I don’t think there is anything more colorful and scrumptious than fresh summer recipes like this pecan and goat cheese strawberry salad that highlights the beauty of produce. Our garden is going crazy with lettuce, and the local berry patches are full of strawberries for picking, so I decided to whip up this delightful dish.
I serve it with homemade raspberry vinaigrette. I love how it fills me up for a light lunch and how it compliments nearly any piece of meat for dinner.
How to Prepare the Strawberry Salad
Before we jump into the recipe, let me just say how versatile this pecan and goat cheese strawberry salad can be. Whether you’re planning a simple lunch or a special gathering, this salad works perfectly. Let’s walk through how to bring it to life.
Step 1: Start with Fresh Lettuce
Start with freshly washed lettuce. Any kind is fine, so pick your favorite. Most frequently, I use romaine, a bag of spring mix, or, pictured here are greens from my garden. We grew red leaf, green leaf, and romaine this year, so I picked a little of each. Chop it up and put it into a large bowl.
Step 2: Add Onion and Strawberries
Next, let’s add a pop of color and crunch to the pecan and goat cheese strawberry salad! Slice 1/4 of a red onion into thin, delicate slivers—this will add just the right amount of sharpness to balance the sweetness of the strawberries.
Speaking of strawberries, grab about a pound of fresh, ripe berries. Make sure they’re cleaned and hulled, then slice them into bite-sized pieces. The bright red strawberries bring sweetness and make the salad look so vibrant and inviting.
Step 3: Include Pecans and Goat Cheese
Put the strawberries and onions on top of your greens and pull open a bag of honey-roasted pecans. You’ll probably find these in the produce section near the refrigerated salad dressings. You can also use candied pecans, which can be found in the baking aisle or with peanuts. If you can’t find them, order them here because this strawberry pecan salad can’t be missing the pecans! (My favorite pecans are from Trader Joe’s!)
Sprinkle 3 oz of crumbled goat cheese on top of the pecans. Don’t toss the salad until you are ready to serve. Refrigerate the salad until you’re ready to eat.
Step 4: Make the Raspberry Vinaigrette
You’re done with the pecan and goat cheese strawberry salad (how easy was that?), now for the dressing! I like the homemade raspberry vinaigrette from Brett at This Mama Loves. I like it because it takes all of 5 minutes, and all you have to do is toss everything into the blender (except the poppy seeds). The dressing keeps for up to 7 days in the fridge, so if you have a couple extra minutes I highly suggest you make some for your salads throughout the week.
If you don’t have the time and just want to pick up a quick bottle at the store, I suggest Marie’s raspberry vinaigrette. It is low-calorie and doesn’t have any preservatives. It is usually located in the refrigerated area in the produce section.
Serving Ideas for Your Pecan and Goat Cheese Strawberry Salad
And there you have it! The most dainty and flavorful pecan and goat cheese strawberry salad. I usually serve this next to a piece of Lawry’s marinated grilled steak or baked salmon, but it is perfect for a light lunch all by itself. To make it a bit more robust, I have added my 3-ingredient tangy marinated chicken to the strawberry salad, and that is delicious as well!
The pecan and goat cheese strawberry salad would also be fun to serve at a bridal or baby shower or at a brunch. The possibilities are endless! I hope you can find a place for it on your summer menu. Happy cooking ya’ll!
