Strawberry Salad with Balsamic Vinaigrette Recipe
Introduction
This fresh and flavorful strawberry salad is a delightful combination of sweet, creamy, and crunchy elements. Tossed with a creamy balsamic vinaigrette, it’s perfect for a light lunch or a vibrant side dish.
Ingredients
- 1 (5 oz) container baby spinach
- ½ pound fresh strawberries, hulled and sliced
- 1 avocado, sliced
- ¼ to ½ cup goat cheese crumbles
- ¼ cup pecan halves
- Fresh ground pepper and sea salt, to taste
- Creamy balsamic vinaigrette
Instructions
- Step 1: Preheat your oven to 350°F. Spread pecan halves evenly on a baking sheet and toast for about 6-8 minutes until fragrant. Remove from oven and let cool.
- Step 2: Prepare the creamy balsamic vinaigrette if you don’t have it ready. You can use a store-bought version or make your own by mixing balsamic vinegar, olive oil, a bit of honey, and a touch of mayonnaise or Greek yogurt for creaminess.
- Step 3: In a large salad bowl, add the baby spinach. Top with sliced strawberries, avocado, goat cheese crumbles, and toasted pecans. Season with fresh ground pepper and sea salt to taste.
- Step 4: Drizzle the creamy balsamic vinaigrette over the salad. Toss gently to combine, or serve the dressing on the side for guests to add as they like.
Tips & Variations
- To add extra texture, sprinkle some crispy bacon bits or toasted sunflower seeds.
- If you prefer a vegan salad, substitute goat cheese with a plant-based cheese or omit it entirely.
- Use fresh herbs like basil or mint to enhance the salad’s flavor.
- To save time, pecans can be toasted in a skillet over medium heat for a few minutes instead of the oven.
Storage
Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing in a separate jar to prevent the salad from becoming soggy. Toss the salad with dressing just before serving. Leftover dressed salad is best eaten within a few hours.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries for this salad?
Fresh strawberries work best for texture and flavor, but if using frozen, thaw them completely and drain excess liquid to avoid a watery salad.
How can I make the dressing ahead of time?
You can prepare the creamy balsamic vinaigrette up to a week in advance and store it in the refrigerator in a sealed container. Shake well before using.
PrintStrawberry Salad with Balsamic Vinaigrette Recipe
This fresh and vibrant Strawberry Salad with Balsamic Vinaigrette combines tender baby spinach, juicy sliced strawberries, creamy avocado, tangy goat cheese crumbles, and crunchy toasted pecans. Finished with a drizzle of homemade creamy balsamic vinaigrette, this salad is a perfect balance of flavors and textures, ideal for a light lunch, a side dish, or a refreshing starter.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 1 (5 oz) container baby spinach
- ½ pound fresh strawberries, hulled and sliced
- 1 avocado, sliced
- ¼ to ½ cup goat cheese crumbles
- ¼ cup pecan halves
- Fresh ground pepper, to taste
- Sea salt, to taste
Dressing
- Creamy balsamic vinaigrette (homemade or store-bought)
Instructions
- Toast pecans. Preheat the oven to 350°F (175°C). Spread the pecan halves evenly on a baking sheet and toast for 6-8 minutes until fragrant and lightly browned. Remove from the oven and allow to cool completely. This step enhances the pecans’ natural flavor and crunch.
- Make creamy balsamic vinaigrette. Prepare your creamy balsamic vinaigrette dressing if you do not have it ready. This can be a blend of balsamic vinegar, olive oil, mayonnaise or Greek yogurt, honey, Dijon mustard, salt, and pepper whisked together until smooth.
- Assemble the salad. In a large salad bowl, add the baby spinach as the base. Top with sliced strawberries, sliced avocado, goat cheese crumbles, and the toasted pecans. Season with freshly ground black pepper and sea salt according to your taste preferences.
- Serve with dressing. Drizzle the creamy balsamic vinaigrette over the salad and gently toss to coat all ingredients evenly. Alternatively, portion the salad into serving bowls or plates and provide the dressing on the side for guests to add as desired.
Notes
- Toasting pecans is optional but adds extra flavor and crunch.
- Use ripe but firm avocados to avoid mushy texture.
- Fresh strawberries should be hulled and sliced just before serving for best flavor and appearance.
- For a dairy-free option, omit goat cheese or substitute with a vegan cheese alternative.
- The salad can be customized by adding grilled chicken or nuts like almonds for extra protein.
Keywords: strawberry salad, spinach salad, balsamic vinaigrette, healthy salad, avocado salad, goat cheese salad, pecan salad
