There’s nothing quite like a delicious salad to get your taste buds excited for spring and summer. This Strawberry Goat Cheese Salad is the perfect mix of sweet and tangy, with fresh strawberries, creamy goat cheese, and spinach leaves all coated in a homemade balsamic vinaigrette.
Spinach Salad with Strawberries and Goat Cheese
If you’ve never tried adding fresh berries to salad, you’re missing out. This combination is especially popular in the spring and summer months because it’s light, fresh, and super tasty.
Our strawberry goat cheese salad mixes fresh strawberries, tender spinach, tangy crumbled goat cheese, and a drizzle of balsamic vinaigrette. This salad is so easy to make and can be on the table in less than 30 minutes!
How To Make Strawberry Goat Cheese Salad
- Toast the pecans: Add the pecans to a small pan. Heat over low heat, and toast for 3-4 minutes just until fragrant. Make sure you watch them carefully to prevent burning. Remove from heat and set aside.
- Assemble the salad: In a large bowl combine the spinach, strawberries, red onion, goat cheese, and toasted pecans. Toss with tongs to fully incorporate the ingredients.
- Add dressing and serve: Drizzle the top with balsamic vinaigrette and serve immediately in individual salad bowls or one large serving bowl.
- When toasting pecans, make sure you are watching them carefully as raw nuts have oil inside that can burn and become bitter very quickly.
- For best results, thinly slice the onions with a sharp knife or mandolin to get a mild onion flavor in each bite.
- If you don’t have time to make the homemade dressing, a high-quality store-bought balsamic vinaigrette will work just as well.
- Remove the stems from the spinach to create a smooth and tender texture in the salad.
- Add the dressing right before serving to keep the ingredients fresh and crunchy.
- Use different flavored goat cheese such as herb, honey, or garlic and chive for a different flavor profile.
- Toss in some fresh herbs such as basil, parsley, and cilantro for a fresh garden taste.
- Add grilled chicken, shrimp, or steak to make this salad a complete meal.
- Try using raspberries, blackberries, or blueberries in place of the strawberries.
- You can also add in some roasted crumbled bacon for a salty and savory bite.
- Instead of spinach, try using other leafy greens such as Romaine, Kale, or Arugula.
- If you’re looking for a vegan version of this salad, omit the goat cheese and use your favorite plant-based protein such as chickpeas or tofu.
This salad is best served immediately. If making ahead of time, prepare the ingredients and keep them in separate containers until you’re ready to assemble. Freezing is not recommended.
- ½ cup chopped pecans
- 4 cups baby spinach, washed stems removed
- 8 ounces fresh strawberries, hulled and sliced
- ¼ medium red onion, thinly sliced
- 4 ounces crumbled goat cheese
- ¼ cup balsamic vinaigrette, or more if desired
- Add the pecans to a small pan. Heat over low heat, and toast for 3-4 minutes just until fragrant. Remove from heat and set aside.
- In a large bowl, or divided between individual bowls, combine the spinach, strawberries, red onion, goat cheese, and toasted pecans. Toss to combine.
- Drizzle with balsamic vinaigrette and serve immediately. Storage is not recommended.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 side salad. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
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Serving Size:1 salad
Amount Per Serving: Calories: 232Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 13mgSodium: 300mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 8g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.