Here’s a bright, fresh spinach salad that balances tender baby spinach with sweet strawberries, crunchy walnuts and creamy goat cheese. A simple balsamic-honey dressing brings everything together for a light lunch or elegant side dish. Ready in under 15 minutes, it’s an effortless way to make seasonal produce shine.
Ingredients
– 6 cups baby spinach (about 180–200 g), washed and spun dry
– 1 cup strawberries, hulled and halved
– 1/2 cup walnut halves, toasted
– 3–4 oz (85–115 g) goat cheese or feta, crumbled
– 2 tbsp extra-virgin olive oil
– 1 tbsp balsamic vinegar
– 1 tsp honey or maple syrup
– Salt and freshly ground black pepper, to taste
– Optional: 1/4 small red onion, thinly sliced; 1 tbsp toasted seeds
Servings and Cooking Time
– Servings: 2–4 (about 2 main-course servings or 4 side-dish portions)
– Preparation time: 10 minutes
– Cooking time: 3–5 minutes (toasting walnuts)
– Total time: 13–15 minutes
Nutritional Value
The following values are approximate per serving (one person), based on 1 of 4 side-dish portions (~120–150 g salad):
– Calories: 180 kcal
– Protein: 4 g
– Fat: 14 g
– Carbohydrates: 10 g
– Fiber: 2.5 g
– Sugar: 6 g
(Nutrition listed is for one person / one serving.)
Step-by-Step Cooking Process
– Place walnuts in a dry skillet over medium heat and toast, stirring, until fragrant and lightly browned, 2–4 minutes; remove to cool.
– Rinse baby spinach thoroughly and spin or pat dry to remove excess moisture.
– Hull and halve strawberries; if berries are large, quarter them for even bites.
– Thinly slice red onion if using; soak briefly in cold water to mellow bite, then drain.
– Crumble goat cheese or break into small pieces with a fork.
– In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt and pepper until emulsified.
– In a large bowl, combine spinach, strawberries, and red onion; toss gently to mix.
– Drizzle dressing over the salad just before serving and toss lightly to coat leaves evenly.
– Scatter toasted walnuts and crumbled goat cheese over the dressed salad.
– Taste and adjust seasoning with a pinch more salt or pepper; serve immediately to keep spinach crisp.
Alternative Ingredients
Swap goat cheese for crumbled feta or ricotta salata for a saltier profile. Use pecans or sliced almonds if you prefer. Substitute arugula or mixed baby greens for spinach for a peppery or varied texture. Maple syrup can replace honey for a vegan option.
Serving and Pairings
This spinach salad pairs beautifully with grilled chicken, seared salmon or a chilled shrimp cocktail for protein. Serve alongside crusty bread, a light quiche, or as part of a picnic spread with roasted vegetables and a chilled white wine.
Storage and Reheating
Store components separately for best results: keep washed spinach in a sealed container with a paper towel for up to 2 days, toasted nuts in an airtight container for a week, and dressing refrigerated for up to 5 days. Assembled salad should be eaten immediately — do not freeze. No reheating required.
Cooking Mistakes
– Do not dress the salad too early — leaves will wilt.
– Avoid soggy spinach by drying it thoroughly.
– Don’t skip toasting nuts — raw walnuts taste bitter and lack crunch.
– Over-sweetening the dressing can overpower the greens.
– Using too much cheese can dominate the fresh flavors.
– Cutting strawberries too large can make bites uneven.
Helpful Tips
– Toast nuts gently over medium heat and watch closely to avoid burning.
– Chill plates briefly for an extra-refreshing presentation.
– Use a light hand when tossing to prevent bruising delicate leaves.
– Make dressing in a jar and shake to emulsify for easy storage.
– Taste and adjust acidity with a splash more vinegar if needed.
FAQs
Can I use frozen spinach for this salad?
No — frozen spinach releases too much moisture and becomes limp when thawed. For a crisp, fresh spinach salad use fresh baby spinach or washed mature leaves. If you only have frozen, squeeze out all liquid and use as a warm sautéed side instead.
How long will the salad stay fresh once dressed?
Once dressed, the salad is best eaten immediately. Dressed spinach will start to wilt within 15–30 minutes; for best texture, dress just before serving or keep dressing separate until ready to eat.
Are there vegan alternatives for the cheese and honey?
Yes — replace goat cheese with a vegan or nut-based cheese and substitute honey with maple syrup or agave. Use a plant-based yogurt or crumbled tofu seasoned with lemon and salt for a creamy element.
What can I use instead of walnuts if someone has a nut allergy?
Use seeds such as toasted pumpkin or sunflower seeds for crunch. Crispy roasted chickpeas also add texture and make the salad nut-free while still providing a satisfying bite.
Can I prepare this salad ahead for a party?
Prepare and store components separately: wash and dry spinach, slice strawberries, toast nuts, and make dressing. Combine and dress just before serving to keep everything crisp and fresh.
Conclusion
This spinach salad is a quick, versatile recipe that showcases fresh seasonal ingredients. With simple steps and easy swaps, it’s perfect as a light main or an elegant side — bright, balanced, and ready in minutes.
Spinach Salad
Ingredients
- 6 cups baby spinach 180–200 g, washed and dried
- 1 cup strawberries hulled and halved
- 1/2 cup walnut halves toasted
- 3 –4 oz 85–115 g goat cheese or feta, crumbled
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey or maple syrup
- Salt and freshly ground black pepper to taste
- Optional: 1/4 small red onion thinly sliced
- Optional: 1 tbsp toasted seeds pumpkin or sunflower
Instructions
- Toast the walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 2–4 minutes; transfer to a plate to cool.
- Rinse baby spinach thoroughly and spin or pat dry to remove excess moisture.
- Hull and halve the strawberries; quarter large berries for even bites.
- Thinly slice red onion if using and soak briefly in cold water to mellow the bite, then drain.
- Crumble goat cheese or break it into small pieces with a fork.
- Make the dressing by whisking together olive oil, balsamic vinegar, honey (or maple syrup), salt and pepper until emulsified.
- In a large bowl, combine the spinach, strawberries and red onion; toss gently to mix.
- Drizzle the dressing over the salad just before serving and toss lightly to coat the leaves evenly.
- Scatter toasted walnuts and crumbled goat cheese over the dressed salad.
- Taste and adjust seasoning with a pinch more salt or pepper; serve immediately to keep spinach crisp.
Nutrition
