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Fresh Strawberry Spinach Salad with Easy Balsamic Vinaigrette

strawberry spinach salad - featured image
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A quick and easy salad featuring fresh strawberries, baby spinach, creamy feta, and candied pecans, all tossed in a tangy-sweet balsamic vinaigrette. Perfect for spring gatherings, potlucks, or a simple yet satisfying meal.

Ingredients

Scale
  • 5 ounces (about 5 cups) fresh baby spinach
  • 1 pound fresh strawberries, hulled and sliced
  • ½ cup crumbled feta cheese
  • ½ cup candied pecans
  • ¼ cup thinly sliced red onion
  • ¼ cup balsamic vinegar
  • ⅓ cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1 small clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Make the candied pecans (optional but recommended): In a small skillet over medium heat, add ½ cup pecan halves, 1 tablespoon maple syrup, and a pinch of salt. Stir constantly for 2-3 minutes until glossy and fragrant. Spread on parchment paper to cool.
  2. Prepare the strawberries: Rinse gently under cold water, pat dry, remove tops, and slice into even ¼-inch slices.
  3. Slice the red onion: Cut in half, then slice very thinly into half-moons. For milder flavor, soak in cold water for 10 minutes, then drain and pat dry.
  4. Make the balsamic vinaigrette: In a small jar or bowl, combine ¼ cup balsamic vinegar, ⅓ cup olive oil, 1 teaspoon Dijon mustard, 1 tablespoon honey, minced garlic, and a pinch of salt and pepper. Seal and shake vigorously for 30 seconds, or whisk until combined and slightly thickened. Adjust sweetness or acidity to taste.
  5. Assemble the salad: Place fresh spinach in a large salad bowl. Top with sliced strawberries, crumbled feta, cooled candied pecans, and sliced red onion. Do not add dressing yet unless serving immediately.
  6. Dress and toss: When ready to serve, drizzle about half the vinaigrette over the salad. Gently toss until lightly coated. Add more dressing if needed.
  7. Serve immediately: Transfer to individual plates or a serving platter. Garnish with extra strawberry slices and a sprinkle of feta.

Notes

For best results, dry spinach thoroughly before assembling. Start with half the dressing and add more as needed to avoid sogginess. If making ahead, keep dressing separate and toss just before serving. The vinaigrette can be stored in the refrigerator for up to one week; let it come to room temperature and shake well before using.

Nutrition

Keywords: strawberry spinach salad, balsamic vinaigrette, spring salad, easy salad, healthy salad, vegetarian, gluten-free

Find it online: https://chloeplate.com/fresh-strawberry-spinach-salad-with-easy-balsamic-vinaigrette/