Strawberry Spinach Spring Salad (Printable)

Baby spinach and strawberries with goat cheese, toasted nuts and a balsamic drizzle for bright spring flavor.

# What you need:

→ 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 make it:

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 -
  • Tossing strawberries with zingy vinaigrette transforms everyday salad into something you&rsquoll crave for lunch and dinner.
  • This salad genuinely stuns a crowd but comes together so fast, you can throw it together even when you&rsquore short on time.
02 -
  • Once, I drizzled on the dressing too far ahead and ended up with limp spinach: always dress right before serving.
  • Swapping honey for maple syrup not only works for vegans, it gives a welcoming, toasty depth I never expected.
03 -
  • Letting the dressing rest for five minutes mellows the flavors, so mix it up first.
  • Slicing strawberries thick keeps them juicy without turning mushy in the bowl.
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