You’ll Need:

• A sharp chef’s knife (for clean orange slices and strawberry hulls)

• A citrus juicer or reamer

• A mason jar or small bowl for mixing the dressing

• A large mixing bowl

• A skillet (for toasting almonds)

 Substitution Ideas:

• No arugula? Use all baby spinach or try baby kale for a different texture.

• Out of oranges? Try mandarins, blood oranges, or even ruby red grapefruit for a bold twist.

• No feta? Goat cheese crumbles add similar creaminess with a tangy flair.

• Nut-free? Skip the almonds or sub in sunflower seeds for crunch.

This salad’s flexibility makes it perfect for tweaking with seasonal produce. And since it’s packed with vitamin C, fiber, and plant-based protein, it’s as good for you as it is gorgeous on the plate.

For another colorful combo using feta and fruit, the Elegant Ricotta and Spinach Quiche highlights how greens and creamy cheeses can work harmoniously. Similarly, the Rolled-Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes offers an elegant entrée pairing that would beautifully follow this salad as a starter.

Cooking Instructions & Tips

 Step-by-Step: From Prep to Plate in Minutes

This salad is one of those rare dishes that looks like it took effort—but comes together in under 15 minutes. Here’s how to make it shine, step by step:

Step 1: Make the Dressing

In a mason jar or small mixing bowl, combine:

• ¼ cup extra virgin olive oil

• 2 tablespoons Dijon mustard

• 3 tablespoons honey

• Juice of 1 fresh lemon

Whisk well with a fork until smooth, or seal the jar and give it a strong shake. Taste and adjust—add a splash more lemon if you love it bright.

Step 2: Prep the Ingredients

• Hull and slice the strawberries.

• Peel and segment the orange, then slice each segment in half.

• Crumble the feta and toast the almonds in a dry skillet for 2–3 minutes until fragrant.

Step 3: Assemble the Salad

In a large mixing bowl, combine:

• 5 oz baby spinach and arugula mix

• Sliced strawberries

• Orange segments

• Crumbled feta

Drizzle the dressing over the salad and toss gently until everything is evenly coated.

Step 4: Serve & Top

Divide into bowls and sprinkle each with toasted almonds just before serving. This keeps the nuts crisp and gives the salad a delightful final crunch.

 Pro Tips for the Perfect Salad Every Time

• Use ripe strawberries – They should be deep red and fragrant. Underripe berries won’t deliver the same sweetness.

• Segment the orange properly – Removing the white membrane keeps things tender and elegant.

• Always toast your nuts – It brings out their natural oils and enhances crunch.

• Dress lightly – This vinaigrette is bold. Start with half, toss, then add more if needed.

If you’re pairing this salad with a meal, try starting with the Elegant Ricotta and Spinach Quiche for a brunch or light dinner combo. Or, use the Rolled-Up Chicken with Feta, Spinach, and Sun-Dried Tomatoes for a heartier option.

 Serving, Storing & Pairing 

 What to Serve with Strawberry Orange Salad with Spinach and Arugula

There’s something undeniably elegant about serving this salad as part of a light spring lunch, sunny brunch, or even a casual al fresco dinner. Its versatility makes it easy to dress up or keep simple, depending on the occasion.

Pair it with a soft, savory main like the Pear and Pomegranate Spinach Salad with Maple Lemon Mustard Dressing for a fruit-forward duo that truly dazzles. Or serve it next to a rich, herby baked dish like the Blueberry Peach Feta Salad for a seasonal spread full of color and bold contrast.

Here are a few more pairing ideas:

• Grilled Chicken or Salmon: The citrus and greens complement lightly seasoned proteins beautifully.

• Toasted Baguette or Flatbread: Scoop up every last drop of that lemony vinaigrette.

• Sparkling Water with Citrus Slices or Light White Wine: Keep things refreshing and clean on the palate.

Want to turn this into a main? Add a protein! Grilled shrimp, shredded rotisserie chicken, or crispy chickpeas can make this salad dinner-worthy in a flash.

 How to Store & Reheat (Spoiler: Don’t Reheat!)

Let’s be honest—salads don’t love the fridge after they’ve been dressed. The spinach and arugula are tender greens that wilt quickly. To keep things fresh:

• If meal prepping, store the greens, fruit, feta, and almonds separately from the dressing.

• Toss just before serving for the freshest bite and best texture.

• Dressing keeps for 5–7 days in the fridge. Give it a shake before using, as natural separation occurs.

Avoid storing leftovers of dressed salad—it turns soggy fast and loses that delightful crunch. If you do need to store a mixed bowl, consume it within 24 hours, and skip the almonds until serving.

Want something more make-ahead friendly? The Pear and Pomegranate Spinach Salad offers a heartier base, while the Blueberry Peach Feta Salad holds up beautifully if prepped a few hours in advance.

Frequently Asked Questions

1. Can I make this salad ahead of time?

Yes, but store each component separately. Keep the dressing in a sealed jar, and don’t add it to the greens until you’re ready to serve. Toasted almonds should also be stored in a dry container to keep their crunch.

2. What’s the best substitute for feta cheese?

If you’re out of feta or prefer something different, goat cheese is a creamy, tangy option. For a milder flavor, try fresh mozzarella or even small pieces of brie.

3. How do I toast almonds without burning them?

Place them in a dry skillet over medium heat and stir frequently. Within 2–3 minutes, they’ll become golden and fragrant. Watch closely—nuts can burn quickly!

4. Can I use bottled lemon juice in the dressing?

Fresh is always best for bright flavor, but if bottled lemon juice is what you have, it will work. Just reduce the amount slightly and taste as you go.

5. Is this salad gluten-free?

Yes! All ingredients listed are naturally gluten-free. Just make sure any add-ins (like croutons or proteins) are certified gluten-free if needed.

Conclusion: A Salad to Savor Again and Again

Strawberry Orange Salad with Spinach and Arugula is more than a side—it’s a celebration of fresh, simple ingredients working in harmony. From the sweet strawberries and citrusy oranges to the peppery greens and creamy feta, each bite is balanced and full of flavor.

Whether you’re preparing it for a light lunch, a special brunch, or simply treating yourself on a warm day, this salad brings brightness to the table and joy to the plate. It’s one of those recipes that becomes a habit—easy, vibrant, and always satisfying.

If you loved this recipe, you might also enjoy:

• Whipped Feta with Roasted Strawberries

• Blueberry Peach Feta Salad

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