Spring Strawberry Spinach Salad (Print Version)

Fresh greens, sweet strawberries, goat cheese, and crunchy pecans in a tangy balsamic vinaigrette.

# Ingredient List:

→ Salad

01 - 5 ounces baby spinach, washed and dried
02 - 1 cup fresh strawberries, hulled and sliced
03 - 1/4 small red onion, thinly sliced
04 - 1/2 cup candied pecans, roughly chopped
05 - 1/3 cup goat cheese, crumbled

→ 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:

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

# Expert Advice:

01 -
  • This salad looks gorgeous on the table, but tastes even better—like a secret trick for impressing guests with minimal effort.
  • You'll be amazed at how the mix of tangy, creamy, and crunchy makes each bite unexpectedly delightful.
02 -
  • If you dress the salad too early, the spinach wilts and you lose that lively crunch—so always wait until just before serving.
  • Letting strawberries get to room temperature before slicing makes their flavor pop that much more.
03 -
  • To make homemade candied pecans, just toast them briefly in a skillet with a pinch of sugar until glossy and golden.
  • Layer the ingredients gently, starting with spinach and ending with goat cheese, to avoid crushing the delicate berries.
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