Save This light dish combines crisp spring greens such as spinach and arugula with sweet, juicy strawberries and tangy goat cheese. Toasted pecans or walnuts add crunch, while thinly sliced red onion provides a subtle bite. Tossed with a homemade balsamic vinaigrette made from olive oil, honey, and Dijon mustard, the salad offers a refreshing balance of flavors and textures ready in just 15 minutes. Ideal for a quick lunch or a colorful side to complement your meal.
The first time I made this salad was during an impromptu brunch with my sister last May. We had just returned from the farmers market with baskets full of strawberries and mixed greens, neither of us wanting to turn on the oven. That afternoon became the benchmark for all spring meals to follow.
Last week my neighbor knocked on my door holding a container of freshly picked strawberries from her garden. I immediately thought of that salad and invited her over to share. We ate on the back porch watching the sunset and talking about how some dishes just taste like friendship.
Ingredients
- Mixed spring greens: The combination of baby spinach arugula and frisée brings different textures and slight peppery notes that balance the sweetness
- Fresh strawberries: Choose berries that are deep red and fragrant since they are the star of this dish and their natural juice mingles beautifully with the dressing
- Goat cheese: Room temperature cheese crumbles more easily and distributes better throughout the salad
- Toasted pecans or walnuts: Toasting the nuts in a dry skillet for two to three minutes releases their oils and adds a crucial crunch element
- Red onion: Thinly sliced red onion provides a sharp contrast and vibrant color that makes the whole bowl pop
- Extra virgin olive oil: Use a quality olive oil since the dressing is simple and each ingredient shines through
- Balsamic vinegar: The acidity cuts through the creamy cheese and complements the strawberries natural sugars
- Honey: Just one teaspoon helps balance the vinegar and brings out the berries sweetness
- Dijon mustard: This acts as an emulsifier helping the oil and vinegar come together into a smooth coating
Instructions
- Whisk together the vinaigrette:
- In a small bowl combine the olive oil balsamic vinegar honey Dijon mustard salt and pepper. Whisk vigorously until the mixture thickens slightly and becomes opaque. Set aside at room temperature while you prepare the salad ingredients.
- Combine the salad base:
- In a large salad bowl add the mixed greens sliced strawberries red onion and toasted nuts. Arrange them in layers rather than tossing immediately so you can see the beautiful colors before serving.
- Dress and toss gently:
- Drizzle half the vinaigrette over the salad and toss lightly with clean hands or salad tongs. Add more dressing gradually until the greens are glistening but not drowning. You want each leaf coated with flavor not weighed down.
- Add the finishing touch:
- Sprinkle the crumbled goat cheese over the top of the dressed salad. Serve immediately while the nuts still have their crunch and the strawberries are at their freshest.
Save This salad has become my go to contribution for potlucks and dinner parties. There is something universally appealing about the bright colors and fresh flavors that makes people reach for seconds before they have even finished their first helping.
Choosing the Perfect Strawberries
I learned that smaller strawberries often pack more flavor than the massive ones that look impressive in the carton. Look for berries that are uniformly red without any white shoulders and give them a gentle sniff they should smell fragrant and sweet.
Making It Your Own
Sometimes I add sliced avocado when I want something more substantial or swap in toasted sunflower seeds for friends with nut allergies. The formula works because it balances sweet creamy tart and crunchy in every single forkful.
Perfect Pairings
This salad shines alongside grilled chicken or fish but also holds its own as a light main course. The bright acidic notes make it an ideal counterpoint to rich or savory dishes while still being satisfying on its own.
- A chilled rosé cuts through the goat cheese beautifully
- Sauvignon Blanc complements the strawberries without overpowering them
- Sparkling water with lemon makes a refreshing non alcoholic option
Save Some recipes are just meant for spring days and this one captures the season in a bowl. Hope it becomes as loved in your kitchen as it has in mine.
Recipe FAQ
- → What types of greens work best for this salad?
-
Baby spinach, arugula, and frisée blend well, offering freshness and varied textures.
- → Can I substitute the goat cheese?
-
Yes, creamy feta cheese provides a similar tangy richness if preferred.
- → How can I enhance the nut flavor?
-
Toast pecans or walnuts in a dry skillet for 2–3 minutes to deepen their flavor before adding.
- → Is there a recommended pairing for this dish?
-
A chilled rosé or Sauvignon Blanc complements the fresh and tangy elements beautifully.
- → How should the vinaigrette be prepared?
-
Whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until well combined.
