Strawberry Goat Cheese Spring Salad

Strawberry Goat Cheese Spring Salad is a light and fresh salad. Spring greens with juicy strawberries, crumbled goat cheese, sliced ​​avocado, grilled chicken and candied pecans before being drizzled with an easy raspberry and walnut vinaigrette. This recipe serves 4 individual appetizer salads.

I’ve been eating this salad almost every day for weeks.

I prepare everything but the strawberries on Sunday or Monday and enjoy it all week. Am I fed up? Absolutely not. If it weren’t so easy, I probably would be, but I’m just so in love with the simplicity and the taste, I can’t and won’t stop just yet.

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

To make this Strawberry Goat Cheese Spring Salad you will need:

• Spring mix lettuce greens – Or use your favorite lettuce mix.
• strawberries – Adds tart and delicious sweetness.
• avocado – Gives creaminess.
• crumbled goat cheese – For extra creaminess and fun. I avoid pre-crumbed as it’s usually coated in an anti-caking powder.
• Your Easy Balsamic Grilled Chicken – Or you can use your basic grilled chicken recipe.
• candied pecans – Store bought or homemade, whichever is more convenient.
• homemade raspberry walnut vinaigrette – I make this with jam so it’s super easy!
• freshly ground black pepper – For a distinctive bite and taste.

For the raspberry walnut dressing you need:

• seedless raspberry jam – Adds raspberry flavor and gives great viscosity to the vinaigrette.
• Raspberry Red White Vinegar – Enhances the raspberry flavor and adds a delicious spiciness.
• walnut oil – Imparts a rich, buttery and slightly nutty taste.
• shallot (grated) – For delicate and sweet onion taste.
• Garlic (grated) – Gives a distinct, strong taste.
• fine salt – Enhances the flavor of the dressing.
• freshly ground black pepper – Adds delicious bite and flavor.

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

Then add 1 tablespoon of raspberry red vinegar to the salt. Stir until dissolved.

This is the best way to ensure the dressing is thoroughly seasoned. After learning this little trick, I start almost all of my vinaigrettes this way.

Next, measure and add 2 generous tablespoons seedless raspberry jam, 3 tablespoons toasted walnut oil (I use La Tourangelle – not sponsored), 1/2 teaspoon each grated shallot and garlic. Finally, add freshly ground black pepper to taste.

Whisk to combine. Taste and add more vinegar or jam if you like. In a pinch, Ken’s Steak House makes a light raspberry walnut dressing (hello, Inspiration👋🏼) that’s delicious.

Take bowls and divide the spring mixture.

Top with sliced ​​strawberries, avocado, and crumbled goat cheese.

Then garnish with grilled chicken and candied pecans. I also season everything with freshly ground black pepper.

Finally, drizzle with 1 to 2 tablespoons dressing.

Such a simple yet healthy, filling, and deliciously impressive salad that’s perfect for spring and summer.

Enjoy! And if you try this recipe, let me know! Take a picture and tag me chirp or instagram!