Fresh, bright, and delightfully simple, this salad balances peppery baby greens with sweet strawberries and tangy goat cheese for an easy spring lunch or side. Spring Greens Strawberries Goat Cheese brings color, crunch, and creamy flavor in minutes, perfect for busy weeknights or a light weekend meal paired with warm bread or a simple protein. Try it alongside a quick egg and cheese toast for a complete meal.
Why You’ll Love This Spring Greens Strawberries Goat Cheese
- Bright, fresh flavors with sweet strawberries and tangy goat cheese.
- Ready in under 15 minutes for fast weeknight meals.
- Great for meal prep — store dressing separately to keep greens crisp.
- Family-friendly and easy to customize for picky eaters.
- Leftovers stay tasty for lunch the next day when dressed just before serving.
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Ingredients Needed
- Greens
- 6 cups mixed spring greens (baby spinach, arugula, frisée)
- Fruit
- 1 cup fresh strawberries, hulled and sliced
- Cheese & Nuts
- 3.5 oz goat cheese, crumbled
- 1/4 cup toasted pecans or walnuts, roughly chopped
- Aromatics
- 1/4 small red onion, thinly sliced
- Dressing
- 3 tbsp extra virgin olive oil
- 1 1/2 tbsp balsamic vinegar
- 1 tsp honey
- 1/2 tsp Dijon mustard
- Seasoning
- Salt and freshly ground black pepper to taste
Step-by-Step Instructions
- Hull and slice strawberries; set aside in a small bowl.
- In a small bowl, whisk together 3 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 1 tsp honey, 1/2 tsp Dijon mustard, and salt and pepper until emulsified. Set aside.
- Place 6 cups mixed spring greens, sliced strawberries, and 1/4 small thinly sliced red onion in a large salad bowl.
- Add 1/4 cup toasted pecans or walnuts to the bowl.
- Drizzle the prepared vinaigrette over the salad and toss gently until evenly coated.
- Sprinkle 3.5 oz crumbled goat cheese over the top and serve immediately to maintain crispness.
Serving Suggestions Spring Greens Strawberries Goat Cheese
- Serve with grilled chicken or salmon for a light main course.
- Add on top of warm quinoa or farro for a heartier grain bowl.
- Pair with buttery croissants for a brunch spread and warm pastries like fresh cheese croissants.
- Garnish with extra nuts and a lemon wedge for brightness.
- Offer alongside a crisp white wine or iced tea for outdoor meals.
Tips for Success Spring Greens Strawberries Goat Cheese
- Dress just before serving to keep greens from wilting quickly.
- Toast nuts lightly in a dry skillet to boost crunch and aroma.
- Use ripe but firm strawberries so they hold shape in the salad.
- Crumble goat cheese with your fingers for small, even pieces.
- For a different flavor profile, explore bright Asian-style dressings like those in an Asian spring salad recipe.
Variations
- Add sliced grilled chicken or seared shrimp to make it a protein-packed entrée.
- Swap goat cheese for feta or shaved Parmesan for a milder or saltier bite.
- Make it dairy-free by using toasted chickpeas or avocado instead of cheese.
- Stir in thinly sliced cucumber or radish for extra crunch.
Spring Greens Strawberries Goat Cheese Salad
Fresh, bright, and delightfully simple, this salad balances peppery baby greens with sweet strawberries and tangy goat cheese for an easy spring lunch or side.
Ingredients
Greens
- 6 cups mixed spring greens (baby spinach, arugula, frisée)
Fruit
- 1 cup fresh strawberries, hulled and sliced
Cheese & Nuts
- 3.5 oz goat cheese, crumbled Crumble with fingers for even pieces.
- 1/4 cup toasted pecans or walnuts, roughly chopped Toast lightly in a dry skillet to enhance aroma.
Aromatics
- 1/4 small red onion, thinly sliced
Dressing
- 3 tbsp extra virgin olive oil
- 1.5 tbsp balsamic vinegar
- 1 tsp honey
- 1/2 tsp Dijon mustard
Seasoning
- to taste salt
- to taste freshly ground black pepper
Instructions
Preparation
- Hull and slice strawberries; set aside in a small bowl.
- In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper until emulsified. Set aside.
- Place mixed spring greens, sliced strawberries, and thinly sliced red onion in a large salad bowl.
- Add toasted pecans or walnuts to the bowl.
- Drizzle the prepared vinaigrette over the salad and toss gently until evenly coated.
- Sprinkle crumbled goat cheese over the top and serve immediately to maintain crispness.
Notes
Dress salad just before serving to keep greens from wilting quickly. Leftovers stay fresh when dressed right before serving. For variations, you can add grilled chicken or shrimp for protein, or swap goat cheese for feta or Parmesan.