Strawberry Goat Cheese Salad with Candied Pecans
This strawberry goat cheese salad checks all the boxes: it’s light but satisfying, pretty enough for entertaining, and comes together in about 15 minutes. The strawberries are the star—ripe and in season, they pair beautifully with creamy goat cheese, candied pecans, and a quick homemade vinaigrette that’s just the right mix of sweet and tangy.
Spring Salad Goals
At Maplevine Kitchen, we’re all about simple, seasonal recipes that feel special without asking you to spend hours in the kitchen. This strawberry goat cheese salad checks all those boxes—and then some.
It’s the kind of spring salad that looks fancy without trying too hard—fresh, colorful, and always a hit at brunch, picnics, or easy backyard dinners.
What sets this version apart? It leans on ingredients that are fresh and easy to find, but with thoughtful touches that make it shine—like homemade candied pecans (you can make them in five minutes!), a hint of cinnamon for warmth, and a balsamic dressing that lets the strawberries shine.
It’s not fussy. It’s not overthought. It’s just really good seasonal food, made with care—and I’m so excited for you to try it.
Complete the Menu: Pair this strawberry goat cheese salad with Artichoke Tartlets to start, followed by Herbes de Provence Chicken and a side of Roasted Spring Vegetables—think tender carrots, potatoes, asparagus, and fennel. It’s a simple, elegant spring lineup that’s perfect for brunch, Easter, or a relaxed dinner with friends.
And for more fresh spring salad ideas check out our recipes for simple Strawberry Spring Mix Salad, Italian-style Spinach and Arugula Salad, and lemony Green Bean Salad!
Why You’ll Love This Recipe
Ingredient Notes
Strawberries
Go for the good ones—ripe, red, and super sweet. If you can get local or farmers market berries, even better. They’re the star here, so let them shine.
Goat Cheese
Creamy, tangy, and kind of magic with strawberries. If it’s too soft to crumble, just stick it in the freezer for a few minutes to firm it up. Way easier to work with.
Candied Pecans
A little sweet, a little crunchy, and ridiculously easy to make. They add such a fun texture. You can totally use toasted nuts instead if that’s more your vibe.
Greens
I love this with a nice spring mix, but peppery arugula or baby spinach work great too. Use whatever greens you love or already have on hand.
Shallot
Mild, slightly sweet, and perfect thinly sliced. If raw onion isn’t your thing, soak the slices in cold water for a few minutes to take the edge off.
Balsamic Vinegar
If you’ve got an aged balsamic hanging out in the pantry, this is the time to use it. It’s smoother and a little sweeter, which works so well here. But any balsamic will do—just taste and tweak the dressing as needed.
Seasonal Produce Spotlight: Strawberries
Strawberry season in the Pacific Northwest is short but oh-so-sweet. Local berries start showing up in late May and peak in June, depending on the weather and variety.
Grown in rich soil and cooler temps, PNW strawberries are smaller, red all the way through, and unbelievably flavorful—nothing like the underripe grocery store kind shipped from far away.
Look for them at local farms, roadside stands, and farmers markets, or head to a U-pick field for the full experience (bonus: it makes a great spring tradition). They’re perfect for snacking, baking, or, yes—tossing into a salad like this one.
Quick Candied Pecans
What You’ll Need:
- pecan halves
- maple syrup
- salt
- ground cinnamon (optional, but so good)
*Find the full printable recipe with specific measurements below.
How to Make Them:
- Heat a small skillet over medium-low heat.
- Add the pecans, maple syrup, salt, and cinnamon to the pan.
- Stir frequently for about 3-5 minutes, until the syrup thickens, reduces, and coats the nuts. You’ll know they’re ready when they look glossy and sticky.
- Transfer to parchment or a plate to cool in a single layer. They’ll crisp up as they sit!
💡 Tip: Make extra! These store well in an airtight container at room temp for up to a week—great for snacking or tossing on other salads.
Perfect Pairings
This strawberry goat cheese salad plays well with just about anything fresh, light, and a little celebratory. Here are a few ideas to make it part of a well-rounded spring table:
- Light Mains: Serve it alongside something simple and herby like my Herbes de Provence Chicken, Herb-Crusted cod, or Lavender Butter Roasted Chicken. It’s also great with Asparagus Quiche, Lemon Chicken Orzo Pasta, or a spring Ricotta Pesto Pasta.
- Savory Starters: My Artichoke Tartlets make the perfect appetizer here—rich, flaky, and just enough to set the tone without stealing the show.
- Roasted Veggies: Round out the table with a tray of Roasted Spring Vegetables—carrots, asparagus, fennel, and baby potatoes bring all the cozy, earthy balance.
- Bread & Butter: Fresh baked focaccia or a basket of warm baguette slices with whipped butter or herbed olive oil is always a good move.
- Springy Sips: Sparkling rosé, prosecco, elderflower lemonade, or a fresh strawberry mocktail keep the flavors bright and festive.
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Strawberry Goat Cheese Salad with Candied Pecans
Ingredients
For the Salad:
- 5 ounces baby arugula or mixed spring greens
- 1 ½ cups fresh sliced strawberries (about 8 ounces)
- 2 ounces goat cheese, crumbled
- ⅓ cup candied pecans (or toasted, see below)
- ½ shallot, thinly sliced (about ¼ cup)
For the Dressing:
- 3 tablespoon extra virgin olive oil
- 1 tablespoon balsamic vinegar (aged if you have it—it adds extra depth and sweetness)
- 1 teaspoon maple syrup
- ½ teaspoon Dijon mustard
- ¼ teaspoon fresh ground black pepper
- kosher salt, to taste
Quick Candied Pecans:
- ⅓ cup pecan halves
- 1 tablespoon maple syrup
- 1 pinch kosher salt
- 1 pinch ground cinnamon
Instructions
- Make the candied pecans: In a small skillet over medium-low heat, stir together pecans, maple syrup, salt, and cinnamon. Cook for 3-5 minutes, stirring often, until the syrup thickens and coats the nuts. Transfer to parchment paper to cool and crisp.👉 Prefer simply toasted instead? Just toss the pecans into a dry skillet over medium-low heat and toast for 3-5 minutes until fragrant and slightly golden. Let cool before adding to the salad.
- Mix the dressing: In a small jar or bowl, whisk together olive oil, balsamic vinegar, honey, Dijon, black pepper, and a pinch of salt to taste.
- Assemble the salad: On a large serving platter or in a salad bowl, layer the greens, strawberries, goat cheese, shallot, and cooled candied pecans.
- Dress and serve: Drizzle with the balsamic vinaigrette just before serving. Toss gently, or keep it layered and let everyone admire how pretty it is.
Recipe Notes
Top Tips
- Use ripe, in-season strawberries for the sweetest flavor—local berries make all the difference.
- Goat cheese too soft to crumble? Pop it in the freezer for 5–10 minutes to make it easier to break into perfect little nuggets.
- Add sliced avocado for extra creaminess and richness—it plays beautifully with the tangy goat cheese.
- No pecans? Toasted walnuts, almonds, or even sunflower seeds work great here too.
- Make it a meal by topping with grilled chicken, salmon, or even a scoop of quinoa for a hearty vegetarian option.
- Styling tip: Skip the big salad bowl and build it right on a platter. Spread the greens out, then tuck in the strawberries, goat cheese, and pecans so every bite looks colorful and balanced. It’s all about those pops of red, creamy white crumbles, and golden maple crunch.
Leftovers & Storage
- Best served fresh. Once dressed, the greens wilt quickly, so plan to enjoy right away.
- Storing leftovers? Keep components separate: store dressing in a sealed jar in the fridge (up to 4 days), and keep candied nuts in an airtight container at room temp.
- Undressed salad will stay fresh in the fridge for 1–2 days. Add avocado and dressing just before serving to keep things crisp and creamy.
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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