Strawberry Spinach Spring Salad (Printable Version)

Fresh baby spinach and strawberries with goat cheese, toasted nuts and a tangy balsamic-honey dressing.

# Needed Ingredients:

→ 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

# Preparation Steps:

01 - In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper until well combined. Set aside.
02 - In a large salad bowl, add baby spinach, sliced strawberries, red onion, and toasted nuts.
03 - Drizzle with the prepared balsamic dressing. Toss gently to combine.
04 - Top with crumbled goat cheese just before serving.
05 - Serve immediately for best freshness.

# Expert Advice:

01 -
  • This salad is your shortcut to a restaurant-worthy starter in under fifteen minutes, with flavors that surprise every bite.
  • It’s now my standby for gatherings because it always disappears—even when I double the recipe.
02 -
  • Overdressing can weigh down delicate greens—less is more, and you can always add more at the table.
  • Letting nuts cool before adding keeps them crisp and prevents wilted spinach—warm nuts soften leaves too quickly.
03 -
  • A splash more vinegar or a pinch of salt at the last minute can revive wilted greens if needed—taste before serving.
  • For extra depth, lightly toast nuts in a dry pan until just fragrant and golden; it makes every bite a little more special.
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