Spring Strawberry Spinach Salad (Print Version)

A lively spinach salad with strawberries, goat cheese, and pecans in balsamic vinaigrette. Fits spring dining perfectly.

# 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

# How-To Steps:

01 - Add the spinach, strawberries, red onion, and candied pecans to a large salad bowl.
02 - In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until fully emulsified.
03 - Drizzle the vinaigrette over the salad mixture and toss gently with salad tongs until all ingredients are evenly coated.
04 - Sprinkle crumbled goat cheese over the top and serve immediately.

# Expert Tips:

01 -
  • This salad feels like spring in a bowl—each bite is sweet, creamy, and crisp.
  • It’s quick enough for lunch but special enough for a holiday table, which is why it’s stayed in my rotation.
02 -
  • One time I forgot to dry the spinach, and the vinaigrette pooled at the bottom—make sure those leaves are bone dry.
  • Slicing the strawberries ahead of time was a mistake; they lost their brightness, so now I prep them just before mixing.
03 -
  • Toss the salad gently with your hands if you want to avoid bruising the spinach.
  • Always taste the vinaigrette solo before adding to adjust for salt or sweetness—it’s the secret to getting it just right.
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