Strawberry Goat Cheese Salad

Make this strawberry goat cheese salad with fresh greens, tangy cheese, and juicy strawberries. Perfect for a quick meal or an impressive starter.

Course Appetizer, Salad

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 2

Marinating time 30

Servings servings

Calories 581kcal

Author Adina

Strawberries: Wash and dry the strawberries with a paper towel. Top and slice them, then toss with sugar and marinate for 30-60 minutes. Reserve the marinade for the dressing.
12-14 strawberries + 2 teaspoons granulated sugar
Almonds: Toast the almonds in a dry pan, then let them cool while preparing the rest of the salad.
2 tablespoons almond flakes
Dressing: Whisk together oil, vinegar, 2 tablespoons of the reserved strawberry marinade, mustard, mayo, salt, and pepper.
3 tablespoons extra virgin olive oil + 1-2 tablespoons balsamic vinegar + 2 tablespoons of the strawberry marinade + ½ teaspoon Dijon mustard + 1 teaspoon mayonnaise + fine sea salt and freshly ground black pepper
Prepare the other ingredients: Wash and dry the spinach, finely slice the red onion, and chop the avocado.
2 handfuls baby spinach + ½ small red onion + 1 small avocado
Assemble the salad: Place the spinach in a bowl and toss with half of the dressing. Transfer to two plates or a larger platter. Arrange the strawberries on the spinach, then add red onion, avocado slices, and crumbled goat cheese.
⅓ cup goat cheese + a few basil leaves

Almonds: You can use whole almonds (chopped yourself), pre-chopped almonds, or flaked almonds. Swap them for other nuts or seeds like pecans, walnuts, pine nuts, hazelnuts, or sunflower seeds. Toast them first for extra flavor and crunch.
Spinach: Arugula, lamb’s lettuce, or regular lettuce work as great alternatives.
Cheese: Use feta or crumbly blue cheese instead of goat cheese.
Mayonnaise adds creaminess to the dressing, but it's still delicious without it.