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Close up of a strawberry salad with lettuce, tomatoes, goat cheese on a beige surface.

Strawberry Salad with Goat Cheese

Get ready for summer with this sweet and tangy Strawberry Salad with Goat Cheese. Made with fresh, juicy strawberries, tangy goat cheese, and a simple balsamic dressing, it's the perfect salad to pair with your favorite dishes.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Brunch, Lunch, Salad, Side Dish
Cuisine American
Servings 2 (2-4 main versus side salad)
Calories 490 kcal

Equipment

  • large serving bowl or platter
  • cutting board
  • whisk or a small Mason jar with lid to mix the dressing

Ingredients
 

Balsamic Vinaigrette

  • 3 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • ¼ teaspoon Dijon mustard
  • pinch Kosher salt and fresh ground black pepper, to taste

For the Salad

  • 5 ounces mixed greens or lettuce (spring mix, arugula, 50/50 mix, spinach)
  • 1 cup sliced fresh strawberries (stems removed and hulled)
  • ½ cup cherry tomatoes, halved
  • ½ cup sliced cucumbers
  • ½ avocado, pitted and thinly sliced
  • 2-4 ounces goat cheese, crumbled (log-style for superior taste)
  • ¼ cup raw unshelled pistachios or almonds, toasted* then chopped *see notes
  • Kosher salt and fresh ground black pepper, to taste
  • 1-2 tablespoon chopped fresh herbs such as basil or thyme, optional
  • lemon wedges, for serving, optional

Instructions
 

Make the Balsamic Vinaigrette

  • Add the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to a small bowl or jar. Whisk or shake until well combined. Taste and adjust seasoning as needed. Set aside until ready to use or refrigerate for up to a week.
    3 tablespoon extra-virgin olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon honey, ¼ teaspoon Dijon mustard, pinch Kosher salt and fresh ground black pepper, to taste

Assemble the Salad

  • Add the lettuce to a large serving bowl.
    5 ounces mixed greens or lettuce (spring mix, arugula, 50/50 mix, spinach)
  • Top with the strawberries, tomatoes, cucumbers, avocado, goat cheese, and nuts. Drizzle with the balsamic dressing right before serving. Toss to coat. Season to taste with salt, pepper, and fresh herbs, if using. Serve with lemon wedges (optional).
    1 cup sliced fresh strawberries, ½ cup cherry tomatoes, halved, ½ cup sliced cucumbers, ½ avocado, pitted and thinly sliced, 2-4 ounces goat cheese, crumbled, ¼ cup raw unshelled pistachios or almonds, toasted* then chopped, 1-2 tablespoon chopped fresh herbs such as basil or thyme, optional, Kosher salt and fresh ground black pepper, to taste, lemon wedges, for serving, optional

Notes

  • Toasting nuts brings out a deeper flavor and crunch. To toast nuts, spread them in a single layer in a dry skillet and toast over medium heat for 3 to 5 minutes, stirring often, until fragrant and lightly golden.
  • Feel free to double the dressing if you like a little extra.
  • This salad makes enough for 2 as a large meal, or 4-6 as a side salad. Feel free to double the recipe for a larger crowd.

Nutrition*

Serving: 1side salad | Calories: 490kcal | Carbohydrates: 23g | Protein: 11g | Fat: 42g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Cholesterol: 13mg | Sodium: 141mg | Potassium: 779mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1450IU | Vitamin C: 74mg | Calcium: 94mg | Iron: 3mg

*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.

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