Strawberry Goat Cheese Salad with Basil Balsamic Dressing
This strawberry goat cheese salad recipe is the quintessential summer salad. Fresh leafy greens, juicy strawberries, and creamy goat cheese are highlighted with a delcious homemade balsamic vinaigrette.
Servings: 4
Calories: 393kcal
Ingredients
- ½ cup red onion
- 1 Tablespoon apple cider vinegar
- 2 cups baby spinach
- 2 cups arugula leaves
- 1 ½ cup fresh strawberries sliced
- 1 cup cucumbers sliced into half moons
- 4 ounces goat cheese crumbled
Candied Walnuts
- 1 cup walnut halves
- ¼ cup granulated sugar
- 1 Tablespoon unsalted butter
Balsamic Basil Vinaigrette
- ¼ cup balsamic vinegar
- ¼ cup fresh basil leaves
- 2 cloves garlic
- 1 teaspoon Dijon mustard
- ¾ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Place the red onions in a small bowl. Sprinkle over the vinegar and cover with cold water. Set aside for 10 minutes while you prepare the candied walnuts and the balsamic dressing.
- To assemble the salad mix together the spinach and arugula in a bowl or on a serving platter. Drain the onions and pat dry. Top the greens with the sliced strawberries, onions, and cucumbers. Sprinkle on the goat cheese and cooled walnuts. Serve with the dressing.
Candied Walnuts
- Heat a non-stick skillet over medium heat, and add walnuts, sugar, and butter. Heat over medium heat for 4 to 5 minutes, stirring frequently to coat the nuts in the candy syrup. Keep a close eye so it doesn't burn. When the sugar mixture starts melting, stir constantly until all sugar is melted and the nuts are coated.
- Transfer to a sheet of parchment paper and separate the nuts right away. Cool for 5 minutes.
Balsamic Basil Vinaigrette
- Add all the basil, balsamic, garlic, and mustard to a blender. Pulse to combine. Slowly stream in the olive oil. Season to taste with salt and pepper.
Notes
Storage & Make-Ahead
- If you think you’ll have leftover salad, serve the dressing on the side so you can put your extra salad in the fridge separately. That will help the salad stay fresh and not get soggy or wilted. Place the salad in a separate airtight container in the fridge. It should be good for 1 to 2 days.
- Your dressing will be good for up to a week when stored in the fridge. A mason jar or recycled dressing bottle works great for this. You can make a larger batch if you want and use it on a garden salad or a fresh kale salad. The praline walnuts can be made several days in advance. Store in an airtight container at room temperature.
- The candied nuts can be made several days in advance. Just store in an airtight container at room temperature.
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