Spring Strawberry Spinach Salad (Printable Version)

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

# What You Need:

→ Salad

01 - 5 ounces baby spinach, washed and dried
02 - 1 cup fresh strawberries, hulled and sliced
03 - 1/4 small red onion, thinly sliced
04 - 1/2 cup candied pecans, roughly chopped
05 - 1/3 cup goat cheese, crumbled

→ 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, arrange the spinach, sliced strawberries, red onion, and candied pecans.
02 - In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until the mixture is emulsified.
03 - Drizzle the balsamic vinaigrette over the salad and toss gently with salad tongs to achieve even coating.
04 - Scatter the crumbled goat cheese over the salad just before serving and present immediately.

# Expert Advice:

01 -
  • The tangy balsamic dressing clings just right to every spinach leaf—it’s almost too easy to eat the whole bowl.
  • Minimal prep and no cooking make this perfect for last-minute gatherings or an impromptu lunch solo.
02 -
  • If you overdress the salad, the delicate spinach collapses quickly and the pretty berries get soggy—go light and add more as needed.
  • Letting the red onions sit in ice water for a few minutes makes them less assertive, so they don’t overpower the sweeter notes.
03 -
  • Tossing with your hands lets you feel exactly when the salad is dressed enough—it’s a small detail that keeps greens from wilting.
  • Use a chilled bowl on warmer days to keep everything crisp and cool longer.
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