This Strawberry and Goat Cheese Salad pairs sweet, ripe strawberries with tangy, creamy goat cheese for a bright, satisfying summer salad. Thinly sliced sugar snap peas and toasted pecans add a pleasant crunch.
On a hot day few things are more refreshing than a crisp salad made with fresh market or garden produce. This version starts with peppery arugula, which balances the sweetness of fruit, and is finished with a simple white balsamic vinaigrette for a bright, tangy dressing.
Ingredients that Matter
A handful of fresh ingredients is all you need to build this salad:
- Strawberries – Use the freshest, ripest berries you can find; they’re the star of the dish.
- Goat Cheese – Crumbled goat cheese brings creamy texture and a pleasant tang. Buying a log and crumbling it yourself ensures freshness.
- Arugula – Peppery arugula complements sweet strawberries. If you prefer, substitute baby spinach, baby kale, or mixed greens.
- Pecans – Toasted, chopped pecans add a nutty crunch that elevates the salad.
- White Balsamic Vinaigrette – A light-color vinaigrette keeps the bright look of strawberries and contrasts nicely with the goat cheese.
- Sugar Snap Peas – Thinly sliced snap peas add fresh, crisp texture and a mild vegetal note.
How to Make Strawberry with Goat Cheese Salad
This salad comes together quickly. Assemble and toss just before serving to keep the greens crisp. Follow these simple steps.
- Chop strawberries into bite-size pieces, thinly slice the sugar snap peas, and chop the pecans.
- Make a white balsamic vinaigrette by whisking together Dijon mustard, Italian seasoning, salt and white balsamic vinegar. Whisk in olive oil and stir in minced shallot. If you prefer, a good store-bought dressing will also work.
- Place half the dressing (about 1/4 cup) in a large serving bowl.
- Add arugula and toss to coat with the dressing. Gently fold in strawberries, snap peas and pecans. Top with crumbled goat cheese and extra pecans. Serve additional dressing on the side.
Substitutions
Customize this salad to suit your tastes or dietary needs:
- Arugula – Swap in baby spinach, baby kale, mache, mesclun, or chopped green leaf lettuce if you prefer a milder green.
- Goat Cheese – Crumbled feta or shaved Parmesan are good alternatives. Omit the cheese or use a plant-based alternative for a vegan version.
- Dressing – White balsamic preserves bright color, but you can try other vinaigrettes such as basil-balsamic or maple-Dijon depending on the flavor profile you want.
Storage and Serving
For best results prepare components ahead and assemble at serving time. Tips:
- Wash, hull and chop strawberries up to a day ahead; store airtight and refrigerated.
- Slice snap peas and store separately to keep them from staining or softening.
- Make the white balsamic vinaigrette up to five days ahead and refrigerate in a sealed jar.
- Toast and chop pecans in advance and store at room temperature for a day.
- Double the recipe easily for larger gatherings.
Adam’s Pro Tips
- Always wash strawberries thoroughly. Submerge in water, gently toss, drain, rinse and dry on a clean towel, patting dry before using.
- To toast pecans, roast at 375°F for 6–8 minutes or until fragrant, watching closely so they don’t burn.
- Use white balsamic vinaigrette to maintain the vibrant red of the strawberries; regular balsamic can darken their color.
FAQ
Frozen strawberries are not recommended because they become mushy when thawed and will change the texture of the salad.
Suitable substitutes include baby spinach, baby kale, mache, mesclun, or chopped green leaf lettuce.
Crumbled feta is a good substitute; you can also use shaved Parmesan or a plant-based cheese alternative.
Dinner Ideas
If you need a main course to pair with this salad, roasted chicken leg quarters, braised beef sliders, or a citrus-soy braised chuck roast are satisfying options.
More Satisfying Salads
For other seasonal salads try combinations like beet and kale with farro and feta, a spinach-and-arugula mix with lemon-thyme vinaigrette, or an arugula burrata salad with peaches and almonds.
Recipe
Strawberry and Goat Cheese Salad
- Author: Adam Dolge
- Total Time: 10 min.
- Yield: About 8 cups
Description
Sweet strawberries and tangy goat cheese combine with crisp snap peas and toasted pecans for a light, refreshing summer salad dressed with white balsamic vinaigrette.
Ingredients
- ½ cup white balsamic vinaigrette, divided
- 4 oz arugula (about 8 cups lightly packed)
- 1 lb strawberries, washed, drained, hulled and chopped
- 1 cup thinly sliced sugar snap peas
- ½ cup chopped toasted pecans, plus more for serving
- 4 oz goat cheese, crumbled
Instructions
- Place half the dressing in the base of a large mixing bowl. Add arugula and toss until evenly coated. Add strawberries, snap peas and pecans and gently toss to combine. Transfer to a serving platter and top with crumbled goat cheese and extra pecans. Serve with remaining dressing on the side.
Notes
- White balsamic vinaigrette preserves the bright color of the strawberries better than regular balsamic.
- Prep strawberries and snap peas a day ahead and store separately in airtight containers; assemble just before serving.
- Leftover undressed arugula will keep for about a day in an airtight container refrigerated; avoid storing the dressed salad long-term.
- Prep Time: 10 min.
- Cook Time: 0 min.
- Category: Salads
- Method: No Cook
- Cuisine: American