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Fresh Strawberry Goat Cheese Salad with Balsamic

A refreshing and vibrant salad featuring fresh strawberries, creamy goat cheese, and crunchy pecans tossed in a homemade balsamic vinaigrette.
Print Recipe
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 4 cups fresh spinach leaves 120g
  • 1 cup fresh strawberries hulled and sliced, 150g
  • 1/2 cup crumbled goat cheese 75g
  • 1/4 cup chopped pecans 30g
Dressing
  • 1/4 cup balsamic vinegar 60ml
  • 1/2 cup extra virgin olive oil 120ml
  • 1 tbsp honey 15ml
  • 1 tsp Dijon mustard 5g
  • 1 clove garlic minced
  • to taste salt and freshly ground black pepper

Equipment

  • Small bowl
  • Large salad bowl
  • Skillet
  • Whisk

Method
 

Preparation
  1. Rinse the spinach leaves in cold water and pat them dry thoroughly.
  2. Hull the strawberries and slice them into uniform 1/4-inch pieces.
  3. Whisk the balsamic vinegar, honey, Dijon mustard, and minced garlic in a small bowl until smooth.
  4. Slowly drizzle the olive oil into the balsamic mixture while whisking constantly to emulsify.
  5. Toast the pecans in a dry skillet over medium heat for 2-3 minutes until fragrant, then let them cool.
  6. Combine the spinach, strawberries, and cooled pecans in a large salad bowl.
  7. Top the salad with crumbled goat cheese.
  8. Drizzle the dressing over the salad and toss gently to coat.
  9. Season with salt and pepper to taste and serve immediately.

Notes

Store undressed salad in an airtight container with a damp paper towel for up to 2 days. Dressing can be stored separately.