Spring Strawberry Spinach Salad (Printable)

Bright spinach, sweet strawberries, creamy goat cheese, and candied pecans with tangy balsamic vinaigrette.

# 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 and freshly ground black pepper, to taste

# Directions:

01 - Place spinach, sliced strawberries, red onion, and candied pecans in a large salad bowl.
02 - Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl or jar until thoroughly emulsified.
03 - Drizzle the balsamic vinaigrette over the salad mixture and gently toss using salad tongs to ensure even coating.
04 - Sprinkle crumbled goat cheese over the salad just before serving. Serve immediately while fresh.

# Expert Advice:

01 -
  • The combination of sweet strawberries & balsamic vinaigrette feels like a secret handshake for your taste buds.
  • Candied pecans add crunch & linger as a special treat in every bite.
02 -
  • Too much vinaigrette weighs down the spinach & makes it soggy—I learned that by dumping in the whole jar once.
  • Letting the salad sit too long before serving causes the strawberries to bleed color & soften the greens beyond their prime.
03 -
  • Use the freshest spinach & berries you can find—they’re the heart of the dish.
  • If your goat cheese is very soft, freeze it briefly then crumble for cleaner flakes.
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