Spring Strawberry Spinach Salad (Printable)

Fresh spring salad with spinach, strawberries, goat cheese, and candied pecans in balsamic vinaigrette.

# What You 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, to taste
11 - Freshly ground black pepper, to taste

# How To Make It:

01 - In a large salad bowl, arrange baby spinach, sliced strawberries, thinly sliced red onion, and chopped candied pecans.
02 - Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl or jar until emulsified.
03 - Drizzle vinaigrette over the salad and toss gently with salad tongs to evenly coat all ingredients.
04 - Sprinkle crumbled goat cheese over the top just before serving. Serve immediately.

# Expert Tips:

01 -
  • Bright, fresh ingredients capture the essence of spring.
  • Quick and easy preparation with no cooking required.
  • The perfect balance of sweet, tangy, creamy, and crunchy textures.
  • Vegetarian and gluten-free friendly.
02 -
  • Use fresh, ripe strawberries for the best sweetness.
  • Chop pecans roughly to ensure crunchy texture without overpowering the salad.
  • Make the vinaigrette just before serving to keep it fresh and well-emulsified.
  • Adjust the seasoning to balance the sweetness and tanginess perfectly.
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