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strawberry spinach salad in a white bowl
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5 from 4 votes

Strawberry Spinach Salad

Strawberry Spinach Salad is the salad of the season! It's vibrant, flavorful and so easy to make with a blend of baby spinach leaves, fresh strawberries, toasted pecans, Gorgonzola cheese, all tossed in a homemade balsamic vinaigrette. The perfect lunch or easy side dish!
Prep Time10 mins
Total Time10 mins
Course: DIET, LUNCH, salad + dressing
Cuisine: American, gluten free, low carb + keto, vegetarian
Servings: 4 servings
Calories: 230kcal
Author: Dani Spies


  • 8 oz. baby spinach
  • 1 cup sliced strawberries
  • 1/4 cup chopped pecans lightly toasted
  • 1/4 cup Gorgonzola cheese
  • 1/4 cup balsamic vinegar
  • 1/4 tsp Dijon mustard
  • 1 tbsp. raw honey
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste


  • Whisk together balsamic vinegar, Dijon mustard, honey, extra virgin olive oil and salt and pepper. Toss the spinach leaves and strawberries with dressing.
    whisking ingredients for balsamic vinaigrette
  • Divide the spinach and berries amongst two plates and sprinkle each with 2 tbsp. pecans and 1 tbsp. cheese. Enjoy!
  • Makes 4 small salads or 2 large.


If you want this salad to be dairy free and/or Paleo, be sure to leave the cheese out.


Serving: 1salad | Calories: 230kcal | Carbohydrates: 9g | Protein: 4g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 151mg | Potassium: 380mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5370IU | Vitamin C: 15.9mg | Calcium: 103mg | Iron: 1.9mg