Description
This strawberry spinach salad with goat cheese is summer on a plate! Tender baby spinach topped with juicy sweet strawberries, red onions, smoky toasted pecans, and creamy goat cheese all drizzled with a homemade balsamic dressing. A feast for the eyes and the tastebuds.
Ingredients
Units
Scale
For the dressing
- 6 Tbs olive oil
- 3 Tbs balsamic vinegar
- 3 tsp maple syrup or agave
- 1 1/2 tsp Dijon mustard
- salt and pepper to taste
For the salad
- 5 oz baby spinach
- 6-8 strawberries, sliced
- 1/2 a small red onion, thinly sliced
- 1/3 cup toasted pecans - we like these smoky toasted pecans
- 1/2 cup goat cheese, crumbled - we used my homemade vegan goat cheese
Instructions
- Add all the dressing ingredients to a small jar and shake until thoroughly combined. Set aside.
- To mellow some of the bite from the red onion, thinly slice and soak in a bowl of cold water for 10 minutes while you prepare the rest of the salad ingredients. When ready to assemble the salad, drain the red onions VERY WELL so that they don't water down the salad.
- Lightly toss all the ingredients together in a large bowl or for a more impressive presentation layer the ingredients on a serving platter starting with a bed of spinach.
- Just before serving drizzle on a few spoons of the dressing and enjoy!
Notes
- store any leftover dressing in an airtight container in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: salads
- Method: no-bake
- Cuisine: american
Nutrition
- Serving Size: 1/4 recipe
- Calories: 236
- Fat: 20
- Saturated Fat: 3.1
- Carbohydrates: 13.8
- Protein: 5.9
Keywords: salad, strawberry, vegan, goat cheese