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Strawberry goat cheese salad topped with balsamic dressing.

Strawberry Goat Cheese Salad

Alicia
Spinach topped with strawberries, red onion, crumbled goat cheese, and candied walnuts then drizzled with a homemade balsamic vinaigrette.
5 from 1 vote
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Appetizer, Salad, Side Dish
Servings 4 salads

Ingredients
  

Candied Walnuts

  • 1 cup walnut pieces
  • 2 tablespooons brown sugar packed
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt fine kosher or sea
  • 2 teaspoons water

Balsamic Dressing

  • 1/4 cup balsamic vinegar
  • 2 tablespoons brown sugar packed
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt fine kosher or sea
  • 1/2 teaspoon cracked pepper
  • 1/2 cup extra virgin olive oil

Salad

  • 5 ounces baby spinach
  • 1 cup strawberries sliced into half moons
  • 1/2 cup red onion thinly sliced
  • 3-4 ounces goat cheese crumbled

Instructions
 

Candied Walnuts

  • Line a baking sheet with parchment. Set aside.
  • Into a small saucepan, add the brown sugar, cinnamon, salt, and water. Heat over medium until bubbling. Cook, stirring occasionally, for 1 minute.
  • Add the walnuts and toss to coat. Cook for another 1 to 2 minutes or until the walnuts are fully coated and the sauce has become thick and sticky.
  • Transfer the walnuts to the prepared baking sheet. Cool at room temp for 1 hour or in the fridge for 10 minutes. Break apart any large pieces.

Balsamic Vinaigrette

  • In a bowl, whisk together the balsamic vinegar, brown sugar, mustard, salt, and pepper.
  • Then, very slowly, drizzle in the olive oil whisking the whole time. (see note)

Assemble the salads

  • For individual salads, divide the spinach between 4 bowls. Top each with an equal amount of strawberries, red onion, goat cheese, and candied walnuts. Drizzle the salads with the dressing or serve it on the side. Serve immediately.
  • For a large family-style salad, place the spinach in a large bowl and toss with just enough dressing to coat the leaves. (Note, you'll probably have extra dressing to serve on the side.) Then, top with the strawberries, red onion, goat cheese, and candied walnuts. Serve immediately.

Notes

Notes:
  • When adding the olive oil to the dressing, you want to pour it VERY slowly. Practically a drizzle. If you pour a bit too fast, stop adding oil and whisk vigorously until everything comes together. Then, continue adding the oil slowly.
  • The dressing can be made in a food processor. Simply everything except for the oil to the food processor and pulse to combine. Then, slowly pour the oil in through the feed tube on top while the processor is running. This will result in a thicker dressing but is easier than mixing by hand.
Storage:
  • Store the components separately in airtight containers in the fridge. Assemble just before serving.

Nutrition

Serving: 1servingCalories: 555kcalCarbohydrates: 19gProtein: 10gFat: 51gSaturated Fat: 9gPolyunsaturated Fat: 17gMonounsaturated Fat: 23gCholesterol: 10mgSodium: 737mgPotassium: 450mgFiber: 4gSugar: 12gVitamin A: 3557IUVitamin C: 33mgCalcium: 119mgIron: 3mg
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