spring strawberry spinach salad (Printable)

Baby spinach tossed with strawberries, goat cheese, candied pecans, and balsamic vinaigrette for a refreshing dish.

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

# How To Make It:

01 - Add spinach, strawberries, red onion, and candied pecans to a large salad bowl.
02 - Whisk olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl or jar until fully blended.
03 - Drizzle balsamic vinaigrette over the salad and toss gently to coat all ingredients.
04 - Sprinkle crumbled goat cheese over the salad just before serving. Serve immediately.

# Expert Advice:

01 -
  • Each bite surprises with a burst of tart strawberry and creamy goat cheese—it feels indulgent but is so simple.
  • The salad comes together in minutes, yet always impresses guests and feels special at any table.
02 -
  • The salad turns soggy if the dressing is added too early—dress just before eating for the best texture.
  • Letting goat cheese warm slightly makes it creamier and easier to crumble without sticking to your fingers.
03 -
  • Soaking red onion slices in cold water for five minutes softens their bite and makes the salad taste balanced.
  • Always let goat cheese come to room temperature for the creamiest texture—it blends better with the salad.
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