Pin it
This vibrant Strawberry Goat Cheese Salad is my go-to when I want something fresh and impressive with almost no cooking. Ripe strawberries, peppery arugula, watercress, tender baby spinach, and creamy goat cheese are all tossed together with a zingy homemade mustard dressing. When the berries are at their peak, this salad truly shines – it is just as perfect for a summer lunch on the patio as it is as a colorful side at a laid-back dinner.
I first fell in love with this salad while hosting a friend for lunch on a hot June day. We picked strawberries together at a local farm and tossed them in this salad with whatever we had in the fridge – it has become a seasonal staple ever since.
Ingredients
- Strawberries: Choose fragrant berries that are firm but juicy and deeply red for the best flavor
- Goat cheese: Soft and creamy goat cheese complements the sweet berries A log style goat cheese crumbles beautifully and has a tangier bite than the pre-crumbled kind
- Arugula watercress and spinach: Peppery greens plus soft spinach for texture balance Go for fresh crisp leaves with no wilting
- Walnuts: Add earthy crunch Toasting them quickly in a dry pan brings out even more flavor
- Red onion: For a sharp bite Slice thinly or chop small and soak in cold water briefly if you want to soften the taste
- Extra virgin olive oil: Pick one with peppery green notes for salad dressings
- Dijon mustard: Builds depth and richness in the dressing Look for a smooth creamy variety
- Maple syrup honey or sugar: Sweetens the dressing Just a little brightens everything
- White wine vinegar: Adds gentle tang and helps all the flavors pop Buy a high quality vinegar for salad dressings
- Salt and black pepper: Both round out the dressing and highlight flavors Use flaky sea salt if you have it
Step-by-Step Instructions
- Make the Mustard Dressing:
- Combine extra virgin olive oil mustard maple syrup or honey and white wine vinegar in a small bowl Whisk well until the dressing looks emulsified and slightly thick Season with salt and plenty of black pepper to taste If you prefer add everything to a jar and shake until smooth
- Prep the Salad Ingredients:
- Wash and pat dry the strawberries Hull them then slice or quarter depending on size Slice the red onion as thinly as possible Rough chop the walnuts if using untoasted give them a quick toast in a pan until fragrant
- Build the Salad:
- On a large serving platter scatter the sliced strawberries as the first layer Add the thinly sliced onions Sprinkle on the walnuts so every bite gets a little crunch Spread the arugula watercress and spinach leaves across the platter and use your hands to gently toss the layers together
- Add the Goat Cheese and Finish:
- Slice or crumble the goat cheese directly over the salad Drizzle all over with the mustard dressing and serve right away for the freshest result
Pin it
For me the strawberries are the soul of this salad I have the sweetest memories of picking pints with my family and sneaking a berry or two before we got home That burst of juicy flavor always brings me back to childhood summers.
Storage Tips
While this salad is at its best fresh you can prep the dressing and chop the walnuts up to a day ahead Store greens in a dry container and keep cheese cold Combine everything just before serving since the strawberries and greens can wilt quickly once dressed
Ingredient Substitutions
No goat cheese on hand Feta or blue cheese can give a similar creamy tang Try pecans or sliced almonds if you are out of walnuts Mixed greens or baby kale work well in place of arugula and watercress
Serving Suggestions
This salad makes a beautiful starter for a summer dinner or a light main next to grilled chicken or fish For extra substance try adding grilled shrimp or chickpeas Serve with crusty bread to soak up any extra dressing
A Salad with History
Pairing fruit and cheese in salads is a time honored tradition across Europe Strawberries are often celebrated at their seasonal peak This salad embodies that simple joy of combining fresh sweet and tangy flavors born from centuries of farmhouse cooking with local produce
Frequently Asked Questions
- → Can I substitute the walnuts with other nuts?
Yes, almonds, pecans, or hazelnuts make great alternatives that offer unique flavors and crunch.
- → What’s the best way to slice strawberries for this salad?
Hull the strawberries, then halve or quarter them to ensure even bites and beautiful presentation.
- → Should goat cheese be crumbled or sliced?
Crumbling is ideal, as it distributes the creamy tang throughout the salad with every forkful.
- → Can I prepare the salad dressing ahead?
Absolutely. Mix the vinaigrette and refrigerate for up to three days. Shake well before using.
- → How do I keep the greens crisp?
Wash and dry leaves thoroughly with a salad spinner, and toss with dressing just before serving.