Strawberry Goat Cheese Salad offers a balance of creamy and crunchy with tangy cheese, fresh greens, strawberries, nuts and seeds dressed in a rich balsamic vinaigrette. Choose your favorite greens like arugula, leafy greens, mix it up or make a spinach strawberry goat cheese salad! It’s ready in about 15 minutes and is a delicious side salad or lunch for strawberry season.
Strawberry Goat Cheese Salad for Summer
Summertime is the best time for fresh, tasty, in season summer salads that delight! If you’ve made any of my 12 Vegetarian Salad Recipes to Make This Summer, you know I’m a fan of hearty, veg packed salads with bold flavors and seasonal ingredients.
This Recipe Is
- tangy and creamy
- texture rich
- versatile
With just a few simple fresh ingredients and a pantry ready dressing, this salad recipe can be whipped up in minimal time. Share it as a side with your favorite grilled mains, enjoy it for lunch or share at a potluck.
If you love fresh seasonal side salad recipes, you’ll enjoy this flavorful salad.
Look for a young goat cheese that’s creamy, not crumbly, in texture. Some goat cheese is not vegetarian. Check the label to avoid rennet or enzymes. Look specifically for vegetarian (microbial) rennet or check with your favorite cheese maker. Two of my favorite vegetarian goat cheese brands are Cypress Groves and Vermont Creamery.
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How to Make Strawberry Salad with Goat Cheese
The Greens: enjoy with baby spinach, arugula, leafy greens like butter lettuce or a salad mix or romaine. A combination of any of these greens add interest and texture to this salad. My favorite: Strawberry spinach arugula salad with goat cheese!
You can make the dressing up to three days in advance and the salad up to two days ahead. Refrigerate the salad, undressed, until ready to enjoy.
Traci’s Tips
- Pea Shoots (optional): If you can get your hands on these, they’re a lovely addition. They add so much texture, interest and flavor to any salad.
- A Note on Balsamic Vinegar: There are many varieties available from rich, sweet and thick to runny and pungent. Some thicker varieties, like this Ritrovo Balsamic Vinegar are naturally sweeter. Because of these variations, adjust the amount of balsamic vinegar and sweetness to taste.
Strawberry Goat Cheese Salad Recipe
Servings:6 – 7 servings as a side salad
Calories:266kcal
Strawberry Goat Cheese Salad offers a balance of creamy and crunchy with tangy cheese, fresh greens, strawberries, nuts and seeds dressed in a rich balsamic vinaigrette. Choose your favorite greens like arugula, leafy greens, mix it up or make a spinach strawberry goat cheese salad! This recipe is vegetarian, gluten free and easily vegan.*See blog post for variations on this salad!
Ingredients
For the Dressing:
- 2 tablespoons Balsamic Vinegar good quality
- 4 tablespoons Extra Virgin Olive Oil
- 2 teaspoons Shallot finely chopped
- 1/2 teaspoon Dijon Mustard
- 1 teaspoon Maple Syrup adjust to taste
- Pinch of Salt
For the Salad:
- 3/4 cups (75 grams) Walnuts raw
- 7 cups (150 grams) Salad Greens like arugula, spinach, leafy greens, pea shoots, etc… lightly packed
- 2 cups (295 grams) Fresh Strawberries stems removed and sliced, just under a pint
- 3 – 4 ounces (113 grams) Goat Cheese**
- 2 tablespoons Hulled Sunflower Seeds unsalted, raw
- Fresh Cracked Black Pepper
Instructions
For the Dressing:
- In a small Mason jar, add the Balsamic vinegar, olive oil, shallot, dijon mustard, and a pinch of salt. Lid and shake vigorously until emulsified. Taste for sweetness and add maple syrup if desired. Set aside.
For the Salad:
- Toast the WalnutsPreheat oven to 350 Fahrenheit (176 Celsius). Place the walnuts in a small pan and toast for about 7-8 minutes or until fragrant. Alternatively, toast the walnuts stovetop in a pan over medium low heat, tossing and flipping the walnuts frequently for about five minutes or until fragrant. Watch closely as they can burn easily. Set aside to cool, then rough chop. Set aside.
- Make the Salad Wash and spin the salad greens dry then transfer to a large bowl. To the bowl, add the sliced strawberries, cooled walnuts, crumble in the goat cheese, and sprinkle sunflower seeds over the top. Add a few twists of fresh cracked black pepper.
- Dress and toss the salad when ready to share.
Video
Notes
The dressing can be made up to three days in advance. Store at room temperature. The salad can be made and stored, undressed, in the fridge for up to two days.
Leftover dressed salad tends to get soggy.
*Balsamic Vinegar: There are many varieties available from rich, sweet and thick to runny and pungent. Some thicker varieties, like this Ritrovo Balsamic Vinegar (my favorite) are naturally sweeter. Because of these variations, adjust the amount of balsamic vinegar used in the dressing and sweetness to taste.
**Some goat cheese is not vegetarian. Check the label to avoid rennet or enzymes. Look specifically for vegetarian (microbial) rennet or check with your favorite cheese maker. Two of my favorite vegetarian goat cheese brands are Cypress Groves and Vermont Creamery.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1side serving | Calories: 266kcal | Carbohydrates: 10g | Protein: 7g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Cholesterol: 7mg | Sodium: 72mg | Potassium: 255mg | Fiber: 2g | Sugar: 4g | Vitamin A: 687IU | Vitamin C: 39mg | Calcium: 54mg | Iron: 1mg
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