Spring Strawberry Spinach Salad (Printable)

Spinach, strawberries, goat cheese, and pecans tossed in balsamic vinaigrette for a refreshing spring side.

# Components:

→ 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 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

# Method:

01 - Place baby spinach, sliced strawberries, thinly sliced red onion, and candied pecans in a large salad bowl.
02 - In a small bowl or jar, whisk together extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until fully emulsified.
03 - Drizzle the balsamic vinaigrette over the salad ingredients and gently toss with tongs to ensure thorough coating.
04 - Sprinkle crumbled goat cheese evenly on top and serve immediately.

# Expert Advice:

01 -
  • The sweet-tart combination of strawberries and goat cheese surprises your taste buds in the best way.
  • This dish is so quick to make, you can throw it together for last minute guests and still impress.
02 -
  • If your spinach is wet, it waters down the dressing and makes the salad flat—dry leaves really matter.
  • Adding goat cheese before tossing can lead to messy blobs, so a sprinkle at the end keeps each bite perfect.
03 -
  • Spinach leaves taste best when gently tossed rather than stirred—take your time for the perfect mix.
  • Letting the vinaigrette rest for ten minutes before pouring lets the flavors meld and intensify.
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