Spring Strawberry Spinach Salad (Printer-Friendly)

Spinach, strawberries, goat cheese, and pecans tossed in balsamic vinaigrette create a vibrant spring side.

# 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, 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, to taste
11 - Freshly ground black pepper, to taste

# How to Cook:

01 - In a large salad bowl, place the baby spinach, sliced strawberries, red onion, and candied pecans.
02 - In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until the vinaigrette is fully emulsified.
03 - Drizzle the balsamic vinaigrette over the salad components and toss gently with salad tongs until every ingredient is evenly coated.
04 - Sprinkle crumbled goat cheese across the salad just before serving. Serve immediately for optimal freshness.

# Expert Advice:

01 -
  • This salad feels like a hidden gem when you bring it to spring gatherings—everyone always asks for the recipe.
  • It's quick to assemble but has layers of flavor thanks to the sweet, savory, and creamy notes.
02 -
  • Leaving the salad dressed too long makes the spinach wilt quickly—toss just before serving.
  • Swapping honey for maple syrup in the vinaigrette gives a subtle caramel flavor that's perfect for early spring.
03 -
  • Rinsing spinach and spinning it dry makes vinaigrette cling beautifully—wet greens dilute the flavor.
  • Let the vinaigrette ingredients come to room temperature before whisking—it creates a smoother, richer dressing.
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