Strawberry Spinach Salad with Chèvre & Roasted Pecans

Sweet strawberries, creamy chèvre, crunchy roasted pecans, and fresh spinach come together in this simple salad, finished with a homemade balsamic-Dijon vinaigrette. It's fresh, flavorful, and easy enough to throw together in just 10 minutes.

Real food. Real cooking. Human tested. 🍋

When life gives you lemons, make something delicious!

Gluten-Free • Vegetarian • Quick & Easy • No-Cook • Trader Joe’s Friendly

JUMP TO RECIPE

Inspiration

I've been making some variation of this salad for years. It's one of those simple recipes I keep coming back to because it tastes wonderful without requiring much effort.

I usually make it with fresh spinach, but baby lettuce works beautifully too.

Recently, I served this version alongside salmon, green beans, and corn. It was the perfect fresh side to round out the meal.

The sweet strawberries, creamy goat cheese, and crunchy pecans bring plenty of flavor and texture without making the salad feel heavy.

This time, I decided to try adding a little Dijon mustard to see how it would change the dressing.

Surprisingly, I liked the change!

The mustard flavor isn't particularly noticeable. Instead, it adds a little depth to the dressing and helps balance the sweetness of the strawberries.

It also helps the olive oil and vinegar emulsify, creating a smoother vinaigrette that reminds me a little of bottled dressing, only fresher.

I still love the original simple version, but I'll definitely be making this Dijon variation again.

Sometimes the smallest changes make a familiar recipe even better.

Recipe at a Glance

Servings: 2 Prep Time: 10 minutes Cook Time: None Total Time: 10 minutes

Ingredients

For the Salad

• 2–3 cups packed fresh spinach

• 4–8 medium strawberries, quartered

• ¼ cup Trader Joe's chopped roasted salted pecans

• 3 tablespoons chèvre (soft goat cheese), crumbled (I used Trader Joe's)

  
  

For the Balsamic-Dijon Vinaigrette

• 2 tablespoons olive oil

• 1 tablespoon balsamic vinegar (I like the Costco brand)

• ½ teaspoon Dijon mustard

• ½ teaspoon honey or maple syrup, optional

• Small pinch of salt

• Freshly ground black pepper, to taste

  
  

Instructions

1. Prepare the salad.

Wash and dry the spinach and strawberries. Quarter the strawberries and add them to a serving bowl with the spinach and chopped roasted pecans.

2. Make the vinaigrette.

In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and freshly ground black pepper until combined.

3. Adjust the sweetness.

Taste the dressing. If your strawberries are tart or your balsamic vinegar is particularly sharp, whisk in ½ teaspoon honey or maple syrup.

4. Dress the salad.

Drizzle just enough vinaigrette over the spinach, strawberries, and pecans to lightly coat everything. Toss gently.

5. Add the chèvre.

Crumble the chèvre over the dressed salad just before serving. Adding it last keeps the cheese creamy and distinct rather than letting it disappear into the dressing.

6. Serve immediately.

Enjoy while the spinach is fresh and the pecans are still crunchy!

Make It Your Own

One of the things I love about this salad is how easily you can change it depending on what you have on hand.

Switch up the greens: Fresh baby lettuce works beautifully in place of spinach, or try a combination of both.

Try different nuts: Pecans, walnuts, and almonds are all delicious. I haven't tried pistachios yet, but I imagine they'd be wonderful too!

Change the cheese: Feta makes a great substitute for chèvre, although it gives the salad a slightly saltier, brinier flavor.

Make it a little indulgent: Swap the roasted pecans for candied nuts. This would be especially delicious for Thanksgiving or Christmas.

Add something extra: Thinly sliced red onion, fresh basil, or creamy avocado would all be lovely additions.

Make it a meal: Add grilled chicken or serve alongside salmon for a more substantial lunch or dinner.

Keep the dressing simple: Skip the Dijon and use just olive oil, good-quality balsamic vinegar, salt, and pepper. That's how I've enjoyed this salad for years!

Storage & Leftovers

This salad is best enjoyed immediately after dressing.

If you're preparing it ahead of time, keep the spinach, strawberries, pecans, chèvre, and vinaigrette separate until you're ready to serve.

The vinaigrette can be refrigerated in an airtight container for up to 5 days. Let it come closer to room temperature if the olive oil solidifies, then shake or whisk before using.

For the best texture, add the pecans and chèvre just before serving.

Recipe Notes

• Use ripe, sweet strawberries for the best flavor.

• Roasted salted pecans add extra flavor and crunch without requiring another cooking step.

• Start with less dressing and add more as needed. You want the spinach lightly coated, not weighed down.

• Add the chèvre after tossing to preserve its creamy texture.

• Taste your balsamic before adding sweetener. A naturally sweet balsamic may not need any honey or maple syrup.