Spring Strawberry Spinach Salad (Printable)

Vibrant spinach and strawberry salad with goat cheese, candied pecans, and tangy balsamic vinaigrette.

# What you'll need:

→ Salad

01 - 5 oz (140 g) baby spinach, washed and dried
02 - 1 cup (150 g) fresh strawberries, hulled and sliced
03 - 1/3 cup (50 g) goat cheese, crumbled
04 - 1/2 cup (60 g) candied pecans (or walnuts), roughly chopped
05 - 1/4 small red onion, thinly sliced

→ Balsamic Vinaigrette

06 - 3 tbsp extra-virgin olive oil
07 - 1 1/2 tbsp balsamic vinegar
08 - 1 tsp honey
09 - 1 tsp Dijon mustard
10 - Salt and freshly ground black pepper, to taste

# How to make it:

01 - In a large salad bowl, combine the spinach, sliced strawberries, red onion, and candied pecans.
02 - In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
03 - Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly.
04 - Sprinkle the crumbled goat cheese over the salad just before serving. Serve immediately.

# Expert suggestions:

01 -
  • It is quick to pull together and somehow looks like you spent twice as long making it.
  • The sweet tang of strawberries with creamy goat cheese feels like a small celebration in every bite.
02 -
  • Make sure the spinach is completely dry or the dressing will be watered down and the salad will feel soggy.
  • Add the goat cheese at the end so it keeps its creamy texture instead of dissolving into the greens.
03 -
  • Choose strawberries that are fragrant and firm for the best texture and flavor.
  • If you make candy nuts at home cook them on low heat and let them cool on parchment so they form a crisp coating.
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