Spring Strawberry Spinach Salad (Printable)

Spinach, strawberries, goat cheese, and candied pecans combine for a crisp spring dish with balsamic vinaigrette.

# 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 Steps:

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 black pepper in a small bowl or jar until fully emulsified.
03 - Drizzle the vinaigrette over the salad and gently toss with salad tongs to evenly coat all ingredients.
04 - Sprinkle crumbled goat cheese on top just before serving. Serve immediately for best texture and flavor.

# Expert Suggestions:

01 -
  • You get the perfect blend of creamy, juicy, crunchy, and tangy in every forkful—a secret thrill for anyone tired of bland salads.
  • This is the easiest way to bring spring colors and flavors to your table without fuss.
02 -
  • The first time I tossed the salad too vigorously, the strawberries ended up bruised—so gentle mixing is key.
  • Letting the dressing sit for five minutes before pouring makes the flavors meld and taste smoother.
03 -
  • If prepping for a crowd, dress the salad just before serving for max crunch.
  • A splash of lemon juice in the vinaigrette makes the flavors pop like spring sunshine.
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