Strawberry Spinach Salad with Gorgonzola and Balsamic Vinaigrette

Strawberry Spinach Salad with Gorgonzola and Balsamic Vinaigrette

Fresh spinach meets juicy strawberries, crumbled gorgonzola, and candied pecans in a tangy balsamic dressing.

Total 20 min Makes 4 servings Calories 290/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

This salad balances sweet, ripe strawberries with peppery baby spinach, sharp gorgonzola, and crunchy candied pecans, all tossed in a tangy balsamic vinaigrette. It comes together quickly with no cooking beyond toasting the nuts, making it a reliable side for weeknight dinners or a light lunch. The combination of textures and contrasting flavors gives it broad appeal at potlucks and spring gatherings alike.

Ingredients

  • 6 cups baby spinach, washed and dried
  • 1 1/2 cups strawberries, hulled and sliced
  • 1/2 cup gorgonzola cheese, crumbled
  • 1/2 cup pecan halves
  • 2 tablespoons granulated sugar
  • 1/4 cup thinly sliced red onion
  • 1/3 cup balsamic vinaigrette

Method

  1. Heat a 9-inch skillet over medium heat. Add the pecan halves and sugar, stirring constantly as the sugar melts and coats the nuts, about 4 to 5 minutes.

  2. Spread the candied pecans onto a sheet of parchment paper and let cool completely, then break apart any clusters.

  3. In a large bowl, combine the baby spinach, sliced strawberries, crumbled gorgonzola, and sliced red onion.

  4. Drizzle the balsamic vinaigrette over the salad and toss gently to coat all the ingredients evenly.

  5. Scatter the cooled candied pecans over the top and serve immediately.

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    Strawberry Spinach Salad with Gorgonzola and Balsamic Vinaigrette

    This salad balances sweet, ripe strawberries with peppery baby spinach, sharp gorgonzola, and crunchy candied pecans, all tossed in a tangy balsamic vinaigrette. It comes together quickly with no cooking beyond toasting the nuts, making it a reliable side for weeknight dinners or a light lunch. The combination of textures and contrasting flavors gives it broad appeal at potlucks and spring gatherings alike.

    20 min 4 servings 290 cal

    Ingredients

    • 6 cups baby spinach, washed and dried
    • 1 1/2 cups strawberries, hulled and sliced
    • 1/2 cup gorgonzola cheese, crumbled
    • 1/2 cup pecan halves
    • 2 tablespoons granulated sugar
    • 1/4 cup thinly sliced red onion
    • 1/3 cup balsamic vinaigrette

    Method

    1. 1

      Heat a 9-inch skillet over medium heat. Add the pecan halves and sugar, stirring constantly as the sugar melts and coats the nuts, about 4 to 5 minutes.

    2. 2

      Spread the candied pecans onto a sheet of parchment paper and let cool completely, then break apart any clusters.

    3. 3

      In a large bowl, combine the baby spinach, sliced strawberries, crumbled gorgonzola, and sliced red onion.

    4. 4

      Drizzle the balsamic vinaigrette over the salad and toss gently to coat all the ingredients evenly.

    5. 5

      Scatter the cooled candied pecans over the top and serve immediately.