Irresistible Strawberry Goat Cheese Salad with Honey Balsamic Dressing

Discover the perfect harmony of fresh, sweet, and savory flavors with this delightful goat cheese salad. Built upon a crisp bed of baby arugula and tender spinach, this vibrant dish is generously adorned with juicy strawberries, creamy avocado, tangy goat cheese, and a delicate sprinkle of thinly sliced red onions. The experience is elevated by the irresistible crunch of honey-glazed pecans, while a simple yet exquisite honey balsamic dressing gracefully unifies all the ingredients with a bright, subtly sweet finish that will tantalize your taste buds.

This salad is more than just a meal; it’s a celebration of fresh produce. Light enough to be refreshing yet satisfying enough to be a complete meal, it’s an ideal choice for any spring or summer gathering. Imagine serving it as a beautiful centerpiece for a festive brunch, a vibrant side dish for a casual barbecue, or a quick, elegant main course on a busy weeknight. It truly shines when you desire something a bit sophisticated but incredibly easy to assemble.

As the seasons change and fresh organic strawberries become abundant and affordable, it’s the perfect time to embrace lighter, brighter recipes. While delicious smoked meats often take center stage, this strawberry goat cheese salad offers a refreshing counterpoint, proving that fresh and vibrant dishes can be equally exciting and satisfying. It’s a wonderful way to incorporate seasonal fruits into your diet in a truly delectable fashion.

For those looking to transform this salad into a more substantial meal, consider adding grilled chicken breast or a pan-seared salmon fillet. It also pairs exceptionally well as a side with heartier protein options like Smoked Ribeye or Smoked Spatchcock Chicken, creating a balanced and memorable dining experience. If you’re craving a salad that’s even more robust, my Sweet Potato Goat Cheese Salad is another fantastic choice, combining the earthy sweetness of roasted sweet potatoes with goat cheese and pecans for a truly filling and wholesome option.

Essential Ingredient Notes for the Best Strawberry Goat Cheese Salad

Crafting the perfect salad often comes down to understanding your ingredients. Below are some detailed notes on key components to help you achieve the best possible flavors and textures. For the complete list of ingredients and precise measurements, please scroll down to the full recipe card.

• Goat Cheese: For this particular salad, I strongly recommend using soft Chèvre (fresh goat cheese) rather than the pre-crumbled variety. The texture of soft Chèvre is wonderfully creamy and yields a much fresher taste. Pre-crumbled goat cheese often contains anti-caking agents, which can make it drier and less flavorful. Think of it like the difference between freshly shredded cheese from a block and pre-shredded cheese – while both work, the fresh option almost always delivers superior results. If you’re a true goat cheese enthusiast, you might also enjoy my Goat Cheese Balls recipe!
• Honey: The amount of honey in the dressing is crucial for balancing the salad’s sweetness, and it largely depends on the ripeness of your strawberries. For perfectly ripe, naturally sweet strawberries, one tablespoon of honey in the dressing should be sufficient to enhance their flavor without making the dressing overly sweet. However, if your strawberries are slightly out of season or not quite as sweet, adding two tablespoons of honey will provide the necessary balance and bring out the best in the fruit.
• Onion and Avocado: These ingredients add layers of flavor and texture – the red onion offers a crisp, pungent bite that contrasts beautifully with the other elements, while the avocado brings a rich, creamy smoothness. However, personal preferences vary. If you’re not a fan of either, feel free to simply omit them. The salad will still be delicious and balanced without them.
• Arugula and Spinach: The combination of baby arugula and baby spinach forms a tender, slightly peppery base for this salad. Arugula offers a distinctive, spicy kick, while spinach provides a milder, earthy counterpoint. If you prefer a less peppery salad, you can substitute the mixture with a bag of mixed spring greens, which typically have a lighter and more tender texture. For an even milder flavor with no peppery notes at all, opt for an all-spinach base. Should you desire a crunchier foundation with more structural integrity, Romaine hearts are an excellent alternative, offering a satisfying crispness.

How to Effortlessly Assemble Your Delicious Goat Cheese Salad

Creating this stunning salad is surprisingly simple, broken down into a few straightforward steps. Follow these instructions, and you’ll have a vibrant, flavorful dish ready in no time!

First, prepare the irresistible honey-glazed pecans by toasting them to a golden perfection, then tossing them with honey and a pinch of salt. This simple step adds a phenomenal crunch and sweet-savory note.

Once glazed, spread the warm pecans out onto a baking sheet lined with parchment paper. This allows them to cool completely in a single layer, preventing them from sticking together and ensuring they achieve that perfect crunchy texture.

Next, prepare the vibrant honey balsamic dressing. In a small bowl, whisk together all the dressing ingredients until beautifully emulsified and well combined. This dressing brings all the salad’s flavors together with its bright, tangy, and subtly sweet profile.

Take your soft goat cheese and place it in a small bowl or on a plate. Using a fork, gently break the cheese apart to create delicate crumbles. This ensures an even distribution of its tangy creaminess throughout the salad.

Finally, it’s time to assemble your masterpiece! Arrange the greens on a large serving platter, then layer with the prepared strawberries, avocado, red onions, honey pecans, and crumbled goat cheese. Drizzle with the homemade dressing, gently toss to coat, and serve immediately for optimal freshness and flavor.

Expert Tips for Success Every Time

To ensure your strawberry goat cheese salad is absolutely perfect on every occasion, keep these tried-and-true tips in mind. They’ll help you maximize flavor, prevent common issues, and achieve stellar results consistently.

How to Make Ahead and Store for Lasting Freshness

This goat cheese salad is wonderfully adaptable for meal prep or entertaining, provided you follow a few key guidelines to maintain its vibrant freshness and prevent sogginess. Proper storage ensures you can enjoy delicious, ready-to-assemble components whenever you desire.

• Storage for Undressed Salad: It is highly inadvisable to store this salad once it has been dressed. The dressing will cause the delicate greens to wilt quickly, resulting in a soggy, unappealing mess. For best results, store all the components of the salad separately. If the main salad mix (greens, onions, strawberries, pecans) hasn’t been dressed, place it in an airtight container and refrigerate for up to 1-2 days. Add avocado and goat cheese just before serving.
• Dressing Storage: Any leftover honey balsamic dressing can be stored in an airtight jar or container in the refrigerator for up to 5-7 days. As noted in our tips, the honey will cause the dressing to thicken and solidify slightly when chilled. To restore its perfect consistency, simply remove the dressing from the fridge about 15-20 minutes before use, allowing it to come to room temperature, then give it a quick, vigorous whisk until smooth again.
• Honey Pecans Storage: After preparing your honey-glazed pecans, ensure they are completely cooled before storing them. Once cool, transfer them to an airtight container and keep them at room temperature for up to one week to maintain their crunch. If you live in a particularly humid environment, storing them in the refrigerator might be a better option to prevent them from becoming sticky or soft.

Is this Goat Cheese Salad Kid-Friendly?

Absolutely! This goat cheese salad can definitely be a hit with kids, depending on their individual tastes and preferences.

Many children are naturally drawn to the sweetness of fresh strawberries, the mild creaminess of goat cheese, and the delightful crunch of honey-glazed pecans. The honey balsamic dressing, being mildly sweet, also tends to be quite appealing to younger palates, making the overall flavor profile palatable for most kids.

However, there are a couple of ingredients that might pose a challenge for picky eaters: the peppery bite of arugula and the strong flavor of red onion. The good news is, these can be easily adjusted or omitted without sacrificing the deliciousness of the salad. Here’s how you can make it even more kid-friendly:

• Swap the Greens: Replace the arugula entirely with just baby spinach or a mild spring mix. For the pickiest of eaters who prefer a neutral and satisfying crunch, Romaine hearts are an excellent and least “offensive” choice that almost universally appeals to kids. 😉

• Adjust or Omit Red Onion: Use a very small amount of thinly sliced red onion, or for a completely kid-safe version, simply leave it out entirely.

By implementing these two simple modifications, you’ll have a beautifully balanced and incredibly kid-friendly salad that everyone at the table can enjoy!

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Goat Cheese Salad

Author Erin Dooner

Course Salad

Cuisine American

Servings 6

Print Recipe

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Ingredients

For the salad:

• ▢ 4 cups (100 grams) baby arugula
• ▢ 2 cups (60 grams) baby spinach
• ▢ 4 oz (113 grams) soft goat cheese crumbled
• ▢ 1 1/2 cups (250 grams) strawberries sliced
• ▢ 1/4 cup (30 grams) red onion sliced, about 1/4 small onion
• ▢ 1 (150 grams) medium avocado diced

For the honey pecans:

• ▢ 1 cup (129 grams) pecan halves
• ▢ 1/2 tablespoon (14 grams) unsalted butter
• ▢ 1 tablespoon (20 grams) honey
• ▢ 1/8 teaspoon fine sea salt

Honey balsamic dressing:

• ▢ 1/4 cup (54 grams) extra virgin olive oil
• ▢ 3 tablespoons (48 grams) balsamic vinegar
• ▢ 1-2 tablespoons (20-40 grams) honey
• ▢ 1/2 teaspoon Dijon mustard
• ▢ 1/8 teaspoon fine sea salt

Instructions

Make the honey pecans:

• Line a small baking sheet with parchment paper and set aside.
• In a medium-sized skillet, melt butter over medium-low heat. Add the pecans. Stir continuously for 3 minutes, until the pecans start to smell toasty.
  1/2 tablespoon (14 grams) unsalted butter

  1 cup (129 grams) pecan halves
• Add the honey and stir continuously until the pecans begin to caramelize, about 2 minutes. They’re ready when the liquid has evaporated. Remove them from the heat right away to prevent burning. If they start to turn a deep brown, they’ve gone too far.
  1 tablespoon (20 grams) honey

  1/8 teaspoon fine sea salt
• Pour the pecans out, in a single layer, onto the baking sheet lined with parchment paper to cool.

Make the dressing:

• Make the dressing by adding all the ingredients for the dressing to a mixing bowl, and whisk until it is well combined.
  1/4 cup (54 grams) extra virgin olive oil

  3 tablespoons (48 grams) balsamic vinegar

  1-2 tablespoons (20-40 grams) honey

  1/2 teaspoon Dijon mustard

  1/8 teaspoon fine sea salt

Assemble the salad:

• Add the goat cheese to a small plate or bowl. Use a fork to gently break apart and create crumbles. It will be slightly sticky.
  4 oz (113 grams) soft goat cheese
• Add the arugula and spinach to a large platter and gently mix to combine the greens. Layer the thinly sliced red onions, sliced strawberries, diced avocados, toasted pecans, and the crumbled goat cheese.
  4 cups (100 grams) baby arugula

  2 cups (60 grams) baby spinach

  1 1/2 cups (250 grams) strawberries

  1/4 cup (30 grams) red onion

  1 (150 grams) medium avocado
• Drizzle half of the dressing over the top of the salad, reserving the other half as needed to refresh the salad as it’s being served. Gently toss and serve.

How to store:

• I wouldn’t recommend storing this salad if it’s dressed. It would turn into a wilted mess. If the salad hasn’t been dressed, I would store it in an airtight container and refrigerate it for 1-2 days. The dressing can be refrigerated for up to 5-7 days.

Notes

Honey – I say 1-2 tablespoons, depending on how ripe your strawberries are. My strawberries were perfectly ripe, so they were very sweet. One tablespoon was perfect. If I were using strawberries that were not in season or not quite ripe enough, I would add 2 tablespoons of honey.

Goat Cheese – I prefer the soft Chèvre Cheese as opposed to the crumbles. The texture is better and tastes much fresher. The pre-crumbled goat cheese also contains an anti-caking agent, which makes the pre-crumbled cheese drier. This is kind of the equivalent to shredding your cheese fresh from the block vs. buying pre-shredded. Either will work, but the results will vary.

Honey – I used raw, unfiltered honey (if using it on the pecans, it won’t be raw anymore – this is just the type of honey I have, so I used it). Regular honey works fine for both the toasted pecans and the dressing, but the dressing may be a bit thinner if using regular honey. Refrigerate any leftover dressing. I will note that when the dressing is refrigerated, it will begin to solidify just a bit because of the honey. I left the jar of dressing that I had stored a few days earlier on the counter and allowed it to come to room temperature, gave it a quick whisk, and it was fine!

Nutritional info – based on 1/6 the recipe. If serving as a main course, it’s enough for 3-4 people. 

Nutrition

Calories: 354kcalCarbohydrates: 17gProtein: 7gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 0.04gCholesterol: 11mgSodium: 188mgPotassium: 418mgFiber: 5gSugar: 10gVitamin A: 1541IUVitamin C: 30mgCalcium: 84mgIron: 2mg

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