This post is sponsored by OXO and California Olive Ranch, brands I know and love. All opinions, however, are my own.
This stunning Spring Salad with Strawberry Balsamic Vinaigrette is sure to delight your taste buds all spring and summer long. A mix of colors, textures, and flavors with a unique strawberry balsamic vinaigrette will help you stick to your healthy living goals using the freshest ingredients. It’s a light, delicious, and thirst-quenching salad that’s perfect for spring!
One of my favorite kitchen tools is also one of the most low-tech: my OXO Salad Spinner. Just one of the reasons I’m so excited to have partnered with OXO and California Olive Ranch to bring you this delightful Spring Salad with Strawberry Balsamic Vinaigrette.
The OXO Salad Spinner is a total game changer when it comes to preparing delicious salads full of texture and flavor. Not only does it make cleaning your lettuce greens easier and helps them stay crisper (because they have been spun dry), but the bowl doubles as a serving bowl that is beautiful and perfect for showing off your gorgeous salad creations.
Like this lovely Strawberry Spring Salad with a Homemade Strawberry Balsamic Dressing. No matter what you are making this season, OXO has the tools you need to get creative in the kitchen! I’ve tried a number of salad spinners over the years and this OXO one is easily my hands-down favorite.
Homemade Salad Dressing
A classic balsamic vinaigrette has always been one of my favorite dressings, but since we are heading into strawberry season and strawberries and balsamic are a classic pairing, I thought why not make them into a dressing?
I love making homemade dressings, especially since I get to show them off in my OXO Salad Dressing Shaker. I love it because it’s not only functional, but has a beautiful, sleek design too. I actually have a couple of these Salad Dressing Shakers on hand because I have found that they are just the right size for a batch of homemade salad dressing.
If you don’t already make your own salad dressing, now is the time to start! It’s so easy to do and the taste is way better than anything that comes in a bottle. I love the California Olive Ranch extra virgin olive oil for my dressings because the quality is wonderful and perfect for homemade salad dressings. The flavors of the food really shine when you start with great extra virgin olive oil.
Flavors like those of the fresh strawberries, balsamic vinegar, shallot, Dijon mustard, fresh thyme, and garlic that go into making this strawberry balsamic salad dressing recipe pair perfectly with the wonderfully mild and almost subtly sweet California Olive Ranch extra virgin olive oil.
Drizzle that over the mix salad greens with sliced strawberries, candied walnuts, thinly sliced fennel, crumbled goat cheese, and red onions, and you’ve got yourself a salad that is sunshine and spring days wrapped up in every crunchy, sweet and savory bite.
Classic Flavor Pairing: Strawberries & Balsamic Vinegar
If you have never tried the classic combination of fresh, ripe strawberries with a good quality balsamic vinegar, it’s a must-taste experience to add to your list of culinary adventures. The savory balsamic vinegar actually brings out the natural bright sweetness of ripe strawberries and complements it.
This homemade Strawberry Balsamic Vinaigrette perfectly balances the two star ingredients.
This vibrant, power-packed salad dressing is something you might want to eat with a spoon. As in I was literally having to stop myself from doing that as I was taste-testing for this recipe.
I tend to be pretty liberal using this particular salad dressing because the bulk of it is just fresh strawberry puree and it doesn’t keep for more than a day or two.
Making a Strawberry Spring Salad
The first step to an incredible salad is to really thoroughly wash and dry your salad greens.
That’s where a handy-dandy salad spinner comes in. It really does make a huge difference in the texture of the salad when your greens are crispy and crunchy instead of waterlogged.
I used both red and green leaf lettuce for this spring salad. I love the color contrast of the red leaf lettuce and green leaf lettuce, and think that their flavor and texture go great with the other salad components.
Just roughly chop up the salad greens and then rinse them well and give them a spin in the OXO Salad Spinner until they are totally dry (the spinner stops instantly with the touch of the button). Then I just remove the basket from my salad spinner and use the bowl for serving.
Top the lettuce with sliced strawberries, thinly shaved fennel, sliced red onion, crumbled goat cheese, and candied walnuts. It has a great balance of sweet and savory, crunchy and creamy soft (thanks to the crumbled goat cheese), and loads of flavor in the form of the fresh strawberry balsamic dressing.
This salad tasted like something I might expect to order at a fancy restaurant. Except I made it at home in about 10 minutes.
- 1 head red lettuce
- 1 head green lettuce
- 1/2 fennel bulb, thinly sliced
- 1/4 red onion, thinly sliced
- 1 pint strawberries, washed, hulled, and sliced (about 1 1/2 to 2 cups)
- 1/2 cup candied walnuts
- 2-4 ounces goat cheese, crumbled
- 1 cup strawberries, washed, hulled, and sliced
- 1/4 cup balsamic vinegar
- 1/4 cup California Olive Ranch extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 tablespoon shallot, finely chopped
- 1 clove garlic, minced
- 2 teaspoons fresh thyme
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon Kosher salt
- Chop the lettuces and wash them well to remove any dirt or grit. Spin in Salad Spinner to remove excess water and get the lettuce nice and crispy.
- Slice the fennel, red onion, and strawberries, then sprinkle over the top of the lettuce in a serving bowl. Top with candied walnuts and crumbled goat cheese. Keep chilled until ready to serve.
- In a food processor or blender, pulse the strawberries until pureed. Add all remaining vinaigrette ingredients and pulse again until smooth. Taste and adjust salt and pepper as needed. Refrigerate until ready to serve. Dressing is best used the same day, but can be kept in the fridge for up to 2 days.
Nutrition Information:Yield: 6
Amount Per Serving: Calories: 235 Saturated Fat: 2g Cholesterol: 4mg Sodium: 227mg Carbohydrates: 21g Fiber: 4g Sugar: 13g Protein: 5g
More Delicious Salads You’ll Enjoy
- Chopped Kale Salad
- Persimmon, Pomegranate and Spinach Salad
- Grilled Cajun Chicken Salad with Creamy Cajun Dressing
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This is a sponsored post written by me on behalf of OXO and California Olive Ranch.
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