Strawberry Goat Cheese Salad with Candied Pecans
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Sweet strawberries and tangy goat cheese are one of those pairings that just work, especially with maple-candied pecans and tender spring greens. A quick balsamic vinaigrette brings it all together in a salad worthy of brunch or a spring dinner party.
Spring Salad Goals
When I developed this recipe, I wanted a beautiful spring salad with plenty of crowd appeal—nothing too unusual, but definitely not forgettable. Strawberries and goat cheese are the perfect starting point, with shallot and balsamic adding just enough savory contrast.
And can we talk about the colors? I love serving it layered on an oval platter, so the tender greens, ruby-red berries, creamy white goat cheese, and golden pecans look like they were made for a spring table.
The whole salad comes together in about 20 minutes, including the homemade pecans. It’s exactly my kind of occasion recipe: easy to pull off, lovely to serve, and interesting enough to earn a spot next to the main course.
For an even lighter option, try my simple strawberry spring mix salad with toasted almonds and balsamic citrus vinaigrette.
Complete the Menu
Begin with flaky artichoke tartlets, then serve lavender herb butter roasted chicken with this strawberry goat cheese salad and spring vegetable au gratin.
The tartlets bring the buttery crunch, the chicken keeps the menu light and herbaceous, and the au gratin adds something warm and cozy. Put it all together and you have a lovely Easter, Mother’s Day, or spring dinner-party menu without a dozen dishes competing for attention.
Why This Recipe Works
Key Ingredients
Strawberries: Ripe, in-season berries give this salad its best flavor. Their sweetness balances the tangy goat cheese and savory balsamic vinaigrette, so this is one ingredient worth being a little picky about.
Goat cheese: Creamy, tangy, and very good friends with strawberries. Crumbled feta is the best substitute; it has a firmer texture and saltier flavor but still pairs nicely with the strawberries and balsamic vinaigrette.
Maple-candied pecans: These add a lightly sweet crunch and take only about five minutes to make. Toasted pecans also work well if you prefer a more savory salad or want to skip the maple coating.
Spring greens: A tender spring mix is my pick for its varied colors, textures, and mild flavor. Arugula gives the salad a sharper, peppery edge, while baby spinach creates a slightly heartier base.
Shallot: Thinly sliced shallot brings a gentle onion bite that keeps the sweeter ingredients in balance. If yours tastes particularly sharp, soak the slices in cold water for 5 to 10 minutes, then drain and pat dry.
Balsamic vinegar: Aged balsamic has a smoother, slightly sweeter flavor that works beautifully with strawberries. A good everyday balsamic is perfectly fine too—taste the vinaigrette and adjust the maple syrup as needed.
*Find the full printable recipe with specific measurements below.
Seasonal Produce Spotlight: Strawberries
Pacific Northwest strawberry season is short and very sweet. Local berries begin appearing around late May, with many varieties ripening through June and into July. Find them at local farms, farmers markets, or U-pick fields.
Choose firm, fragrant strawberries with an even red color and fresh green caps. Store them unwashed in the refrigerator, then rinse and slice just before assembling the salad so they stay fresh and juicy.
Quick Maple-Candied Pecans
These skillet candied pecans take about five minutes and require only pecans, maple syrup, and a pinch of salt. They’ll look glossy and sticky in the pan, then crisp as they cool.
- Heat the skillet: Place a small skillet over medium-low heat.
- Candy the pecans: Add the pecans, maple syrup, and salt. Cook for 3 to 5 minutes, stirring frequently, until the syrup thickens and coats the nuts.
- Let them cool: Spread the pecans in a single layer on parchment paper or a plate. Let them cool completely before adding them to the salad.
Make a little extra: Store cooled pecans in an airtight container at room temperature for up to one week. They’re very handy for snacking—or for making another salad tomorrow because you suddenly have pecans ready to go.
Putting It Together
Lightly toss the spring greens with just enough balsamic vinaigrette to coat the leaves, then spread them across a large oval platter. Layer the strawberries, goat cheese, shallot, and cooled pecans over the greens, carrying a little of each ingredient all the way to the edges.
Finish with another light drizzle of vinaigrette and serve right away. Keeping the salad layered rather than fully tossed protects the delicate toppings and keeps those pretty spring colors on display.
🍁 Presentation is part of the recipe.
A wide platter gives the ingredients room to spread out and makes it easier for guests to get a little of everything. Carrying the toppings to the edges—rather than piling them all in the center—is one of those small details that makes the finished salad look thoughtfully composed.
A Little Party Prep
The trick to making this salad ahead is keeping the components separate until the platter is ready for its close-up.
A few days ahead: Make the balsamic vinaigrette and maple-candied pecans. Refrigerate the dressing in a sealed jar and keep the cooled pecans in an airtight container at room temperature.
The morning of: Crumble the goat cheese and thinly slice the shallot. Keep both covered in the refrigerator, and leave the strawberries unwashed until closer to serving.
Just before serving: Slice the berries, lightly dress the spring greens, and layer everything on the platter. Add the pecans last so they keep their crunch.
What to Serve with Strawberry Goat Cheese Salad
This salad is equally happy at brunch or dinner, which makes choosing a main course pleasantly easy.
- For brunch: Pair it with asparagus ricotta quiche. The fresh berries and balsamic cut through the rich eggs, cheese, and pastry beautifully.
- For a lighter spring dinner: Serve it alongside herb-crusted cod or pesto butter salmon. Both keep the meal fresh while adding enough substance to make dinner feel complete.
- For pasta night: Try creamy lemon chicken orzo or ricotta pesto pasta with peas and artichokes. The salad brings a crisp, fruity counterpoint to the creamy pasta.
- To pour: Sparkling rosé, Sauvignon Blanc, or Prosecco all pair nicely with the strawberries, tangy goat cheese, and balsamic vinaigrette. Elderflower or lavender lemonade are a lovely nonalcoholic choice.
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Strawberry Goat Cheese Salad with Candied Pecans
Ingredients
For the Maple-Candied Pecans:
- ⅓ cup pecan halves
- 1 tablespoon maple syrup
- 1 pinch kosher salt
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar, preferably aged
- 1 teaspoon maple syrup
- ½ teaspoon Dijon mustard
- ¼ teaspoon fresh ground black pepper
- kosher salt, to taste
For the Salad:
- 5 ounces mixed spring greens
- 1 ½ cups fresh sliced strawberries, about 8 ounces
- 2 ounces goat cheese, crumbled
- ⅓ cup candied pecans
- ½ shallot, thinly sliced, about ¼ cup
Instructions
- Make the maple-candied pecans: Heat a small skillet over medium-low heat. Add the pecans, maple syrup, and salt. Cook for 3 to 5 minutes, stirring frequently, until the syrup thickens and coats the pecans. Spread them in a single layer on parchment paper or a plate and let cool completely.
- Mix the vinaigrette: Whisk the olive oil, balsamic vinegar, maple syrup, Dijon mustard, black pepper, and a pinch of salt in a small bowl. You can also combine everything in a jar, cover, and shake until blended.
- Dress the greens: Place the spring greens in a large bowl and drizzle with just enough vinaigrette to lightly coat the leaves. Toss gently, then spread the dressed greens across a large serving platter.
- Layer and serve: Arrange the strawberries, goat cheese, shallot, and cooled maple-candied pecans over the greens, carrying the toppings out to the edges of the platter. Finish with another light drizzle of vinaigrette and serve immediately.
Recipe Notes
Before You Begin
- Start with ripe strawberries: Choose fragrant, evenly red berries and slice them shortly before assembling the salad. Wash and dry them well so excess water doesn’t dilute the vinaigrette.
- Firm up the goat cheese: If it is too soft to crumble, place it in the freezer for 5 to 10 minutes.
- Soften a sharp shallot: Soak the slices in cold water for 5 to 10 minutes, then drain and pat dry before adding them to the salad.
- Prefer toasted pecans? Toast the pecans in a dry skillet over medium-low heat for 3 to 5 minutes, stirring frequently, until fragrant and lightly golden. Let them cool before adding them to the salad.
- Dress lightly: You may not need every drop of vinaigrette. Add just enough to coat the greens, then finish the platter with a small drizzle.
Make Ahead & Storage
- The balsamic vinaigrette can be refrigerated in a sealed jar for up to four days. Let it sit at room temperature briefly and shake well before serving.
- Store cooled maple-candied pecans in an airtight container at room temperature for up to one week.
- Keep the greens, berries, toppings, and vinaigrette separate until shortly before serving. Once dressed, the salad is best enjoyed right away.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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