Strawberry Spinach Spring Salad (Printable)

Vibrant spring mix of strawberries, baby spinach, toasted nuts and goat cheese with a honey-balsamic dressing.

# What you'll need:

→ Salad

01 - 6 cups baby spinach, washed and dried
02 - 1 cup fresh strawberries, hulled and sliced
03 - 1/3 cup crumbled goat cheese (or feta)
04 - 1/4 cup thinly sliced red onion
05 - 1/3 cup toasted pecans or sliced almonds

→ Balsamic Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 1 1/2 tablespoons balsamic vinegar
08 - 1 teaspoon honey or maple syrup
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper, to taste

# Method:

01 - In a small bowl or jar, whisk together the extra-virgin olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, and a pinch of salt and pepper until emulsified; set aside.
02 - Place the baby spinach in a large bowl, then add the sliced strawberries, thinly sliced red onion, and toasted pecans or almonds.
03 - Drizzle the prepared dressing evenly over the salad and toss gently with salad tongs to coat the leaves without bruising the strawberries.
04 - Scatter the crumbled goat cheese over the top just before serving to preserve texture and flavor contrast.
05 - Transfer to individual plates or a serving platter and serve immediately for optimal freshness and texture.

# Expert Advice:

01 -
  • You&&ll feel like a salad magician when layers of different textures and flavors come together in a snap.
  • The balsamic vinaigrette gives familiar ingredients a tiny twist that&&ll have people asking for your secret every time.
02 -
  • Once I overdressed the salad and the spinach wilted into slippery heaps—always go lightly and add more if needed.
  • Swapping in toasted walnuts once gave the salad an unexpectedly robust flavor that was a huge hit with my family.
03 -
  • Toast your nuts low and slow to avoid bitterness and coax out their sweetness.
  • Sprinkle a touch of flaky salt over the finished salad—it wakes up the fruit and cheese in a subtle but delicious way.
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