Spring Strawberry Spinach Salad (Printable Version)

Sweet strawberries, spinach, goat cheese, and candied pecans tossed with balsamic vinaigrette for a vibrant dish.

# What You Need:

→ 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 tablespoons extra-virgin olive oil
07 - 1 1/2 tablespoons balsamic vinegar
08 - 1 teaspoon honey
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper, to taste

# How to Make It:

01 - Place spinach, strawberries, red onion, and candied pecans in a large salad bowl.
02 - Whisk olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl or jar until fully emulsified.
03 - Pour the vinaigrette over the salad ingredients and gently toss to coat evenly.
04 - Sprinkle crumbled goat cheese atop the salad just before serving. Serve immediately.

# Expert Advice:

01 -
  • The salad is so vibrant and fresh, it feels like spring in every bite.
  • The combo of creamy cheese, sweet berries, and nutty pecans is the sort of flavor secret that&apost;s hard to beat.
02 -
  • Once, I overdressed the leaves and they became soggy within minutes—never add too much vinaigrette!
  • Chilling the salad for a few minutes before serving makes the flavors pop and keeps the greens crisp.
03 -
  • Letting the salad sit for five minutes after tossing blends the dressing and brings out extra flavor.
  • Using balsamic glaze instead of vinegar in the dressing can take it to the next level.
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