Strawberry Goat Cheese Spring Salad is a light and fresh salad. Spring greens topped with juicy strawberries, crumbled goat cheese, sliced avocado, grilled chicken and candied pecans before being drizzled with a simple raspberry walnut vinaigrette. This recipe serves 4 individual entree salads.

Strawberry Goat Cheese Spring Salad in wooden bowl

I’ve eaten this salad just about everyday for weeks.

I prep everything with the exception of the strawberries on Sunday or Monday and enjoy it all week long. Am I sick of it yet? Absolutely not. If it wasn’t so easy to make I probably would be but I’m just so in love with the simplicity and flavors, I just can’t and won’t quit it yet.

side shot of Strawberry Goat Cheese Spring Salad

The combination of juicy strawberries, tangy goat cheese, sweet and crunchy candied almonds with the raspberry walnut dressing is to die for.

Strawberry Goat Cheese Spring Salad ingredients

To Make This Strawberry Goat Cheese Spring Salad You Will Need: 

raspberry walnut vinaigrette ingredients

to make the raspberry walnut dressing you will need:

  • seedless raspberry jam
  • raspberry blush white vinegar
  • walnut oil
  • shallot – grated
  • garlic – grated
  • fine salt
  • freshly ground black pepper

salt in jar

Start by adding a few pinches of fine salt to a jar. 

pouring raspberry blush vinegar

Then add 1 tablespoon raspberry blush white vinegar to the salt. Stir until dissolved.

dissolve salt in vinegar

This is the best way to ensure the dressing is thoroughly seasoned. Once I learned this little trick, I start just about all my vinaigrettes this way.

add remaining ingredients to jar

Next measure and add in 2 generous tablespoons of seedless raspberry jam, 3 tablespoons roasted walnut oil (I use La Tourangelle – not sponsored), 1/2 teaspoon each grated shallot and garlic. Lastly add freshly ground black pepper to taste.

finished dressing

Whisk to combine. Taste and add more vinegar or jam as desired. If in a pinch, Ken’s Steak House makes a lite raspberry walnut dressing (hello, inspiration👋🏼) that’s delicious.

spring greens in bowl

Grab bowls and divide the spring mix.

strawberry, avocado and goat cheese to greens

Top with sliced strawberries, avocado and crumbled goat cheese.

top with grilled chicken and candied pecans

After that, top with grilled chicken and candied pecans. I also season it all with freshly ground black pepper.

drizzle with dressing

Lastly, drizzle with 1 to 2 tablespoons of the dressing.

Strawberry Goat Cheese Spring Salad

Such simple yet wholesome, satisfying and deliciously impressive salad that’s perfect for spring and summer.

close up of Strawberry Goat Cheese Spring Salad

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

forkful of Strawberry Goat Cheese Spring Salad

Strawberry Goat Cheese Spring Salad horizontal
Yield: 4

Strawberry Goat Cheese Spring Salad

Strawberry Goat Cheese Spring Salad is a light and fresh salad. Spring greens topped with juicy strawberries, crumbled goat cheese, sliced avocado, grilled chicken and candied pecans before being drizzled with a simple raspberry walnut vinaigrette. (times listed do not include making candied pecans or grilling chicken)

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

FOR THE VINAIGRETTE:

  • 1 to 2 pinches fine salt
  • 1 tablespoon raspberry blush white vinegar
  • 2 generous tablespoons seedless raspberry jam
  • 3 tablespoons roasted walnut oil
  • 1/2 teaspoon grated fresh shallot
  • 1/2 teaspoon grated fresh garlic
  • freshly ground black pepper, to taste

FOR THE SALAD:

Instructions

TO MAKE THE VINAIGRETTE:

  1. Start by adding fine salt and vinegar to a jar. Measure and add in seedless raspberry jam, walnut oil, grated shallot and garlic. Lastly season with freshly ground black pepper to taste and whisk until incorporated.

TO MAKE THE SALAD:

  1. Divide the spring mix among bowls and top with sliced strawberries, avocado, goat cheese, sliced grilled chicken and the candied pecans.
  2. Drizzle with 1 to 2 tablespoons of the vinaigrette and season with more freshly ground black pepper.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 393Total Fat: 28gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 29mgSodium: 194mgCarbohydrates: 29gFiber: 11gSugar: 12gProtein: 13g