Spring Strawberry Spinach Salad

The first time I tossed this salad I was rushing between putting a roast in the oven and setting a spring table and a bowl of bright strawberries and spinach somehow made everything feel lighter and easier.

I served it at a casual Easter brunch and a neighbor who swore he did not like salads ended up going back for seconds while praising the candied pecans.

Ingredients

• Baby spinach 5 oz 140 g: Pick tender leaves and make sure they are well dried so the dressing clings instead of pooling.
• Strawberries 1 cup 150 g sliced: Use ripe but firm berries so they hold their shape when tossed.
• Goat cheese 1 3 cup 50 g crumbled: The creamy tang adds contrast so crumble it by hand for rustic texture.
• Candied pecans 1 2 cup 60 g roughly chopped: They bring crunch and a sweet note so buy or toast them briefly to freshen the flavor.
• Red onion 1 4 small thinly sliced: Slice as thin as possible to avoid overpowering the salad and soak briefly in cold water if you want milder onion.
• Extra virgin olive oil 3 tbsp: A good oil rounds out the dressing and helps the balsamic shine.
• Balsamic vinegar 1 1 2 tbsp: Choose a balanced balsamic so the dressing is bright but not cloying.
• Honey 1 tsp: Adds a touch of sweetness that tames the acid and layers the flavor.
• Dijon mustard 1 tsp: Helps emulsify the dressing and gives depth to the vinaigrette.
• Salt and freshly ground black pepper: Season to taste and remember you can always add more at the table.

Instructions

Assemble the greens and fruit:

Place the dry baby spinach in a large bowl then add the sliced strawberries and thin red onion so the colors sit on top of the greens.

Make the vinaigrette:

Whisk together olive oil balsamic vinegar honey and Dijon mustard in a small bowl or a jar until the mixture looks slightly thickened and glossy.

Dress and toss gently:

Drizzle the vinaigrette over the salad and toss with care so the berries stay intact and each leaf gets a light coating.

Finish with goat cheese and nuts:

Scatter the crumbled goat cheese and candied pecans over the top and serve immediately so textures stay bright.

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At a small picnic this salad became the unofficial ambassador of the spread as people kept coming back for another forkful and complimenting the balance of sweet and tangy.

Serving Ideas

Serve alongside grilled fish or roast chicken or present it as a colorful side at a spring potluck for a bright contrast to heavier dishes.

Diet Swaps

For a vegan version substitute the goat cheese with a plant based crumble and swap honey for maple syrup for a fully plant friendly salad.

Storage and Prep Tips

Keep the dressing apart and assemble just before serving to preserve crunch and fresh texture.

• Store leftover dressing in the fridge for up to three days and shake well before using.
• Toast plain pecans briefly to add warmth if you do not have candied nuts on hand.
• Slice strawberries at the last minute to prevent them from leaking juice into the greens.

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Enjoy the bright colors and simple flavors and feel free to adapt the nuts cheese or protein to match what you have on hand.

Recipe Questions & Answers

→ Can I prepare this ahead of time?

Yes — keep the vinaigrette separate and refrigerate it, store chopped strawberries and pecans in airtight containers, and assemble just before serving to preserve texture and freshness.

→ How do I prevent strawberries from getting soggy?

Choose firm, but ripe berries, hull and slice them shortly before serving, and pat dry on a paper towel. Toss strawberries into the salad last to minimize juices soaking the greens.

→ What can I use instead of candied pecans?

Swap in toasted walnuts or almonds for crunch. For less sweetness, toast plain nuts and finish with a light sprinkle of brown sugar or a drizzle of honey if desired.

→ Any alternatives to goat cheese?

Try crumbled feta or ricotta salata for a similar tang; for a dairy-free option, use a plant-based crumbly cheese or omit cheese and boost flavor with extra lemon zest.

→ How should leftovers be stored?

Keep dressing separate and refrigerate for up to 5 days. Store dressed salad in an airtight container for up to 24 hours, though greens will become softer over time.

→ What beverage pairs well with this salad?

Light, crisp wines like a chilled rosé or Sauvignon Blanc complement the sweet berries and tangy vinaigrette; sparkling water with lemon also works well.