Description

Fresh, sweet, and irresistibly vibrant, this strawberry salad is the perfect harmony of flavors and textures. Juicy berries, peppery greens, creamy goat cheese, crunchy almonds, and a tangy homemade balsamic vinaigrette come together in a dish that’s simple yet unforgettable. Whether you’re serving it as a side dish at a summer gathering or turning it into a main with a bit of grilled chicken, this salad will quickly become a staple in your seasonal rotation. It’s light, colorful, and easy to customize with what’s in season or what’s in your fridge.

Ingredients

Scale

5–6 cups mixed greens (spinach, arugula, or spring mix)
1 pint fresh strawberries, sliced
½ cup goat cheese, crumbled
½ cup sliced almonds or pecans, toasted
¼ red onion, thinly sliced
¼ cup extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp honey
1 tsp Dijon mustard
Salt and pepper, to taste

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Instructions

Wash and thoroughly dry the greens. Spread on a platter or bowl.
Slice strawberries and layer over the greens.
Add thinly sliced red onion evenly across the salad.
Crumble goat cheese on top.
Toast the nuts in a dry skillet over medium heat for 3–5 minutes, stirring often. Let cool slightly.
Sprinkle toasted nuts over the salad.
Whisk olive oil, balsamic vinegar, honey, mustard, salt, and pepper in a small bowl to make the dressing.
Drizzle over salad just before serving and toss gently, or serve dressing on the side.

Notes

For a sweeter version, use candied pecans.

Add grilled chicken or shrimp to turn this into a main dish.

Swap goat cheese for feta or vegan cheese depending on preference.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: salad
Method: No -cook
Cuisine: American

Nutrition

Serving Size: 1/4 salad
Calories: 280