Strawberry Balsamic Salad with Spinach and Goat Cheese
Make this vibrant spring salad featuring fresh strawberries, baby spinach, and a homemade balsamic vinaigrette. It is a light, flavorful dish perfect for a healthy lunch or side.
- Prep Time: 15 min
- Cook Time: 5 min
- Total Time: 20 min
- Yield: 4 servings 1x
- Category: Lunch
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 5 oz baby spinach
- 1 pint fresh strawberries, hulled and sliced
- 4 oz goat cheese, crumbled
- 1/4 cup pecans, toasted
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper to taste
Instructions
- Prepare the balsamic vinaigrette: In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and honey. Season with salt and pepper. Set aside.
- Place the baby spinach in a large salad bowl.
- Arrange the sliced strawberries over the spinach.
- Sprinkle the crumbled goat cheese and toasted pecans evenly over the salad.
- Just before serving, drizzle the balsamic vinaigrette over the salad. Toss gently to coat all ingredients.
Notes
- Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant.
- For an extra layer of flavor, add 1/4 cup thinly sliced red onion to the salad base.
- You can substitute feta cheese for goat cheese if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12
- Sodium: 150
- Fat: 22
- Saturated Fat: 6
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 8
- Cholesterol: 20
Find it online: https://cookerycommand.com/strawberry-balsamic-salad-recipe/