Spring Strawberry Spinach Salad (Print Version)

Sweet strawberries and creamy goat cheese with spinach and candied pecans, finished with balsamic vinaigrette.

# 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 - Place spinach, sliced strawberries, red onion, and candied pecans into a large salad bowl.
02 - Whisk olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper in a small bowl or jar until fully emulsified.
03 - Drizzle balsamic vinaigrette over the salad mixture and toss gently to ensure even coating.
04 - Scatter crumbled goat cheese atop the salad just before serving. Serve promptly for best freshness.

# Additional Tips::

01 -
  • It makes you feel like you're eating sunshine with every sweet-tart strawberry bite.
  • The creamy goat cheese and candied pecans add a layer of indulgence that turns a simple salad into something special.
02 -
  • The first time I over-dressed the salad, everything wilted into a disappointing mush—use just enough vinaigrette to lightly coat.
  • Letting the salad sit too long before serving dulls the sharpness of the strawberries and cheese, so assemble last minute.
03 -
  • Always slice strawberries right before serving for the best texture and flavor.
  • Use a glass jar to shake up the vinaigrette—it emulsifies perfectly and keeps cleanup easy.
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