Can I make the dressing ahead of time?

Yes! Mix the balsamic vinaigrette and store it in an airtight container in the fridge for up to a week. You can also double or triple this dressing recipe and keep it on hand for salads all week long. If you're making an extra big batch of salad dressing, use a larger mason jar or zip it together in a blender to help it blend and emulsify smoothly!

Can I save leftover spinach salad?

We recommend eating this salad as soon as it's ready! If it sits too long, the strawberries and spinach will get soggy, so eating it fresh is best.

Strawberry Spinach Salad with Balsamic Dressing

Description

This easy strawberry spinach salad is perfect for summer! With fresh berries, tangy goat cheese, and a quick balsamic vinaigrette.

Ingredients

Scale

For the Dressing (Makes 1/4 cup):

1 teaspoon dijon mustard
1 Tablespoon balsamic vinegar
3 Tablespoons extra virgin olive oil
kosher salt, to taste

For the Salad:

4 packed cups spinach
2 ounces goat cheese, crumbled (about ½ cup)
1/4 cup walnuts, chopped and lightly toasted
8 ounces strawberries, sliced (about 2 cups)

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Instructions

Make the Dressing:

Add the dijon mustard, balsamic vinegar, olive oil, and a pinch of salt to a small mason jar with a tight-fitting lid.
Attach the lid and shake the jar until the dressing is smooth and emulsified. Set aside. Note: if you don’t have a jar, whisk the dressing together in a small bowl.

Assemble the Salad:

Add spinach, crumbled goat cheese, toasted walnuts, and sliced strawberries to a large bowl.
Drizzle dressing over the salad; toss to combine. Serve immediately.

Notes

Additions and Substitutions. Swap the spinach for fresh arugula, kale, or mixed greens. Use blackberries, blueberries, peaches, pears, or apples in place of (or in addition to) the strawberries. Use crumbled blue cheese, gorgonzola, or feta in place of goat cheese. Add sliced red onion or shallot, pomegranate seeds, or protein (salmon, bacon, chicken) if you like. For the dressing, swap the balsamic for lemon juice or apple cider vinegar. Add a dash of maple syrup or honey for added sweetness; adjust the amount of balsamic to suit your tastes.

To toast walnuts, place the nuts in a small skillet over medium-low heat. Cook them for just a few minutes, stirring constantly, until they're fragrant and have just barely darkened in color. This is an optional step, but it adds a ton of flavor to this salad!

Make Ahead Tips: Make the salad dressing up to a week in advance and store in an airtight container in the fridge until you’re ready to use it (you may need to shake it up again if it’s been sitting for a few days). We love to make a double or triple batch of balsamic dressing to use all week. Toast the walnuts a day or two in advance, let them cool completely, and store in an airtight container on the counter.

Serving sizes. This salad serves 2 as a main dish or 4-6 as a side salad. We have calculated the nutrition information based on 4 servings.

For a nice garnish, reserve some of the strawberry slices and top the salad with them after it’s all tossed together.