Description
A fresh and vibrant spinach salad tossed with sweet strawberries, creamy goat cheese, toasted pecans, and drizzled with a tangy honey Dijon vinaigrette. Perfect for a light lunch, side dish, or potluck favorite.
Ingredients
Scale
- 6 cups baby spinach
- 1 cup strawberries, sliced
- 1/2 cup goat cheese, crumbled
- 1/4 small red onion, thinly sliced
- 1/2 cup pecans, toasted
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, olive oil, salt, and pepper until smooth and emulsified.
- Heat a dry skillet over medium heat and toast the pecans for 3–5 minutes until fragrant. Let cool.
- In a large bowl, combine baby spinach, sliced strawberries, red onion, toasted pecans, and goat cheese.
- Drizzle the vinaigrette over the salad just before serving and toss gently to coat.
- Serve immediately while greens are fresh and crisp.
Notes
- Use baby spinach for a tender texture and mild flavor.
- Toasting pecans adds a rich, nutty depth—don’t skip this step!
- Make the vinaigrette ahead and store for up to one week in the fridge.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 8g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: spinach salad, honey dijon vinaigrette, strawberry spinach salad, goat cheese salad, summer salad, easy salad