Strawberry Goat Cheese Salad

Strawberry Goat Cheese Salad brings together juicy berries, creamy cheese, crisp greens, and plenty of satisfying texture. Every forkful has sweetness, tang, crunch, and savory bacon, so it feels fresh without feeling too light. Maple-pepper pecans add a warm, toasty finish, while avocado makes the salad extra silky and substantial.

The real standout is the homemade strawberry balsamic vinaigrette. Fresh berries blend directly into the dressing, giving it natural body and a bright flavor that bottled versions rarely match. Even better, the components come together quickly and can be prepared ahead. Serve this colorful salad for lunch, brunch, or alongside grilled chicken or salmon. It looks special enough for company, yet it is easy enough for an ordinary weekday when dinner needs a little lift.

Recipe Yield: 4 servings

INGREDIENTS

For the Salad:
5 oz baby arugula and spinach blend (about 6 cups)
2 cups hulled and quartered strawberries
1 medium avocado, diced
4 oz goat cheese, crumbled
4 slices thick-cut bacon, cooked crisp and chopped
1/4 cup very thinly sliced red onion
2 tbsp thinly sliced fresh basil

For the Maple-Pepper Pecans:
1/2 cup pecan halves
1 tbsp pure maple syrup
1 tsp unsalted butter
1/8 tsp kosher salt
1/8 tsp black pepper

For the Strawberry Balsamic Vinaigrette:
1/3 cup hulled and quartered strawberries
1/4 cup extra-virgin olive oil
2 tbsp balsamic vinegar
2 tsp fresh lemon juice
2 tsp honey
1 tsp Dijon mustard
1 tsp finely minced shallot
1/4 tsp kosher salt
1/8 tsp black pepper

INSTRUCTIONS

1. Mellow the onion:
Place the red onion in a small bowl of ice water for 10 minutes. Drain, then pat completely dry.

2. Make the maple-pepper pecans:
Toast the pecans in a dry skillet over medium-low heat for 2–3 minutes. Reduce the heat to low, then add the maple syrup, butter, salt, and pepper. Stir for 1–2 minutes, until the syrup bubbles and evenly coats the pecans. Spread them on parchment paper, separate with a fork, and cool completely.

3. Blend the vinaigrette:
Blend the strawberries, balsamic vinegar, lemon juice, honey, Dijon, shallot, salt, and pepper until smooth. Add the olive oil, then blend briefly until creamy and emulsified.

4. Dress the greens:
Add the greens, red onion, and basil to a large bowl. Drizzle with 1/3 cup vinaigrette and toss gently. Add the strawberries, then fold them in carefully.

5. Finish the salad:
Arrange the avocado, goat cheese, bacon, and cooled pecans over the salad. Drizzle with additional vinaigrette as desired, then serve immediately.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Dry everything thoroughly: Water left on the greens, strawberries, or soaked onion will dilute the vinaigrette and prevent it from coating the salad properly.
• Let the pecans cool completely: The maple coating crisps as it cools. Adding warm pecans too soon can wilt the greens and soften the goat cheese.
• Keep the toppings intact: Toss only the sturdy greens, onion, and basil with the dressing. Adding the avocado, goat cheese, bacon, and pecans afterward preserves their individual textures.
• Prepare components ahead: The vinaigrette and pecans can be made up to 3 days ahead. Refrigerate the dressing separately, then shake or whisk it well before serving.