I’ve made a version of this strawberry salad for years, and after testing dozens of combinations, this is the one I come back to every time. The balance of sweet strawberries, creamy goat cheese, and a perfectly emulsified balsamic vinaigrette just works.
Why This Strawberry Salad Works
- It’s perfectly balanced. I’ve tested this with different dressings and ratios, and the key is not overdressing. The strawberries should stay bright and juicy, and the greens shouldn’t get soggy.
- The texture combination is intentional. Soft greens + juicy berries + creamy goat cheese + crunchy toasted almonds = every bite hits differently. Though repeatedly delicious!
- It’s perfect for any occasion. I love this for a beautiful appetizer salad and enjoy it on repeat for summer get-togethers and holidays.
Most strawberry salads follow the same formula, but the difference comes down to a few small details, like how thin you slice the onion, whether you toast the nuts, and how you balance the balsamic vinaigrette. Those little tweaks are what take this from good to “make it again tomorrow” good.
And if you’ve been following me for a while, you know that I sure do love incorporating fruits into my spring and summer salads. I toss grapes into my creamy chicken salad and mixed berries into my spinach salad. They always add so much flavor!
But when juicy strawberries are in season, it’s super easy to pile them on leafy greens with a few intentional, flavor-enhancing toppings. Truth be told, it’s the simplest combo ever, but I find myself making it on repeat. Because yes, it’s that good!
Strawberry Salad Ingredients
- Leafy greens: I’m using a simple packaged spring mix. It creates a soft, slightly peppery base that pairs perfectly with strawberries. Though, you can swap in your favorite leafy greens.
- Strawberries: Choose ripe, bright red strawberries that are slightly soft to the touch. And if I end up with any extra, I’ll use them to make my strawberry banana smoothie!
- Red onion: Thinly slice the red onion for just a hint of sharpness. If you want a milder flavor, you can soak the slices in cold water for a few minutes before adding them.
- Sliced almonds: I love sliced almonds for a bit of crunch, especially when they’re lightly toasted in a pan. For other nut options, scroll down for substitutions.
- Goat cheese: Soft crumbled goat cheese is the perfect creamy contrast.
- Balsamic vinaigrette: Make your own! My recipe is a simple mix of olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper. It’s sweet, tangy, and tastes so much better than bottled versions.
Find the printable recipe with measurements below.
How To Make The Best Strawberry Salad
Step one: Make the balsamic vinaigrette. Add the olive oil, balsamic vinegar, honey, mustard, garlic, salt, and pepper to a small bowl or jar. Whisk until emulsified, or pop a lid on the jar and shake until combined.
Step two: Assemble the salad. Add the salad greens to a large serving bowl, then top with the sliced strawberries, red onion, sliced almonds, and goat cheese.
Step three: Pour the dressing. Drizzle the balsamic vinaigrette over the salad, then gently toss until everything is coated and combined. And you’re done!
Ingredient Substitutions
While I’ve tested this recipe to deliver the best combination of flavors, it’s also super flexible. That makes it perfect for using what you already have on hand.
- If you don’t have spring mix, you can swap in arugula or spinach.
- For the cheese, feta is a great alternative, or you can skip it entirely to keep the salad dairy-free.
- Not a fan of almonds? Try chopped pecans, walnuts, or even sunflower seeds for crunch.
- If you don’t have balsamic vinegar, a simple lemon vinaigrette works just as well for a brighter, more citrusy flavor.
Storage & Make-Ahead Tips
This salad is best fresh, but you can definitely prep most of the components ahead of time to make things easier. I like to slice the strawberries and make the dressing a day in advance, then store everything separately in the fridge.
When you’re ready to serve, just assemble and toss with the dressing! If you do have leftovers, store them in an airtight container in the fridge for up to a day or two. But keep in mind the greens will start to soften once tossed in the dressing.
More Spring & Summer Salads
- Caesar Salad: A true dinner staple.
- Broccoli Salad: Always a winner at potlucks.
- Watermelon Salad: Must-make for summer!
- Greek Salad: Perfect for a Mediterranean spread.
- Or give these spring salads and summer salads a try!
If you make this strawberry salad recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’d like to see more healthy food inspiration and exclusive content, join my free email community here.
Description
Ingredients
For the strawberry salad
- 5 ounces spring salad mix
- 10 strawberries, hulled and sliced
- ½ small red onion, thinly sliced
- ⅓ cup sliced almonds
- ⅓ cup crumbled goat cheese
For the balsamic vinaigrette
- ¼ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced
- ¼ teaspoon kosher salt
- pinch of freshly ground black pepper
Instructions
- Make the balsamic vinaigrette. Add the oil, balsamic vinegar, honey, mustard, garlic, salt and pepper to a small bowl or jar. Whisk the ingredients together until emulsified or cover the jar with a lid and shake until combined.
- Assemble the salad. Add the salad greens to a large serving bowl. Top with sliced strawberries, red onion, sliced almonds and goat cheese.
- Pour the dressing. Drizzle the balsamic vinaigrette dressing on top of the salad, then toss to combine.
Lisa’s Tips
- If you don’t have spring mix, you can swap in arugula or spinach.
- For the cheese, feta is a great alternative, or you can skip it entirely to keep the salad dairy-free.
- If you don’t have balsamic vinegar, a simple lemon vinaigrette works just as well for a brighter, more citrusy flavor.
Nutrition
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How I Tested This Recipe
I’m always testing recipes multiple ways. And while the strawberry salad listed above is the perfect appetizer or starter salad, I also played around with turning into a full meal, high-protein salad with my herb baked chicken and avocado (both just diced up). It was incredibly delicious!
The chicken adds necessary protein for a full meal, while the avocado adds healthy fat and a deliciously creamy texture. The avocado is also a great last-minute addition, so it stays nice and green and doesn’t brown!
