Strawberry Spinach  Salad

The only Strawberry Spinach Salad Recipe with a homemade balsamic dressing that you will ever need! Healthy, super tasty and with tons of substitutions this simple salad takes only 20 minutes to make (including toasting nuts!).

Baby Spinach Strawberries Goat or Feta Cheese Red Onion Pecans Extra Virgin Olive Oil Maple Syrup Balsamic Vinegar Soy Sauce

Ingredients You Need

 Toast pecans in non stick skillet for about 3 minutes or until fragrant, stirring frequently. Remove from heat immediately.


In a small bowl, combine olive oil, maple syrup, balsamic vinegar, soy sauce and whisk with a fork. Set aside.


In a large bowl, add spinach. Use an 11 oz box of pre-washed baby spinach or garden spinach that has been coarsely chopped.


Add strawberries. Hull and chop in halves or even quarters. I do not recommend using frozen berries as the salad will become extremely soggy.


Add sliced red onion. It adds zest and keeps the strawberry spinach salad recipe from being too sweet. No need to pre-soak it.


Add previously toasted pecans. No pecans? Use walnuts, almonds, cashews or your favorite nut.


Add cheese. Soft goat cheese “melts” into the dressing making it creamier. Feta cheese crumbles, is saltier and holds on its own better.


Drizzle dressing on top and stir gently until well combined. Serve immediately.


Salad is best consumed within 1-2 hours of mixing. Leftovers can be refrigerated for up to 1 day in an airtight container- spinach will get soggy.


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