Strawberry Goat Cheese Salad Recipe

Light green bowl with strawberry and goat cheese salad and a dark wooden twisted-handled serving spoon.

5 from 3 votes

Strawberry Goat Cheese Salad is a beautiful and delicious summer salad, loaded with sweet and tangy flavors. It's a gorgeous centerpiece and will brighten any meal.

Prep Time20

Total Time20

Course: Main Course, First Course

Cuisine: American

Keyword: summer fruit recipes, fresh strawberry recipes

Servings:

Calories: 266kcal

Author: Valentina K. Wein

Ingredients

For the Vinaigrette

2 teaspoons lemon zest
2 tablespoons lemon juice
1 tablespoon white balsamic vinegar
2 teaspoons honey
2 tablespoons extra virgin olive oil
¼ teaspoon Kosher salt (or a pinch of table salt)
¼ teaspoon black pepper

For the Salad

½ cup pine nuts, toasted
about 8 cups (about 6-ounces) loosely packed mixed baby greens, washed and dried
½ cup packed fresh basil leaves, washed and dried
2½ cups (about ¾-pound) thinly sliced strawberries, washed and dried
½ cup thinly sliced red onion
4 ounces goat cheese, crumbled

Instructions

For the Vinaigrette

Add lemon zest, lemon juice, vinegar, honey, salt, pepper and extra virgin olive oil to a small jar. Close the jar tightly with its lid and shake until it's blended. Set aside. (If you don't have a jar with a lid, whisk together all of the ingredients except the oil in a small bowl. Then gradually add the oil and whisk until it's emulsified.)

For the Salad

Add the pine nuts to a small sauté pan and place it over medium-low heat. Shaking the pan gently to move them around often, heat just until they’re golden, very aromatic and look oily. This should only take a few minutes. Set them aside to cool.
In a large serving bowl, add the greens, basil, strawberries, red onion, crumbled goat cheese and cooled, toasted pine nuts. Sprinkle with lightly salt a pepper.
Drizzle the salad with the Lemon-Honey Vinaigrette, toss and serve.

Notes

Nutritional information is only an estimate.

Nutrition