Name: Spinach Strawberry Salad with Balsamic Vinaigrette
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 6 cups fresh baby spinach; 1 cup sliced fresh strawberries; 1/3 cup crumbled goat cheese; 1/4 cup chopped pecans (toasted if desired); 1/4 small red onion, thinly sliced; 1 ripe avocado, sliced; 3 tablespoons olive oil; 1 1/2 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; 1 teaspoon maple syrup or honey; 1 small garlic clove, minced; Salt and black pepper, to taste

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A bright and refreshing salad packed with flavor and color, this Spinach Strawberry Salad with Balsamic Vinaigrette is one of my favorite go-to recipes for warmer days. I love how the juicy strawberries balance the tangy vinaigrette, while the creamy goat cheese and crunchy pecans bring texture and richness. It's simple, quick, and absolutely satisfying.

Spinach Strawberry Salad with Balsamic Vinaigrette

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

6 cups fresh baby spinach

1 cup sliced fresh strawberries

⅓ cup crumbled goat cheese

¼ cup chopped pecans (toasted if desired)

¼ small red onion, thinly sliced

1 ripe avocado, sliced

Balsamic Vinaigrette:

3 tablespoons olive oil

1 ½ tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon maple syrup or honey

1 small garlic clove, minced

Salt and black pepper, to taste

Directions

I start by making the vinaigrette—whisking olive oil, balsamic vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper in a small bowl or shaking it all together in a jar until smooth and emulsified.

In a large salad bowl, I toss together the baby spinach, sliced strawberries, red onion, goat cheese, and pecans.

I gently mix in the dressing so everything is evenly coated.

Just before serving, I add the sliced avocado on top to keep it fresh and vibrant.

I serve it right away for the best flavor and texture.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Calories: 220 kcal per serving

Variations

I sometimes swap goat cheese with feta for a sharper bite.

Candied pecans or walnuts make it even more indulgent.

For protein, I like to add grilled chicken or chickpeas.

When I don’t have avocado, I use cucumber slices for freshness.

For a sweeter touch, I’ve added mandarin oranges or blueberries.

Storage/Reheating

This salad is best served fresh, but if I need to prep ahead, I keep the dressing separate and add the avocado just before serving. Once dressed, the spinach can wilt quickly, so I try to eat leftovers within a day. I don’t recommend reheating this salad.

FAQs

How do I keep the avocado from browning?

I add the avocado right before serving and sometimes drizzle a little lemon juice on top to slow browning if I prep it ahead.

Can I make this salad vegan?

Yes, I just skip the goat cheese or use a plant-based alternative. The maple syrup in the vinaigrette keeps it vegan-friendly.

What’s the best way to toast pecans?

I toast them in a dry skillet over medium heat for about 5 minutes, stirring often, until they’re fragrant and lightly browned.

Can I use a store-bought dressing?

Absolutely—I’ve used bottled balsamic vinaigrette in a pinch, but I really prefer the homemade one for its flavor and freshness.

What’s a good substitute for spinach?

Mixed greens or arugula work great. I’ve also tried it with kale, though I massage it first to soften the texture.

Conclusion

This Spinach Strawberry Salad with Balsamic Vinaigrette is a simple yet elegant dish that brings together sweet, savory, creamy, and crunchy in every bite. I love making it for lunch or sharing it at gatherings, and it never fails to impress. Whether I keep it classic or play with variations, it always hits the spot.

📖 Recipe:

Spinach Strawberry Salad with Balsamic Vinaigrette

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Author: Cheryl
Total Time: 10 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A bright and refreshing salad packed with sweet strawberries, creamy goat cheese, crunchy pecans, and a tangy homemade balsamic vinaigrette, perfect for warm-weather meals.

Instructions

In a small bowl or jar, whisk or shake together the olive oil, balsamic vinegar, Dijon mustard, maple syrup or honey, minced garlic, salt, and black pepper until well combined and emulsified.
In a large salad bowl, combine baby spinach, sliced strawberries, red onion, goat cheese, and pecans.
Drizzle the vinaigrette over the salad and gently toss to coat all the ingredients evenly.
Add the sliced avocado on top just before serving to keep it fresh and vibrant.
Serve immediately for the best flavor and texture.