Strawberry Spinach Salad with Goat Cheese, Pecans and Pesto Balsamic Vinaigrette
Recipe GLPR22676f3b886534
A vibrant, fresh salad featuring tender baby spinach leaves combined with sweet strawberries, thinly sliced red onion, and toasted pecans, topped with crumbled goat cheese. The salad is dressed with a delicate pesto-infused balsamic vinaigrette that balances bright herbal notes with tangy sweetness, creating a sophisticated side dish or light starter that's perfect for any occasion.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
12 ounces Baby spinach leaves
¼ cup Balsamic vinegar
3 tablespoons Spinach basil pesto sauce
2½ ounces Goat cheese, crumbled
1 teaspoon Honey
¼ cup Olive oil
½ cup Toasted pecans
¼ cup Red onion, thinly sliced
Salt and black pepper to taste
2 cups Fresh strawberries, quartered
Directions
In a small bowl, whisk together the balsamic vinegar, pesto sauce, honey, and olive oil until well combined. Season the vinaigrette with salt and pepper to taste, adjusting the flavors as desired.
In a large serving bowl, combine the baby spinach, quartered strawberries, sliced red onion, and toasted pecans.
Pour the pesto balsamic vinaigrette over the salad and toss gently to coat all ingredients evenly, using only as much dressing as needed to suit your preference.
Divide the dressed salad among serving plates and top each portion with crumbled goat cheese. Serve immediately with any remaining dressing on the side.
