Introduction

This Strawberry Spinach Cottage Cheese Salad is a fresh and protein-packed dish perfect for warm days. The combination of sweet strawberries, tender spinach, and creamy cottage cheese creates a delightful balance of flavors. Adding nuts and a balsamic glaze finish elevates this salad to a satisfying and light meal option.

A white plate holds a fresh salad arranged in three main layers: the bottom layer is a bed of bright green spinach leaves and fresh basil leaves spread evenly across the plate; the middle layer consists of scattered whole and sliced red strawberries with glossy, moist surfaces; the top layer is a mix of creamy white cottage cheese dollops and crunchy brown walnuts, adding texture contrast. The salad is lightly drizzled with balsamic glaze, visible as small dark spots. The plate is placed on a white marbled surface with a beige cloth on one side and a wooden pepper grinder nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cottage cheese (full-fat or low-fat)
2 cups baby spinach
1 cup fresh strawberries, sliced
¼ cup pecans or walnuts, toasted and chopped
¼ cup crumbled feta cheese (optional, for extra tang)
1 tbsp balsamic glaze (or balsamic vinegar + 1 tsp honey)
1 tbsp extra virgin olive oil
¼ tsp black pepper
1 tbsp fresh basil, chopped (optional, for garnish)

Instructions

Step 1: Arrange the baby spinach on a serving plate or in a bowl. Spoon the cottage cheese in the center, then scatter the sliced strawberries evenly across the salad.
Step 2: Sprinkle the toasted pecans or walnuts and crumbled feta cheese (if using) over the salad. Drizzle with balsamic glaze and olive oil. Finish with a sprinkle of black pepper and fresh basil.
Step 3: Serve immediately for the best texture and flavor. Enjoy on its own or pair with grilled chicken or salmon for a heartier meal.

Tips & Variations

For a touch of sweetness, substitute balsamic glaze with a drizzle of honey-balsamic mixture if unable to find glaze.
Try adding sliced avocado for extra creaminess and healthy fats.
Use mixed greens in place of baby spinach for a more varied texture.
To toast nuts evenly, warm them in a dry skillet over medium heat for 3-5 minutes, stirring frequently.

Storage

Store leftover salad ingredients separately to maintain freshness—keep the spinach and strawberries refrigerated in airtight containers, and the cottage cheese chilled as well. Assemble just before serving to prevent sogginess. Prepared salad is best enjoyed the same day, but components can be stored up to 2 days. If reheating proteins served alongside, warm gently to preserve texture.

How to Serve

A fresh spinach salad is shown in a round wooden bowl, with a mix of deep green spinach leaves forming the first layer. On top, bright red strawberry slices are scattered evenly, adding vibrant color. Small pieces of light brown pecans are sprinkled across the salad, providing a crunchy texture. Tiny white crumbles of feta cheese are spread throughout, contrasting with the greens and reds. Thin, pale purple slices of red onion are mixed in lightly, giving a subtle touch of color and texture. The salad looks fresh and lightly dressed, all against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

You can substitute cottage cheese and feta with plant-based alternatives like tofu or vegan cheese and use a balsamic glaze without honey for a vegan version.

What can I serve this salad with for a more filling meal?

This salad pairs wonderfully with grilled chicken, salmon, or even quinoa for added protein and heartiness.