Goat In The Garden Salad Recipe

Roast walnuts

Preheat oven to 350°F (175°C). Toss the chopped walnuts with 1 tsp melted butter or neutral oil and 1/8 tsp salt on a small rimmed baking sheet. Spread in a single layer and roast 6–8 minutes, stirring once halfway, until fragrant and lightly toasted. Remove from oven and let cool completely on the sheet.

Blend vinaigrette

Place 1/2 cup hulled strawberries, 2 tbsp balsamic vinegar, 1/2 tsp Dijon, 1 tsp honey (or maple), 1/2 tbsp lemon juice (if using), 1/4 tsp salt and 1/8 tsp pepper into a blender or use an immersion blender in a jar. Pulse or blend until smooth. With the blender running, drizzle in 3 tbsp extra virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning — add more honey for sweetness, more vinegar for acidity, or a pinch more salt. Refrigerate if not using immediately; shake before serving.

Wash and thoroughly dry the arugula (3 cups), baby spinach (2 cups), and basil leaves (1/2 cup torn). Dry leaves well so dressing clings instead of pooling.

Core the Asian pear and slice very thinly (about 1/8 inch). To prevent browning if not serving immediately, toss slices lightly in a teaspoon of lemon juice diluted with 1 tbsp water.

Hull and quarter 1 cup strawberries (for salad). Set aside a few small slices for garnish if desired. Crumble 4 oz goat cheese into small pieces so it distributes evenly across the salad.

In a large salad bowl, gently combine the arugula, spinach, and torn basil. Add the sliced Asian pear and quartered strawberries. Sprinkle the cooled roasted walnuts over the top.

Drizzle about 3–4 tbsp of the strawberry balsamic vinaigrette over the salad — start with less and add more to taste. Gently toss with salad tongs to coat leaves and fruit evenly, being careful not to bruise the fruit.

Scatter the crumbled goat cheese on top and garnish with a couple reserved strawberry slices if desired. Finish with a light grind of fresh black pepper and an optional small pinch of flaky sea salt.

Serve immediately after dressing for best texture. Leftover dressing will keep refrigerated up to 3 days; toss greens just before serving.