Made with fresh, seasonal ingredients and a tangy homemade balsamic vinaigrette, this strawberry goat cheese salad is a sweet-and-savory showstopper—perfect for everything from brunches to BBQs.
I never tire of strawberries when they’re in season. Whether in tarts, pudding, tea, yogurt—or this strawberry goat cheese salad—I’ll find any excuse to enjoy them.
Light, flavorful, and easy to put together, this salad is ideal for brunches, BBQs, bridal showers, baby showers, or any spring and summer gathering. It pairs tender baby greens with juicy strawberries, creamy goat cheese, and crunchy almond-poppy seed clusters, all tied together with a simple homemade balsamic vinaigrette. Made with just a handful of fresh, healthy ingredients, it comes together in a matter of minutes making it any easy addition to any menu.
Why You’ll Love This Salad
- Quick & Easy – Comes together in just minutes.
- Crowd-Pleaser – Familiar flavors, elevated with a gourmet twist.
- Beautiful Presentation – Colorful and fresh ingredients.
Ingredients You’ll Need
(Full ingredient list and directions are in the recipe card below.)
- Baby Greens – A spring mix gives a variety of textures and colors. You can also use baby spinach or arugula for a spicier bite.
- Strawberries – Go for the ripest, juiciest berries you can find. Slightly overripe is better than underripe here.
- Goat Cheese – Crumbly and creamy, it complements the sweetness of the strawberries beautifully. Mild feta works too.
- Sliced Almonds – Used for candied almond clusters. Or toast and use them as-is for a simpler version.
- Maple Syrup – Adds sweetness to the almond clusters.
- Poppy Seeds – Sprinkled onto the almond clusters for crunch, or added to the vinaigrette for extra texture.
- Dressing – A homemade mix of balsamic vinegar, olive oil, shallot, and strawberry jam. The jam balances the tanginess of the vinegar and enhances the berry flavor.
How to Make a Strawberry Goat Cheese Salad:
(See the recipe card below for full instructions.)
- Make the Almond Clusters: Combine sliced almonds and maple syrup in a skillet over medium-low heat. Stir constantly until the almonds are well coated and sticky. Sprinkle with poppy seeds, then transfer to parchment to cool and harden.
- Prepare the Dressing: Whisk together balsamic vinegar, strawberry jam, olive oil, and finely minced shallot until smooth.
- Assemble the Salad: Slice the strawberries and crumble the goat cheese. Toss the greens with the vinaigrette, then gently mix in the strawberries. Top with goat cheese and almond clusters just before serving.
Tip: Both the almond clusters and dressing can be made ahead of time. Dress the salad right before serving if you're transporting it.
Variations & Swaps
- Use baby spinach or arugula instead of a spring mix.
- Add blueberries or blackberries along with the strawberries. (Avoid raspberries—they’re too delicate for tossing.)
- Swap goat cheese for mild feta.
- Skip the clusters and use toasted sliced almonds.
- Try candied walnuts in place of almonds.
- Use maple syrup in the dressing instead of jam for a more subtle sweetness.
More Strawberry Recipes:
Strawberry Goat Cheese Salad
Ingredients
- ¼ cup/28g sliced almonds
- 2 teaspoons/10ml maple syrup
- 1 teaspoon poppy seeds
- 2 Tablespoons/30ml extra-virgin olive oil
- 1 Tablespoon/15ml balsamic vinegar
- 2 teaspoons/10ml strawberry jam
- 1 teaspoon finely minced shallot
- ¼ teaspoon fine sea salt
- Freshly ground black pepper to taste
- 5 ounces/142g spring mix or baby green of choice
- 8 ounces/227g strawberries hulled and quartered
- 2 ounces/56g fresh goat cheese, crumbled
Instructions
- In a small skillet, combine the sliced almonds, maple syrup and a pinch of salt. Cook over medium low heat, stirring constantly, until the syrup is sticky and the almonds are completely coated (about 3 minutes). Remove from heat, sprinkle on the poppy seeds, pour onto a piece of parchment and allow to cool and harden completely.
- In a large bowl whisk together the olive oil, balsamic vinegar, strawberry jam, shallots, salt and pepper until thoroughly combined.
- Combine the greens and strawberries in the bowl and toss to combine. Top with crumbled goat cheese and almond clusters and serve.
Notes
Variations:
- Use baby spinach or baby arugula instead of a spring mix.
- Add blueberries or blackberries along with the strawberries. (Avoid raspberries which
tend to fall apart in a salad when tossed.) - Use a mild feta instead of goat cheese.
- Use toasted sliced almonds instead of almond clusters.
- Use walnuts instead of almonds.
- Use maple syrup or honey in the dressing instead of strawberry
jam.
Make-Ahead:
Both the dressing and almond clusters can be made ahead of time. Store dressing in fridge until needed and store clusters in an airtight container at room temperature. Dressing salad right before serving.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Egg-Free
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 272Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 6mgSodium: 218mgCarbohydrates: 18gFiber: 3gSugar: 11gProtein: 6g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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