Spring Strawberry Spinach Salad (Print)

Bright spinach, strawberries, goat cheese, and candied pecans tossed in balsamic vinaigrette for a flavorful spring dish.

# Ingredients:

→ Salad

01 - 5 ounces 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 tablespoons extra-virgin olive oil
07 - 1 1/2 tablespoons balsamic vinegar
08 - 1 teaspoon honey
09 - 1 teaspoon Dijon mustard
10 - Salt, to taste
11 - Freshly ground black pepper, to taste

# Directions:

01 - In a large salad bowl, gently mix together baby spinach, sliced strawberries, thinly sliced red onion, and chopped candied pecans until evenly distributed.
02 - In a small bowl or jar, whisk together extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until a smooth emulsion forms.
03 - Drizzle the balsamic vinaigrette over the salad mixture and toss lightly with salad tongs to ensure all ingredients are evenly coated.
04 - Sprinkle crumbled goat cheese over the dressed salad immediately before serving. Present as a side dish or light main.

# Expert Tips:

01 -
  • There’s a simple delight in how sweet strawberries balance tangy vinaigrette.
  • This salad turns an ordinary lunch into something bright and special, and leftovers keep surprisingly well.
02 -
  • Once I drowned the salad in vinaigrette and ended up with wilted spinach—add it gradually and toss lightly.
  • Letting the salad stand a few minutes before serving makes the flavors mingle beautifully without going limp.
03 -
  • Pat your strawberries dry after washing, so the salad doesn’t get watery.
  • Layer the salad ingredients in stages for a picture-perfect look, and add goat cheese last so it stays fluffy.
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