A Fresh Take on Strawberry Spinach Salad
- Servings: 4
- Total Time: 20 minutes
- Effort Level: Simple
Our version of spinach and strawberry salad strikes a classic sweet-and-savory balance with a subtle twist: a balsamic dressing blended with fresh basil, garlic, Dijon, and a touch of cream for an herbal note and mellow acidity.
We plate individual servings of this salad, layering strawberries, toasted almonds, and goat cheese over baby spinach to create an attractive presentation and keep the greens from wilting. It’s a simple composed approach that works just as well for a relaxed weeknight dinner as it does for entertaining.
Ingredient Notes and Substitutions
We believe that great flavor starts with quality ingredients. Here are the small details that make these choices work. For a full list and measurements, see the recipe card below.
- Baby spinach – Baby spinach gives this salad a tender texture and mild flavor that lets the strawberries and goat cheese stand out. Pre-washed greens are perfectly fine (just give them a quick check and pat dry if needed). If you’d like a little more variety, a spring mix that includes spinach works well, but avoid blends heavy on bitter greens like radicchio.
- Strawberries – Look for bright red berries with fresh green caps and no soft spots. Medium-sized strawberries tend to be sweeter and more evenly ripe than oversized ones. If they’re slightly underripe, let them sit at room temperature for a few hours before slicing to enhance their flavor.
- Goat cheese – A small log of goat cheese, crumbled by hand, gives you the creamiest texture. Pre-crumbled goat cheese is convenient and works well, but expect it to be a bit drier.
- Sliced almonds – Sliced almonds toast quickly and evenly, making them the best option for this salad. You can swap in chopped pecans if you prefer.
- White balsamic vinegar – White balsamic vinegar provides the same sweet-tangy flavor as traditional balsamic, but doesn’t tint the dressing brown. It’s fine to substitute regular balsamic vinegar, just know that it will look rather dark on the goat cheese.
Prep Overview
How to Make Spinach and Strawberry Salad with Balsamic Dressing
Here’s a quick overview of the process, with the key techniques that make it work. Detailed, step-by-step instructions are in the printable recipe card below.
Start by whisking together the vinaigrette. Combining the olive oil, white balsamic vinegar, Dijon, garlic, and cream first allows the dressing to emulsify, then stir in the fresh basil so it stays bright and aromatic.
Next, lightly toast the sliced almonds in a dry pan. Keep a close eye on them because they can go from toasted to burned in a matter of seconds. Let them cool completely before adding to the salad.
For the salad itself, arrange the baby spinach on individual plates or a large serving platter, then layer the sliced strawberries over the top. Finish with toasted almonds and crumbled goat cheese, then drizzle lightly with dressing just before serving so the spinach stays crisp.
More Refreshing Salads with Fruit
If you enjoy the sweet notes fresh fruits add to a salad, try Watermelon and Feta Salad, juicy watermelon with feta, mint, and light balsamic dressing; Modern Waldorf Salad, crisp apples, orange zest, dried cranberries, and toasted pecans; and Fresh Pineapple Slaw, a bright, crunchy slaw that pairs well with grilled meats and seafood.
Spinach and Strawberry Salad with Balsamic Dressing
Ingredients
- 10 ounces baby spinach leaves
- 8 ounces strawberries, hulled and sliced
- 1/4 cup sliced almonds
- 1 cup crumbled goat cheese
Creamy Basil-Balsamic Dressing:
- 1/3 cup extra-virgin olive oil
- 1-1/2 tablespoons balsamic vinegar, preferably white
- 1 teaspoon Dijon-style mustard
- 1 tablespoon cream or half-and-half
- 1 small clove garlic, pressed or finely minced
- 1/4 teaspoon salt
- 2 fresh basil leaves, finely chopped
Instructions
- To prepare the dressing, add the olive oil, balsamic vinegar, Dijon mustard, cream, garlic, and salt to a small bowl and whisk until fully emulsified and slightly thickened. Stir in the chopped basil and set aside.
- Place the sliced almonds in a dry skillet over medium heat. Cook, stirring frequently, until lightly golden and fragrant, 3 to 4 minutes. Remove from heat and let cool.
- Divide the baby spinach evenly among 4 salad plates. Arrange the sliced strawberries over the spinach.
- Sprinkle each salad with toasted almonds and crumbled goat cheese.
- Drizzle with the prepared vinaigrette just before serving, or serve the dressing on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
beautiul and tasty salad – even for people who are not salad lovers.