Strawberry Salad with Balsamic
This Strawberry Salad with Balsamic is a fresh, vibrant dish made with juicy strawberries, crisp greens, creamy cheese, crunchy nuts, and a homemade balsamic dressing. Perfect for spring and summer meals, this easy Strawberry Salad with Balsamic comes together in under 20 minutes and delivers the perfect balance of sweet and tangy flavors.
Ingredients
- Salad:
- 5 –6 cups mixed greens spring mix, baby spinach, or arugula
- 2 cups fresh strawberries hulled and sliced
- ¼ cup red onion thinly sliced
- ½ cup crumbled feta or goat cheese
- ½ cup toasted pecans or sliced almonds
- Balsamic Dressing:
- 3 tablespoons balsamic vinegar
- 1 teaspoon honey or maple syrup
- 1 teaspoon Dijon mustard
- ¼ cup olive oil
- Pinch of salt
- Pinch of black pepper
- Optional Finish:
- Balsamic glaze drizzle
Instructions
- Prepare Ingredients:
- Wash and dry greens thoroughly. Slice strawberries and red onion. Toast nuts in a dry skillet over medium heat for 3–4 minutes until fragrant.
- Make Dressing:
- In a small bowl, whisk together balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper. Slowly whisk in olive oil until emulsified and slightly thickened.
- Assemble Salad:
- In a large serving bowl, add mixed greens. Top with strawberries, red onion, cheese, and toasted nuts.
- Dress & Toss:
- Drizzle dressing lightly over the salad just before serving. Toss gently to coat without overdressing.
- Finish & Serve:
- Add a light drizzle of balsamic glaze if desired. Serve immediately for best texture.
Notes
- Always dry greens completely to prevent watery dressing.
- Dress the salad just before serving to avoid sogginess.
- If red onion is too strong, soak slices in cold water for 10 minutes, then drain.
- Adjust sweetness by adding more honey or acidity with extra balsamic.
- Store dressing separately in the refrigerator for up to 5 days; shake well before using.