Spring Strawberry Spinach Salad (Printable)

Crisp spinach, sweet strawberries, goat cheese, and pecans tossed in balsamic vinaigrette for a spring refresh.

# 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 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

# Directions:

01 - Place baby spinach, sliced strawberries, thinly sliced red onion, and chopped candied pecans into a large salad bowl.
02 - In a small bowl or jar, whisk together extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and black pepper until fully emulsified.
03 - Drizzle the prepared balsamic vinaigrette over the salad mixture and toss gently using salad tongs to ensure even coating.
04 - Scatter crumbled goat cheese atop the salad prior to serving. Present immediately for optimal freshness.

# Expert Tips:

01 -
  • It’s unbelievably quick—you can throw it together right before guests arrive and still look like you planned ahead.
  • The balance of creamy goat cheese and candied pecans feels like a secret indulgence in every bite.
02 -
  • Never dress the salad too early—I once did, and the spinach turned limp before anyone got to it.
  • Swapping honey for maple syrup makes this salad vegan and subtly alters the sweetness, but both versions are delicious in their own way.
03 -
  • Layer ingredients in the bowl so every serving gets equal goodies—I learned this after several uneven plates.
  • Wipe the salad bowl rim before serving for an elegant touch.
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