Strawberry Goat Cheese Salad Recipe

Toast pecans

Preheat a small skillet over medium heat. Add the pecans and toast, stirring frequently, until fragrant and lightly browned, 4–6 minutes. Remove from heat and transfer to a plate to cool to stop cooking.

Prep produce

Hull and slice strawberries (reserve 1/4 cup sliced berries for garnish if desired). Thinly slice the red onion and cucumber. Crumble the goat cheese. Measure and rinse the salad greens if needed, then spin or pat dry.

Place 1 cup hulled strawberries, white balsamic vinegar, honey, Dijon mustard, lemon juice, salt, and pepper in a blender or food processor. Blend until smooth.

With the blender running on low speed, slowly stream in 1/2 cup extra-virgin olive oil until the dressing emulsifies and becomes slightly thickened, about 20–30 seconds. Taste and adjust seasoning: add more salt, pepper, or honey as needed. If the dressing is too thick, thin with 1–2 teaspoons water or additional lemon juice. Chill briefly if desired.

In a large salad bowl, combine the 6 cups mixed salad greens, 2 cups sliced strawberries (reserve garnish if set aside), 1/4 cup sliced red onion, and 1/2 cup sliced cucumber (if using). Toss gently to distribute ingredients.

Drizzle about half of the strawberry vinaigrette over the salad (approximately 3–4 tablespoons) and toss gently to coat. Add more dressing to taste—go light to avoid sogginess.

Scatter the toasted pecans over the tossed salad, then sprinkle the crumbled goat cheese on top. Garnish with the reserved sliced strawberries if you set some aside.

Serve immediately on chilled plates to keep greens crisp.