Strawberry Spinach Salad

A simple and spectacular salad that you'll want to make again and again!
Course Salad
Cuisine American
Keyword 4th of July, easy, Memorial Day, summer, vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Calories 373kcal
Author Marissa


For the Dressing:

  • 1/4 cup balsamic vinegar
  • 1 small shallot coarsely chopped
  • 1 tablespoon honey
  • 1/3 cup olive oil
  • salt and freshly ground black pepper to taste

For the Salad:

  • 5 ounces baby spinach
  • 8 ounces strawberries quartered
  • 2 ounces pecans coarsely chopped
  • 3 ounces crumbled goat cheese or feta


For the Dressing:

  • Add balsamic vinegar, shallot and honey to a blender pitcher; blend until smooth. With blender running, add olive oil in a steady stream; blend until emulsified. Season to taste with salt and pepper.

For the Salad:

  • Add spinach, strawberries, pecans, and goat cheese to a large salad bowl. Drizzle with desired amount of dressing; gently toss to coat. Serve.



Calories: 373kcal | Carbohydrates: 15g | Protein: 6g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 9mg | Sodium: 111mg | Potassium: 381mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3540IU | Vitamin C: 43.8mg | Calcium: 88mg | Iron: 2.3mg