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A vibrant Strawberry Goat Cheese Salad on a white oval platter, featuring fresh strawberries, arugula, goat cheese crumbles, cucumber, red onion, and chopped nuts.
Maryam

Vibrant Strawberry Goat Cheese Salad with Candied Pecans

This refreshing and elegant salad combines sweet strawberries, tangy goat cheese, and crunchy candied pecans over a bed of mixed greens, all drizzled with a simple balsamic vinaigrette. Perfect for a light lunch or a sophisticated side dish.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Appetizer, lunch, Side Dish
Cuisine: American, Contemporary
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Candied Pecans
  • 1/2 cup pecan halves (or chopped pecans)
  • 1 tbsp maple syrup (or brown sugar)
  • 1/4 tsp salt (a pinch)
For the Balsamic Vinaigrette
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey (or maple syrup)
  • 1/4 tsp salt
  • 1/8 tsp black pepper (freshly ground)
For the Salad
  • 5 oz mixed greens (e.g., spring mix, baby spinach)
  • 1 cup strawberries (hulled and sliced)
  • 4 oz goat cheese (crumbled)
  • 1/4 cup red onion (thinly sliced)
  • 1/2 cup cucumber (diced, optional)

Equipment

  • Large Mixing Bowl
  • Small Whisk
  • Small saucepan or skillet
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method
 

Make the Candied Pecans
  1. In a small saucepan or skillet over medium heat, combine the pecan halves, maple syrup, and a pinch of salt. Stir continuously for 5-7 minutes until the syrup coats the pecans and begins to caramelize. Be careful not to burn them.
  2. Immediately spread the candied pecans in a single layer on a piece of parchment paper or a plate to cool completely. They will crisp up as they cool.
Prepare the Balsamic Vinaigrette
  1. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined and emulsified. Set aside.
Assemble the Salad
  1. In a large mixing bowl, gently combine the mixed greens, sliced strawberries, thinly sliced red onion, and diced cucumber (if using).
  2. Just before serving, drizzle about half of the balsamic vinaigrette over the salad greens. Toss gently to coat evenly. Add more dressing to taste, if desired.
  3. Divide the dressed salad among serving plates. Top each portion with crumbled goat cheese and the cooled candied pecans. Serve immediately.

Notes

For extra crunch, toast some croutons and add them to the salad. Feel free to add grilled chicken or shrimp to make this a more substantial main course. Leftover vinaigrette can be stored in an airtight container in the refrigerator for up to 5 days. Shake well before use.