Strawberry Spinach Salad with Honey Lavender Vinaigrette
Save
Sweet strawberries, tender spinach, toasted pecans and creamy goat cheese, all tossed in a honey vinaigrette with a hint of lavender. It's the salad we make for showers, potlucks and any day that needs something fresh.
Jump to the recipe Print a 4×6 recipe card
Why this pairing works
Letting crushed lavender sit in the vinegar for a few minutes pulls out its flavor gently. Honey rounds off the acidity, and strawberries bring out lavender's sweet, fruity side.
Serves 4 Prep 20 min Cook 0 min
Ingredients
- 3 Tbsp white wine or champagne vinegar
- 1/4 tsp Culinary Lavender Buds, crushed
- 1 Tbsp Lavender Wildflower Honey
- 1 tsp Dijon mustard
- 1 small shallot, minced
- 1/3 cup extra virgin olive oil
- Lavender Pepper Grinder, plus salt to taste
- 6 cups baby spinach
- 2 cups strawberries, sliced
- 1/3 cup toasted pecans
- 3 oz goat cheese, crumbled
Directions
- Stir the vinegar and crushed lavender together in a jar and let it sit 10 minutes.
- Add the honey, Dijon, shallot and olive oil. Season with salt and pepper, cover and shake until creamy.
- Toss the spinach with about half the vinaigrette in a large bowl.
- Top with strawberries, pecans and goat cheese. Pass the rest of the dressing at the table.
Serve it with: Lavender Honey Sticks (Lemon)
How do you make honey lavender vinaigrette?
The ratio is about 1 part vinegar to 2 parts oil, with honey and Dijon to balance and emulsify. Let the crushed lavender sit in the vinegar for 10 minutes first; the acid draws out its flavor gently. Shake in a jar until creamy. Strain it for a smooth dressing.
How do you keep salad from getting soggy?
- Dry the spinach well; a salad spinner makes a big difference.
- Dress the greens just before serving.
- For a potluck, pack the dressing, berries and toppings separately and toss on site.
What goes with strawberry spinach salad?
- Grilled chicken or salmon for a full meal.
- An asparagus frittata for spring brunch.
- Honey lemon chicken salad for a shower lunch.
Make it your own
- Add sliced grilled chicken for a full lunch.
- Swap the strawberries for fresh blueberries and the goat cheese for feta in July.
- Use candied pecans or sliced almonds.
- Add thinly sliced red onion or cucumber.
- Mix arugula with the spinach for a peppery bite.
Frequently asked questions
How long does the vinaigrette keep?
Up to 1 week in the fridge. Olive oil firms up when cold, so let it sit 10 minutes and shake before using.
Can I use a different vinegar?
Yes. Apple cider vinegar or a light balsamic both work well with strawberries.
How do I toast pecans?
Toast them in a dry skillet over medium heat for 4 to 5 minutes, stirring, until fragrant.
Made it? Rate this recipe below and tell us what you added.
Our cottage foods are made in small batches and are available for local pickup, at markets and events, and for shipping within Michigan. Tap any linked ingredient to see flavors and availability.
Share how it went in your field