Big Rock


April 7, 2017

Spinach & Strawberry Salad

It’s here for the summer! Alas, it’s still only April, but that doesn’t mean you can’t get a taste of something as fresh and vibrant as summer.



This salad is super simple, really clean and refreshing and the ingredients will give you a super shot of vitamins. Try pairing this salad with our Rock Creek Strawberry Rhubarb Cider.


  • 3 cups spinach
  • 2 cups strawberries, sliced
  • 100g goat cheese
  • 1 cup pecans, toasted*

For the dressing:**

  • 1 tbs strawberry balsamic vinegar
  • 2 tbs olive oil

*To toast the pecans, set your oven to broil. Layer pecans onto a non-stick baking sheet and broil for a minute per side or until the pecans start to darken.
**If you cannot find strawberry balsamic vinegar, substitute the dressing for strawberry or balsamic vinaigrette


Layer the spinach, strawberries and pecans in a large bowl. Crumble the goat cheese on top. In a small bowl whisk together the oil and vinegar for the dressing. Drizzle the mixture over the salad and serve immediately.

Serves 2-4.

Recipe courtesy of Wine, Food & Friends.