This delicious Spinach Strawberry Salad is a quick and easy meal that’s both nutritious and refreshing. With creamy goat cheese, sweet strawberries, and a tangy dressing, it’s a perfect light lunch or side dish. Feel free to customize with your favorite nuts or fruits for extra flavor!
Ingredients Needed
For the Dressing:
- 1/3 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 3 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tbsp poppy seeds
- 2 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp ground black pepper
For the Salad:
- 2 (5 oz) containers baby spinach
- 1 lb strawberries, halved or sliced
- 2 oranges, peeled and sliced
- 1 1/2 cups chopped pecans, toasted
- 4 oz goat cheese, crumbled
How To Make Spinach Strawberry Salad
- Make the dressing: In a small jar, combine the olive oil, lemon juice, honey, apple cider vinegar, poppy seeds, Dijon mustard, salt, and pepper. Seal the jar and shake it vigorously until everything is well mixed. Set it aside.
- Assemble the salad: Just before serving, place the baby spinach in a large bowl or platter. Top with half of the strawberries and orange slices, then drizzle with half of the dressing and gently toss to coat.
- Finish the salad: Add the remaining strawberries, orange slices, toasted pecans, and crumbled goat cheese. Drizzle with the remaining dressing and serve the extra on the side, if desired.
Recipe Tips
- Use fresh spinach: Make sure the spinach is fresh and crisp for the best texture and flavor. Avoid wilted or bruised leaves.
- Toast the pecans: Toast the pecans lightly before adding them to the salad. This enhances their flavor and gives a crunchy texture.
- Slice strawberries evenly: Slice the strawberries uniformly for a visually appealing and well-balanced salad.
- Keep the dressing separate: If you’re making the salad ahead, store the dressing separately to prevent the spinach from getting soggy.
- Customize the salad: You can swap goat cheese for feta or add other fruits like blueberries or raspberries for extra variety.
How To Store Leftovers
Store leftovers spinach strawberry salad in an airtight container in the refrigerator for up to 2 days. Be sure to keep the dressing separate to prevent the spinach from wilting.
Nutrition Fact
Serving Size: 1 serving (approximately 1 cup)
- Calories: 71 kcal
- Total Fat: 5 g
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Sodium: 30 mg
- Potassium: 180 mg
- Total Carbohydrate: 6 g
- Dietary Fiber: 2 g
- Sugars: 3 g
- Protein: 1 g
More Recipes:
Spinach Strawberry Salad
Description
This delicious Spinach Strawberry Salad is a quick and easy meal that’s both nutritious and refreshing. With creamy goat cheese, sweet strawberries, and a tangy dressing, it’s a perfect light lunch or side dish. Feel free to customize with your favorite nuts or fruits for extra flavor!
Ingredients
For the Dressing:
For the Salad:
Instructions
- Make the dressing: In a small jar, combine the olive oil, lemon juice, honey, apple cider vinegar, poppy seeds, Dijon mustard, salt, and pepper. Seal the jar and shake it vigorously until everything is well mixed. Set it aside.
- Assemble the salad: Just before serving, place the baby spinach in a large bowl or platter. Top with half of the strawberries and orange slices, then drizzle with half of the dressing and gently toss to coat.
- Finish the salad: Add the remaining strawberries, orange slices, toasted pecans, and crumbled goat cheese. Drizzle with the remaining dressing and serve the extra on the side, if desired.
Notes
- Use fresh spinach: Make sure the spinach is fresh and crisp for the best texture and flavor. Avoid wilted or bruised leaves.
- Toast the pecans: Toast the pecans lightly before adding them to the salad. This enhances their flavor and gives a crunchy texture.
- Slice strawberries evenly: Slice the strawberries uniformly for a visually appealing and well-balanced salad.
- Keep the dressing separate: If you’re making the salad ahead, store the dressing separately to prevent the spinach from getting soggy.
- Customize the salad: You can swap goat cheese for feta or add other fruits like blueberries or raspberries for extra variety.
Spinach Strawberry Salad
