Does the salad keep well?

This salad is best made right before serving. You can prep all your ingredients a few hours in advance but I recommend adding the vinaigrette right before serving. You can store the finished salad in an airtight container in the fridge for up to 2 days.

What's the best cheese to use?

I like using creamy goat cheese but you can use any cheese you like or have on hand. Harder goat cheese, feta, shaved pecorino, or even brie would be great options.

Can I use other berries?

Yes, this salad would also be delicious with blueberries. Raspberries might not be sweet enough but you could use a mix of blueberries and raspberries if you don't have strawberries on hand. Do not use frozen berries.

Strawberry Goat Cheese Salad

Description

This Strawberry Goat Cheese Salad is the perfect mix of sweet and salty! Dressed with balsamic dressing and a drizzle of balsamic glaze.

Ingredients

Units Scale

Salad:

150 g arugula (4-5 handfuls)
2 cups chopped strawberries
1 medium red onion, halved and sliced root to stem
1/2 large cucumber, diced
1 avocado, diced
100g soft goat cheese, crumbled
Small handful fresh basil (chopped, optional)
1 cup pecans (raw or toasted, optional)

Dressing:

1/4 cup extra virgin olive oil
3 tbsp balsamic vinegar
1 tbsp maple syrup
1 tsp dijon mustard (optional)
1/4 tsp fine sea salt
1/4 tsp black pepper
1/4 tsp chili flakes (or more to taste)

Optional for serving: Balsamic glaze, flaky sea salt

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Instructions

Salad:

Add all salad ingredients into a large bowl or layer on a large serving plate.

Dressing:

To make the dressing, add everything to a bowl or a mason jar and whisk or shake until well mixed. Taste and season with more salt and pepper if desired. Pour the dressing over the salad, toss, and enjoy!

Notes

Toasted pecans: Dry roast pecans in a preheated oven at 350F (175C) for 10 minutes. Be careful not to burn them. You can also drizzle them with a little avocado oil and season with sea salt before roasting.
Cheese: The goat cheese will mix into the dressing more if you toss everything together than it would if you serve the salad layered. If you want the cheese to keep its shape, you can use feta instead.
Storing: The salad keeps well in the fridge for a maximum of 1-2 days. If possible, store the salad and the dressing separately. Ideally, I recommend making the salad right before eating.

Nutrition

Serving Size:
Calories: 545
Sugar: 12.4 g
Sodium: 233 mg
Fat: 48.3 g
Saturated Fat: 8.6 g
Trans Fat: 0 g
Carbohydrates: 25.4 g
Fiber: 9.4 g
Protein: 10.4 g