Description
This Strawberry Goat Cheese Salad is the perfect balance of sweet and salty, with fresh strawberries, creamy goat cheese, avocado, crunchy pecans, and a zippy balsamic dressing. A refreshing and elegant salad for spring or summer.
Ingredients
- 150g arugula (about 4–5 handfuls)
- 2 cups chopped strawberries
- 1 medium red onion, halved and thinly sliced
- ½ large cucumber, diced
- 1 avocado, diced
- 100g soft goat cheese, crumbled
- Small handful fresh basil, chopped (optional)
- 1 cup pecans (raw or toasted, optional)
- ¼ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard (optional)
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon chili flakes (or more to taste)
- Optional for serving: Balsamic glaze, flaky sea salt
Instructions
1. Add all salad ingredients to a large bowl or arrange them on a large serving plate.
2. In a bowl or mason jar, whisk or shake together the olive oil, balsamic vinegar, maple syrup, Dijon mustard (if using), sea salt, black pepper, and chili flakes until well mixed.
3. Taste the dressing and adjust seasoning if needed.
4. Pour the dressing over the salad and toss gently to combine.
5. Drizzle with balsamic glaze and sprinkle with flaky sea salt if desired.
6. Serve immediately and enjoy!
Notes
Toasted pecans add great flavor—toast them at 350°F (175°C) for 10 minutes, optionally with a drizzle of oil and pinch of salt. For more defined cheese texture, use feta instead of goat cheese. Best enjoyed fresh; store dressing and salad separately if prepping ahead.
Nutrition
- Serving Size: 1 serving