Strawberry and Goat Cheese Salad

Fresh strawberry and spinach salad with goat cheese, bacon, and red onions, tossed in a honey balsamic vinaigrette, makes the perfect salad for spring!

This strawberry and spinach salad is my favorite salad to make in the spring when the strawberries and spinach are coming in. I get so excited every year over strawberry season! We have the most amazing local strawberry farms, and I love picking them up straight from the farm. 

You will love the combination of rich, tangy goat cheese and sweet, juicy strawberries. Toss in some toasted pecans and bacon pieces for a little crunch, then top it off with a slightly sweet honey balsamic vinaigrette and some marinated onions. So, so good. 

Making the vinaigrette

The honey balsamic vinaigrette contains more vinegar than a typical vinaigrette. The extra punch cuts the richness of the bacon, nuts, and cheese. The dressing combines the steps of marinating red onions and making a vinaigrette. The onions marinate in the vinaigrette while you prepare the salad ingredients. It helps them mellow out a little bit and flavors the vinaigrette. 

Making the vinaigrette in a mason jar allows you to skip the slow pouring of oil while whisking and shake the mason jar instead. 

Toasting the pecans

You will want to use a heavy-bottomed pan to toast the pecans. I love this 12-inch cast iron skillet for jobs like this.

Pay close attention while you are toasting the pecans. This step only takes a couple of minutes. Stir them frequently. Once they are fragrant, they are done. Remove them from the pan and let them cool on a cutting board before chopping them. You can start assembling your salad while the pecans cool. 

Final tips

This strawberry and goat cheese salad is quick and easy. Less time spent on dinner means you get to spend more time outside.  

I make my easy oven-cooked bacon for this salad. If you would like to save time, you can use packaged bacon pieces.

This recipe makes 2 dinner-sized portions or 4 side salad servings and can easily be doubled. This strawberry and spinach salad can be served alone as a light meal or topped with your protein of choice. It pairs perfectly with grilled chicken.

You can also swap the goat cheese crumbles for a few slices of this pecan crusted goat cheese. Yum!

Looking for more strawberry recipes?

• Strawberry Puree (great for cocktails)
• Berry Trifle
• Cheesecake Filled Strawberries
• Strawberry Butter

This is seriously one of my favorite things to eat! Let me know if you try it!

Strawberry and Goat Cheese Salad

Print Recipe

★★★★★

5 from 1 review

Fresh strawberries, spinach, goat cheese, bacon, and red onions tossed in a honey balsamic vinaigrette makes the perfect salad for warm spring days.

• Author: Mandi
• Prep Time: 15 minutes
• Cook Time: 3 minutes
• Total Time: 18 minutes
• Yield: 2 large salads 1x
• Category: Salad
• Method: Toss
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

For the dressing

• 1/2 red onion
• 3 tablespoons balsamic vinegar
• 4 tablespoons extra virgin olive oil
• 2 teaspoons honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper

 

For the salad

• 1/2 cup pecan halves
• 5-ounce package of fresh, pre-washed baby spinach (about 5 cups)
• 1 1/2 cups sliced strawberries
• 4 ounces of plain chevre goat cheese, crumbled
• 5 slices cooked bacon, crumbled or 1/3 cup packaged bacon pieces

Cook Mode Prevent your screen from going dark

Instructions

Make the vinaigrette

1. Thinly slice ½ of a red onion and put it in a pint-sized mason jar.
2. Add the remaining ingredients to the mason jar.
3. Screw the lid on tightly and shake vigorously until well combined.
4. Allow the vinaigrette to marinate at room temperature while you prepare the salad ingredients.

Toast the pecans

1. Toast the pecan halves in a dry, heavy-bottomed skillet over medium heat, stirring until fragrant. Roughly 2-3 minutes.
2. Then, pour them onto a cutting board and wait for them to cool to room temperature.
3. Once the pecans have cooled, roughly chop them.

Assemble the salad

1. Arrange baby spinach in a large serving bowl or platter.
2. Top with pecans, strawberries, bacon, and goat cheese.
3. Give the honey balsamic vinaigrette a quick shake, then pour on top and toss to combine.
4. Serve immediately.

Nutrition

• Serving Size: 1 salad
• Calories: 831
• Sugar: 18.6 g
• Sodium: 1184.3 mg
• Fat: 70.4 g
• Carbohydrates: 30.5 g
• Fiber: 7.5 g
• Protein: 26.3 g
• Cholesterol: 54.5 mg

Keywords: strawberry, goat cheese, spinach