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Fresh strawberry spinach salad in a large white serving bowl, bright red sliced strawberries on green spinach, crumbled white goat cheese, candied pecans, light balsamic dressing, bright natural li...
Sarah Mitchell

Simple Strawberry Spinach Salad

This strawberry spinach salad is the recipe I bring to every summer gathering, and it disappears faster than anything else on the table. The combination of sweet strawberries, peppery spinach, creamy goat cheese, and crunchy candied pecans sounds fancy, but it comes together in 15 minutes flat.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 6 cups fresh baby spinach
  • 2 cups fresh strawberries, sliced
  • 1/2 cup candied pecans
  • 4 oz goat cheese, crumbled
  • 1/4 red onion, thinly sliced
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste

Method
 

  1. Make the vinaigrette: whisk together the balsamic vinegar, honey, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking until emulsified.
  2. Place the baby spinach in a large salad bowl.
  3. Top with sliced strawberries, candied pecans, crumbled goat cheese, and red onion slices.
  4. Drizzle the balsamic vinaigrette over the top just before serving.
  5. Toss gently to combine and serve immediately.

Notes

Always dress the salad right before serving — the vinaigrette will wilt the spinach if it sits too long. You can make the vinaigrette up to a week ahead and store it in a jar in the fridge. Swap goat cheese for feta or blue cheese if you prefer. Add grilled chicken to turn this into a complete meal.