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Close-up, angled photo showing strawberry goat cheese salad in an oval salad dish.

Strawberry Goat Cheese Salad with Balsamic Vinaigrette

Bright, beautiful, and full of flavor, this spring & summer salad is one of my most-requested dishes.
Course Salad
Cuisine American
Keyword holiday dinner, spring recipes, summer salad
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4 servings
Calories 556kcal


  • Medium bowl
  • Whisk
  • jar with airtight lid
  • Large salad bowl


For the Balsamic Vinaigrette

For the Strawberry Goat Cheese Salad

  • 6 cups lettuce blend of choice i.e. arugula, spinach, romaine, spring greens, etc.
  • 2 cups strawberries stems cut away, berries sliced
  • ¾ cup goat cheese crumbles
  • ¾ cup praline pecans or toasted pecans, roughly chopped
  • ¼ cup shallots thinly sliced
  • ¼ cup fresh basil chiffonaded, optional


For the Balsamic Vinaigrette

  • Add balsamic vinegar, salt, and 2 tablespoons maple syrup to medium bowl and whisk until well blended.
  • Slowly drizzle olive oil into vinegar mixture, whisking vigorously until mixture becomes smooth and dark, with no separated oily spots.
  • Use immediately, or transfer balsamic vinaigrette to jar with airtight lid and refrigerate until ready to use. Note: dressing will separate over time. Whisk vigorously to reincorporate, or seal jar tightly with lid and shake well.

For the Strawberry Goat Cheese Salad

  • Layer lettuce blend in large salad bowl or serving dish. Top with sliced strawberries, goat cheese crumbles, chopped pecans, sliced shallots, and fresh basil if using.
  • Immediately before serving, drizzle balsamic vinaigrette over top of salad and toss well to thoroughly distribute ingredients. Serve with additional balsamic vinaigrette if desired.


  • Maple Syrup: Start with just 2 tablespoons maple syrup, and dip a piece of lettuce in the prepared vinaigrette to taste it. Add ½-1 tablespoon more maple syrup as desired, tasting between each addition. 
  • To Chiffonade the Basil: Stack fresh basil leaves on top of each other, then roll tightly lengthwise. Use a small, sharp knife to slice the roll into thin ribbons. Slice perpendicular to roll.
  • For a boost of protein, add grilled chicken to your salad.
Yields approximately 4 large salads or 6 small salads.


Serving: 1serving | Calories: 556kcal | Carbohydrates: 21g | Protein: 11g | Fat: 50g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Cholesterol: 20mg | Sodium: 462mg | Potassium: 427mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1081IU | Vitamin C: 47mg | Calcium: 123mg | Iron: 2mg | Net Carbs: 16g