Spinach and Arugula Salad with Strawberries and Goat Cheese

Spinach and Arugula Salad with Strawberries and Goat Cheese

This spinach and arugula salad is a delightful summer combination, featuring the sharp bite of red onion, the smooth richness of creamy goat cheese, the satisfying crunch of pecans, and the sweet burst of fresh strawberries.

Prep Time 20

Total Time 20

Servings

Calories 147kcal

Author Rebecca Taig

Ingredients

5 ounces (4 cups) spinach and arugula mix
8 ounces strawberries, hulled and sliced
2 ounces goat cheese, crumbled
1.5 ounces (3 tablespoons) red onion, thinly sliced
2 tablespoons (14g) pecans, toasted and chopped
salt and black pepper
¼ recipe balsamic honey salad dressing

Instructions

Toast the Pecans (Optional but Recommended). Spread the pecans in a dry skillet over medium heat. Cook, stirring frequently, for 3-5 minutes, or until fragrant and lightly browned. Be careful not to burn them.
Assemble the Salad Greens. In a large salad bowl, combine the spinach and arugula. Season with salt and black pepper, then toss the greens with a few tablespoons of homemade balsamic vinaigrette.
Distribute the Toppings. Scatter the thinly sliced red onion, toasted pecans, crumbled goat cheese, and sliced strawberries evenly over the salad. Give the salad a quick toss and serve with a side of the balsamic vinaigrette.

Notes

Nutrition:

Includes homemade honey balsamic salad dressing.

Add some of the vinaigrette before the toppings:

For a perfectly dressed salad, lightly toss the greens with a portion of the vinaigrette before adding heavier toppings. This ensures even coating, protects delicate ingredients, and distributes flavor evenly. Serve additional vinaigrette on the side for those who prefer more dressing.

Nutrition