Strawberry goat cheese salad is what peak berry season is for: sweet fruit, tangy cheese, and toasted walnuts under a dressing made from more strawberries. It comes together in about 10 minutes, with no cooking beyond a quick toast of the nuts. Bring it to a barbecue, set it beside grilled chicken, or make a big bowl for an easy summer lunch.
Key ingredients & substitutions
- Strawberries: Used twice, sliced in the salad and blended into the dressing. Ripe ones matter here; pale supermarket berries make a flat dressing. Raspberries work in the salad but not the dressing.
- Spinach or arugula: The base. Spinach is mild, and arugula brings pepper. Any tender baby greens work; sturdier leaves like romaine change the feel of the dish.
- Red onion: Thin slices for sharp contrast against the sweet fruit. Shallot is milder if raw onion is too much. Soak the slices in cold water for ten minutes to take the edge off. Walnuts: Toasted, for crunch and a bit of richness. Pecans or almonds swap in cleanly.
- Goat cheese: Creamy and tangy against the strawberries. Feta is the substitute if you want something firmer and saltier.
- Dressing: Olive oil, balsamic vinegar, honey, Dijon, one clove of garlic, salt, and pepper, blended with a few strawberries. Maple syrup swaps for honey; red wine vinegar for balsamic in a pinch.
How to make strawberry goat cheese salad
- Toast the walnuts in a dry pan over medium heat for about 5 minutes, stirring, until fragrant and lightly golden. Watch them; they turn from toasted to burnt fast.
- Blend the dressing while the nuts toast: 3 to 4 strawberries, olive oil, balsamic, honey, Dijon, garlic, salt, and pepper in a jar or blender until smooth.
- Taste and adjust. Add a little more honey if the berries were tart, a pinch of salt if it’s flat.
- Layer the salad: greens first, then sliced strawberries and red onion, then the walnuts and crumbled goat cheese on top.
- Dress right before serving. Drizzle, toss gently if you like, and eat straight away.
Tips for getting it right
A strawberry salad goes soggy when it’s dressed too early, so keep the dressing off until the moment you serve.
- Dress lightly and add more rather than drowning the leaves; you can always pour on extra.
- Toast the walnuts a shade lighter than you think; carryover heat finishes them in the pan.
- Chill the goat cheese before crumbling. Cold cheese breaks into clean pieces instead of smearing.
- Pat the sliced strawberries dry if they’re very juicy, so they don’t water down the greens.
Variations
- Make it a meal: Add grilled chicken or chickpeas to turn it into a main.
- Stone fruit: Swap in sliced peaches or nectarines when they’re in season.
- Citrus dressing: Replace half the balsamic with orange or lemon juice for a lighter, brighter version.
- Sweet heat: A pinch of chili flakes or a drizzle of hot honey in the dressing.
What to serve it with
- Protein: Air Fryer Chicken Tenders
- Starch: Air Fryer Diced Potatoes
- Soup: Thai Coconut Soup with Shrimp for a warm contrast
- Bread: a simple crusty loaf or focaccia
Frequently asked questions
Use fresh for the salad; frozen berries thaw watery and turn the greens soggy. Frozen are fine in the dressing if that’s all you have, since it gets blended anyway.
Keep the dressing and the cut fruit separate until just before serving. Once dressed, it’s best within the hour.
Undressed salad keeps about a day in an airtight container in the fridge. The dressing keeps up to 3 days in a sealed jar; shake before using. Store the two apart and combine when you’re ready to eat.
Can I make the dressing ahead?
Yes. Blend it up to three days out and keep it chilled. It may thicken in the fridge, so let it sit a few minutes and shake before pouring.
More salad recipes you will love
- Pickled Beet Salad
- Roast Pumpkin Salad
- Wedge Salad
- Whole30 Chicken Salad
- Gluten Free Italian Pasta Salad
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Strawberry Salad with Goat Cheese Recipe
Ingredients
- 1½ cups strawberries sliced
- 5 ounces fresh spinach or greens of choice, arugula mix is nice
- ½ small red onion thinly sliced
- ¾ cup walnuts toasted
- 4 ounces goat cheese crumbled
For the strawberry balsamic dressing
- 3-4 strawberries about 1 cup
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- ½ tablespoon dijon mustard
- 1 clove garlic
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Begin by adding the walnuts to a pan on the stove over medium head and toast them for about 5 minutes, stirring occasionally.¾ cup walnuts
- While the walnuts are cooking, add all of the salad dressing ingredients to a jar or blender.3-4 strawberries, ¼ cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon honey, ½ tablespoon dijon mustard, 1 clove garlic, ¼ teaspoon salt, ¼ teaspoon ground black pepper
- Blend with an immersion blender or in the blender until perfectly smooth.
- Taste and adjust the sweetness by adding more honey if needed.
- Arrange the strawberry salad in a serving bowl: spinach first, followed by sliced strawberries and red onion, then sprinkle the walnuts and goat cheese.1½ cups strawberries, 5 ounces fresh spinach, ½ small red onion, 4 ounces goat cheese, ¾ cup walnuts
- Toss to mix up the ingredients a little if desired.
- Drizzle with salad dressing either in the serving bowl or after serving, and enjoy!
Notes
- Toast walnuts light; they finish off the heat.
- Chill cheese before crumbling for clean pieces.
- Keep dressing separate until serving.
Storage
- Undressed salad: 1 day, airtight, fridge.
- Dressing: up to 3 days in a sealed jar; shake before using.