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Strawberry and Goat Cheese Salad

A spinach strawberry goat cheese salad.

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

Ingredients

Units Scale

For the dressing

  • 1/2 of a small red onion
  • 3 tablespoons balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 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 (from 6 or 7 large strawberries)
  • 4 ounces of plain chevre goat cheese, crumbled
  • 5 slices cooked bacon, crumbled or 1/3 cup packaged bacon pieces

 

Instructions

Make the vinaigrette

  1. Peel and thinly slice the red onion and put it in a pint-sized mason jar.
  2. Add the remaining dressing ingredients to the mason jar.  
  3. Screw the lid on tightly and shake 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. Stir them frequently until they become 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. 

Notes

If you double or triple the recipe, use a quart-size jar for the dressing.

Make a Red, White, and Blue Salad for the 4th of July or Memorial Day: You can make a stunning patriotic salad. Add 1 cup of blueberries and follow the instructions in the variations section of the post.

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