Strawberry Spinach Salad with Balsamic Dressing

Strawberry spinach salad with candied pecans and creamy blue cheese is drizzled with an easy homemade balsamic dressing. It’s simple to make and is a beautiful salad for showers, ladies luncheons, and Mother’s day entertaining.

Serve this salad as a starter course, or as a side dish alongside the main entrée. It’s perfect for dinner party menus too.

Why You’ll Love It

This recipe is a crowd pleaser and works for a bridesmaids luncheon or other ladies luncheon any time of the year.

You can serve it for holidays like Easter brunch, and the red and green color even makes it a great appetizer salad for Christmas dinner! It also works for summer parties and potlucks.

• This salad is a perfect combination of flavors and textures. There’s sweet, savory, creamy, crunchy and acidic. Plus it adds something fresh and bright to the table.
• It’s versatile. Use your favorite cheese if you want to change it up, toss in some chicken to make it a main dish, or serve it with a poppyseed dressing instead of the balsamic.
• It’s the best strawberry salad for parties because it’s simple and easy to make and everyone loves it. I don’t know anyone who doesn’t like strawberries!

Ingredients & Notes

As with most green salads, you can adjust the amounts and ingredients to your liking. While measurements are provided in the recipe card, it’s really a flexible dish.

• Spinach. Use baby spinach vs. regular spinach because it’s smaller and easier to eat in a salad, plus it’s more tender because it hasn’t fully matured. I just buy the ready-to-serve bagged baby spinach and arugula mix so I have some variation on texture. You can also use a spring mix.
• Strawberries. Buy the best looking berries you can find. Look for bright red, fresh and juicy berries year round in most markets, or buy locally when they’re in season. Save time by rinsing them a day or two ahead and let them dry COMPLETELY before storing them back in the refrigerator. Cut them in slices when you’re ready to make the salad.
• Cheese. My favorite for this salad is blue cheese, specifically gorgonzola dolce. It’s an Italian blue cheese that’s mild and creamy and pairs so well with fresh fruit. Danish Blue is another mild blue option. If you’re not a fan of blue cheese you can certainly use goat cheese or feta instead. Either way you’ll get the best flavor by using a wedge, block or log, and crumbling it your self.
• Pecans. Sweet candied pecans give this salad a fantastic crunch! They’re simply delicious and the texture goes well with the soft berries, cheese and greens. You can save time and buy them in the nut aisle or where salad toppings are sold, or make my sweet & spicy pecans for a little heat.

Substitutions & Add-Ins

You can add even more flavors to this salad with a few add-in or substitutions.

• Add some pickled red onion or fresh purple onion slices. To take the bite out of fresh onion, soak the slices in a bowl of warm water for about 15 minutes. Drain and add.
• Include some cooked and crumbled bacon. Salty bacon makes everything better!
• If you want to make it vegan you can put the cheese in a bowl on the side and let guests add it to their personal serving. And use maple syrup in place of honey for the dressing.
• Use a poppy seed dressing rather than the balsamic.
• Toss in other fruit like some fresh blueberries, blackberries or raspberries. Or, try mandarin oranges, peaches, figs, or cherries.
• Add different nuts. Substitute the pecans with walnuts, almonds, pistachios, cashews or sunflower seeds. Lightly toast them to bring out their nutty flavor. Heat them in the oven at 375 degrees for 5 to 7 minutes or until fragrant and starting to turn golden brown. Let them cool completely before using so they retain their crunch.
• Use other cheeses like feta, goat cheese, shaved parmesan, or cotija cheese.
• Add some protein like grilled or rotisserie chicken to make a heartier salad that becomes a meal in itself. Or, add shrimp, scallops, or flank steak strips.

Dressing for Spinach Strawberry Salad

The balsamic vinaigrette is quick and easy to make. It’s thick and rich and a fantastic compliment to the strawberries. Make it at least a couple of hours or a day ahead for best flavor.

• Balsamic vinegar and extra virgin olive oil are the base for the dressing. Use a high quality EVOO that’s good for dipping rather than the olive oil you use for cooking.
• Other pantry staples include Dijon mustard, honey, garlic, salt and pepper.

Mix the base ingredients first, in a mason jar, giving it a good stir or whisk. Then add the olive oil and replace the lid securely. Give it a good shake to make sure everything is emulsified.

I find that shaking it all together is easier than trying to mix it all with a whisk. You could also use a blender for this.

How to Make It

1. Combine ingredients in a large serving bowl or platter.
2. Drizzle on the dressing just before serving and give it a light toss to coat. Alternatively, you can serve the dressing in a cruet or small bowl with a spoon and let guests add their own.

Make-Ahead

• Prepare the dressing several days ahead and keep it refrigerated. Store it in a small mason jar with a lid for easy storage, and when ready to serve, give it a good shake or whisk to blend the ingredients and drizzle.
• Wash, trim, and cut the strawberries a day or two ahead and keep refrigerated until ready to assemble. Make sure the berries are clean and dry before storing them so they stay nice and firm.
• Make the pecans up to a week ahead and store them in an airtight container at room temperature.

Storage

• Store the salad undressed and covered, in the refrigerator for up to 3 days.
• Cover leftovers and refrigerate. Dressed salad will wilt but still be tasty. I recommend eating it within 24 hours.

Serving Suggestions

Serve it in a DIY bread basket made with refrigerated dough. Use 2 cans of thick crust pizza dough rolls. Do NOT use thin crust as it’s too thin to work with here, and can break easily after it’s cooked.

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1. Unroll 2 canisters of refrigerated pizza or bread dough and lay on a lightly floured surface. Use a rolling pin to straighten and stretch the dough, then cut into 1-inch strips.
2. Turn a large oven-safe bowl upside down (I use an aluminum mixing bowl from a stacking set) and cover the outside with aluminum foil. Spray lightly with non-stick cooking spray.
3. Begin in the center and work outward, laying the strips of dough in a basket weave pattern.
4. To add an edge to the rim, twist 2 pieces of dough together and attach it by brushing with a little water.
5. Place the bowl on a baking sheet and bake according to the package directions.
6. When cooked through, let the bread cool completely and place it on a plate or low dish. Add the salad and serve.

PARTY TIP: You can make the bread basket a month in advance and freeze it. Wrap tightly with foil and freeze. When ready to use, let it thaw at room temperature for a couple of hours.

More Salad Recipes

Appetizer salads are always welcome for dinner parties, brunch or lunch. Here are some more to try.

• Mixed Greens and Beet Salad
• Spinach and Fig Salad
• Spinach Orzo Salad
• Green Salad with Oranges
• Roasted Grape Salad