Let Me Tell You About This Salad (It Surprises People!)
I remember the first time I put strawberries in a salad—my cousin squinted at me like I’d lost my marbles. But honestly, that first bite? Mind blown. Sometimes I pull this recipe out when I’m feeling a little… well, fancy-but-lazy? It’s dead simple but feels a bit special. Oh, and if you sneak a bite of goat cheese before tossing it in, you are among friends here. My dog Riley always hovers during prep, waiting for a stray strawberry (spoiler: dogs really don’t like vinegar, at least Riley doesn’t).
Why You’ll Love This Salad (From Me To You)
I make this when there’s a hot day and turning on the oven sounds like pure torture, or when someone drops by and I need to look like I’ve got my act together. My family goes crazy for this combo (until someone accidentally grabs a spinach leaf with the strawberry and declares it ‘oddly good’). Plus, I used to dread making vinaigrettes until I realized you just dump, whisk, and pretend you’re an expert. And actually, I’ve discovered the leftovers taste amazing with cold chicken, but that might just be me—if you try it, let me know?
Here’s What You’ll Need (Substitution Confessions Incoming)
- Fresh strawberries (about a handful per person; honestly any berry works—I once used blueberries when my fridge was a strawberry desert.)
- Goat cheese (soft kind crumbles best; sometimes I buy the log, sometimes pre-crumbled because life is short)
- Mixed greens (spinach, arugula, whatever looks perky at the shop; my gran swore by fancy French mix but, eh, even plain lettuce does the job)
- Pecans or walnuts (toasted if you can swing it; I’ve used almonds when that’s all I had, not bad either)
- Red onion (just a few thin slices unless you’re a huge onion person)
- Balsamic vinegar (Brand doesn’t really matter. I’m partial to the cheap bottle with a snazzy label.)
- Olive oil (I go with extra virgin, but sometimes the regular olive oil leaps into my hands, and it’s fine)
- Honey or maple syrup (Just a small squeeze or drizzle. Or skip if you like your dressing tart.)
- Salt and pepper (Two pinches of each. Or more, trust your taste buds.)
How I Throw This Salad Together (No Fuss, Cross My Heart)
- First, the greens: Toss a generous heap (maybe 4 cups if you’re feeling scientific) of mixed greens in your largest bowl. If they look wilted, run them under cold water then spin dry. Or shake in a tea towel if you, like me, cracked your salad spinner last winter.
- Next, strawberries: Chop the berries into halves or quarters, depending on their mood—or their size. I tend to sneak a few. Scatter them over the greens. Don’t worry if they pile up in one corner, you’ll mix later.
- Add the goat cheese: Crumble it over top. If it’s super sticky, I use two forks. Sometimes it ends up more smeared than crumbled—still tastes great.
- Pecans/walnuts: Toss these on. If you have a hot pan, you can toast them for 2 minutes—watch that they don’t go from ‘toasted’ to ‘hmm, is that burnt?’ really fast.
- Onion slices: Add a few, unless there are kids at the table, then maybe less (learned the hard way).
- Now, the dressing: In a jar or mug, mix together about 2 tbsp balsamic vinegar, 3 tbsp olive oil, 1 tsp honey, a pinch of salt, and a few cracks of pepper. Whisk or shake it up till it looks like it’s playing nice. Actually, if you really like a tart dressing, cut back a smidge on the honey.
- The toss: Drizzle dressing over the salad. I start with half, toss, taste. Add more if needed (this is the part where I eat half a bowl and call it ‘taste testing’).
- Serve: Plate it up. Takes all of 15 mins, tops—unless you get sidetracked like I do and start rearranging your spice cupboard at the same time.
Notes from My (Sometimes Sloppy) Kitchen
- Don’t sweat perfect cheese crumbles—I’ve learned it all tastes the same once you toss everything together. Actually, I sometimes just dollop it on top for a rustic vibe.
- Worried about strong onion flavor? Soak the slices in cold water for 5 minutes. Or just use less. Or skip them entirely, no salad police here.
- If you accidentally overdress, just toss in a handful more greens—salad rescue 101.
If You Want to Mix It Up (Or Get Brave)
- Try feta instead of goat cheese. Slightly saltier, totally delicious.
- Throw sliced apples in for fall version. Maybe skip strawberries—or don’t, who am I to judge?
- Weird experiment: I once tried blue cheese instead of goat. Honestly? Not my brightest idea—but you might be bolder than me.
- You can add grilled chicken to make it a meal. Sometimes I prep some, sometimes I just grab leftover roast from the fridge.
The Gear I Use (And What To Do If You Don’t Have It)
- Large bowl for tossing. Seriously, bigger is better—less leaves escape. No bowl? A big pot works in a pinch.
- Salad spinner is handy, but a clean dish towel is fine. Just don’t sue me if your lettuce flies across the kitchen.
- Mason jar or old jam jar for mixing the dressing. Or just stir it in a mug with a fork. No one’s watching.
How to Store (But Ours Never Lasts That Long)
If by some miracle you have leftovers, keep undressed salad and dressing separate in the fridge—keeps things from going mushy. Maybe a day, two if you like living dangerously. But, let’s be honest, in my house, the salad vanishes overnight (midnight snackers are real).
Serving: My Go-To Tricks
This salad’s neat for lunch or as a starter at paint-by-numbers dinners (you know the ones: chicken, potato, veggie). I like to serve it piled high in a big shallow bowl and, as a family thing, we always pass extra pecans in a little dish on the side—no idea why, tradition forged in chaos probably.
What I Learned The Hard Way (Or, My Pro Tips)
- I once tried skipping the drying stage for washed greens—salad turned out soggy and sad. Don’t do what I did. Dry them, even if you have to chase stray leaves.
- It’s tempting to dump all the dressing at once, but actually, it’s way better to add gradually and toss—you can always add but you can’t take away.
- Never rush the toasting on nuts—you will regret it (burnt nuts taste like old boots, trust me)
FAQ from Folks (And a Couple Answers)
- Can I use something other than goat cheese? Yeah, absolutely! Feta works, or even a sharp cheddar in a pinch. My aunt once used cottage cheese by accident—not my thing, but, hey, roll with what you’ve got.
- I’m allergic to nuts—help? Oh, totally just leave the nuts out, or use roasted seeds. I toss in sunflower seeds for my pal who can’t have walnuts.
- Can I prep this ahead? Kinda. Honestly, it tastes best fresh, but you can wash greens and slice strawberries ahead, just keep ‘em separate. Don’t add dressing till the absolute last second.
- Do kids even eat this? Surprisingly—a resounding yes (unless they see the onions, then I suddenly have leftovers… or snack for myself later).
- What if my balsamic’s super cheap? Really doesn’t matter. The rest of the salad more than makes up for it, so don’t stress.
And if you’re still hungry after all this? Well, just make yourself a mug of tea and admire your efforts because, honestly, that’s half the joy of cooking in the first place.
Ingredients
- 6 cups mixed salad greens (such as spinach, arugula, and romaine)
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup goat cheese, crumbled
- 1/3 cup pecans, toasted and roughly chopped
- 1/4 small red onion, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1 teaspoon honey
- Salt and freshly ground black pepper, to taste
Instructions
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1In a small bowl, whisk together the balsamic vinegar, honey, and olive oil. Season with salt and pepper to taste.
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2In a large salad bowl, combine the mixed greens, sliced strawberries, red onion, and toasted pecans.
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3Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
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4Sprinkle the crumbled goat cheese over the top.
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5Serve immediately and enjoy!
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
230cal
Protein:
5 gg
Fat:
16 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
16 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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