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.
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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 10 Vegetarian Salad Recipes to Make This Summer, you know I’m a fan of hearty, veg packed salads with bold flavors and seasonal ingredients. Here’s why you’ll enjoy this salad too:
- Easy to Make
- Tangy/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, or these Artichoke Chickpea Vegan Crab Cakes, enjoy it for lunch or share at a potluck.
Ingredients You’ll Need
For the Salad:
- Salad Greens such as spinach, butter lettuce, arugula or other favorite.
- Fresh Strawberries
- Crumbled Goat Cheese
- Walnuts or Nuts of Choice
- Sunflower Seeds
For the Balsamic Dressing:
- Extra Virgin Olive Oil
- Balsamic Vinegar
- Dijon Mustard
- Shallot
- Maple Syrup
Quick Guide: How to Make Strawberry Salad with Goat Cheese
Easy peasy to whip up after a trip to the market. Look for the freshest strawberries and greens to enjoy in this healthy salad. Here’s how to make this strawberry and goat cheese salad (see recipe card for details):
- First, mix up the dressing in a jar by adding olive oil, balsamic vinegar, dijon, finely chopped shallot and maple syrup. Shake until mixed.
- Second, toast the walnuts.
- Third, wash the greens and spin dry.
- Next, add all the ingredients to a large bowl; greens, strawberries, nuts, seeds, cheese and dressing.
- Last, add in a few twists of black pepper from a pepper mill. Toss and enjoy!
You can make the dressing up to three days in advance and the salad up to two days in advance. Refrigerate the salad, undressed, until ready to enjoy.
Variations on Strawberry Goat Cheese Salad Recipe
There are endless variations to this easy goat cheese and strawberry salad recipe. Enjoy with your favorite greens, nuts and seeds. You can even sub the strawberries for blueberries or add blueberries to this fabulous salad. Here are a few ideas:
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!
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.
The Nuts: I love toasted walnuts with this salad, but pecans, slivered almonds or pistachios are just as fabulous!
The Seeds: A perfect partner with unsalted sunflower seeds, you can also enjoy this salad with hemp hearts or pumpkin seeds.
The Cheese: Creamy, tangy goat cheese (aka Chèvre) pairs so well with summer berries, but also, feta, blue cheese or little mozzarella balls would be delicious. If dairy free or vegan, you can sub your favorite crumbly dairy free cheese or mozzarella here.
A Few Recipe Tips
- Make Ahead: Make the dressing up to three days in advance and the salad (undressed), up to two days in advance.
- 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.
- Make it Dairy Free/Vegan: Sub your favorite vegan crumbly or mozzarella cheese for goat cheese.
More Summer Salad Recipes to Love
- Tomato Cucumber and Onion Salad
- Spinach Pecan Brown Rice Salad
- Nectarine Pistachio and Goat Cheese Salad
- Grilled Panzanella Salad with Chickpeas and Quinoa
Strawberry Goat Cheese Salad Recipe
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.
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