Strawberry Spinach Spring Salad (Printable)

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

# What You'll Need:

→ 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

# How-To 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 Tips:

01 -
  • This salad tastes like sunshine in a bowl and will turn any lunch into something special.
  • The mix of juicy, tangy, and creamy keeps every bite interesting—it never gets boring at the table.
02 -
  • If you overdress the salad, the spinach wilts quickly and loses its wow factor—always add the dressing right before serving.
  • Letting your nuts cool fully after toasting prevents them from going soggy in the salad, a detail I never overlook now.
03 -
  • Invest a few minutes to toast your nuts; the deeper flavor is absolutely worth it.
  • Add the cheese just before serving for the best contrast of creamy and crisp textures.
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