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
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.