Hi there! I’m so excited to share my Strawberry Spinach Salad with a yummy Balsamic Vinaigrette. This salad is bright, sweet, and a little tangy—perfect for a quick lunch or a light dinner. It’s one of my favorite ways to enjoy fresh fruit and leafy greens together. Let’s get started!
Method
Make the Dressing
To begin, I would like to grab a Mason jar with a secure lid. I pour in the extra-virgin olive oil, followed by the balsamic vinegar, maple syrup, and Dijon mustard. Next comes a sprinkle of salt and pepper. I tightly close the lid with everything in the jar and shake it briskly for a few seconds. If you don’t have a mason jar, it’s perfectly fine to use a small bowl and whisk everything together until the dressing looks smooth and well combined. At this point, I typically give the dressing a quick taste to see if I need a touch more salt, pepper, or maybe an extra drizzle of maple syrup for sweetness.
Prep the Salad
For the salad base, I chose a large bowl that can comfortably hold all the greens. I start with a bed of fresh spinach, spreading it out so it fills the bowl evenly. Next, I layer on sliced strawberries, juicy blueberries, and thin shreds of red onion. The bright pop of color from the berries makes me excited for that first bite! Once the fruit and onion are in place, I crumble the feta cheese on top. The final touch is sprinkling on the chopped pecans to add a nice crunch and nutty flavor. If I have a lemon on hand, I’ll zest just a bit over everything to heighten the freshness.
Dress and Toss
Right before I’m ready to serve, I return to my jar of dressing and give it another good shake to ensure all the ingredients are still well combined. Then, I drizzle about half of the dressing over the salad. Using a pair of tongs or large salad forks, I gently lift and turn the spinach leaves, mixing them with the fruits, onions, cheese, and pecans. I prefer a light, even coating of dressing, but if you like more, go ahead and pour on a little extra. The key is to toss gently; if you’re too rough, you might crush the berries or tear the spinach leaves.
Enjoy
When everything is perfectly coated, it’s time to enjoy the salad immediately. I find that the vibrant flavors of fresh fruit and tangy feta come alive as soon as they’re combined with the balsamic vinaigrette. If I have any leftover dressing, I store it in the fridge for up to a week, giving me a simple way to brighten up other dishes. But for now, I savor each forkful, tasting the sweet berries, crunchy pecans, and that fantastic balsamic zing.
Necessary Tools
- Cutting board and sharp knife (for slicing strawberries and onion)
- Measuring cups and spoons
- Mason jar with a lid (or a small bowl and whisk)
- Large salad bowl or platter
- Tongs or salad forks (for tossing)
Strawberry Spinach Salad with Balsamic Vinaigrette
Ingredients
- Salad
- 4 cups fresh spinach
- 2 cups strawberries sliced
- 1 cup blueberries
- ¼ red onion thinly sliced
- ½ cup pecans chopped
- 6 –8 ounces feta cheese crumbled
- Zest of 1 lemon optional but tasty!
- Balsamic Vinaigrette
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- ½ teaspoon salt add more if you like
- ¼ teaspoon black pepper
Instructions
- Make the Dressing:
- In a mason jar, add the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and black pepper.
- Close the lid and give the jar a good shake. If you don’t have a jar, whisk the ingredients in a small bowl until they’re well mixed.
- Prep the Salad:
- Place the spinach in a large salad bowl.
- Top the spinach with sliced strawberries, blueberries, and thin slices of red onion.
- Crumble the feta cheese over the top.
- Sprinkle the chopped pecans over everything.
- If you have a lemon, grate a little lemon zest over the salad to add extra flavor.
- Dress and Toss:
- Right before serving, shake the vinaigrette once more to mix it.
- Drizzle about half of the dressing over the salad.
- Use tongs or salad forks to toss the salad gently.
- Give it a taste and add more dressing if you like.
- Enjoy:
- Serve the salad right away. If you have any leftover dressing, pop it in the fridge for later.
Notes
- Don’t Over-Dress: It’s best to start with a small amount of dressing. You can always add more, but you can’t take it away once it’s on the salad!
- Gentle Tossing: Spinach leaves are delicate, so mix the salad carefully. Tossing too hard might bruise the berries or tear the spinach.
- Check the Pecans: If you like toasted nuts, you can toast the pecans beforehand. Just keep an eye on them so they don’t burn.
Serving Suggestions
- Add Protein: Top with grilled chicken, shrimp, or tofu to make it a heartier meal.
- Side Dish: Serve alongside soup or a sandwich.
- Picnic Favorite: This salad is perfect for picnics—just keep the dressing separate until it’s time to eat.
Fun Fact
Did you know that spinach is known as a “superfood” because it’s packed with vitamins and minerals? It’s a great source of vitamins A, C, and K, which help keep our bodies strong and healthy.
Conclusion
I hope you enjoy this fresh and colorful Strawberry Spinach Salad as much as I do. The sweet berries, crunchy pecans, and tangy vinaigrette make it a real treat. It’s quick to prepare and full of flavor, perfect for busy days. Thanks for joining me in my kitchen—happy salad-making!