Strawberry Spinach Salad
This simple strawberry salad is absolutely bursting with flavor, featuring ripe strawberries, creamy avocado, tangy goat cheese, crunchy pecans, and a rich balsamic vinaigrette.
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Servings: 4
Calories: 145kcal
Ingredients
- 5 oz fresh baby spinach
- ½ lb ripe strawberries hulled and sliced
- 1 ripe avocado sliced
- ¼ to ½ cup crumbled goat cheese
- ¼ cup pecan halves
- Freshly ground black pepper and sea salt to taste
- Creamy balsamic vinaigrette homemade or store-bought
Instructions
- Toast the Pecans (Optional): For an extra touch, spread the pecans on a baking sheet and toast them at 350°F for 6-8 minutes, or until lightly browned. Let them cool before adding to the salad.
- Prepare the Dressing: If you haven’t made the creamy balsamic vinaigrette yet, go ahead and whisk it together.
- Assemble the Salad: In a large salad bowl, toss the spinach, sliced strawberries, avocado, goat cheese, and toasted pecans. Season with a sprinkle of fresh ground pepper and sea salt.
- Dress & Serve: Drizzle your creamy balsamic dressing over the salad, tossing gently to coat. For a more personalized touch, serve the dressing on the side so everyone can add their own.
Notes
- Red Onion: For an added burst of flavor, try including ¼ cup of thinly sliced red onion in your salad.
- Dressing Variation: Feel free to switch the creamy balsamic vinaigrette for a creamy poppyseed dressing if you're craving something different.
- Storage: Store any leftover salad (undressed) in the fridge for up to two days. If the salad is already dressed, it's best eaten the same day to prevent the spinach from wilting.
Nutrition
Calories: 145kcal | Carbohydrates: 11g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 13mg | Sodium: 531mg | Fiber: 4g | Sugar: 2g