Description

This Spinach Strawberry Salad is a celebration of textures and bright flavors, featuring fresh baby spinach, sweet strawberries, creamy cheese, and crunchy nuts, all tied together with a tangy balsamic vinaigrette.

Ingredients

Scale

6 cups Baby Spinach
2 cups Fresh Strawberries
1/2 cup Goat Cheese or Feta
1/2 cup Pecans or Walnuts
1/4 small Red Onio
1/3 cup Extra Virgin Olive Oil
2 tablespoons Balsamic Vinegar
1 tablespoon Honey or Maple Syrup
1 teaspoon Dijon Mustard
Sea Salt and Black Pepper to taste

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Instructions

Wash the baby spinach in cold water and dry it completely
Hull the strawberries and slice them into rounds. Slice the red onion into thin slivers
Toast the pecans or walnuts in a dry skillet over medium heat for 3 to 5 minutes until fragrant
Whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified
Add strawberries, red onions, and half of the nuts to spinach and toss with two-thirds of the dressing
Top with goat cheese and remaining nuts, then serve immediately

Notes

For a variation, use arugula instead of spinach or substitute strawberries with peaches or blackberries. You can also toast pumpkin seeds for a nut-free version.

Prep Time: 15 mins
Cook Time: 5 mins
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 245 kcal
Sugar: 10 g
Sodium: 180 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 15 mg