Spring Strawberry Spinach Salad (Print View)

Strawberries, spinach, goat cheese, and pecans tossed with balsamic vinaigrette for a refreshing spring side.

# What You’ll Need:

→ Salad

01 - 5 oz baby spinach, thoroughly 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 - In a large salad bowl, merge the baby spinach, strawberries, red onion, and candied pecans.
02 - In a separate small bowl or jar, vigorously whisk olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
03 - Pour prepared vinaigrette over the salad and gently toss to evenly coat all components.
04 - Scatter crumbled goat cheese atop the salad just before serving. Present immediately for optimal freshness.

# Expert Advice:

01 -
  • It’s the kind of salad that gets compliments before anyone tastes it—the colors alone will lure people in.
  • The creamy goat cheese and candied pecans bring just the right amount of decadence to a light lunch or special holiday side dish.
02 -
  • If you dress the salad too early, the spinach can wilt and the strawberries might leak juice—assemble just before serving.
  • A quick taste of the vinaigrette before pouring revealed it needed a touch more honey, so always test and tweak.
03 -
  • Let the salad sit at room temperature for a few minutes after tossing—flavors meld without losing crunch.
  • Using a shallow bowl displays the layers beautifully and helps coat everything evenly with dressing.
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