Strawberry Spinach Spring Salad (Printable)

Sweet strawberries, tender spinach, goat cheese, and toasted nuts tossed in a balsamic vinaigrette.

# Ingredient list:

→ 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 red onion, thinly sliced
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 black pepper, to taste

# How-to:

01 - In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper until well combined. Set aside.
02 - In a large salad bowl, add baby spinach, sliced strawberries, red onion, and toasted nuts.
03 - Drizzle with the prepared balsamic dressing. Toss gently to combine.
04 - Top with crumbled goat cheese just before serving.
05 - Serve immediately for best freshness.

# Expert Advice:

01 -
  • The flavors balance themselves magically—sweet, creamy, and tangy in every bite, even if you eyeball the measurements.
  • Once I brought this to a neighbor’s picnic, and not a single leaf was left at the end.
02 -
  • If you overdress the spinach, it wilts fast—always start with less dressing than you think and add more if needed.
  • I discovered that letting the onions bathe in icy water for five minutes keeps their bite in check for guests who shy from raw onion.
03 -
  • Rinse your onions and berries right before using—extra dampness can turn your salad watery fast.
  • Slicing the strawberries a little thicker keeps them from getting lost under all the greens and cheese.
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