Spinach and Strawberry Salad with Balsamic Reduction
This vibrant spinach and strawberry salad is a perfect balance of sweet, tart, and savory flavors. The fresh strawberries impart a juicy sweetness, while baby spinach provides a crisp, earthy base. Topped with crunchy pecans, creamy goat cheese, and a luscious balsamic reduction, this dish is a refreshing addition to any meal or a fantastic standalone dish.
Equipment
- Saucepan
- Mixing bowl
- Whisk
- Knife
- Cutting board
Ingredients
For the Salad:
- 6 cups baby spinach fresh and organic if possible
- 1 cup strawberries hulled and sliced
- ½ cup pecans lightly toasted
- ¼ cup goat cheese crumbled
- ¼ small red onion thinly sliced
For the Balsamic Reduction:
- ½ cup balsamic vinegar
- 1 tablespoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a small saucepan over medium heat, combine the balsamic vinegar and honey. Bring to a gentle simmer, stirring occasionally.
- Let the mixture reduce for about 8-10 minutes until it thickens to a syrupy consistency. Remove from heat and season with salt and black pepper. Let it cool.
- While the reduction cools, prepare the salad. In a large mixing bowl, combine baby spinach, sliced strawberries, toasted pecans, red onions, and crumbled goat cheese.
- Drizzle the cooled balsamic reduction over the salad and gently toss to coat.
- Serve immediately, garnished with additional pecans or goat cheese if desired.
Notes
- For added protein, try adding grilled chicken or salmon.
- For a vegan option, substitute goat cheese with avocado or vegan feta.
Nutrition
Calories: 192kcalCarbohydrates: 17gProtein: 6gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 7mgSodium: 241mgPotassium: 411mgFiber: 3gSugar: 12gVitamin A: 4378IUVitamin C: 34mgCalcium: 90mgIron: 2mg
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