Name: Strawberry Goat Cheese Arugula Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 5 oz (about 6 cups) fresh arugula; 1 cup fresh strawberries, hulled and sliced; 4 oz goat cheese, crumbled; 1/3 cup toasted walnuts or pecans; 1 tablespoon fresh basil or mint, thinly sliced (optional); 3 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; 1 teaspoon honey or maple syrup; 6 tablespoons extra virgin olive oil; Salt and black pepper, to taste

A vibrant, fresh salad that celebrates the best of seasonal ingredients—this Strawberry Goat Cheese Arugula Salad brings together peppery arugula, juicy strawberries, tangy goat cheese, and crunchy toasted walnuts in perfect harmony. Finished with a simple homemade balsamic vinaigrette, it’s a light yet satisfying dish I turn to when I want something refreshing and elegant.

Why You’ll Love This Recipe

I love how quick and easy this salad is to throw together—it takes just 10 minutes from start to finish. The flavor combination is unbeatable: sweet and tangy strawberries pair beautifully with the creaminess of goat cheese, while arugula brings in that peppery bite. Toasted nuts add the perfect crunch, and the balsamic vinaigrette ties everything together with a smooth, slightly sweet finish. Whether I’m hosting a brunch, packing a lunch, or starting a dinner party, this salad fits right in.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

5 oz (about 6 cups) fresh arugula

1 cup fresh strawberries, hulled and sliced

4 oz goat cheese, crumbled

1/3 cup toasted walnuts or pecans

1 tablespoon fresh basil or mint, thinly sliced (optional)

For the balsamic vinaigrette:

3 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup

6 tablespoons extra virgin olive oil

Salt and black pepper, to taste

Directions

I start by making the vinaigrette. In a small bowl, I whisk together the balsamic vinegar, Dijon mustard, honey, olive oil, salt, and pepper until smooth and well combined.

Then I lay out the arugula on a large salad platter or in a mixing bowl as the base.

I top it with the sliced strawberries, crumbled goat cheese, and toasted walnuts or pecans.

Just before serving, I drizzle the balsamic vinaigrette over the salad.

If I’m feeling fancy or have fresh herbs on hand, I’ll sprinkle some thinly sliced basil or mint on top. A gentle toss, and it’s ready to serve.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Calories: Approximately 220 kcal per serving

Variations

Add protein: I sometimes add grilled chicken, shrimp, or quinoa to make this salad more filling.

Fruit swaps: Blueberries, raspberries, or even sliced peaches make great substitutes for strawberries.

Cheese alternatives: Feta or shaved parmesan works if goat cheese isn’t on hand.

Nut-free version: I skip the nuts or use sunflower seeds or pumpkin seeds instead.

Greens variation: Baby spinach or mixed greens are great swaps for arugula if I want a milder flavor.

Storage/Reheating

Since this salad is all about freshness, I like to assemble it just before eating. However, I can prep ingredients in advance:

Prep ahead: I wash and dry the arugula and slice the strawberries up to a day ahead. I store each component separately in the fridge.

Leftovers: If dressed, leftovers will keep for 1 day in the fridge but may wilt slightly. If undressed, they can last up to 2 days.

Dressing: I store any leftover vinaigrette in a sealed container in the fridge for up to 1 week. I give it a good shake before using again.

Related Recipes:

Grilled Honey Goat Cheese Pizza

FAQs

What type of goat cheese works best in this salad?

I prefer using soft, fresh goat cheese (chèvre) for its creamy texture and tangy flavor. It crumbles easily and blends beautifully with the other ingredients.

Can I make this salad vegan?

Yes! I swap the goat cheese with a plant-based cheese and use maple syrup instead of honey in the vinaigrette to make it fully vegan.

Is this salad gluten-free?

Absolutely. All the ingredients are naturally gluten-free. I just double-check any store-bought additions like Dijon mustard to be sure.

How do I toast the walnuts?

I place them in a dry skillet over medium heat and stir frequently for about 5 minutes until they’re golden and fragrant. Then I let them cool before adding to the salad.

Can I prepare this salad in advance for a party?

I do! I prep all the components a few hours in advance and store them separately. Just before serving, I assemble and dress the salad to keep everything fresh and crisp.

Conclusion

This Strawberry Goat Cheese Arugula Salad is a go-to recipe for me whenever I want something that looks beautiful, tastes fresh, and feels effortless. It’s light, flavorful, and adaptable—ideal for any season, but especially perfect in spring and summer. Once I tried this flavor combo, it quickly became one of my favorites.

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