Serves 4
Strawberry feta salad is a perfect example of my philosophy: when strawberries are in season, the right thing to do is to get out of their way. They’re already doing everything right — bright, juicy, a little tart, with a hint of floral sweetness. What they want around them is something fluffy and fresh (the kind of lettuce that makes you feel like a bunny), something creamy, something crunchy, and a dressing that leans into the tanginess without fighting it.
That’s this vegan strawberry feta salad.
This salad has been on my mind since we used to make it at Modern Love as soon as strawberries were at their peak, and I have been craving it like crazy.
The dressing is Creamy Maple Dijon, and the recipe makes more than you need for the salad, because you’re gonna’ love it. Mustardy and maple-sweet with a good hit of vinegar – a combination does something really nice against a ripe strawberry. Tangy on tangy, with savory underneath. It works so so so well. Go for a grainy Dijon if you have it, it looks beautiful in the dressing. It’s like really solid vegan honey mustard, use it for dipping nuggets or on sandwiches throughout the week.
And you gotta’ have a nut. I love pistachios, but in this economy? Just be gentle with them. Otherwise, toasted almonds are genuinely just as good. Something like pecans wouldn’t be wrong, exactly, but their strong caramel flavor takes the attention away from our girl, strawberry. Walnuts would be a better choice.
And the easy almond feta! Cheese and fresh strawberries are one of those combinations that feels too simple to be as good as it is — but strawberries are on every cheese board for a reason. Making your own vegan feta is not complicated, so give it a try. A handful of ingredients, nothing weird, a food processor and a pyrex is all it takes, just set aside a few hours for it to set. You can also buy some pretty good vegan feta cheeses these days, so your choice. Homemade is way cheaper though, so you can add to your pistachio fund.
Use microgreens if you have them! Otherwise, fresh chiffonade basil is really nice here. Or even sprouts if you’re feeling more like a spring bunny than usual.
So let’s go, girls — we are officially launching strawberry season.
VEGAN STRAWBERRY FETA SALAD FAQ
Can I change the fruit seasonally? Hells yeah! This vegan strawberry feta salad is basically a perfect seasonal salad template. Try sliced peaches or nectarines in the summer, apples or pears in the fall (a little endive in there too is really nice), segmented citrus in the winter. The Creamy Maple Dijon dressing plays well with a lot of fruit, so just follow the seasons.
What else can I add to this vegan strawberry feta salad? We like to keep things simple, but yes. A few ideas that only add to this salad: avocado (on everything), chickpeas, pickled red onions. And if you have Aleppo chili flakes, a little spice goes a really long way here.
Can I make this vegan strawberry feta salad ahead of time? You can prep the components ahead — make the dressing, toast the nuts (if toasting), and crumble the vegan feta — but hold off on assembling until right before serving so the greens stay fresh and the strawberry fans hold their shape.
What vegan feta should I use? Homemade almond vegan feta is the best here — it’s cheaper, it crumbles beautifully, and you can control the saltiness. That said, there are some solid store-bought vegan feta cheeses out there now. I hesitate to recommend brands because life moves fast.
Can I use a different nut? For sure. Toasted almonds are a great swap for pistachios and probably more wallet-friendly. Walnuts work too. Pecans aren’t bad but their rich caramel thing competes a little with the strawberries, so use them sparingly if you go that route.
What kind of lettuce works best for this vegan strawberry feta salad? You want something tender and fluffy: spring mix, butter lettuce, or a combination of both. Nothing too sturdy or bitter. This salad is delicate and the greens should match that energy.
How long does the Creamy Maple Dijon Dressing keep? It’ll keep in a sealed jar in the fridge for about a week. Give it a good stir or shake before using since it can separate a little. It’s like a super creamy vegan honey mustard so use accordingly.
Can I use frozen strawberries? No way, stop it. This is a salad that really depends on fresh, ripe strawberries.
Is this vegan strawberry feta salad gluten-free? Yup yup yup — just double-check your vegan mayo and Dijon labels to be sure, but everything else is naturally gluten-free.
How did I end up here? You were probably searching for “vegan strawberry feta salad,” “strawberry salad with vegan feta,” “vegan spring salad,” “vegan strawberry salad,” or “creamy maple dijon dressing.” This is a fresh, simple, stunning vegan feta salad and strawberries are the star. Congratulations on top tier googling.
Strawberry Feta Salad with Maple Dijon Dressing
Notes
Ingredients
For the Creamy Maple Dijon Dressing
- ⅓ cup vegan mayo prepared or homemade
- 1/4 cup grainy Dijon mustard
- 3 tablespoons pure maple syrup
- 2 tablespoons apple cider vinegar
- ¼ teaspoon salt
For The Salad
- 8 cups about 5 oz spring mix or butter lettuce
- 1 lb fresh strawberries hulled
- 1 cup crumbled vegan feta storebought or homemade
- ½ cup toasted pistachios
- ¼ cup microgreens or fresh chiffonade basil
- Freshly ground black pepper
Instructions
Make the Creamy Maple Dijon Dressing:
- Whisk together all dressing ingredients until smooth. Taste and adjust. It should be tangy with a gentle sweetness. Set aside or refrigerate until ready to use.
To make strawberry fans:
- Place the strawberry on its side with the tip pointing away from you. Using a paring knife, make 3 or 4 lengthwise cuts toward the tip, stopping about a half inch before the end so the strawberry stays connected. Then press gently to fan the slices out.
Assemble:
- Pile the greens onto a large platter or into a wide shallow bowl. Lay the strawberry fans on top, here and there. Scatter the feta across, don’t be shy. Sprinkle on the pistachios. Grind some fresh black pepper over everything and serve the dressing on the side. Garnish with microgreens or chiffonade basil.
