Goat Cheese Salad with Strawberries, Avocado, and Honey Pecans Recipe
This fresh and vibrant Goat Cheese Salad combines peppery arugula, tender baby spinach, sweet strawberries, creamy avocado, and crunchy honey-glazed pecans, all tied together with a tangy balsamic honey dressing. Perfect as a light lunch or an elegant side dish, this salad offers a balance of textures and flavors with minimal prep time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Salad Greens
- 4 cups baby arugula
- 2 cups baby spinach
Salad Toppings
- 4 oz soft goat cheese (crumbled)
- 1 1/2 cups strawberries (sliced)
- 1/4 cup red onion (sliced, about 1/4 small onion)
- 1 medium avocado (diced)
- 1 cup pecan halves
Honey Pecans
- 1/2 tablespoon unsalted butter
- 1 tablespoon honey
- 1/8 teaspoon fine sea salt
Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1-2 tablespoons honey
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon fine sea salt
Instructions
- Make the honey pecans: Line a small baking sheet with parchment paper and set aside. In a medium-sized skillet over medium-low heat, melt the butter, then add the pecans. Stir continuously for about 3 minutes until the pecans become toasty and aromatic. Add the honey and stir for approximately 2 more minutes as the mixture begins to caramelize. When the liquid evaporates entirely, immediately transfer the pecans in a single layer onto the lined baking sheet to cool, preventing any burning.
- Prepare the dressing: In a mixing bowl, combine the olive oil, balsamic vinegar, honey (adjust 1-2 tablespoons to taste), Dijon mustard, and fine sea salt. Whisk thoroughly until the dressing is smooth and well emulsified.
- Prepare the goat cheese: Place the soft goat cheese on a small plate or bowl. Using a fork, gently break it apart into small, sticky crumbles to evenly distribute throughout the salad.
- Assemble the salad: On a large platter, add the baby arugula and spinach. Gently toss these greens to combine. Evenly layer the sliced red onions, sliced strawberries, diced avocado, toasted honey pecans, and crumbled goat cheese over the greens.
- Add dressing and serve: Drizzle about half of the dressing over the salad, reserving the remainder for guests to add as desired to keep the salad fresh. Gently toss the salad to coat the ingredients lightly before serving.
- Storage instructions: Avoid storing the salad if already dressed to prevent wilting. If undressed, store the salad in an airtight container in the refrigerator for up to 1-2 days. The dressing can be refrigerated separately for 5-7 days.
Notes
- Do not dress the salad in advance to avoid sogginess and wilting.
- Toast the pecans carefully and remove as soon as the honey caramelizes to prevent burning.
- Adjust the honey in the dressing according to your preferred level of sweetness.
- You can substitute pecans with walnuts if desired.
- This salad is best served fresh on the day it is made.