Want a classic salad that balances sweet, savory, and tangy flavors? Try this strawberry salad with balsamic!
Imagine fresh, juicy strawberries nestled among a bed of crisp greens. And the creamy richness of goat cheese and crunchy toasted nuts are to die for.
But the real star of the show is the balsamic reduction dressing. This syrupy, tangy-sweet elixir ties all the flavors together. It’ll leave everyone wanting more!
The best part? You can have this salad ready in about 20 minutes.
Why You’ll Love This Strawberry Salad with Balsamic
Quick Prep: This impressive salad comes together in 20 minutes or less. It’s ideal for last-minute entertaining.
Visually Appealing: The bright red berries are lovely against the dark balsamic reduction and striking greens. The varied textures also make for a stunning presentation.
Seasonal Star: Showcase the best of spring and summer produce! This salad takes full advantage of farmers’ market finds.
Ingredients
- Fresh Strawberries: These ripe and juicy berries are the salad’s star. Slice them thickly to catch all the fantastic balsamic dressing.
- Mixed Baby Greens: Tender, delicate baby greens are the perfect bed for the berries. My personal favorite is a mix of baby spinach and arugula. You can use whatever you like best.
- Crumbled Goat Cheese: For a creamy, tangy, earthy richness. Its pungency also contrasts the sweet strawberries nicely.
- Nuts: I like pecans or sliced almonds. They provide a toasty, nutty crunch in every bite. You can also use peanuts or walnuts.
- Balsamic Vinegar: Reduce it to a sticky syrup to cling to every bite of the salad.
- Honey: For a touch of natural sweetness to balance the vinegar’s tang.
- Extra Virgin Olive Oil: The backbone of any good salad dressing. Its bold flavor and silky mouthfeel are keys to a perfect dressing.
- Salt & Freshly Cracked Black Pepper: A pinch of salt and a twist of pepper for seasoning.
How to Make Strawberry Salad with Balsamic
Like most salad recipes, this one isn’t hard to make. It’s also entirely customizable! So, stick strictly to these steps, or add a few of your own:
1. Reduce the balsamic. Bring the balsamic vinegar to a simmer over medium heat. Then, reduce the heat to low and simmer until it has reduced by half. (8-10 minutes.) Stir in the honey, and set aside.
2. Toast the nuts. Toast the nuts in a dry skillet over medium heat until fragrant and lightly browned. Transfer them to a plate and set aside.
3. Make the salad. Mix the greens, berries, cheese, and toasted nuts in a large bowl.
4. Make the dressing. Whisk the olive oil into the cooled balsamic reduction until smooth. Then, season with salt and pepper.
5. Dress and serve. Drizzle the dressing over the salad. Gently toss to coat. Serve immediately and enjoy!
Tips for the Best Strawberry Salad with Balsamic
Here are some tips for the very best salad.
- The fresher, the better. This recipe works best with fresh, in-season strawberries. If you can’t find any, use another in-season berry. (Rather than buying out-of-season strawberries.)
- Go low and slow. For the balsamic reduction, keep the heat to low once it starts simmering. It takes a little more time, but it’s the only way to do it right.
- No goat cheese? No problem! Use whatever creamy, tangy cheese you like best. Feta is an excellent substitute. You could also use gorgonzola or fresh mozzarella.
- Toss in some onions. Thinly slice a red onion and soak the slices in cold water for about 10 minutes. (Doing so mellows them out a bit.) Then, add them in with the other salad ingredients.
- Incorporate fresh herbs. You can never go wrong by mixing fresh basil or mint into your salad. Feel free to experiment with other fresh herbs, as well. Other add-ins include dried fruit, poppy or sunflower seeds, or sliced avocado.
- Make it a meal. This salad tastes great with grilled chicken, salmon, steak, or a vegetarian protein. It also makes a great side for pasta dishes.
How to Store
You can prepare the individual components ahead of time. Store them separately in the fridge until it’s time to combine them and serve.
To Store: Store each leftover component in a separate, air-tight container. The salad ingredients should remain fresh for 2 to 3 days, and the dressing will last for up to a week. Combine everything immediately before serving, and enjoy!
Strawberry Salad with Balsamic
4
servings10
minutes15
minutes311
kcalThis strawberry salad with balsamic is a burst of freshness! You’ll love the mix of juicy berries, spinach, creamy goat cheese, and mixed greens.
Ingredients
1/4 cup balsamic vinegar
1 tablespoon honey
1/3 cup pecans or sliced almonds
6 cups mixed baby greens (like spinach and arugula)
2 cups fresh strawberries, hulled and sliced
1/2 cup crumbled goat cheese
1/4 cup extra virgin olive oil
salt and freshly cracked black pepper
Instructions
- Make the balsamic reduction. In a small saucepan, bring the balsamic vinegar to a simmer over medium heat. Reduce heat to low. Simmer until the vinegar has reduced by about half and is thick and syrupy. (About 8-10 minutes.) Stir in the honey and set aside to cool.
- Toast the nuts in a dry skillet over medium heat for a few minutes until fragrant and lightly browned. Immediately remove to a plate to stop the cooking.
- In a large bowl, combine the greens, strawberries, cheese, and toasted nuts.
- Whisk the olive oil into the cooled balsamic reduction until emulsified. Season with a pinch of salt and pepper.
- Drizzle the balsamic dressing over the salad and gently toss to coat. Serve immediately. Enjoy!
