As the weather gets warmer, I move towards eating more salads. I love a good healthy salad that is light and refreshing. This goat cheese strawberry salad does not disappoint just like my no mayo potato salad with bacon. It is a wonderful salad to enjoy for lunch or as a main dish when I add grilled chicken or shrimp to it. The juicy fresh strawberries, tangy goat cheese and crunchy roasted pecans taste heavenly with the mix of greens.

Ok, I have shared about the salad but now let me tell you about the dressing. It tastes like perfection. I’m not exaggerating here. Truly, this creamy poppyseed dressing will blow your mind. It is such an amazing blend of sweetness with tanginess along with those crunchy poppyseeds that are perfect throughout the salad.

I encourage you to give this salad a try on one of these hot summer days. It is an excellent way to use up those delicious strawberries this time of year!

WHY YOU’LL LOVE THIS SALAD

• Easy to Make. This salad comes together in under 30 minutes. It can also be assembled before hand and stored in the refrigerator covered. The dressing can be made in advance too. This salad is so delicious and doesn’t have too many ingredients to prep.
• Flavorful + Light. With summertime right around the corner, give me all the nutritious, light and flavorful salads. This Goat Cheese Strawberry Salad checks all those boxes. The crisp salad greens, fresh juicy strawberries, crunchy pecans, red onions and creamy goat cheese topped with a tangy vinaigrette are mouthwatering with every bite.
• Healthy Dish. This salad should be called all the healthy things because every single ingredient is absolutely healthy for you. This salad provides a great mix of healthy carbs, proteins and fats. If you are wanting a little more protein add some grilled chicken or shrimp to the mix.

INGREDIENTS

For the Strawberry Salad:

Pecans- These nuts add a touch of crunch and sweetness to the salad.

Red Onion- Thinly sliced to give the salad a nice crunch.

50/50 Arugula/Spinach Blend- This can easily be found in the produce section of the grocery store.

Strawberries– Fresh and local are the best but use whatever you have on hand.

Goat Cheese- Choose a firm goat cheese that doesn’t crumble but is creamy and can be cut into chunks.

For the Poppyseed Dressing:

Balsamic Vinegar- This adds a bit of sweetness and acidity to the dressing. Note this is not the same as balsamic glaze.

Extra Virgin Olive Oil- The base of the dressing. In a pinch, you can use avocado oil.

Honey- Adds a perfect amount of sweetness to the oil and vinegar.

Dijon Mustard- Adds a depth and hint of tang to the dressing. It is not overpowering, and you don’t even taste the Dijon.

Poppy Seeds- The ingredient that this dressing is named after. These small seeds provide a crunch that blends well with all the other ingredients in the dressing.

Salt + Pepper- Add to taste and season.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat the oven to 350F. Lining a baking sheet with parchment paper, spread the pecans in a single layer. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of the pecan is tan when the pecan is broken in half. Move to a cutting board and give a rough chop.
2. In a bowl, place the sliced onions and cover with cold water. Let sit while you prepare the rest of the salad. This keeps their flavor but releases the intense onion bite.
3. In a small bowl, whisk together all the dressing ingredients until well combined. Set it aside.
4. Using a large serving bowl, place the 50/50 salad blend. Add the strawberries. Drain the red onion and add it as well. Drizzle half the dressing over the salad and toss to coat the leaves. You want the spinach leaves to moisten nicely but not swim in the dressing. Add a little more if needed to suit your preferences.
5. Sprinkle in the goat cheese chunks and pecans. Toss lightly to combine. Serve immediately with extra dressing on the side as desired.

SUBSTITUTIONS/VARIATIONS

• Switch up the greens. Arugula or spinach greens by themselves are fine for this salad. You can also use romaine or butter lettuce too.
• Change the nuts. Chopped walnuts, pistachios and silvered almonds all work well.
• Use different cheese. Feta or crumbled blue cheese are the best substitute to goat cheese. You can also use shredded parmesan too.
• Add some seeds. Sunflower, pumpkin or extra poppyseeds to the mix.
• Add more berries. Blueberries, blackberries and raspberries all taste wonderful in this salad.
• Add a protein. Wanting to make this a main dish? Bulk it up with some added protein such as grilled chicken, tofu, shrimp, steak or sliced turkey.

TIPS

• Make the dressing ahead of time. This dressing can be made a few days before using. You want to store it in the refrigerator then shake well before applying to salad.
• Toast the pecans. This step will help bring out the flavors of the nut.
• Place the onion slices in cold water. While this step isn’t necessary, I strongly recommend it so that it lessens the intensity of the onion.
• Cut and quarter the strawberries. Make sure to hull the strawberries and cut them into quarters so they are the perfect size to enjoy in the salad.
• Choose quality goat cheese. The best type of goat cheese to use is one that is firm and can be cut into chunks.
• Dress the salad as shortly before serving as you can. If you don’t plan to eat it all right away, dress only what you plan to eat right away, then store the leftovers.
• Make it a main dish. When I ‘m wanting to make this a main dish, I love to add grilled chicken on top of the salad.

STORAGE

For storing this salad, you want to separate out each individual ingredient and place into individual containers or resealable bags. They can be stored in the refrigerator up to 4 days.

For the dressing, place in an airtight container or mason jar with a lid into the refrigerator for up to 5 days. Shake before serving.

FAQ’S

Can I use other types of berries for this salad?

Yes, this salad is delicious with blueberries, blackberries or raspberries. The poppyseed dressing goes well with any type of berries. You can swap them out or add them in for more berry goodness.

Can I make this salad recipe dairy free?

To make this salad dairy free, leave off the goat cheese. You can use your favorite dairy free cheese in place.

Goat Cheese Strawberry Salad

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• Author: Michelle Powell
• Total Time: 25 minutes
• Yield: 6
• Diet: Gluten Free

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Description

Goat Cheese Strawberry Salad is one of my favorite summer salads that combines deliciously fresh strawberries, tangy goat cheese with a creamy balsamic poppyseed vinaigrette. It is a perfect side dish or a light main meal.

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Ingredients

For the Strawberry Spinach Salad:

• 3/4 cup raw pecans
• 1/2 small red onion, thinly sliced
• 10 ounces 50/50 arugula and spinach blend
• 1 quart strawberries hulled and quartered (about 1 pound)
• 4oz goat cheese, cut into small pieces

For the Poppyseed Dressing:

• 1/4 cup balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons honey
• 1/2 teaspoon Dijon mustard
• 1 1/2 tablespoons poppy seeds
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black pepper

 

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Instructions

1. Preheat the oven to 350F. Lining a baking sheet with parchment paper, spread the pecans in a single layer. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. Move to a cutting board and give a rough chop.
2. In a bowl, place the sliced onions and cover with cold water. Let sit while you prepare the rest of the salad. This keeps their flavor but releases the intense onion bite.
3. In a small bowl, whisk together all the dressing ingredients until well combined. Set it aside.
4. Using a large serving bowl, place the 50/50 salad blend. Add the strawberries. Drain the red onion and add it as well. Drizzle half the dressing over the salad and toss to coat the leaves. You want the spinach leaves to moisten nicely but not swim in the dressing. Add a little more if needed to suit your preferences.
5. Sprinkle in the goat cheese chunks and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.

Notes

• Dress the salad as shortly before serving as you can. If you don’t plan to eat it all right away, dress only what you plan to eat right away, then store the leftover, undressed salad in the refrigerator for up to 4 days.
• Adding grilled chicken would make this a great main dish.
• Refrigerate leftover dressing in an airtight container for 5 days, then shake before serving.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Cuisine: American

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I am on a mission to create anti-inflammatory recipes that make you want to jump out of bed and eat. Check out my banana oatmeal blueberry muffins and my healthy chicken and hashbrown casserole to see I love quick, easy and nutritious meal options especially for breakfast. Breakfast can be challenging some mornings but making sure I have a healthy option is always a priority for myself and family. I’m sharing this recipe today because I desire for you to also have those healthy options at your fingertips. 

This crustless onion quiche with caramelized onions and goat cheese is super light yet amazingly filing. The contrasting flavors of the goat cheese and caramelized onions combined with the two types of plant-based milks tastes delicious. Quiches are often underrated as a breakfast, brunch or lunch choice but I can’t wait for you to make this one for your family, friends or self to enjoy.

REASONS YOU WILL LOVE

Light and Delicious. The caramelized onions in butter with the light and fluffy egg mixture lend to such a lighter taste. This quiche is not heavy as we are using plant based milks which typically are lighter and healthier. The goat cheese flavors add that little bit of tartness to the quiche to balance the onions.

Easy Preparations. This quiche is super easy to assemble and put together. Since we don’t need to mess with a crust, you are just putting the “filing” ingredients together. While you are caramelizing the onions, you can be getting the egg mixture together, then just assemble the onions and cheese and top with egg mixture.

Customizable. One thing that is cool about a quiche is that it’s totally customizable. You can add ingredients like vegetables or meat. You can even switch up some ingredients to fit your preference. This quiche is no different. See variation section for those ideas.

INGREDIENTS

Onion- A thinly sliced white onion is used for this recipe. You can use a red onion, if you prefer.

Butter- This is used to sauté the onions and garlic.

Garlic- Minced garlic is used to add flavor to the dish.

Eggs- This is what makes a quiche a quiche. Choose the best quality eggs you can source for best tastes.

Coconut milk- Unsweetened canned is the best type to use for this recipe instead of a boxed brand. It is easily sourced at your local grocery store.

Almond milk- Another type of milk that aids in flavor and taste along with blending well with the caramelized onions.

Goat cheese- Choose the best quality goat cheese that you can find. For this recipe, it will be cut into small chunks to layer in with the onions and to top the quiche.

Salt + Pepper- Add to taste and boost flavors.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Pre-heat the oven to 375F. Grease a 9” pie pan and set aside.
2. In a medium skillet, melt butter over low heat. Once melted, add the thinly sliced onions and sprinkle in ¼ tsp of salt. Continue to cook the onions on low, stirring occasionally, for 15 minutes until they are brown and soft.
3. While cooking onions, whisk the eggs, coconut milk, almond milk, ¼ tsp of pepper, and the other ¼ tsp of salt in a medium sized bowl. Set aside.
4. Once the onions are ready, add in the minced garlic, saute for 30 seconds and turn the heat off.
5. Begin to layer the onions evenly in the pie dish and sprinkle in the goat cheese chunks evenly as well.
6. Pour the egg mixture atop the onions and cheese. Using a fork, gently float some onions to the top so they are evenly intermixed and not at the bottom.
7. Bake for 30 minutes, or until the egg mixture has set and isn’t jiggly. The time will vary depending on the size of your pan.
8. Let it cool for at least 15 minutes before slicing and serving.

VARIATIONS

Add herbs. Adding rosemary, parsley, thyme or mint can enhance the flavor profile of a quiche.

Add vegetables. If you are wanting it to be a bit more vegetarian, add in some diced bell peppers, tomatoes, mushrooms, or a handful of spinach.

Switch up the cheese. Goat cheese compliments the onions in this quiche so well but if you don’t have it on hand then feta can be a great replacement. If you want to make it even cheesier, then add in a handful of cheddar or mozzarella cheese.

Switch up the milk. You can use 2% milk for this recipe just know it will change the flavor and texture slightly as regular milk has more fat content.

Make it hearty. Feeling the need to add meat? Ground meat such as breakfast sausage, chicken, turkey or diced ham can be added to the quiche. 

TIPS

Grease the pie pan. This helps make sure the quiche ingredients do not stick to the pan and they can be easily removed when finished.

Slice the onion thinly. This will make it easier for them to caramelize faster.

Use quality goat cheese. You want the cheese to be firm and easily crumbly. Avoid any that are excessively creamy.

Layer onions and cheese. This is important to get an even quiche and for the flavors to mend well together.

Let cool before serving. Wait at least 15 minutes after removing from oven to serve. The quiche is still technically cooking, and this helps it set correctly so when you cut in it will not fall apart.

FAQ’S

How do I know my quiche is done?

The edges will be set and firm. The middle shouldn’t jiggle, and the top should be slightly browned.

Should this quiche be served hot or cold?

It can be served either way but I suggest it at least needs to be warmed.

Can you reheat a crustless quiche?

Yes, it can be reheated in the oven or popped in the microwave for a minute or two.

STORAGE

Place individual pieces in an airtight sealed container for up to 3 days in the refrigerator. This quiche reheats well. You can pop it into the microwave for a minute or two and enjoy a quick breakfast or lunch.

For freezing, wrap individual slices in plastic wrap once the quiche is cooled, then place them in a freezer safe container or bag for up to 2 months.

Crustless Onion Quiche with Caramelized Onions and Goat Cheese

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• Author: Michelle Powell
• Total Time: 50
• Yield: 8
• Diet: Gluten Free

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Description

 

Light and delicious this crustless caramelized onion quiche with goat cheese is going to be your newest favorite breakfast or lunch meal. It is gluten-free, low-carb, vegetarian, and kid-friendly.

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Ingredients

• 1 small onion, thinly sliced
• 1 tbsp butter
• 1/2 tsp salt, divided
• 1 tsp garlic, minced
• 5 large eggs
• 1/2 cup unsweetened canned coconut milk
• 1/2 cup almond milk
• 1/4 tsp pepper
• 4.5 oz. goat cheese cut into small chunks

 

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Instructions

1. Preheat the oven to 375F. Grease a 9″ pie pan and set aside.
2. In a medium skillet, melt butter over low heat. Once melted, add the thinly sliced onions and sprinkle in 1/4 tsp of salt. Continue to cook the onions on low, stirring occasionally, for 15 minutes until they are brown and soft.
3. While cooking onions, whisk the eggs, coconut milk, almond milk, 1/4 tsp of pepper, and the other 1/4 tsp of salt in a medium-sized bowl. Set aside.
4. Once the onions are ready, add in the minced garlic, saute for 30 seconds, and turn the heat off.
5. Begin to layer the onions evenly in the pie dish and sprinkle in the goat cheese chunks evenly as well.
6. Pour the egg mixture into the onions and cheese. Using a fork, gently float some onions to the top so they are evenly intermixed and not at the bottom.
7. Bake for 30 mins, or until the egg mixture has set and isn’t jiggly. The time will vary depending on the size of your pan.
8. Let it cool for at least 15 minutes before slicing and serving.

Notes

• This quiche reheats well. Just pop it into the microwave for a minute or two and have a quick breakfast or lunch.
• This recipe can be frozen, but please remember to do the following: freeze in individual portions as soon as it is cold enough and use a container or bag that is suitable for freezing.

• Prep Time: 15
• Cook Time: 35
• Category: Breakfast
• Cuisine: American

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