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Strawberry Spinach Salad

A fresh, protein-packed salad that blends sweet strawberries, creamy goat cheese, and crunchy walnuts for a vibrant lunch or side.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Salad
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables & Fruit
  • 8 cups baby spinach washed and dried
  • 1 lb fresh strawberries sliced
Add-ins
  • 1/2 cup crumbled goat cheese or feta
  • 1/2 cup toasted walnuts or pecans
  • 1/4 cup thinly sliced red onion red or white
Dressing
  • 2 tbsp extra-virgin olive oil room temp
  • 1 tbsp balsamic vinegar shallow
  • 1 tsp honey optional
  • 1 tsp Dijon mustard optional
  • 1 tsp lemon juice optional
  • pinch salt and pepper to taste

Method
 

Steps
  1. Wash and dry spinach leaves; place in a large bowl.
  2. Rinse strawberries, remove stems, slice into halves or quarters.
  3. In a dry skillet over medium heat, toast walnuts until fragrant, about 3 minutes; set aside to cool.
  4. Thinly slice red onion and add to the spinach bowl.
  5. In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, lemon juice, salt, and pepper until emulsified.
  6. Drizzle the dressing over the spinach and toss gently to coat.
  7. Add the sliced strawberries, toasted walnuts, and goat cheese to the bowl.
  8. Toss again lightly, ensuring even distribution of ingredients.
  9. Serve immediately or chill in the refrigerator for up to 2 hours for a cooler bite.
  10. Garnish with extra goat cheese or walnuts if desired.

Notes

Keep dressing separate until ready to serve. Store in the fridge for up to 4 hours. Pair with grilled chicken or fish.