Strawberry and Goat Cheese Salad

February 22, 2026

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Fresh Strawberry Goat Cheese Salad with mixed greens and walnuts

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Strawberry and Goat Cheese Salad — Quick Balsamic Recipe

Bright strawberries, creamy goat cheese, and crisp greens make a salad that tastes like summer in one bite. Strawberry and Goat Cheese Salad starts with ripe berries and a simple balsamic vinaigrette that ties sweet, tangy, and salty flavors together. I developed this version after testing it in both a busy bistro and my home kitchen — I made it 10 times to fine-tune the dressing ratio and berry ripeness. The result is a reliable, fast salad that looks as good as it tastes and holds up for a packed lunch or a dinner side. Read on for ingredient science, step-by-step timing, and smart swaps so you get the best texture every time.

Why This Recipe Works

Balanced acid and fat: the balsamic vinaigrette brightens strawberries and softens goat cheese without overpowering them.
Temperature contrast: cold greens and room-temperature dressing keep leaves crisp and flavors vivid.
Textural layering: toasted nuts add crunch that contrasts the soft cheese and juicy berries.
Simple emulsion: whisking oil into vinegar with mustard creates a stable dressing that clings to leaves.
Timing matters: dressing the salad just before serving prevents soggy greens.

Ingredients Breakdown

Mixed salad greens (150–200 g / 5–7 oz): A mix of baby spinach, arugula, and butter lettuce gives varied texture and flavor. Spinach is mild; arugula adds pepper.
- Substitute: all spinach for a milder salad; note it will be less peppery.
Strawberries (450 g / 1 lb — about 3 cups sliced): Use ripe but still firm berries so they keep shape. Overripe berries release too much juice.
- Substitute: halved cherries for a firmer bite, same quantity by volume.
Goat cheese (100 g / 3.5 oz, crumbled): Soft chèvre adds tang and creaminess. If using aged goat cheese, use less because it’s saltier.
- Substitute: ricotta salata for a milder, saltier profile.
Toasted nuts (75 g / 2.5 oz — walnuts or pistachios, roughly chopped): Provide crunch and depth.
- Tip: toast oils mildly deepen flavor. Do not burn.
Red onion (50 g / 1.8 oz — thinly sliced, optional): Adds sharpness; soak in cold water for 5 minutes to tame bite.
Balsamic vinegar (45 ml / 3 tbsp): The backbone of the dressing. Use a good quality balsamic for sweetness and acid.
- If you have an aged balsamic, reduce to 2 tbsp.
Extra-virgin olive oil (120 ml / 1/2 cup): Adds mouthfeel and carries flavor.
Dijon mustard (5–7 g / 1 tsp): Stabilizes the vinaigrette emulsion.
Honey (10–15 g / 1 tsp): Balances acidity; adjust to taste.
Kosher salt and black pepper: Season to taste. If using Morton’s salt, reduce quantity by half compared to Diamond Crystal.

Essential Equipment

Large salad bowl for tossing (at least 3 L / 12 cups).
Small bowl or jar for vinaigrette; a jar with lid is convenient for shaking.
Sharp chef’s knife and cutting board for clean berry slices.
Kitchen scale (recommended) for precise goat cheese and nuts.
Skillet for toasting nuts — if you don’t have one, toast nuts on a rimmed baking sheet at 175°C (350°F) for 6–8 minutes.
Salad tongs or clean hands for gentle tossing.
For plating for a dinner party, see this stovetop presentation inspiration to help with timing and service flow.

Step-by-Step Instructions

Makes 4 servings. Prep Time: 15 minutes. Cook Time: 0 minutes. Inactive Time: None. Total Time: 15 minutes.

Step 1: Toast the nuts

Preheat a skillet over medium heat and toast 75 g (2.5 oz) chopped walnuts or pistachios for 3–4 minutes, shaking frequently. Cook until fragrant and lightly browned; remove to cool immediately to stop cooking.

Step 2: Slice the strawberries and onion

Hull and slice 450 g (1 lb) strawberries into 1/4-inch (6 mm) slices; thinly slice 50 g (1.8 oz) red onion if using. Slice strawberries just before assembling so they remain firm and glossy.

Step 3: Make the balsamic vinaigrette

Whisk together 45 ml (3 tbsp) balsamic vinegar, 120 ml (1/2 cup) extra-virgin olive oil, 5 g (1 tsp) Dijon mustard, 10 g (1 tsp) honey, and 1/4 tsp kosher salt and a few grinds of black pepper. Whisk for 30–45 seconds until slightly thickened and emulsified. Taste and adjust balance — more honey for sweetness, more vinegar for brightness. Do not over-salt.

Step 4: Assemble the salad

Place 150–200 g (5–7 oz) mixed greens in a large bowl. Add sliced strawberries and 100 g (3.5 oz) crumbled goat cheese. Drizzle about half the vinaigrette (keep some to finish) and gently toss for 10–15 seconds until leaves are lightly coated and berries are distributed.

Step 5: Finish and serve

Top with toasted nuts and the remaining dressing to taste. Serve immediately on chilled plates so the greens stay crisp. Do not dress the salad more than 10 minutes before serving to avoid sogginess.

Expert Tips & Pro Techniques

Pick the right berries: Use firm, ripe strawberries. Overripe berries add flavor but release too much juice and make the greens soggy.
Emulsion trick: Add the oil in a thin stream while whisking, or shake in a jar, to make a stable vinaigrette that coats leaves.
Common mistake — overdressing: Toss gently and add dressing in stages. You can always add more, but you can’t remove it.
Make-ahead: Toast nuts and make the vinaigrette up to 3 days ahead. Store them separately in airtight containers in the fridge.
Home pro swap: Crumble frozen goat cheese on a warm salad to get a slight melt and richer flavor; avoid thawing fully.
For a restaurant finish: Use a microplane to zest lemon over the salad for a bright aroma just before serving.

Storage & Reheating

Refrigerator: Store leftover components separately. Greens and dressed salad keep poorly; store undressed greens in an airtight container with a paper towel for 2–3 days. Vinaigrette keeps in a sealed jar for up to 7 days.
Freezer: This salad does not freeze well. Nuts and goat cheese can be frozen separately for up to 2 months, but fresh berries and greens lose texture.
Reheating: No reheating needed. If using warm elements like toasted nuts or a warm goat-cheese crostini, reheat those separately in a 175°C (350°F) oven for 5–7 minutes.

Variations & Substitutions

Vegan Version: Replace goat cheese with crumbled firm tofu seasoned with 1/4 tsp apple cider vinegar and 1/8 tsp salt per 100 g (3.5 oz). Use maple syrup instead of honey. Keep dressing ratio the same; texture will be slightly firmer.
Gluten-Free Crunch: Use toasted almonds or pumpkin seeds to keep the salad gluten-free and crunchy. No other changes needed.
Protein-Packed: Add grilled chicken breast (about 450 g / 1 lb, sliced) and increase dressing to 60–75 ml (1/4–1/3 cup) for more coating. Serve as a main course.
Seasonal Swap: In autumn, substitute sliced pears for strawberries and swap balsamic for apple cider vinegar (use 30 ml / 2 tbsp cider vinegar + 15 ml / 1 tbsp balsamic).
Sweet-Tart Dressing: Use 2 tbsp aged balsamic and skip the honey for a more tart finish; reduce olive oil to 90 ml (6 tbsp) to keep balance.
For a fruit-forward spin, see this riff on a similar composition in our apple and cranberry spinach salad for ideas on fruit pairings and nut choices.

Serving Suggestions & Pairings

Main pairing: Serve alongside grilled lemon chicken or fish for a light summer meal.
Starch side: Pair with warm crusty bread or garlic roasted potatoes for a heartier plate; try our roasted potatoes for timing tips.
Dessert link-up: Finish the meal with a bright strawberry dessert like strawberry shortcake cottage cheesecake to echo flavors.
Beverage pairing: A crisp Sauvignon Blanc or a dry rosé complements the salad’s acidity and berry notes.

Nutrition Information

Serving size: 1 salad (of 4). Recipe yields 4 servings.

Per serving (estimate):

Calories: 320 kcal
Total Fat: 24 g
Saturated Fat: 7 g
Cholesterol: 20 mg
Sodium: 210 mg
Total Carbohydrates: 18 g
Dietary Fiber: 3 g
Sugars: 10 g
Protein: 6 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: Most often you dressed it too early or used overripe berries. Dress the salad just before serving and use firm strawberries.

Q: Can I make this without goat cheese?
A: Yes. Use ricotta salata for a similar salty bite, or marinated firm tofu for a vegan option.

Q: Can I double this recipe for a party?
A: Yes. Double ingredients and toss in two large bowls or a single very large bowl. Hold dressing back and add in stages to avoid overdressing.

Q: Can I prepare this the night before?
A: Prepare components ahead (slice berries, toast nuts, make dressing) but do not assemble. Store components separately and toss just before serving.

Q: How long does this keep in the fridge?
A: Assembled salad will keep for 6–8 hours before greens wilt. Store undressed greens up to 2–3 days; dressing up to 7 days.

Q: Can I substitute balsamic vinaigrette?
A: Yes, but swap carefully. Using lemon vinaigrette will shift the flavor profile; reduce lemon by half if using aged balsamic instead.

Q: What nuts work best if someone has allergies?
A: Use roasted pumpkin seeds or sunflower seeds for nut-free crunch and similar texture.

Conclusion

This Strawberry and Goat Cheese Salad is a quick, elegant dish that holds up for weeknight dinners and casual entertaining. For an alternate take with a simple balsamic twist, try the Simple Strawberry Goat Cheese Salad w/ Balsamic Vinaigrette which highlights a classic dressing ratio. If you want another home-cook-friendly version with a slightly different assembly, see the Strawberry Goat Cheese Salad – Our Happy Mess for inspiration and plating ideas.

Strawberry and Goat Cheese Salad

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Author: angela
Total Time: 15 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A refreshing summer salad featuring ripe strawberries, creamy goat cheese, and crisp mixed greens, drizzled with a simple balsamic vinaigrette.

Ingredients

Mixed salad greens (150-200 g / 5-7 oz)
Strawberries (450 g / 1 lb, sliced)
Goat cheese (100 g / 3.5 oz, crumbled)
Toasted nuts (75 g / 2.5 oz, walnuts or pistachios, roughly chopped)
Red onion (50 g / 1.8 oz, thinly sliced, optional)
Balsamic vinegar (45 ml / 3 tbsp)
Extra-virgin olive oil (120 ml / 1/2 cup)
Dijon mustard (5-7 g / 1 tsp)
Honey (10-15 g / 1 tsp)
Kosher salt and black pepper to taste

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Instructions

Preheat a skillet over medium heat and toast the nuts for 3-4 minutes until fragrant and lightly browned, then remove to cool.
Hull and slice the strawberries; thinly slice the red onion if using.
In a small bowl, whisk together balsamic vinegar, olive oil, mustard, honey, salt, and pepper until emulsified.
In a large bowl, combine the mixed greens, strawberries, and goat cheese. Drizzle with half the vinaigrette and toss gently.
Top with toasted nuts and the remaining dressing to taste. Serve immediately on chilled plates.