Strawberry Spinach Spring Salad (Print View)

Bright mix of baby spinach, strawberries, goat cheese and toasted nuts tossed in balsamic vinaigrette.

# What You'll Need:

→ Salad

01 - 6 cups baby spinach, washed and dried
02 - 1 cup fresh strawberries, hulled and sliced
03 - 1/3 cup crumbled goat cheese (or crumbled feta)
04 - 1/4 cup red onion, thinly sliced
05 - 1/3 cup toasted pecans or sliced almonds

→ Balsamic dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 1 1/2 tablespoons balsamic vinegar
08 - 1 teaspoon honey or maple syrup
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper, to taste

# Step-by-Step Directions:

01 - In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, and a pinch of salt and pepper until emulsified; set aside.
02 - Place the baby spinach, sliced strawberries, and thinly sliced red onion into a large serving bowl and toss lightly to distribute evenly.
03 - Scatter the toasted pecans or sliced almonds over the greens and fruit for crunch.
04 - Drizzle the prepared balsamic dressing over the salad and toss gently until leaves are lightly coated.
05 - Top with crumbled goat cheese just before serving and present immediately for best texture and freshness.

# Expert Suggestions:

01 -
  • Your friends will think you spent ages crafting something fancy, but it comes together in mere minutes.
  • The combination of sweet, tangy, creamy, and crunchy keeps every bite interesting until the last forkful.
02 -
  • Once, I made the mistake of dressing the salad too early—the spinach wilted and lost its charm almost instantly.
  • Switching from honey to maple syrup made the sweetness subtler and the flavors a tad earthier—a revelation if you adore strawberries.
03 -
  • Toasting the nuts until just golden makes their flavor sing and keeps the salad lively.
  • Letting the dressing sit for a few minutes before tossing intensifies its tang and depth—resist rushing this step.
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