Spring Strawberry Spinach Salad (Printable)

Spinach, strawberries, goat cheese, and pecans shine in a fresh spring salad with lively balsamic vinaigrette.

# What You’ll Need:

→ Salad

01 - 5 ounces 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

# How To Make It:

01 - Place baby spinach, sliced strawberries, red onion, and candied pecans in a large salad bowl.
02 - In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until fully emulsified.
03 - Drizzle vinaigrette evenly over the salad. Toss gently with salad tongs to ensure all ingredients are coated.
04 - Sprinkle crumbled goat cheese lightly over the salad. Serve immediately for optimal freshness.

# Expert Advice:

01 -
  • The balsamic vinaigrette is a secret magic touch that turns basic greens into something crave-worthy.
  • The balance of juicy berries, crunchy nuts, and creamy goat cheese never gets old—it's a crowd pleaser every time.
02 -
  • If you overdress the salad, it gets limp fast—always start with less vinaigrette and add more if needed.
  • Mixing the vinaigrette until creamy made it cling to every bite, transforming the salad from good to wow.
03 -
  • Use a jar to shake up the vinaigrette—it gets creamy faster and saves you a whisk to wash.
  • Toast your nuts lightly in a skillet if they're not candied for even more crunch and depth.
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