Spring Strawberry Spinach Salad (Printable)

Spinach, strawberries, goat cheese, and pecans tossed with zesty vinaigrette. Seasonal, vibrant, and vegetarian-friendly.

# 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 or walnuts, 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, red onion, and candied pecans in a large salad bowl.
02 - Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl or jar until fully emulsified.
03 - Drizzle the vinaigrette over the salad and toss gently with salad tongs or forks until all components are evenly coated.
04 - Scatter crumbled goat cheese over the salad and serve immediately.

# Expert Advice:

01 -
  • This salad is your shortcut to feeling refreshed in minutes even if you’re rushing.
  • The combo of crunchy nuts and tangy cheese makes each bite a little celebration.
02 -
  • If you overdress the salad, the spinach gets soggy fast—add vinaigrette sparingly and taste as you go.
  • Slicing the strawberries right before assembling keeps them juicy and vibrant instead of watery.
03 -
  • Always use a sharp knife when slicing strawberries and onion or you'll bruise them and lose their crispness.
  • The secret is to toss everything gently—rough handling mutes the colors and muddles flavors.
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