Spring Strawberry Spinach Salad (Printable Version)

Strawberries, spinach, goat cheese, and candied pecans tossed with balsamic vinaigrette for a fresh spring dish.

# List of 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 or walnuts, 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 - Place the baby spinach, sliced strawberries, red onion, and candied pecans in a large salad bowl.
02 - Combine olive oil, balsamic vinegar, honey, Dijon mustard, salt and pepper in a small bowl or jar. Whisk or shake until fully emulsified.
03 - Drizzle the balsamic vinaigrette over the salad mixture. Toss gently using salad tongs to ensure all ingredients are evenly coated.
04 - Sprinkle crumbled goat cheese over the salad before serving. Serve immediately for optimal freshness.

# Expert Advice:

01 -
  • It feels like a secret shortcut to freshness even when you&39;re short on time.
  • The candied pecans and tangy vinaigrette make it impossible not to sneak forkfuls before serving.
02 -
  • If you add the goat cheese too soon, it can dissolve into the dressing and lose its dreamy texture.
  • Tossing the salad gently means you don&39;t bruise the spinach or mash the berries—learned this after getting enthusiastic with tongs.
03 -
  • Letting the salad sit for just a couple minutes after dressing blends flavors without wilt.
  • Double the vinaigrette and keep half aside; it&39;s perfect for dipping leftover bread or drizzling on other veggies.
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