Spinach Salad

Fresh spinach salad with strawberries, toasted walnuts and creamy goat cheese, tossed in a simple balsamic-honey dressing — a light, quick side or main that's ready in minutes.

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Course: Salad

Cuisine: American

Keyword: spinach salad, strawberry spinach salad, walnut salad, goat cheese salad, easy salad, healthy salad

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: -4 servings

Calories: 180kcal

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