Spring Strawberry Spinach Salad (Printable version)

A refreshing mix of spinach, strawberries, goat cheese, and pecans with a balsamic dressing for spring meals.

# What You'll Need:

→ 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

# Directions:

01 - In a large salad bowl, add the baby spinach, sliced strawberries, thinly sliced red onion, and chopped candied pecans.
02 - In a separate small bowl or jar, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until fully emulsified.
03 - Drizzle the balsamic vinaigrette over the mixed salad ingredients and toss gently using salad tongs until evenly coated.
04 - Sprinkle crumbled goat cheese over the salad just before serving. Present immediately for optimal freshness.

# Expert Tips:

01 -
  • Once you try this salad, you′ll realize it tastes like sunshine in a bowl.
  • The mix of juicy strawberries and tangy vinaigrette feels surprisingly luxurious for something so simple.
02 -
  • Don′t pour all the dressing at once: I learned the hard way that too much vinaigrette weighs down the fresh spinach.
  • Soaking red onion slices in cold water for five minutes mellowed their sharpness without sacrificing crunch.
03 -
  • Layering ingredients instead of dumping everything in keeps the salad from getting soggy.
  • The secret to a silky vinaigrette: whisk in the Dijon until it′s completely blended and shines.
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