Description

This fresh strawberry salad is a stunning blend of sweet, tangy, and savory elements that come together in just minutes. With juicy strawberries, tender greens, creamy goat cheese, crunchy toasted nuts, and a homemade balsamic vinaigrette, it’s the perfect dish to impress guests or enjoy for a light, feel-good meal. Perfect for spring and summer, but easily adaptable for any season, this salad is as versatile as it is delicious. Whether you’re serving it as a starter, a side, or the main event with a protein boost, this is one salad you’ll return to again and again.

Ingredients

Scale

6 cups fresh baby spinach or mixed greens
1 pint fresh strawberries, hulled and sliced
½ small red onion, thinly sliced
½ cup crumbled goat cheese (or feta)
½ cup pecans or sliced almonds, toasted

2. For the balsamic vinaigrette:

3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 tablespoon honey
¼ cup extra virgin olive oil
Salt and pepper, to taste

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Instructions

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, salt, and pepper. Slowly add the olive oil while whisking until emulsified. Set aside.
Toast nuts in a dry skillet over medium heat for 3–5 minutes, stirring often. Let cool.
In a large salad bowl, add the greens. Top with strawberries, red onion slices, toasted nuts, and goat cheese.
Drizzle the dressing over the salad just before serving. Toss gently and serve immediately.

Notes

You can make the dressing up to 1 week ahead and store it in the fridge.
For a full meal, top with grilled chicken, shrimp, or chickpeas.
Edible flowers make a stunning garnish for parties or special occasions.

Prep Time: 15 minutes
Cook Time: 5 minutes (toasting nuts)
Category: Salad
Method: No cook (light toasting only)
Cuisine: American

Nutrition

Serving Size: 4
Calories: 230
Sugar: 7g
Sodium: 180mg
Fat: 17g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 6g
Cholesterol: 15mg