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Spinach Salad with Strawberry Vinaigrette

Serves 6


1 1/2 cups strawberries
1 cup white or golden balsamic vinegarSpinach Salad with Strawberry
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
8 cups baby spinach leaves, about 5 ounces
1 1/2 cups strawberries, hulled and sliced
1/2 cup pecans, toasted



  1. For vinaigrette, pulse 1 1 /2 cups strawberries in a food processor.
    Transfer to a bowl and add balsamic vinegar. Let sit
    for an hour.
  2. Pour mixture through a fine strainer, with another bowl
    underneath. Add olive oil, salt, and pepper.
  3. Toss vinaigrette with spinach leaves until moistened. Toss
    spinach with berries and pecans. Cover extra vinaigrette
    and store in refrigerator.



  • Walnuts or almonds can be substituted for pecans. To toast,
    place in 350º oven on a cookie sheet until slightly browned.


Download Spinach Salad with Strawberry Vinaigrette Recipe Card

Recipe courtesy of Dr. Maring’s Farmers Market and Recipe Update. For nutrition information, visit


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