Spring Strawberry Spinach Salad (Print Version)

Crisp spinach, sweet strawberries, creamy goat cheese, and candied pecans with a zesty balsamic dressing.

# Needed Ingredients:

→ Salad

01 - 5 ounces 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 Steps:

01 - In a large salad bowl, add baby spinach, sliced strawberries, red onion, and candied pecans.
02 - In a small bowl or jar, whisk together extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until the dressing is emulsified.
03 - Drizzle the prepared vinaigrette over the salad and gently toss all ingredients until evenly coated.
04 - Sprinkle crumbled goat cheese over the salad before serving. Present immediately for optimal flavor and texture.

# Expert Suggestions:

01 -
  • Just between us, candied pecans give a surprise crunch that makes every bite addictive.
  • It comes together in the time it takes for the coffee to finish brewing, but always looks like something you’d see at a brunch spot.
02 -
  • Once I drowned the salad in too much vinaigrette—less is more, so add gradually and taste as you toss.
  • Chilling the salad bowl ahead of time keeps the spinach extra perky, especially on warm days.
03 -
  • Layering your ingredients in the right order—spinach first, then toppings—prevents bruising.
  • A tiny pinch of flaky sea salt added right before serving elevates the sweet notes of the strawberries.
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