This spinach salad is bursting with bright spring flavors and requires just 10 minutes to make! It's topped with strawberries and a strawberry vinaigrette so good that you'll be pouring it on everything!
Recipe features
- diet-friendly: vegetarian, gluten-free, soy-free
- made using less than 10 ingredients and ready in 10 minutes
- filled with nutritious ingredients that can easily be customized
- topped with a tangy and creamy strawberry vinaigrette
Ingredients and substitutions
Spinach: One 10 ounce container of spinach is enough for 4-6 salads. You can also use a lettuce blend, arugula, etc. to customize the salad.
Strawberries are used as a topping and in the vinaigrette.
Toasted walnuts can be replaced with toasted pecans. I buy raw unsalted walnuts and toast them on the stove, but you can buy roasted unsalted or even candied walnuts to cut down on prep time.
Try using sunflower seeds instead of walnuts if you have a nut allergy.
Goat cheese: Choose regular or fruit goat cheese. I used a blueberry honey cheese (you can see it in the pictures) and it was delicious! Feta works well here if you don't like goat cheese.
Olive oil is the main oil in the dressing. It can be replaced with canola, avocado, or a similar oil as needed.
Balsamic vinegar and strawberries are a match made in heaven! I always keep a bottle on hand for dressings like this.
Maple syrup: This can be replaced with honey or agave syrup. Add more as needed for a sweeter vinaigrette or omit entirely for no added sugar.
These are the main ingredients. A full ingredient list can be found down below in the recipe card.
Step by step instructions
The vinaigrette makes about ¾ cup of dressing which is about 4 servings. The salads make 3-4 servings as a main or 5-6 servings as a side salad.
To make the vinaigrette, combine all ingredients in a blender and blend until smooth.
To toast the walnuts, heat a medium skillet over medium heat. Add the walnut pieces and cook for 2-5 minutes, stirring frequently to encourage even cooking. They are ready when fragrant and deepened in color.
To make the salad, toss all ingredients together in a large bowl. If serving one large salad, add all dressing now and toss to combine. Alternately, dress each salad individually. Top with freshly ground black pepper.
Recipe FAQ
- Make it a main by adding your favorite protein on top. I like adding roasted chickpeas or baked tofu.
- To make ahead: I recommend assembling the salad no more than 24 hours in advance. Store the salad and dressing separately. Don't add the dressing until just before serving to prevent the salad from getting soggy.
For best quality, refrigerate leftover undressed salad in a covered container 3-4 days. Keep the dressing refrigerated in a jar or other container for up to 5 days.
You can technically remove the olive oil but the dressing won't be as creamy.
The blender helps puree the strawberries, but other wise you don't need it. You can hand mash the strawberries with a potato masher if you don't have a blender. Whisk together all ingredients in a small bowl. The dressing won't be as smooth but it should work.
Yes! Frozen strawberries work well. I recommend thawing them before blending.
This salad goes well with sandwiches or pasta. Try with chickpea salad sandwiches, lentil sloppy joes or butternut squash tortellini for a well rounded meal.
Looking for more vegetarian salads?
Did you make this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comment section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, Facebook, and Pinterest or sign up for my newsletter!
Spinach and Strawberry Salad with Strawberry Vinaigrette
Ingredients
- 1 pint strawberries
- ½ cup raw unsalted walnuts
- 10 ounces spinach see note #1
- 4 ounces goat cheese crumbled
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil see note #2
- 1 tablespoon lemon juice from ½ medium lemon
- 1 teaspoon maple syrup see note #3
- ⅛ teaspoon coarse salt
- freshly ground black pepper to taste
Instructions
- Prep the strawberries. Remove the tops and slice each strawberry into quarters. Set aside ½ cup for the vinaigrette.
- To toast the walnuts, heat a medium skillet over medium heat. Add the walnut pieces and cook for 2-5 minutes, stirring frequently to encourage even cooking. They are ready when fragrant and deepened in color.
- To make the vinaigrette, combine ½ cup sliced strawberries, 3 tablespoons balsamic vinaigrette, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon maple syrup and ⅛ teaspoon coarse salt in a blender. Blend until smooth.
- To make the salad, toss the strawberries, crumbled goat cheese and toasted walnuts together in a large bowl. Add freshly ground black pepper to taste. If serving one large salad, add all dressing now and toss to combine. Alternately, dress each salad individually.
Video
Notes
- Spinach: One bunch of loose leaf spinach also works. Mixed lettuce with arugula also work well.
- Goat cheese: Choose regular or fruit goat cheese. I used a blueberry honey cheese (you can see it in the pictures) and it was delicious! Feta works well here if you don't like goat cheese.
- Maple syrup: This can be replaced with honey or agave syrup. Add more as needed for a sweeter vinaigrette or omit entirely for no added sugar.
- Serving size: The vinaigrette makes about ¾ cup of dressing which is about 4 servings. The salads make 3-4 servings as a main or 5-6 servings as a side salad.
- Leftovers: For best quality, refrigerate leftover undressed salad in a covered container 3-4 days. Keep the dressing refrigerated in a jar or other container for up to 5 days.
This recipe was originally shared April 22, 2018. The recipe, instructions, and photos were updated on March 1st, 2021 for better quality.
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