Spring Strawberry Spinach Salad (Printable View)

Light spinach salad with strawberries, tangy balsamic dressing, goat cheese, and candied pecans.

# 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 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

# How To Make It:

01 - Combine baby spinach, sliced strawberries, red onion, and candied pecans in a large salad bowl.
02 - In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until fully emulsified.
03 - Drizzle balsamic vinaigrette over salad and gently toss with salad tongs to coat all components evenly.
04 - Sprinkle crumbled goat cheese atop salad immediately before serving.

# Best Practices:

01 -
  • This salad is refreshingly satisfying yet light, like a secret weapon for any spring gathering.
  • The contrast of creamy goat cheese, sweet strawberries, and crunchy pecans made me reach for seconds every time.
02 -
  • If you dress the salad too early, the spinach wilts and the strawberries bleed—always toss right before serving.
  • Chilling the pecans first keeps them crunchy, even under the vinaigrette.
03 -
  • Let guests serve themselves to keep the spinach from wilting on the table.
  • Double the vinaigrette and keep extra in the fridge—it's good for so many quick salads.
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