Strawberry Basil Spinach Salad – A refreshing blend of baby spinach and fresh basil topped with juicy strawberries, creamy goat cheese, avocado, cucumber, red onion, and toasted walnuts.. all tossed in the most incredible homemade strawberry basil balsamic vinaigrette. Great as an appetizer, side, or main dish!

Summer is in full swing and so are my cravings for all things berries!

Truth be told, I’m a fan of berries all months of the year, but my love for them reaches new heights in the summertime. Not only are summer berries SO insanely juicy and sweet (especially when purchased from the local farmer’s market!), but they are also far more affordable than their dull winter counterparts. And you all know how much this girl loves a good deal.

While I try my best to be impartial and not play favorites, I can’t help it – strawberries will always and forever be my favorite berry. And this Strawberry Basil Spinach Salad is officially one of my favorite ways to enjoy fresh strawberries (second only to chocolate covered strawberries, obviously). I honestly think that I could eat this salad every single day for the rest of the summer and still not get sick of it. It is SO good!

What makes this Strawberry Basil Spinach Salad so good?

It’s full of FLAVOR. Strawberries, avocado, and goat cheese.. oh my! If you have not tried this combo yet, you are missing out. It may sound a little unconventional, but I promise you, the flavors and textures go so well together! Not to mention, the fresh basil adds just the right amount of zest to compliment the relatively mild spinach.
It’s easy to make. The salad itself requires minimal prep work, making it easy to whip up in no time. And as far as the dressing is concerned, all you have to do is toss the ingredients in a food processor or blender and give it a whirl. What could be easier?!
It’s perfect for entertaining. This salad can be prepped ahead of time, making it the perfect dish for backyard BBQs, potlucks, or dinner parties. Just keep the dressing on the side until you’re ready to serve to prevent the greens from getting too soggy.
It’s totally customizable. No fresh basil? No problem! Substitute in some baby arugula or other mixed greens in its place. Same goes for any of the other ingredients.. try substituting pecans, almonds, or pistachios in place of walnuts or replace the goat cheese with feta or fresh mozzarella. It’s your salad – anything goes!
It’s topped with the BEST salad dressing ever. Seriously, I could drink this stuff with a straw! Is that weird? I don’t know. All I know is that I want to drizzle this dressing on everything in sight.

Now, about that Strawberry Basil Vinaigrette…

I am a firm believe that a salad dressing can make or break a salad and this one definitely MAKES it! I took my tried and true Maple Balsamic Vinaigrette dressing, added fresh strawberries and basil and blended it all together until thick and creamy. The result is a slightly sweet, slightly tangy, and suuuper flavorful dressing that pairs beautifully with flavors of this salad.

If the thought of making your own salad dressing sounds overwhelming or intimidating, then be sure to check out my last post. Not only is homemade salad dressing a lot easier to make than you might think (this recipe takes less than 5 minutes!), but it’s also more cost-effective than buying bottled dressing ($$!!!), filled with wholesome ingredients (no unnecessary additives or preservatives here), and is so easy to customize (hence, this strawberry basil vinaigrette!).

Make this salad into a meal…

Let’s be real.. a salad this good deserves to be the star of the show. Fortunately, it’s easy to turn this salad into a substantial meal – all it takes is a little protein for extra staying power. I like to add a combination of grilled chicken and wheat berries for variety and texture, but you could also try salmon, quinoa, tofu, edamame, hard boiled eggs, steak, farro, chickpeas, or pretty much any other protein source that tickles your fancy.

Ways to use up leftover basil…

If you’re looking for ways to use up the rest of your fresh basil, be sure to check out my Rosemary Basil Pecan Pesto and Cherry Caprese Pasta Salad. Perfect for summertime!

Strawberry Basil Spinach Salad with Avocado and Goat Cheese

A refreshing blend of baby spinach and fresh basil topped with juicy strawberries, creamy goat cheese, avocado, cucumber, red onion, and toasted walnuts.. all tossed in the most incredible homemade strawberry basil balsamic vinaigrette. Great as an appetizer, side, or main dish!

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Course Appetizer, Main Course, Salad, Side Dish

Cuisine American

Servings 8 cups

Ingredients

For the salad:

6 cups baby spinach torn
1 cup fresh basil chiffonade
1½ cups strawberries quartered
1 cup cucumber thinly sliced
½ medium red onion thinly sliced
4 ounces goat cheese crumbled
½ cup walnuts toasted
1 medium avocado diced
protein of choice (optional): grilled chicken, hard boiled egg, tofu, edamame, salmon, quinoa, wheat berries, farro, etc.

For the dressing:

½ cup Maple Balsamic Vinaigrette see notes for recipe
½ cup strawberries
2 tablespoons basil packed

Instructions

In a large bowl, combine spinach and basil with strawberries, cucumber, red onion, goat cheese, walnuts, and avocado.
Add dressing ingredients to a high-speed blender or small food processor. Blend until combined. Slowly drizzle dressing over salad and gently toss to combine. Serve immediately.

Notes

The full recipe for the Maple Balsamic Vinaigrette can be found here.

To prepare this salad ahead of time: Combine all of the salad ingredients except avocado and walnuts in a large bowl with a sealed lid. Refrigerate for up to 2 days. Immediately before serving, add avocado, walnuts, and toss with dressing.

Did you make this recipe? Tag @rootstorisenutrition on instagram so I can see!