Strawberry Goat Cheese Salad Recipe

Strawberry Salad with Goat Cheese in a bowl ready for sharing.

Strawberry Goat Cheese Salad Recipe

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!

Course Lunch, Side Dish

Cuisine American

Keyword Strawberry Goat Cheese Salad

Prep Time 15

Total Time 15

Servings - 7 servings as a side salad

Calories 266kcal

Author Traci York

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 Walnuts
Preheat 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.

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