Strawberry Spinach Spring Salad (Printable Version)

Spinach, strawberries, goat cheese and toasted nuts with a honey-balsamic dressing—bright, fresh, and spring-ready.

# Ingredient List:

→ 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 pure maple syrup
09 - 1 teaspoon Dijon mustard
10 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, and a pinch of salt and pepper until emulsified; set aside.
02 - Place the baby spinach, sliced strawberries, and thinly sliced red onion in a large salad bowl and toss briefly to distribute evenly.
03 - Scatter the toasted pecans or sliced almonds over the greens to add crunch.
04 - Drizzle the prepared balsamic dressing over the salad and toss gently until the leaves are lightly coated, taking care not to bruise the strawberries.
05 - Sprinkle the crumbled goat cheese over the dressed salad and serve immediately for best texture and flavor.

# Expert Tips:

01 -
  • This salad feels like a secret celebration of spring in every bite, especially when the strawberries are perfectly ripe and bursting with flavor.
  • The balance of creamy, crunchy, sweet, and tangy dressing is so refreshing, you'll find yourself craving it on the sunniest days.
02 -
  • If you add the dressing too early, the spinach wilts quickly and loses that delightful bite.
  • Using unripe strawberries makes a world of difference—always taste a berry before adding the whole batch.
03 -
  • Always toast your nuts from raw, not pre-roasted, for the most aromatic crunch.
  • A small pinch of salt over the strawberries just before tossing heightens their flavor.
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