Spinach, Strawberry, and Goat Cheese Salad

I love warm Sundays spent lounging in the sun, relaxing, and catching up with family. I feel incredibly lucky and blessed to have many family members who live close by; all it takes is a phone call or a text to arrange a visit. Combine that with my love of cooking and entertaining and I am one happy girl. This year has been full of “firsts” in our new home…add celebrating Easter to the list! I couldn’t ask for a more beautiful day to share with family. We ate delicious food, talked and laughed, soaked up some sun on the patio; a perfect Spring day. I am thoroughly exhausted and happy and full of love in the very best way possible.


Someone else had a good time lounging in the sun today, too!

I plan to compile a re-cap of Easter recipes, hopefully this week, but I couldn’t resist sharing this salad tonight. Its bright, light, healthy, and seriously satisfying. Spinach seems like the natural choice for spring, although I have yet to see local spinach at the Farmer’s Market. Still checking back each week anxiously awaiting the arrival of the first harvest! Strawberries and goat cheese provide the fresh, creamy, sweet, and salty elements to the salad. A last minute addition of toasted pistachios contributes a crunchy element that rounds out the flavors…like the other ingredients were just waiting for the pistachios to arrive.

Who knew a salad could have such personality?


  • 1 bag fresh baby spinach (preferably organic)
  • 1 pint strawberries
  • 1/2 c. goat cheese crumbles
  • 1/2 c. pistachio nutmeat (the insides)
  • your favorite balsamic dressing…you can make your own…but I didn’t.

In a large salad bowl toss the spinach leaves.


Wash the strawberries, remove their tops, and cut into slices. Add the strawberry slices on top of the spinach leaves. Sprinkle goat cheese crumbles on top of the strawberries.


Place pistachios in a dry skillet and toast over medium heat for 5-7 minutes, tossing often with a wooden spoon. Watch the nuts like a hawk; this is not the time leave the kitchen because they burn so quickly. Don’t ask me how I know this.


Sprinkle the pistachios on top of the salad; it was so beautiful I simply served store bought balsamic dressing on the side.


The colors are beautiful and the flavor rocked my socks. This salad is great as a side, but would also be wonderful as the main event topped with grilled chicken, salmon, or shrimp. I am looking forward to the leftovers in my lunch tomorrow! Enjoy!

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