Goat Cheese Strawberry Salad

michelleapowell — Tue, 11 Jun 2024 18:02:00 +0000

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.

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

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.
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.
In a small bowl, whisk together all the dressing ingredients until well combined. Set it aside.
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.
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.