Welcome spring with a bright and flavorful strawberry spinach salad. This fresh, colorful salad combines tender spinach, juicy strawberries, crunchy nuts, tangy goat cheese and optional seasoned chicken, all finished with a fruity balsamic vinaigrette. It’s a lovely side or an easy full-meal salad when you add chicken.
The mix of creamy goat cheese, sweet strawberries and crunchy pecans on a bed of fresh greens is a simple, elegant combination. Add well-seasoned chicken for protein and you’ve got a satisfying main dish that’s still light and refreshing.
For presentation, arrange the salad on a large platter and drizzle the vinaigrette over the top just before serving. This keeps the colors bright and makes a beautiful centerpiece. Alternatively, plate individual portions and offer the dressing on the side so guests can add their preferred amount.
What is Balsamic Vinegar?
Balsamic vinegar is a dark, sweet-and-tangy vinegar made from cooked grape must. Traditional balsamic vinegar from Italy is aged in wooden barrels for many years; the longer it ages, the darker, richer and more complex the flavor becomes. These older, traditional varieties are also more expensive.
You’ll sometimes see labels indicating “Aceto Balsamico Tradizionale” or mentioning regions like Modena, which point to more traditional production methods. More affordable commercial balsamic vinegars are usually made from a blend of grape must and wine vinegar and are aged for a shorter time. They can include added sweeteners or thickeners, and still work well in everyday dressings.
Because balsamic vinegars vary so much in sweetness and acidity, I recommend tasting your dressing and adjusting it. If your vinegar is quite tart, add a little honey. If it’s very sweet, a touch more Dijon mustard or oil can balance it.
Recipe for Strawberry Spinach Salad
Strawberry Spinach Salad with or without Chicken
Ingredients
- 8 cups spinach or mixed greens
- 1 cup cooked cubed or shredded chicken (optional)
- 1/2 to 1 cup sliced fresh strawberries
- 1/2 cup honey glazed pecans or other nuts
- 1/2 cup crumbled goat cheese
- Vinaigrette:
- 1/4 cup canola oil (or neutral oil of choice)
- 2 tbsp balsamic vinegar (adjust to taste)
- 1 tsp Dijon mustard
- 2 tsp honey (more if needed)
- Salt and pepper to taste
Instructions
- Wash and dry the spinach or salad greens thoroughly.
- Gently toss the spinach with the chicken (if using), sliced strawberries, pecans and crumbled goat cheese. You can also arrange these ingredients attractively on a large platter.
- Make the vinaigrette by combining the oil, balsamic vinegar, Dijon mustard, honey, salt and pepper in a jar with a tight lid. Shake vigorously until well emulsified. Taste and adjust: add a touch more honey if the dressing is too tart, or a little more mustard or oil if it’s too sweet.
- Just before serving, drizzle the vinaigrette over the salad or serve it on the side so everyone can dress their own portion.
Notes
Customize this salad to your taste: swap the fruit, nuts or cheese. Red onion or sliced mushrooms are tasty additions for extra texture and flavor.
If you don’t have pre-cooked chicken, slice one boneless chicken breast (or two thighs) into bite-size pieces, season with salt and pepper, and sauté in 1/2 tablespoon oil until cooked through.
Balsamic vinegar varies greatly in sweetness and intensity. If your vinegar is light or very acidic, add a little extra honey to the dressing. If it’s very sweet, balance it with more mustard or oil.
Extra dressing will keep refrigerated for up to five days.
Makes: about 2 full meal salads or 4 side salads.
Nutrition Facts (per serving)
Calories: 374 kcal | Carbohydrates: 14 g | Protein: 17 g | Fat: 28 g | Sodium: 281 mg | Fiber: 2 g | Sugar: 11 g | Iron: 3 mg
Course: Salad Cuisine: American Keywords: balsamic vinaigrette, spinach, strawberry, strawberry salad
Taste and Adjust – Always
Always taste your dressing before serving. Balsamic vinegars and mustards vary widely: some bottles are quite tart while others are sweeter. A quick taste test lets you adjust the balance so the dressing complements, rather than overpowers, the salad.
If the dressing is too tart, add a little extra honey. If it’s too sweet, add a touch more Dijon or a splash more oil or water to mellow the sweetness.
I’d love to see your versions of this salad—snap a photo and share it on social media if you like, tagging the recipe author so it’s easy to find.
Be confident growing and using herbs.
From garden to table: practical tips for growing, preserving and cooking with herbs, plus recipes that showcase seasonal flavors.
What you’ll find:
- Guidance for growing common herbs
- Step-by-step harvesting and preserving methods
- Tea and beverage recipes using fresh herbs
- Appetizers, salads, mains and desserts featuring herbs
- Answers to frequent herb-related questions
Available in ebook and paperback formats.
Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store and serve seasonal ingredients in simple, delicious everyday meals. Sign up for seasonal tips and recipes and explore my books, guides and videos for more inspiration.