Say hello to spring with this strawberry spinach salad, a delicious way to enjoy fresh spinach and mixed salad greens. This gorgeous, full meal salad includes nuts, fruit, cheese and chicken finished off with a fruity balsamic vinaigrette. Yum!
I love the combination of the creamy goat cheese, sweet crunchy pecans and fruity strawberries on top of the bed of greens. Topping it off with some well seasoned chicken is perfect for a full meal salad.
To serve, I arrange this salad on a big plate and drizzle the dressing on top, rather than mixing it in. It looks so pretty and everyone can serve themselves with salad tongs. Of course, you could also serve the salad on individual plates with the dressing on the side so everyone can add their own.
- Wash and dry spinach or salad greens.
- Gently toss spinach, chicken, strawberries, pecans, and goat cheese. Or arrange on a large platter or plate.
- Make vinaigrette by pouring all ingredients in a screw top jar and shaking vigorously. Taste and adjust to your liking. Because all balsamic vinegar is different, you may want to add a little honey to sweeten your dressing.
- Just before serving, drizzle vinaigrette on top of salad or serve on the side to allow people to dress their own salad.
- If you don't have leftover, pre-cooked chicken, cut 1 boneless chicken breast or 2 boneless chicken thighs into bite size pieces, season with salt and pepper and saute in 1/2 tbsp canola oil until cooked through.
- *Balsamic vinegar varies widely in flavor. In this recipe, I used a thick, sweet balsamic vinegar. If your balsamic vinegar is less sweet and your dressing tastes too acidic, add a little honey.
- Any extra dressing can be refrigerated for up to 5 days.
- Makes: 2 full meal salads or 4 side salads
It’s important to taste your dressing before you serve it. Every bottle of balsamic vinegar tastes different with some being super acidic and some being quite sweet. In this recipe, a thick, sweet balsamic vinegar is ideal. If you find your balsamic vinegar makes this dressing a little too tart, add a little honey. If you feel it’s too sweet, add a touch of Dijon mustard to give it a little more edge.
I love turning fresh food from the garden into delicious meals! I started with this mix of spinach and beet leaves harvested minutes before making this salad. It doesn’t get any fresher ore more local than this!
How do you like to prepare your spring greens?
I’d love to see your creations! Please take a photo, post it on Instagram and tag #getgettys so I can see it and like it!
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.