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Strawberry Spinach Salad

Strawberry Spinach Salad

A vibrant and refreshing Strawberry Spinach Salad that combines the sweetness of fresh strawberries with the earthiness of baby spinach, topped with creamy goat cheese and toasted pecans, all drizzled with a homemade balsamic vinaigrette.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings servings
Course: Side Dish
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 6 cups Fresh Baby Spinach
  • 2 cups Fresh Strawberries (hulled and sliced)
  • 1/2 cup Goat Cheese or Feta (crumbled)
  • 1/2 cup Pecans or Walnuts (toasted)
  • 1/4 cup Red Onion (thinly sliced)
  • 1/3 cup Extra Virgin Olive Oil
  • 3 tablespoons Balsamic Vinegar
  • 1 tablespoon Honey or Maple Syrup
  • 1 teaspoon Dijon Mustard
  • Salt and Black Pepper to taste

Method
 

  1. Prepare the dressing by combining olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a jar or bowl. Whisk or shake until emulsified.
  2. Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant.
  3. Wash and dry the spinach thoroughly. Hull and slice the strawberries, and thinly slice the red onion.
  4. In a large bowl, combine spinach, strawberries, red onion, and toasted pecans. Crumble goat cheese on top.
  5. Drizzle the dressing over the salad and toss gently before serving.

Notes

Dress the salad just before serving to prevent wilting. Store undressed components separately in the fridge.