Spring is finally here and the sun is shining. You are likely craving something fresh and light today. This strawberry spinach salad is the perfect way to celebrate the season. It is bright, colorful, and tastes like a sunny afternoon. You do not need much time to eat well. This recipe delivers a restaurant-quality meal in your own kitchen. It is fast enough for a busy lunch. It is also fancy enough for a weekend brunch. You will love how easy this is to make. It is the ultimate quick meal for your family.
Why This Strawberry Spinach Salad Is a Winner
This recipe is a total lifesaver for busy families. You can have it on the table in just 15 minutes. There is no cooking required at all. This makes it perfect for a healthy reset after a long week. Your body will thank you for the fresh greens. It is also very budget-friendly using simple pantry staples. You probably have the dressing ingredients in your kitchen right now. It is great for beginners who want to eat better.
The combination of flavors is truly special. Sweet strawberries pair perfectly with the earthy baby spinach. Toasted pecans add a wonderful crunch to every bite. The creamy goat cheese provides a nice tang. It is a crowd-pleasing dish every single time. Even picky eaters usually enjoy the sweet fruit. It is a wonderful way to get more greens into your day. You will find yourself making this all season long.
Simple Method for Success
Making this salad is completely foolproof for any home cook. You start by making a quick homemade dressing. It is much better than anything from a bottle. Then you simply layer your fresh ingredients in a bowl. Even your kids can help with this part. It is a fun family activity for the weekend. You do not need any special tools or skills. Just a bowl and a whisk will do the trick.
The key is the order of steps. You want to toss the leaves before adding the cheese. This keeps the goat cheese from getting messy. You will feel like a professional chef in no time. It is effortless and rewarding to make. The colors will pop on your table. It looks just as good as it tastes. You can serve it with pride to any guest. It is truly that simple.
Ingredients You’ll Need
This recipe uses fresh seasonal produce at its best. Most of these items are easy to find at any grocery store.
- 6 oz baby spinach
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup pecans, toasted
- 1/4 cup red onion, thinly sliced
- 4 oz goat cheese, crumbled
- 1/4 cup balsamic vinegar
- 1/3 cup extra virgin olive oil
- 1 tablespoon honey
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Step-by-Step Directions
- Whisk together balsamic vinegar, olive oil, honey, and dijon mustard in a small bowl until emulsified.
- Season the dressing with salt and black pepper to taste.
- Place baby spinach, sliced strawberries, toasted pecans, and thinly sliced red onion in a large serving bowl.
- Drizzle the balsamic vinaigrette over the salad components.
- Toss gently to combine ensuring even coating of the leaves.
- Top with crumbled goat cheese and serve immediately.
Best Ways to Enjoy It
Serve this salad immediately while the leaves are crisp. It looks beautiful on a large white platter. You can pair it with grilled chicken or shrimp. It also goes great with a chilled glass of lemonade. Your guests will be impressed by the presentation. For a lovely brunch, serve it alongside a fresh quiche. It adds a nice pop of color to the table. If you are eating solo, it is a satisfying lunch. Just grab a fork and enjoy the fresh flavors.
Storage & Reheating
This salad is best when eaten fresh. The spinach can wilt if it sits in dressing. If you have leftovers, store components separately. Keep the dressing in a small glass jar in the fridge. It will stay fresh for up to five days. The greens and fruit should go in an airtight container. They will last about two days in the refrigerator. When you are ready, just toss and serve. Do not freeze this salad as the texture will change. Fresh is always the best way to go.
Recipe Tips for Best Results
- Toast your pecans for a much deeper flavor.
- Slice the red onions very thin to avoid a harsh bite.
- Use fresh, ripe strawberries for the best natural sweetness.
- Whisk the dressing until it looks thick and creamy.
- Add the goat cheese at the very last second.
- For a spring brunch, double the recipe for a crowd.
- Wash and dry your spinach thoroughly before starting.
- Use high-quality olive oil for the best dressing taste.
Ways to Switch It Up
- Swap goat cheese for feta for a saltier kick.
- Use walnuts or almonds if you do not have pecans.
- Add a handful of blueberries for extra color.
- Use maple syrup instead of honey for a vegan option.
- Try arugula instead of spinach for a peppery flavor.
Common Questions
Can I make this salad ahead of time?
Yes, you can prep the ingredients early. Just keep the dressing separate until you serve. This keeps the spinach from getting soggy. It is perfect for entertaining guests.
What if I do not like goat cheese?
No problem at all! You can use feta or even shaved parmesan. If you want a dairy-free version, just leave it out. The salad is still delicious without it.
How do I keep the strawberries fresh?
Wait to slice them until you are ready to eat. This keeps them firm and juicy. Choose berries that are bright red and firm. This ensures the best quality for your salad.
I hope this fresh salad brings a little sunshine to your kitchen. It is the perfect way to enjoy the beautiful spring weather. Happy cooking and enjoy every bite!
— Lidia
15-Minute Strawberry Spinach Salad
Ingredients
- 6 oz baby spinach
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup pecans , toasted
- 1/4 cup red onion, thinly sliced
- 4 oz goat cheese, crumbled
- 1/4 cup balsamic vinegar
- 1/3 cup extra virgin olive oil
- 1 tablespoon hone y
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon sal t
- 1/4 teaspoon black pepper
Instructions
- Whisk together balsamic vinegar, olive oil, honey, and dijon mustard in a small bowl until emulsified.
- Season the dressing with salt and black pepper to taste.
- Place baby spinach, sliced strawberries, toasted pecans, and thinly sliced red onion in a large serving bowl.
- Drizzle the balsamic vinaigrette over the salad components.
- Toss gently to combine ensuring even coating of the leaves.
- Top with crumbled goat cheese and serve immediately.
