Can I make Spinach & Strawberry Meal-Prep Salad ahead of time?

Yes, this salad works very well for meal prep. Store the dressing separately so the spinach stays crisp and fresh. For the best texture, add the strawberries and feta closer to serving time if possible.

How long does Spinach & Strawberry Meal-Prep Salad last in the fridge?

The salad keeps well for up to 4 days when stored in airtight containers. The chicken and spinach hold up nicely, especially if the vinaigrette stays separate until serving. Toasted walnuts are best added fresh if you want maximum crunch.

What can I use instead of feta cheese?

Goat cheese works beautifully because it has the same creamy contrast against the strawberries. Shaved Parmesan can also add a salty finish without overpowering the salad. If you prefer dairy-free options, simply leave the cheese out entirely.

Can I freeze this spinach strawberry salad?

Freezing isn’t recommended for this recipe. Fresh spinach and strawberries lose their texture after thawing and become watery. The roasted chicken can be frozen separately, though, and used later in freshly assembled salads.

Spinach & Strawberry Meal-Prep Salad: 5 Fresh and Delicious Lunches

Spinach & Strawberry Meal-Prep Salad

Print Recipe

This Spinach & Strawberry Meal-Prep Salad brings together tender roasted chicken, fresh baby spinach, sweet strawberries, feta, walnuts, and balsamic vinaigrette for a bright make-ahead lunch.

Author: Sophia Mitchell
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yield: 4 servings 1x
Category: Salad
Method: Roasting
Cuisine: American

Ingredients

Scale

1 pound boneless, skinless chicken thighs
1/2 teaspoon kosher salt
1/2 teaspoon dried thyme
1/2 teaspoon ground pepper
8 cups baby spinach
2 cups sliced strawberries
1/4 cup crumbled feta cheese, optional
1/4 cup chopped toasted walnuts
6 tablespoons balsamic vinaigrette

Instructions

Preheat the oven to 400°F. Line a baking sheet with foil or parchment for easier cleanup.
Place the chicken thighs on the prepared pan, then season them evenly with kosher salt, dried thyme, and ground pepper.
Roast the chicken for 15 to 17 minutes, turning once, until fully cooked and the center reaches 165°F.
Let the chicken cool slightly, then slice or chop it into bite-size pieces.
Divide the baby spinach evenly between 4 meal-prep containers.
Top each container with chicken, sliced strawberries, feta cheese if using, and toasted walnuts.
Pour 1 1/2 tablespoons balsamic vinaigrette into each of 4 small dressing containers.
Cover and refrigerate the salads for up to 4 days and the vinaigrette for up to 5 days.
Drizzle the vinaigrette over the salad just before serving.

Notes

For the freshest texture, keep the balsamic vinaigrette separate until you are ready to eat.
If possible, slice and add the strawberries close to serving time so they stay juicy and bright.
The feta cheese is optional, but it adds a creamy, salty contrast to the berries and spinach.
Use airtight containers to help the spinach stay crisp during storage.

Nutrition

Serving Size: 1 salad & 1 1/2 tablespoons vinaigrette
Calories: 374
Sugar: 6g
Sodium: 527mg
Fat: 24g
Saturated Fat: 4g
Carbohydrates: 14g
Fiber: 5g
Protein: 26g
Cholesterol: 76mg

Keywords: Spinach & Strawberry Meal-Prep Salad, spinach strawberry salad, meal-prep salad, chicken spinach salad, strawberry salad with chicken, healthy lunch salad

Find it online: https://thekitchenfinesse.com/2026/05/26/spinach-strawberry-meal-prep-salad/