Strawberry Spinach Spring Salad
Prep: 10 min | Cook: 0 min | Total: 10 min | Serves: 4 | Difficulty: Easy | Great for: Spring Entertaining, Easter Brunch, Light Weeknight Meals
Why You'll Love This Salad
10 minutes start to finish — no cooking, no waiting
Fresh spring flavors — sweet berries, bright citrus, creamy tang
Beautiful on the table — the kind of salad guests photograph before they eat it
Naturally balanced — sweet, tangy, creamy, and crunchy in every bite
Dressing doubles as a marinade — brush it on chicken or salmon before grilling
Spring is when salads stop being an obligation and start being something you actually crave. Fresh strawberries, creamy goat cheese, toasted pecans, and baby spinach — all dressed with a simple vinaigrette made from Strawberry Balsamic and Lemon Fused Olive Oil. It's bright, beautiful, and on the table in ten minutes. Serve it alongside grilled chicken or salmon, bring it to Easter brunch, or just make it on a Tuesday because it's that easy and that good.
Recipe: Strawberry Spinach Spring Salad
Serves 4
Salad Ingredients:
4 cups fresh baby spinach
1 cup fresh strawberries, sliced
¼ cup goat cheese, crumbled
¼ cup pecans or almonds, lightly toasted
2 tbsp red onion, thinly sliced
Vinaigrette Ingredients:
2 tbsp Strawberry Balsamic
3 tbsp Lemon Fused Olive Oil
Pinch of sea salt
Freshly cracked black pepper
Instructions:
Whisk together the Strawberry Balsamic, Lemon Olive Oil, salt, and pepper in a small bowl or jar until combined.
In a large bowl, toss together spinach, sliced strawberries, and red onion.
Drizzle lightly with the vinaigrette and toss gently to coat — start conservatively, you can always add more.
Top with toasted nuts and crumbled goat cheese. Serve immediately.
Easy Variations: Swap goat cheese for feta, add avocado slices for extra creaminess, or mix in blueberries or raspberries alongside the strawberries for a mixed berry version. Grilled chicken or salmon turns it into a full meal.
