Strawberry Goat Cheese Salad with Maple Dijon Balsamic Vinaigrette

Strawberry goat cheese salad with mixed greens, avocado, pecans, and creamy goat cheese with balsamic dressing

Strawberry Goat Cheese Salad with Maple Dijon Balsamic Vinaigrette

Strawberry goat cheese salad with spinach, arugula, avocado, and toasted pecans tossed in a maple Dijon balsamic vinaigrette. This strawberry spinach goat cheese salad works as an easy spring or summer salad and can be served as a side or topped with chicken or salmon for a full meal.

Course Salad, Side Dish

Cuisine American

Keyword balsamic vinaigrette salad, spring salad recipe, strawberry arugula goat cheese salad, strawberry goat cheese salad, strawberry pecan salad, strawberry salad with goat cheese, strawberry spinach goat cheese salad, Summer Salad

Prep Time 15

Cook Time 5

Total Time 20

Servings

Calories 320kcal

Author Cathy Pollak

Equipment

mixing bowls (medium and large) For whisking the vinaigrette and assembling the salad.
whisk Helps emulsify the dressing.
skillet For toasting the pecans.

Ingredients

Maple Dijon Balsamic Vinaigrette:

¼ cup (60 ml) olive oil
2 tbsps (30 ml) balsamic vinegar
2 tsps (10 g) Dijon mustard
1½ tbsps (32 g) maple syrup or honey
½ tsp (3 g) sea salt
¼ tsp (1 g) black pepper

Salad:

½ cup (60 g) pecans toasted
6 cups (180 g) baby spinach and arugula mix
12 oz (340 g) strawberries sliced into coins
2 avocados sliced
4 oz (115 g) soft goat cheese
1 small shallot thinly sliced
fresh mint leaves small handful

Instructions

In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup (or honey), salt, and black pepper until fully combined, emulsified, and slightly thickened. Alternatively, combine the ingredients in a jar with a tight-fitting lid and shake until smooth.
¼ cup (60 ml) olive oil, 2 tbsps (30 ml) balsamic vinegar, 2 tsps (10 g) Dijon mustard, 1½ tbsps (32 g) maple syrup, ½ tsp (3 g) sea salt, ¼ tsp (1 g) black pepper
Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring occasionally, until fragrant and lightly browned, then set aside and cool before adding to the salad.
½ cup (60 g) pecans
Place the baby greens (a mix of spinach and arugula) in a large, wide serving bowl or arrange them on a platter. Scatter the sliced strawberries and avocado evenly over the greens.
6 cups (180 g) baby spinach and arugula mix, 12 oz (340 g) strawberries, 2 avocados
Crumble or tear the goat cheese into bite-sized pieces and distribute it across the salad. Add the toasted pecans, thinly sliced shallot, and fresh mint leaves.
4 oz (115 g) soft goat cheese, 1 small shallot, fresh mint leaves
Drizzle about half of the vinaigrette over the salad and gently toss to coat, taking care not to bruise the greens or break up the avocado. Add additional vinaigrette as needed until the salad is lightly coated but not overdressed.
For the best texture and flavor, assemble the salad immediately before serving. If preparing ahead, store the vinaigrette, sliced ingredients, and greens separately and combine just before serving. To prevent browning, lightly brush the cut avocado with lemon juice if slicing in advance.
Cold goat cheese is easier to crumble cleanly, while room temperature cheese will be softer and creamier once mixed into the greens.

Notes

Use a mix of baby spinach and arugula for a balance of mild and peppery greens.
Toasting pecans improves flavor and texture.
Start with less dressing and add more as needed.
Assemble just before serving for best texture.

If you’re making this Strawberry Goat Cheese Salad, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition