Eating a vibrant Strawberry Goat Cheese Salad is like indulging in a bowl of sunshine, where the sweetness of ripe strawberries meets the creamy tang of goat cheese. This salad takes just 20 minutes to prepare, making it a quick and refreshing choice for lunch or dinner. The combination of flavors and textures brings a refreshing, bright taste that works perfectly any time of the year.
This recipe is ideal for anyone looking for a light yet satisfying dish, perfect for summer gatherings or a weekday meal. You can easily make it ahead of time; just prepare the salad and store the dressing separately until you’re ready to serve.
Why You’ll Love This Recipe
- The peppery arugula balances beautifully with the sweetness of strawberries.
- Creamy goat cheese adds a rich texture that elevates every bite.
- Toasted pecans introduce a delightful crunch that complements the salad.
- The homemade dressing is quick to whip up, allowing for easy customization.
What You’ll Need
Gather the following ingredients to create your salad and dressing:
For the Salad
- 150 g arugula (4-5 handfuls)
- 2 cups chopped strawberries
- 1 medium red onion, halved and sliced root to stem
- ½ large cucumber, diced
- 1 avocado, diced
- 100 g soft goat cheese, crumbled
- Small handful fresh basil, chopped (optional)
- 1 cup pecans (raw or toasted, optional)
For the Dressing
- ¼ cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp dijon mustard (optional)
- ¼ tsp fine sea salt
- ¼ tsp black pepper
- ¼ tsp chili flakes (or more to taste)
Use feta cheese as a substitute for goat cheese if desired.
Substitutions & Swaps
- Arugula can be replaced with spinach.
- Maple syrup can substitute with honey.
- Pecans can be substituted with walnuts.
- Use lemon juice instead of balsamic vinegar.
How to Make It
This salad is simple and quick to prepare.
-
Prepare the Salad Ingredients
Wash and dry the arugula, strawberries, cucumber, and avocado. Chop the strawberries and cucumber, dice the avocado, and slice the red onion. -
Combine the Salad
In a large bowl, combine the arugula, strawberries, cucumber, red onion, avocado, goat cheese, and basil.
-
Make the Dressing
In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, dijon mustard, sea salt, black pepper, and chili flakes until well combined. -
Dress the Salad
Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
How to Store It
Fridge: Store in an airtight container for up to 2 days.
Freezer: No, as it affects the texture of the vegetables.
Reheat: Not applicable since this salad is best served cold.
Tips for Best Results
- Use ripe strawberries for maximum sweetness.
- Add the dressing just before serving to maintain freshness.
- Toast pecans in a dry skillet for enhanced flavor.
- Adjust chili flakes for a spicier kick if desired.
Serving Suggestions
- Pair with grilled chicken for a complete meal.
- Serve alongside crusty bread for a delightful lunch option.
- Great for potlucks or summer barbecues as a crowd-pleaser.
Leave a Comment