Strawberry Spinach Salad with Goat Cheese & Apple Balsamic Vinaigrette

Name: Strawberry Spinach Salad with Goat Cheese
Prep time: 15 min
Total time: 15 min
Yield: Serves 4
Ingredients: 5–6 cups fresh baby spinach; 1 1/2 cups fresh strawberries, sliced; 1/3 cup goat cheese, crumbled; 1/3 cup walnuts (toasted if desired); 1/4 cup red onion, finely chopped or thinly sliced; 3 tablespoons Herbes de Provence Olive Oil; 2 tablespoons Gravenstein Apple Balsamic Vinegar; 1 teaspoon Dijon mustard (optional); 1 teaspoon Franklin Raw Honey; Pinch of sea salt; Freshly ground black pepper, to taste

March 24, 2026

Strawberry Spinach Salad with Goat Cheese at The Little Shop of Olive Oils

This is one of those salads that just feels like spring the moment you put it on the table.

Fresh strawberries, tender spinach, creamy goat cheese, a little crunch from walnuts, and just enough bite from red onion—it all comes together so beautifully. And when you toss it with a simple vinaigrette made with Gravenstein Apple Balsamic and Herbes de Provence Olive Oil, it becomes something really special.

I love recipes like this because they’re simple, but they don’t feel ordinary. The sweetness of the strawberries paired with the soft tang of the goat cheese and that light herbal finish from the olive oil makes every bite feel balanced and fresh.

This is the kind of salad that works just about anywhere—alongside Easter dinner, as part of a brunch spread, or even as a light lunch on its own.

And it’s one of those dishes that looks as good as it tastes. Bright, colorful, and inviting—it’s always one of the first things to disappear from the table.

Simple ingredients, fresh flavor, and a perfect way to bring a little brightness to your meal.

— Tracey

Why You’ll Love This Strawberry Spinach Salad

Fresh, light, and full of spring flavor
Perfect balance of sweet, savory, and tangy
Made with Herbes de Provence Olive Oil and Gravenstein Apple Balsamic
Beautiful for Easter, brunch, or entertaining
Quick and easy to prepare

Serving Ideas

Serve this salad alongside glazed ham, roasted chicken, grilled shrimp, or as part of a spring brunch spread. It also pairs beautifully with crusty bread and light pasta dishes.

Helpful Tips

Add the dressing just before serving to keep the greens fresh.
Slice strawberries evenly for the best presentation.
Toast the walnuts lightly to bring out their flavor.
If you prefer a milder onion flavor, soak sliced red onion in cold water for a few minutes.

Strawberry Spinach Salad with Goat Cheese

The Little Shop of Olive Oils

Servings

Serves 4

Prep Time

15 minutes

Ingredients

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5–6 cups fresh baby spinach
1 1/2 cups fresh strawberries, sliced
1/3 cup goat cheese, crumbled
1/3 cup walnuts (toasted if desired)
1/4 cup red onion, finely chopped or thinly sliced

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3 tablespoons Herbes de Provence Olive Oil
2 tablespoons Gravenstein Apple Balsamic Vinegar
1 teaspoon Dijon mustard (optional)
1 teaspoon Franklin Raw Honey
Pinch of sea salt
Freshly ground black pepper, to taste

Directions

In a large bowl, add the spinach, strawberries, goat cheese, walnuts, and red onion.
In a small bowl or jar, whisk together the Herbes de Provence Olive Oil, Gravenstein Apple Balsamic, Dijon mustard, honey, salt, and pepper until well combined.
Drizzle the vinaigrette over the salad just before serving.
Toss gently to combine.
Serve immediately and enjoy.