Strawberry Spinach Salad with Goat Cheese
Strawberry Spinach Salad with Goat Cheese is a refreshing and colorful dish that combines sweet, juicy strawberries with tender baby spinach leaves. The creamy tang of goat cheese adds a…
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Strawberry Spinach Salad with Goat Cheese is a refreshing and colorful dish that combines sweet, juicy strawberries with tender baby spinach leaves. The creamy tang of goat cheese adds a lovely contrast, making every bite a mix of flavors and textures that feels light but satisfying.
I love making this salad when strawberries are in season because their natural sweetness just shines. One little trick I use is tossing the spinach and strawberries with a simple balsamic vinaigrette—it brings everything together without overpowering those fresh flavors. Sometimes I like to add some crunchy nuts or a sprinkle of seeds for an extra bite.
This salad is one of my go-to dishes for a quick lunch or as a side at dinner, especially during warm weather. It’s so easy to put together and always feels special, like a little celebration of fresh ingredients. I think it’s a great way to enjoy spinach and fruit in a bright, happy bowl!
Key Ingredients & Substitutions
Baby Spinach: Baby spinach is tender and mild, perfect for salads. If you want a bit of crunch, try baby kale or mixed greens. Just avoid heavier greens like regular kale as they need wilting first.
Strawberries: Fresh, ripe strawberries are key to the salad’s sweet pop. If out of season, frozen berries thawed gently can work too, though texture changes a bit.
Goat Cheese: The creamy, tangy flavor of goat cheese balances the sweetness of the strawberries. If you prefer, feta is a great substitute with a crumbly texture and salty bite.
Balsamic Vinegar & Honey: These make a simple dressing that adds tang and sweetness. You can swap honey for maple syrup or agave if vegan, and try red wine vinegar instead of balsamic for a lighter taste.
How Do I Keep Spinach Fresh and Prevent It From Getting Soggy?
Spinach can wilt quickly, especially when mixed with wet ingredients. Here’s how to keep it crisp in your salad:
- Wash and dry spinach thoroughly using a salad spinner or pat dry with paper towels.
- Toss spinach with dressing just before serving to avoid sogginess.
- If prepping in advance, store spinach and dressing separately until ready to eat.
- Use a gentle hand when mixing—over-tossing bruises leaves and speeds wilting.
Following these steps helps your salad stay fresh and tasty when served.
Equipment You’ll Need
- Large salad bowl – perfect for tossing ingredients gently without crushing the spinach.
- Sharp knife – makes slicing strawberries and onions quick and easy.
- Cutting board – a clean space for prepping your fruits and veggies.
- Whisk or fork – great for mixing the dressing smoothly.
- Measuring spoons and cups – to keep your dressing balanced and consistent.
Flavor Variations & Add-Ins
- Add toasted pecans or sliced almonds for a crunchy texture that pairs well with creamy goat cheese.
- Swap strawberries with fresh blueberries or sliced peaches for a different fruity twist.
- Use feta cheese instead of goat cheese for a saltier, crumbly flavor that still melts well in the salad.
- Include grilled chicken or crispy bacon to make the salad more filling and add a savory note.
Strawberry Spinach Salad with Goat Cheese
Ingredients You’ll Need:
For the Salad:
- 6 cups fresh baby spinach leaves, washed and dried
- 1 pint fresh strawberries, hulled and sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup goat cheese, crumbled
For the Dressing:
- 1/4 cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad is quick to make—expect about 10 minutes of prep time to wash, slice, and assemble everything. It’s perfect for a light lunch or side dish when you want something fresh without waiting.
Step-by-Step Instructions:
1. Make the Dressing:
In a small bowl, whisk together the balsamic vinegar, olive oil, honey, a pinch of salt, and freshly ground black pepper until smooth and well combined.
2. Prepare the Salad Base:
Place the baby spinach leaves into a large salad bowl or arrange them on individual plates. Make sure the spinach is washed and thoroughly dried to keep the salad crisp.
3. Add Strawberries and Onion:
Scatter the sliced strawberries and thinly sliced red onions evenly over the spinach leaves.
4. Dress and Top:
Drizzle the prepared dressing evenly over the salad. Sprinkle the crumbled goat cheese on top.
5. Serve:
Optionally, gently toss the salad to combine everything well without bruising the spinach. Serve immediately to enjoy the fresh vibrant flavors!
Can I Use Frozen Strawberries in This Salad?
Yes, but thaw them completely and drain any excess liquid to avoid soggy spinach. Fresh strawberries are best for texture and flavor, though.
How Should I Store Leftovers?
Store the salad components separately if possible—keep spinach and strawberries in airtight containers in the fridge. Dress the salad just before serving to keep it fresh.
Can I Substitute Goat Cheese with Another Cheese?
Absolutely! Feta cheese is a great alternative that offers a similar tangy and crumbly texture. Cream cheese or ricotta can also work but will change the overall taste.
Is It Okay to Prepare the Dressing Ahead of Time?
Definitely! Whisk the dressing ingredients together and store in the fridge for up to 3 days. Give it a good stir before drizzling on your salad.
