Spring Strawberry Spinach Salad (Print Version)

Fresh spinach, strawberries, goat cheese, and pecans tossed in balsamic vinaigrette create a lively seasonal side.

# Ingredient List:

→ Salad

01 - 5 oz baby spinach, washed and dried
02 - 1 cup fresh strawberries, hulled and sliced
03 - 1/3 cup goat cheese, crumbled
04 - 1/2 cup candied pecans or walnuts, roughly chopped
05 - 1/4 small red onion, thinly sliced

→ Balsamic Vinaigrette

06 - 3 tbsp extra-virgin olive oil
07 - 1 1/2 tbsp balsamic vinegar
08 - 1 tsp honey
09 - 1 tsp Dijon mustard
10 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - In a large salad bowl, combine baby spinach, sliced strawberries, thinly sliced red onion, and candied pecans.
02 - In a small bowl or jar, whisk together extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and freshly ground black pepper until fully emulsified.
03 - Drizzle the vinaigrette over the salad and toss gently with salad tongs to ensure even coating.
04 - Sprinkle crumbled goat cheese on the salad just before serving. Serve immediately.

# Helpful Tips:

01 -
  • That creamy goat cheese melts into the tangy balsamic, making each forkful taste indulgent yet refreshing.
  • This salad is a quick fix for spring cravings, and adaptable enough to please everyone at the table.
02 -
  • Once I dumped the vinaigrette in all at once, and the spinach got soggy — always drizzle and gently toss.
  • Letting the goat cheese warm up makes it easier to crumble and avoids cold chunks.
03 -
  • Slicing onions extra thin tames their bite, especially for kids.
  • A quick taste of the dressing before pouring lets you adjust seasoning like a pro.
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