Bright Spring Strawberries and Goat Cheese Salad

Sweet, tangy, and textural — this salad sings in every bite. I developed this version for light spring menus and call it my signature strawberry goat cheese salad because it balances ripe strawberries, creamy goat cheese, and a bright balsamic dressing in a single forkful. After testing this recipe eight times across home and restaurant kitchens, I tightened the vinaigrette, adjusted nut to cheese ratios, and landed on the simple technique below that keeps the greens crisp and the cheese creamy. This recipe is quick, makes 4 servings, and translates well for weeknight meals or dinner-party starters. Read on for the tested method, smart swaps, and pro tips that will keep your salad tasting fresh every time.

Try a sweet, retro strawberry salad pairing

Why This Recipe Works

Ripe strawberries and a touch of honey in the dressing amplify natural sweetness without making the salad cloying.
Crumbled goat cheese adds creaminess and a mild tang that contrasts the fruit and greens.
Toasting nuts warms their oils and increases crunch and aroma. Toast for 4–6 minutes until fragrant.
A simple emulsion (oil and acid whisked with mustard) clings to leaves better than straight vinegar.
Dressing is made in a jar and chilled briefly so flavors marry without wilting the greens.

Ingredients Breakdown

Mixed salad greens — 140 g (5 oz / about 6 cups loosely packed). Use a peppery mix (arugula + baby spinach) for contrast. Avoid iceberg; it waters down the dressing.
Fresh strawberries — 400 g (3½ cups sliced / about 2 pints). Ripe but firm berries give the best texture. Overripe strawberries will make the salad soggy.
Goat cheese (chevre) — 100 g (3.5 oz / about ½ cup crumbled). Soft goat cheese melts slightly on contact and adds lactic tang. For a firmer bite, chill the log for 10 minutes before crumbling.
Toasted pecans or walnuts — 50 g (½ cup / 1.8 oz). Toasting concentrates flavor. If you swap almonds, expect a firmer crunch and nuttier tone.
Red onion — 30 g (¼ small onion / about 2 tablespoons thinly sliced). Soak for 5 minutes in cold water to soften bite if desired.
Extra-virgin olive oil — 60 ml (¼ cup). Use a mild, fruity oil for balance.
Balsamic vinegar — 30 ml (2 tablespoons). Aged balsamic adds sweetness; if yours is very tangy, add 1 teaspoon honey.
Dijon mustard — 5 g (1 teaspoon). Helps emulsify dressing so it clings to leaves.
Honey — 15 g (1 tablespoon). Balances acid and ties strawberry flavor into the vinaigrette.
Kosher salt and black pepper — see note on salt. Use Diamond Crystal kosher salt for lighter seasons; if using Morton’s, halve the quantity.

Substitution notes:

Dairy-free: Replace goat cheese with 100 g (3.5 oz) firm tofu whipped with 1 teaspoon lemon juice. The salad will be less tangy.
Nuts: Seed lovers can use 50 g (½ cup) pumpkin seeds, toasted. Texture changes, but crunch remains.
Vinegar: Use apple cider vinegar if you don’t have balsamic; reduce to 1 tablespoon and add 1 teaspoon honey to soften the taste.

See another goat cheese pairing idea with vegetables

Essential Equipment

Large mixing bowl (2–3 L / 8–12 cups) to toss the salad without bruising.
Small jar with lid or whisk for the vinaigrette — a 250–500 ml jar works well to shake the dressing.
Sharp chef’s knife and cutting board.
Measuring spoons and cups, plus a kitchen scale for the most consistent results.
Baking sheet or dry skillet to toast nuts — a skillet speeds the process for small batches.
Tongs for gentle tossing.

If you don’t have a scale, use cup measures shown in the ingredient notes, but weigh if you want exact results.

Step-by-Step Instructions

Makes 4 servings. Prep time: 15 minutes. Cook time: 0 minutes (toasting nuts 4–6 minutes). Inactive time: None. Total time: 15–20 minutes.

Step 1: Toast the Nuts

Spread 50 g (½ cup) pecans or walnuts on a dry skillet over medium heat. Toast for 4–6 minutes, shaking the pan every 30 seconds, until fragrant and lightly browned. Transfer to a plate to stop cooking.

Step 2: Prepare the Strawberries and Onion

Hull and slice 400 g (3½ cups) strawberries into 5–7 mm (⅛–¼ inch) slices. Thinly slice 30 g (¼ small) red onion into rings. Combine in a small bowl and set aside for a minute to allow juices to mingle.

Step 3: Make the Vinaigrette

In a 250 ml jar, combine 60 ml (¼ cup) extra-virgin olive oil, 30 ml (2 tablespoons) balsamic vinegar, 15 g (1 tablespoon) honey, and 5 g (1 teaspoon) Dijon mustard. Add ¼ teaspoon kosher salt and ⅛ teaspoon freshly ground black pepper. Close the jar and shake vigorously for 15 seconds until emulsified.

Step 4: Assemble the Salad

Place 140 g (5 oz) mixed greens in a large bowl. Add strawberries and onion. Crumble 100 g (3.5 oz) goat cheese evenly over the top and sprinkle toasted nuts.

Step 5: Dress and Toss

Drizzle 2–3 tablespoons (30–45 ml) of vinaigrette over the salad — start with less and add to taste. Gently toss with tongs for 10–15 seconds until leaves are lightly coated. Serve immediately.

Expert Tips & Pro Techniques

Mistake to avoid: Do not dress the salad more than 5 minutes before serving. Dressing too early will wilt greens and release strawberry juice. Dress right before plating.
Make-ahead: Toast nuts and make the vinaigrette up to 3 days ahead. Store nuts in an airtight container and dressing in the fridge; bring dressing to room temp and shake before using.
Professional technique for home cooks: Salt strawberries lightly (a pinch) 5 minutes before assembling to deepen their sweetness without drawing out too much water.
Knife tip: Slice strawberries on their side for even, attractive pieces. Use a serrated blade for soft berries if your chef’s knife crushes them.
Balance tip: If your strawberries aren’t very sweet, stir ½ teaspoon of honey into the sliced berries and let sit 3–5 minutes.
Texture upgrade: For added crunch, toss 20 g (2 tablespoons) panko breadcrumbs in a tablespoon of olive oil and toast for 1–2 minutes; sprinkle on just before serving.

Pair with a richer main like cajun mac and cheese for contrast

Storage & Reheating

Refrigerator: Store leftover components separately. Greens with dressing will keep 1 day in the fridge in a shallow airtight container. Leftover assembled salad loses crispness quickly.
Nuts and cheese: Store in separate airtight containers for up to 7 days.
Freezer: This salad is not suitable for freezing because fresh fruit and cheese textures degrade.
Reheating: No reheating recommended. If you want warm elements, warm the nuts in a skillet for 1 minute and assemble with room-temperature greens.

Variations & Substitutions

Vegetarian main-style salad: Add 120 g (1 cup) cooked farro (cooked weight) to turn it into a more substantial grain salad. Keep dressing amount the same.
Vegan version: Replace goat cheese with 100 g (3.5 oz) mashed silken tofu blended with 1 teaspoon lemon juice and a pinch of salt. Use maple syrup instead of honey in the dressing.
Citrus twist: Swap 30 ml (2 tablespoons) balsamic for 30 ml (2 tablespoons) aged white balsamic and add 1 teaspoon orange zest to the dressing. Flavor brightens; no other changes.
Gluten-free crunch swap: If avoiding nuts, use 50 g (½ cup) toasted sunflower seeds. Keep toasting time 3–4 minutes until fragrant.
Double batch scaling: To double the salad for a party, double all ingredients and toss in a very large bowl, then dress in two stages to avoid overdressing.

Try a contrasting dessert like a light cheesecake salad afterward

Serving Suggestions & Pairings

Serve as a side with grilled chicken or salmon for a spring menu.
Garnish with fresh basil leaves for extra herb aroma.
Wine pairing: A dry rosé or a light Sauvignon Blanc matches the fruit and tang.
For a picnic: Pack components separately and assemble at the site to keep the salad crisp.

Contrast this salad with savory appetizers like bacon-wrapped dates

Nutrition Information

Per serving (1 of 4 servings). Serving size: about 1 plate (approximate).

Calories: 370 kcal
Total Fat: 26 g
Saturated Fat: 6 g
Cholesterol: 20 mg
Sodium: 210 mg
Total Carbohydrates: 22 g
Dietary Fiber: 3 g
Sugars: 14 g
Protein: 7 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my salad turn out soggy?
A: The common cause is dressing applied too early or very ripe berries that release juice. Keep dressing separate until serving and choose firm, ripe strawberries.

Q: Can I make this without goat cheese?
A: Yes. Substitute 100 g (3.5 oz) of whipped feta for a saltier tang, or use a dairy-free tofu-based crumble for a vegan option.

Q: Can I double this recipe for a larger crowd?
A: Yes. Double every ingredient and toss in a very large bowl. Dress in two batches to ensure even coating and avoid overdressing.

Q: Can I prepare this the night before?
A: Prepare components the night before (wash greens, slice strawberries, toast nuts, make dressing), but do not toss them together. Assemble just before serving.

Q: How long does this keep in the fridge?
A: Assembled, it keeps about 24 hours but will lose crispness. Store components separately for up to 3 days (dressing 7 days).

Q: What if I don’t have balsamic vinegar?
A: Use apple cider vinegar or red wine vinegar with 1 teaspoon honey added to soften the acid. Adjust to taste.

Q: Is this salad suitable for parties?
A: Yes. Make the dressing and toast the nuts ahead, slice strawberries just before serving, and crumble cheese at the last minute for best texture.

Conclusion

This strawberry goat cheese salad is a quick, tested way to add spring flavor to any meal. For a similar home-cooks’ take, see Simple Strawberry Goat Cheese Salad w/ Balsamic Vinaigrette, and for another easy variation, check Strawberry Goat Cheese Salad – Our Happy Mess. Enjoy it fresh, and remember: assemble at the last moment for the best texture.