Spring Strawberry Spinach Salad (Print out)

Spinach, strawberries, goat cheese, pecans, and tangy vinaigrette combine for a bright springtime side.

# What You'll Need:

→ 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, roughly chopped
05 - 1/4 small red onion, thinly sliced

→ Balsamic Vinaigrette

06 - 3 tbsp extra-virgin olive oil
07 - 1 1/2 tbsp balsamic vinegar
08 - 1 tsp honey
09 - 1 tsp Dijon mustard
10 - Salt, to taste
11 - Freshly ground black pepper, to taste

# How to Make It:

01 - In a large salad bowl, add baby spinach, sliced strawberries, red onion, and candied pecans.
02 - In a small bowl or jar, whisk together extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
03 - Drizzle the vinaigrette evenly over the salad and toss gently using salad tongs until all ingredients are coated.
04 - Sprinkle crumbled goat cheese over the top just before serving. Serve immediately to preserve freshness.

# Expert Advice:

01 -
  • The candied pecans bring that perfect surprise crunch that keeps each bite interesting.
  • The tangy balsamic vinaigrette ties everything together in a way that's never too heavy—ideal for spring gatherings.
02 -
  • Once I poured the dressing too early, and the spinach lost its bounce—always add vinaigrette just before serving.
  • Chilling strawberries beforehand gives every bite a refreshing snap.
03 -
  • Macerate sliced strawberries for a few minutes with a sprinkle of salt—this intensifies their sweetness and turns the juices velvety.
  • Let the vinaigrette sit for five minutes after whisking—the flavors meld beautifully and the acidity mellows.
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