What the heck is this?
This is not your average sad desk salad. This is a bright, beautiful, flavor-loaded bowl of fresh baby spinach, juicy strawberries, crunchy candied pecans, tangy goat cheese, and a zippy homemade balsamic vinaigrette that takes literal minutes to make. It’s the perfect sweet-savory combo that makes you feel like you’re eating fancy café food — minus the overpriced menu. Whether you’re looking for a quick side, a light lunch, or a way to use up that pint of berries before they go fuzzy, this salad is your answer.
Why You’ll Love This Recipe
– Takes 15 minutes, tops. Seriously.
– It’s a color explosion — looks just as good as it tastes.
– That combo of juicy berries and creamy cheese? Unreal.
– No cooking required. Zero.
– Easy to make ahead (just don’t toss until serving time).
– Fancy enough for brunch, easy enough for Tuesday.
The Good Stuff You’ll Need
For the Salad:
– 6 cups baby spinach (or mixed greens if you’re wild)
– 1 pint fresh strawberries, hulled and sliced
– 1/2 small red onion, thinly sliced
– 1/3 cup crumbled goat cheese or feta
– 1/3 cup candied pecans (or regular toasted pecans)
– Optional: sliced avocado, grilled chicken, or cooked quinoa for a full meal
For the Balsamic Dressing:
– 3 tbsp olive oil
– 1 tbsp balsamic vinegar
– 1 tsp Dijon mustard
– 1 tsp honey (or maple syrup)
– Salt + black pepper to taste
Let’s Do This
Step 1: Make the Dressing
In a small jar or bowl, whisk together the olive oil, balsamic vinegar, Dijon, honey, and a pinch each of salt and pepper. Taste and tweak — more vinegar if you like it tangier, more honey if you’re feeling sweet.
Step 2: Toss the Salad
In a large bowl, combine the spinach, sliced strawberries, red onion, and half the goat cheese and pecans. Drizzle with the dressing and gently toss to coat everything evenly.
Step 3: Finish Like a Pro
Top with the remaining goat cheese and pecans for a little visual flair. Add avocado or grilled chicken if using. Serve immediately and accept the compliments with grace.
Serving Suggestions
– Perfect alongside grilled salmon, chicken, or even a summery quiche
– Want to bulk it up? Add farro, couscous, or rotisserie chicken
– Makes a great BBQ side dish or potluck stunner — just keep the dressing separate until ready to serve
Switch It Up
– Swap strawberries for blueberries, raspberries, or sliced peaches
– Use blue cheese for more bite, or mozzarella for a milder twist
– No pecans? Walnuts or almonds work great too
– Make it vegan: use maple syrup in the dressing + plant-based cheese
– Add cooked lentils or chickpeas for protein and fiber boost
Make-Ahead Tips
– Slice your strawberries and onions, and prep the dressing up to 2 days in advance — store everything separately.
– Toss salad just before serving to keep it fresh and perky.
Questions People Actually Ask
Q: Can I use store-bought dressing?
A: You can, but the homemade one here takes 2 minutes and tastes 100x better.
Q: Is this kid-friendly?
A: Totally! The sweet berries and honey dressing usually win them over. Skip the onions if needed.
Q: How long does it keep?
A: Once dressed, it’s best eaten right away. But undressed leftovers keep 2–3 days in the fridge.
15-Minute Strawberry Spinach Salad: Sweet, Savory, and Shockingly Simple
- Total Time: 15 minutes
- Yield: 4 servings
Description
This is not your average sad desk salad. This is a bright, beautiful, flavor-loaded bowl of fresh baby spinach, juicy strawberries, crunchy candied pecans, tangy goat cheese, and a zippy homemade balsamic vinaigrette that takes literal minutes to make. It’s the perfect sweet-savory combo that makes you feel like you’re eating fancy café food — minus the overpriced menu. Whether you’re looking for a quick side, a light lunch, or a way to use up that pint of berries before they go fuzzy, this salad is your answer.
Ingredients
For the Salad:
– 6 cups baby spinach (or mixed greens if you’re wild)
– 1 pint fresh strawberries, hulled and sliced
– 1/2 small red onion, thinly sliced
– 1/3 cup crumbled goat cheese or feta
– 1/3 cup candied pecans (or regular toasted pecans)
– Optional: sliced avocado, grilled chicken, or cooked quinoa for a full meal
For the Balsamic Dressing:
– 3 tbsp olive oil
– 1 tbsp balsamic vinegar
– 1 tsp Dijon mustard
– 1 tsp honey (or maple syrup)
– Salt + black pepper to taste
Instructions
Step 1: Make the Dressing
In a small jar or bowl, whisk together the olive oil, balsamic vinegar, Dijon, honey, and a pinch each of salt and pepper. Taste and tweak — more vinegar if you like it tangier, more honey if you’re feeling sweet.
Step 2: Toss the Salad
In a large bowl, combine the spinach, sliced strawberries, red onion, and half the goat cheese and pecans. Drizzle with the dressing and gently toss to coat everything evenly.
Step 3: Finish Like a Pro
Top with the remaining goat cheese and pecans for a little visual flair. Add avocado or grilled chicken if using. Serve immediately and accept the compliments with grace.
Notes
– Perfect alongside grilled salmon, chicken, or even a summery quiche
– Want to bulk it up? Add farro, couscous, or rotisserie chicken
– Makes a great BBQ side dish or potluck stunner — just keep the dressing separate until ready to serve
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: ~220 kcal per serving
- Fat: ~18g
- Carbohydrates: ~12g
- Protein: ~5g