Spring Strawberry Spinach Salad (Printable)

Spinach, strawberries, goat cheese, and pecans combine with balsamic vinaigrette for a bright, flavorful spring side.

# What You 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 or walnuts, roughly chopped
05 - 1/4 small red onion, thinly sliced

→ Balsamic Vinaigrette

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

# How To Make:

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 extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until fully emulsified.
03 - Drizzle the vinaigrette over the salad mixture and toss gently using salad tongs until ingredients are evenly coated.
04 - Sprinkle crumbled goat cheese atop the salad immediately before serving.

# Expert Tips:

01 -
  • This salad is a springtime shortcut—no cooking, just tossing and savoring the colors.
  • Its mix of sweet strawberries and creamy goat cheese means every bite feels special, even for weekday lunches.
02 -
  • If you add the goat cheese too early, it can dissolve into the dressing and lose its punch.
  • Let the vinaigrette sit for a minute or two before tossing—it deepens the flavors and softens the bite of onion.
03 -
  • Use a wide bowl for tossing so nothing gets crushed and each bite has a little of everything.
  • For extra flavor, toast the nuts lightly before adding—this amplifies their aroma.
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