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.
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
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.
Notes
For a vegan version, use plant-based cheese and maple syrup instead of honey.
Toast the pecans in a dry skillet for extra flavor.
Add grilled chicken or chickpeas for protein.
Use cucumber or mandarin oranges as alternative toppings.
Keep dressing separate if making ahead to avoid wilting the spinach.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg
