Strawberry Spinach Spring Salad (Printable)

Bright spring mix of baby spinach, strawberries, goat cheese and toasted nuts with a tangy balsamic-honey dressing.

# Components:

→ 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

# Method:

01 - Whisk together extra-virgin olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and black pepper in a small bowl or jar until emulsified; set aside.
02 - Place baby spinach, sliced strawberries, and thinly sliced red onion in a large salad bowl.
03 - Scatter toasted pecans or sliced almonds over the greens and fruit.
04 - Drizzle the prepared balsamic dressing over the salad and toss gently to coat the leaves evenly without bruising the strawberries.
05 - Top with crumbled goat cheese just before serving and transfer to plates immediately for best texture and freshness.

# Expert Advice:

01 -
  • This is the kind of dish that vanishes at potlucks, even with people who claim they 'don’t do salads'.
  • It’s equal parts vibrant, refreshing, and impossibly quick—which means more time outside and less fuss in the kitchen.
02 -
  • I once accidentally overdressed the salad and ended up with wilted spinach—add the dressing slowly and toss gently.
  • Switching from just raw nuts to toasting them was a game changer for crunch and depth.
03 -
  • Adding goat cheese just before serving keeps it creamy and prevents the salad from turning soggy.
  • A pinch of salt in the dressing makes the strawberries taste even sweeter.
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