Strawberry Spinach Salad with Goat Cheese is a fresh and colorful dish that’s perfect for brightening up any meal. The sweet, juicy strawberries pair beautifully with crisp, tender spinach leaves, and the creamy goat cheese adds just the right amount of tangy richness. Toss in some crunchy nuts or a light vinaigrette, and you’ve got a salad that’s both healthy and satisfying.
I love making this salad whenever I want something light but still full of flavor. The combination of flavors and textures feels so special, yet it’s super simple to throw together. One little tip I always follow is to add the goat cheese last and in small chunks so you get little pockets of creamy goodness in every bite. It really makes the salad pop!
My favorite way to enjoy this salad is alongside grilled chicken or fish, but it’s also delicious on its own for a quick lunch or picnic. Every time I make it, people ask me for the recipe because it’s so fresh and tasty. Plus, it’s a great way to sneak some extra greens and fruit into your day without feeling like it’s all just plain veggies.
Key Ingredients & Substitutions
Fresh Spinach: Baby spinach is tender and mild, perfect for salads. If you can’t find it, try baby kale or mixed salad greens for a slightly different texture and flavor.
Strawberries: Use ripe, juicy strawberries for the best sweetness and color. If strawberries aren’t in season, try substituting with sliced peaches, blueberries, or even mandarin oranges.
Goat Cheese: This cheese adds creaminess and a tangy contrast. Feta or cream cheese can be good alternatives if you prefer a milder flavor or want a dairy-free option, try plant-based cheese.
Toasted Nuts: Almonds give crunch and a nutty flavor. Pecans, walnuts, or even sunflower seeds work well too, depending on your taste or allergies.
Dressing: The balsamic vinegar and honey combo creates a sweet and tangy flavor. If you want a twist, use raspberry vinegar or swap honey for maple syrup to keep it vegan.
How Do I Toss the Salad Without Bruising the Spinach or Crushing the Strawberries?
Delicate ingredients like baby spinach and strawberries can get crushed easily. Here’s a gentle way to toss your salad:
- Drizzle the dressing evenly over the salad instead of pouring it all in one spot.
- Use two large spoons or salad tongs to lift and fold the ingredients rather than stirring with a fork.
- Gently lift from the bottom up to evenly coat without smashing the fruit or greens.
- Only toss just before serving to keep the spinach crisp and strawberries fresh.
Equipment You’ll Need
- Large salad bowl – big enough to toss all ingredients without spilling.
- Sharp knife – for evenly slicing strawberries and red onion.
- Cutting board – a clean surface to prep your fruits and veggies.
- Small mixing bowl or jar – perfect for whisking or shaking the dressing.
- Salad tongs or large spoons – to gently toss the salad without bruising it.
Flavor Variations & Add-Ins
- Swap goat cheese with feta for a saltier, crumbly texture that pairs well with berries.
- Add grilled chicken or shrimp for a more filling, protein-packed meal.
- Mix in sliced avocado for creaminess and healthy fats.
- Sprinkle fresh herbs like basil or mint for a bright, fragrant twist.
Strawberry Spinach Salad with Goat Cheese
Ingredients You’ll Need:
For the Salad:
- 6 cups fresh baby spinach leaves, washed and dried
- 1 1/2 cups fresh strawberries, hulled and halved or quartered
- 1/3 cup goat cheese, crumbled
- 1/3 cup toasted sliced almonds (or chopped pecans/walnuts)
- 1/4 small red onion, thinly sliced (optional)
For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar (or raspberry vinegar for a fruity twist)
- 2 teaspoons honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and fresh ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 10-15 minutes to prepare. It’s a quick and easy recipe that requires no cooking, so it’s perfect when you want something fresh and tasty in no time.
Step-by-Step Instructions:
1. Prepare the Salad Base:
In a large salad bowl, add the baby spinach leaves. If you choose to use red onion, add the thinly sliced pieces now for a little extra crunch and flavor.
2. Add Strawberries and Toppings:
Place the halved or quartered fresh strawberries on top of the spinach. Then, sprinkle the crumbled goat cheese and toasted almonds evenly over the salad.
3. Make the Dressing:
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper. Whisk until the mixture is well combined and slightly thickened.
4. Dress and Toss:
Drizzle the dressing over the salad just before serving. Toss gently using salad tongs or two large spoons to combine all ingredients without bruising the spinach or crushing the strawberries.
5. Serve Immediately:
Serve the salad right away for the freshest taste and best texture. It pairs wonderfully with grilled chicken, fish, or enjoyed on its own as a light, vibrant meal.
Can I Use Frozen Strawberries in This Salad?
It’s best to use fresh strawberries for this salad because frozen ones can become mushy and release too much liquid, making the salad soggy. If you only have frozen, thaw them completely and drain any excess moisture before adding.
How Can I Make This Salad Vegan?
To make it vegan, swap the goat cheese with a plant-based cheese alternative or simply omit it. Use maple syrup instead of honey in the dressing to keep it fully vegan-friendly.
What’s the Best Way to Store Leftover Salad?
Store any leftovers in an airtight container in the fridge without the dressing to prevent wilting. Keep the dressing separate and add it just before eating. The salad is best eaten within 1 day.
Can I Add Protein to Make This Salad More Filling?
Absolutely! Grilled chicken, shrimp, or even chickpeas make great protein additions that pair well with the flavors and keep the salad light yet satisfying.
