Strawberry Spinach Salad with Goat Cheese is a fresh and bright dish that combines sweet, juicy strawberries with tender baby spinach leaves and creamy, tangy goat cheese. The mix of crunchy nuts or seeds (if you like) adds a lovely texture, and a simple vinaigrette brings it all together with a bit of zing.
I love making this salad when strawberries are in season because it feels like a little bite of spring or summer on my plate. The goat cheese adds a rich creaminess that balances the sweet fruit perfectly, and I often toss in some sliced almonds or walnuts for a nice crunch. It’s one of those salads that feels fancy but is really easy to put together, which I appreciate on busy days.
My favorite way to serve this salad is alongside grilled chicken or fish for a light, healthy meal. It also makes a great side dish for a picnic or casual lunch. Every time I bring it to gatherings, people rave about how fresh and tasty it is—and it always disappears fast, so I know it’s a crowd-pleaser!
Key Ingredients & Substitutions
Fresh Spinach: Baby spinach is tender and mild, making it perfect for this salad. If you want a bit more texture, try baby kale or mixed greens instead.
Strawberries: Use ripe, sweet strawberries for the best flavor. If they’re not in season, you can also try fresh blueberries or sliced peaches for a similar fruity touch.
Goat Cheese: This cheese gives a creamy, tangy flavor. If you’re not a fan, feta is a good substitute that keeps a similar tang and texture.
Red Onion: It adds a little bite to the salad. If raw onion is too strong for you, soak sliced onions in cold water for 10 minutes to mellow the taste.
Nuts: Walnuts or pecans add crunch, but you can swap for sliced almonds or sunflower seeds for a nut-free option.
Balsamic Dressing: Balsamic vinegar and olive oil create a classic pairing. If you want a sweeter dressing, add a bit more honey or substitute with raspberry vinegar for a twist.
How Can I Keep the Salad Fresh and Bright Without Sogging the Spinach?
To keep your salad crisp and fresh, here are a few simple tips:
- Dry your spinach well after washing; any leftover water can make the salad soggy.
- Add the dressing just before serving — too early and the leaves start to wilt.
- Toss gently when mixing to avoid bruising fragile spinach leaves or breaking up the goat cheese too much.
- If preparing ahead, store the dressing separately and combine right before eating.
These little steps help your salad stay vibrant and tasty, keeping those juicy strawberries and creamy cheese the stars of the show!
Equipment You’ll Need
- Large salad bowl – big enough to toss the spinach and strawberries without spilling.
- Sharp knife – makes quick work of slicing strawberries and onions evenly.
- Cutting board – a clean surface for prepping fruits and veggies safely.
- Small bowl or jar – perfect for whisking or shaking together the dressing.
- Salad tongs or large spoons – for gently mixing the salad without crushing the ingredients.
Flavor Variations & Add-Ins
- Add grilled chicken or shrimp to turn this into a filling meal with extra protein.
- Swap goat cheese for feta or blue cheese for a different tangy flavor profile.
- Mix in fresh herbs like basil or mint for a bright, herbal note.
- Try adding sliced avocado or toasted pumpkin seeds for creaminess and extra crunch.
Strawberry Spinach Salad with Goat Cheese
Ingredients You’ll Need:
- 6 cups fresh baby spinach leaves, washed and dried
- 1 pint fresh strawberries, hulled and sliced
- 1/2 cup crumbled goat cheese
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped walnuts or pecans (optional)
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This salad is quick to make! It takes about 10 minutes of preparation to wash, slice, and mix everything together. There’s no cooking needed, so it’s perfect when you want a fresh, healthy dish in a flash.
Step-by-Step Instructions:
1. Combine Fresh Ingredients:
In a large salad bowl, add the baby spinach, sliced strawberries, and thinly sliced red onion. Give them a gentle toss to mix.
2. Add Goat Cheese and Nuts:
Sprinkle the crumbled goat cheese evenly over the salad. If you like a little crunch, add the chopped walnuts or pecans on top.
3. Make the Dressing:
In a small bowl or jar, whisk together balsamic vinegar, olive oil, honey (or maple syrup), salt, and pepper until well mixed.
4. Dress and Toss:
Drizzle the dressing over the salad just before serving. Toss everything gently to coat the spinach and strawberries without bruising the leaves or breaking the cheese too much.
5. Serve and Enjoy:
Serve immediately as a light side or refreshing appetizer. This salad is especially great for spring or summer meals.
Can I Use Frozen Strawberries in This Salad?
It’s best to use fresh strawberries for this salad, as frozen berries tend to be too soft and watery when thawed. If you only have frozen, thaw them completely and drain any excess liquid before adding to the salad.
How Can I Make This Salad Ahead of Time?
You can prepare the spinach and sliced strawberries in advance and store them separately in the fridge. Keep the dressing in a sealed container and add it just before serving to keep the greens crisp and fresh.
What Are Some Nut-Free Alternatives?
If you need to avoid nuts, try substituting with seeds like sunflower or pumpkin seeds for crunch. You can also skip the nuts entirely and still enjoy a delicious salad.
How Should I Store Leftovers?
Store any leftover salad without dressing in an airtight container in the refrigerator for up to 1 day. Add fresh dressing before eating, as the salad will wilt if dressed and stored for too long.