Strawberry Spinach Salad with Fresh Oranges and Balsamic Dressing
A fresh, vibrant strawberry spinach salad with a homemade honey balsamic Dijon dressing, topped with goat cheese, walnuts, and sweet orange slices. Ready in 10 minutes, no cooking required.
Equipment
- Large salad bowl
- Small mixing bowl
- Whisk
- Cutting board and knife
Ingredients
For the Salad
- 1 cup strawberries (sliced)
- 4 cups baby spinach (rinsed and patted dry)
- ½ red onion (thinly sliced)
- 1 large orange (peeled and sliced)
- ¼ cup walnuts roughly chopped
- 2 ounces goat cheese crumbled
- Sea salt and black pepper to taste
For the Balsamic Dressing
- ¼ cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- Sea salt and black pepper to taste
Instructions
- Add the baby spinach, sliced red onion, orange slices, and strawberries to a large salad bowl. Season lightly with sea salt and black pepper.
- In a small bowl, whisk together the balsamic vinegar, olive oil, honey, and Dijon mustard until smooth. Season the dressing with sea salt and black pepper to taste.
- Pour the balsamic dressing over the strawberry spinach salad and gently toss until everything is evenly coated.
- Transfer the salad to a serving platter or divide it between individual bowls. Top with chopped walnuts and crumbled goat cheese before serving. Serve immediately and enjoy.
Notes
- Dress the salad right before serving to keep the spinach crisp.
- For make-ahead: store the dressing separately in a jar in the fridge for up to 5 days, and slice the fruit and prep the toppings ahead of time.
- Toast the walnuts in a dry pan for 2 minutes before serving for extra flavor.
- To soak the sharpness out of the red onion, soak sliced rings in cold water for 10 minutes, and drain before adding.
- Add grilled chicken or chickpeas to make this a full meal.
