Get a healthy dose of vitamins in this nutrient-rich strawberry spinach salad with balsamic vinaigrette. This bright and flavorful salad is the perfect balance of sweetness, acidity and crunch.
The dressing for this salad is super easy to make. Balsamic vinegar is a dark, intensely flavored vinegar that is glossy and rich. It pairs well with bright leafy greens and slightly sweet fruit like strawberries and melons. For this dressing, simply combine the ingredients in a jar and shake it up. If you’d like leftover dressing double the recipe and store it in the fridge up to a week.
This strawberry spinach salad has all the elements I love in a fresh salad. Bright leafy greens, toasted walnuts for texture, a light creamy goat’s cheese, sweet strawberries and red onions for a little kick. The balsamic dressing is very simple, but brings all these flavors together in harmony. If you are plant-based, I suggest leaving off the goat’s cheese and trying a substitution of soft tofu and a mix of your favorite seeds and nuts for additional texture.
Summer strawberry season will soon be upon us. As soon as you see local, fresh berries available at your local farmer’s market, snap them up and make this delicious strawberry spinach salad. Local heirloom strawberries are typically much smaller in size than the ones you see all-year long in the grocery store. Although smaller, they pack a much bigger strawberry flavor. You’ll love them!
Summer strawberry season in the Pacific Northwest typically starts at the beginning of June. Check out these local places to visit or pick your own berries. You can also follow them on Facebook for berry field updates.
Strawberry Spinach Salad
Get a healthy dose of vitamins in the nutrient-rich strawberry spinach salad with balsamic vinaigrette. This bright and flavorful salad is the perfect balance of sweetness, acidity and crunch.
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- pinch of sea salt and freshly ground pepper
- 1/4 tsp garlic powder
- 1/4 tsp dried basil or thyme (optional)
- 2.5 oz baby spinach (about 4 cups lightly packed)
- 1 cup sliced strawberries
- 1/4 cup toasted chopped walnuts
- 2 tbsp thinly sliced red onion
- 2 oz soft goat cheese (chevre)
Combine the extra virgin olive oil, balsamic vinegar, salt, pepper, garlic powder and herb of choice in a medium-sized mason jar. Cover and shake well.
Add the spinach, strawberries, walnuts and red onion in a large bowl. Gently toss the salad with the balsamic vinaigrette until it is lightly coated. Top with small pieces of goat’s cheese. Serve immediately.If you are plant-based, leave off the goat’s cheese. You can substitute the goat’s cheese with soft tofu, seeds or nuts as desired for additional texture.
Any extra salad dressing can be stored in the fridge up to a week. Remove from the fridge prior to use and allow it to come to room temperature. Shake again to re-emulsify prior to use.
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