Yield: 2 - 4 Servings

Strawberry Goat Cheese Arugula Salad

Bowl of strawberry, goat cheese, arugula, pecan salad.

Whip up a colorful summer favorite, Easy Strawberry Goat Cheese Salad. A delicious combination of farm fresh mixed salad greens, arugula, and juicy strawberries, drizzled with a tangy balsalmic dressing & topped with roasted pecans.

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 3 cups arugula (or 2 cups mixed greens & 1 cup of arugula
  • 1 cup strawberries, sliced
  • 1/2 cup goat cheese, crumbled
  • 2 green onions, thinly sliced
  • 1/2 cup pecans, roughly chopped

Dressing

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 tbsp dijon mustard
  • 1/2 tsp garlic powder (or 1-2 crushed garlic cloves)
  • 1 tsp honey (optional)
  • Salt and pepper to taste

Instructions

  1. Prepare the Dressing: In a small bowl whisk together the balsamic vinegar, olive oil, dijon mustard, garlic powder (or crushed garlic cloves), honey (optional), and salt and pepper to taste, until well combined.
  2. Slice & Set Aside Strawberries & Goat Cheese: Slice the strawberries and crumble the goat cheese. Reserve half of each to use as a topping at the end.
  3. Chop & Roast the Pecans: If using fresh pecans, lightly chop, then roast over medium heat for 3-4 minutes until fragrant & lightly toasted. Be careful not to burn them. Set aside to cool.
  4. Assemble the Greens: In a large bowl, mix the arugula (or mixed salad greens if using), and half of the sliced strawberries, and goat cheese.
  5. Dress the Salad: Drizzle the balsamic dressing over the salad. Start with half, then adjust to your taste. Toss gently to combine all ingredients and evenly distribute the dressing.
  6. Add the Toppings: Top the greens with the sliced green onions, chopped roasted pecans, and remaining sliced strawberries and crumbled goat cheese.
  7. Serve and Enjoy: Serve immediately and enjoy this fresh, flavorful salad!

Notes

Here are a few of our go-to substitutions & additions you can try:

Add protein: Roast chicken, smoked tofu, black beans, bacon or bacon bits

Add other veggies: Cucumbers, orange or red peppers, artichoke heart pieces, broccoli

Switch out the greens: I prefer a mix of 2:1 mixed leafy salad greens to arugula. A mix of mizuna, spinach, microgreens, mustard greens or even straight up leafy lettuce would work too.

Try different cheeses: Try cubes of your favourite cheese. Soft goat cheese coated with pepper, blue cheese, and cubes of havarti work well.

Use other nuts or seeds: Pine nuts, walnuts or sliced almonds are tasty. Nut allergy? Roasted pumpkin (pepita) seeds would work great

Play with the vinegar to oil ratio:

  • tangy: 1:1 ratio of vinegar to oil (what this recipe uses)
  • milder: 1:2 ratio of vinegar to oil
  • traditional: 1:3 ratio of vinegar to oil

Experiment with the dressing: Use flavored balsamic dressing (raspberry, blueberry), add fresh or dried herbs (basil, oregano, thyme), or use maple syrup instead of the honey.

To make it vegan: Skip the honey and cheese, or use a vegan cheese instead.

STORAGE

Make Ahead: Prepare the dressing in advance and store it in the refrigerator for up to a week. We like to use mason jars with lids. While it's best to prep the day of, you could prep all the ingredients the day before. Store them separately.

Storage: If you have leftovers, store the salad and dressing separately if possible to prevent sogginess. Combine just before serving.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 320Total Fat: 29gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 13mgSodium: 318mgCarbohydrates: 9gFiber: 3gSugar: 5gProtein: 8g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from online calculators.