Home Kitchen Strawberry Goat Cheese Spring Salad

I’ve eaten this salad simply 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? Completely not. If it wasn’t so straightforward to make I probably would be but I’m only so in love with the simplicity and flavors, I only can’t and won’t quit it yet.

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

To cook this Strawberry Goat Cheese Spring Salad Gather:

• spring mix salad greens – Or use your regular leafy salad blend.
• strawberries – Adds tart and satisfying sweetness.
• avocado – Lends creaminess.
• crumbled goat cheese – For additional creaminess and funk. I avoid pre-crumbled as it’s usually coated in an anti-caking powder.
• your basic balsamic grilled chicken – Or you can use your basic grilled chicken recipe.
• candied pecans – Store bought or kitchen-made, whichever is more convenient.
• kitchen-made raspberry walnut vinaigrette – I make this using jam so it’s especially simple!
• freshly ground black pepper – For distinct bite and flavor.

to make the raspberry walnut dressing set out:

• seedless raspberry jam – Adds raspberry flavor while lending great viscosity to the vinaigrette.
• raspberry blush white vinegar – Enhances the raspberry flavor and adds savory tang.
• walnut oil – Lends rich, buttery and subtle nutty flavor.
• shallot (grated) – For delicate and sweet onion flavor.
• garlic (grated) – Lends distinct punchy flavor.
• fine salt – Enhances the flavors of the dressing.
• freshly ground black pepper – Adds flavor-packed bite and flavor.

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

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

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

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.

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 savory.

Grab bowls and divide the spring mix.

Top with sliced strawberries, avocado and crumbled goat cheese.

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

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

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

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