This Strawberry Salad with Warm Goat Cheese Croutons is an easy and delicious meal to enjoy for lunch or dinner. With fresh mixed greens, juicy ripe strawberries and crunchy warm goat cheese croutons, this spring salad has a lot of great things going on!
Having a tasty salad recipe on hand is great for when you are looking for a lighter meal option or for when you are entertaining and want to impress your guests! This recipe is perfect for serving as a meal on its own or alongside a main course.
I like making this when strawberries are in season and taste their best. This is a perfect spring or summer salad option that goes great with grilled meats during those warmer weather months.
If you are looking for more fresh strawberry recipes, try one of these: Fresh Strawberry Buttermilk Scones with Lemon Zest Glaze, Easy Strawberry Lemon Muffins with Crumb Topping or Easy Strawberry Muffins With Cream Cheese.
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Why You Will Love This Recipe
- The goat cheese. This delicious salad has perfectly crunchy on the outside and warm on the inside goat cheese croutons. To accomplish this, you will bread goat cheese rounds with panko breadcrumbs before cooking until perfectly golden brown in a frying pan. They are the best addition to a fresh salad.
- The strawberries. Sweet and juicy strawberries pair perfectly with the creamy goat cheese, tangy balsamic vinegar and the fresh mixed greens. There are so many flavors and textures in each bite!
- It is simple. The ingredients for this salad can be prepared in about 20 minutes, which makes this perfect for nearly any night of the week. It’s both quick and simple to make.
Ingredients Needed
Here are notes about some of the ingredients needed to make this delicious recipe.
- Olive oil
- Balsamic vinegar: Use a good quality balsamic vinegar for the best flavor and texture.
- Honey
- Thyme: I prefer to use fresh thyme for this recipe.
- Salt & black pepper
- Strawberries: Use fresh, ripe strawberries for the best flavor.
- Goat cheese: You will need a 4-ounce goat cheese log cut evenly into 6-8 rounds.
- Egg
- Panko breadcrumbs: Plain panko breadcrumbs will work best.
- Greens: I like to use mixed baby greens.
- Red onion
- Pecans: Toasted pecans will provide the best flavor.
Ingredient Substitutions
- Olive oil: You can substitute avocado oil or grapeseed oil if you prefer.
- Thyme: While this recipe calls for fresh thyme, you could use dried if you would like. I would substitute 1 teaspoon dried for the 1 tablespoon of fresh.
- Honey: You could try using maple syrup or agave nectar instead of honey.
- Breadcrumbs: Instead of panko breadcrumbs, you could try using regular breadcrumbs or crushed crackers for a bit of a different flavor. If you are looking for a gluten free alternative, gluten free panko breadcrumbs are equally as good as regular panko breadcrumbs.
- Salad greens: I prefer mixed baby greens, but baby spinach, arugula, a spring mix, or a combination of any of those would work just fine.
- Pecans: Walnuts, almonds, or hazelnuts can replace toasted pecans for a different nutty flavor.
This recipe has not been tested with these substitutions or variations. If you give any of these a try, please let me know how it worked out in the comments below!
Equipment Needed
- Large frying pan or large skillet: Having a large frying pan comes in handy for so many things. I use my large cast iron skillet almost exclusively these days and recommend adding a similar one to your kitchen if you don’t already have one. You will want to use one large enough so the goat cheese rounds have some space to crisp up.
- Shallow dishes: Use shallow dishes to dredge the goat cheese rounds in the flour, egg and breadcrumbs. If you don’t have shallow dishes, a small bowl would work great!
- Mason jar: Several mason jars in different shapes and sizes are a must for every kitchen! We even currently use them as our drinking glasses! Mixing the balsamic dressing is extra easy in a jar with a tight fitting lid.
Step by Step Instructions
STEP 1: In a jar with a tight fitting lid, combine 1 tablespoon of olive oil, balsamic vinegar, honey, thyme, pepper and salt. Cover tightly, shake well and then set aside until you are ready to dress the salad.
STEP 2: In a shallow bowl, combine the egg and water. Whisk well until fully combined.
STEP 3: In a separate shallow bowl, place the breadcrumbs.
STEP 4: Carefully slice the goat cheese into 6-8 rounds.
STEP 5: Working with one goat cheese round at a time, dip in the egg mixture and then dredge in the breadcrumb mixture. Place on a plate and repeat the procedure with the remaining rounds.
STEP 6: Place the plate with the breaded goat cheese in the freezer for 10-15 minutes while you prepare the remaining ingredients.
STEP 7: In a large serving bowl, place the greens, strawberries, red onion, and toasted pecans.
STEP 8: In a large skillet, heat 2 tablespoons of olive oil until hot. Carefully place the goat cheese rounds in the skillet, leaving space between each round.
STEP 9: Allow the rounds to cook for 2 minutes, or until golden brown, on each side. Be sure that you are extra gentle when flipping the rounds as they will become soft when they are hot.
STEP 10: Transfer the rounds to a paper towel lined plate and sprinkle with flake salt.
STEP 11: Place the rounds on the salad and drizzle with the dressing. Enjoy!
Expert Tips
Here are some tips and tricks for making this strawberry goat cheese salad recipe.
- To toast pecans, place the pecans in a small skillet and heat over medium heat. Shake the pan often and cook until the pecans are starting to brown and are fragrant.
- If your skillet isn’t big enough for all of the goat cheese rounds, cook them in batches.
- If you do not have a jar to mix the dressing in, it would be just fine to add all of the ingredients to a bowl and whisk until well combined.
- Keep the goat cheese in the refrigerator until you are ready to bread it. If it gets too warm, it will be difficult to handle.
- To get a nice clean cut on the goat cheese, use unflavored dental floss cut the slices. Sometimes the goat cheese sticks to the knife and it can start to get messy.
Common Questions
I would really recommend eating the croutons when they are hot and fresh to maintain the best texture and flavor. If needed, they could be reheated, but they will not as crispy on the outside and creamy on the inside.
Yes! The pecans just add some flavor and crunch, but the salad will be just as delicious without them. Feel free to leave them out completely or swap them for your favorite nut, like walnuts or almonds.
Yes. Any tangy vinaigrette would do the trick and provide a similar flavor combination. Feel free to make your own or use store bought for extra convenience.
Recipe Variations
- Protein: Add grilled chicken breast slices to the salad for a bit of a heartier meal and some extra protein.
- Additions: Sliced avocado or cooked quinoa or farro would be great additions to this salad.
- Berries: Experiment with different types of fresh berries such as blueberries, raspberries, or blackberries to change up the flavor. A combination of mixed berries would be delicious too!
- Baking vs. pan frying: If you would prefer to bake the goat cheese croutons, prepare the goat cheese rounds as the recipe instructs and then bake in a 450°F oven for about 10 minutes or until the breadcrumbs are golden brown and crispy.
- Goat cheese: If you prefer to use goat cheese crumbles instead of making the breaded croutons, that would be just as delicious and would save a bit of time.
Storing and Freezing
Refrigerator
If the salad is dressed, I recommend eating it as soon as possible because it will get soggy in the refrigerator.
If you think you will not be eating the entire salad, I suggest adding dressing to just the portion that will be eaten. Maybe serving the salad with the dressing on the side so everyone can drizzle on their individual servings would be the best option.
Store all components separately in airtight containers or zip top bags in the refrigerator and assemble salads right before you plan to eat.
Leftover salad dressing can be stored in a jar with a tight fitting lid in the refrigerator for up to 5 days. If the dressing is solidified after refrigeration, just leave it out on the counter for about 10 minutes and shake well.
Freezer
Freezing any portion of the recipe is not recommended.
Reheating
To reheat goat cheese croutons, warm in the microwave until heated through.
More Recipes to Try
If you have some leftover red onion after making this recipe, try making one of these recipes to use it up!
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Recipe
Strawberry Salad with Warm Goat Cheese Croutons
Ingredients
For the Vinaigrette:
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey
- 1 tablespoon chopped fresh thyme
- ½ teaspoon coarse black pepper
- ½ teaspoon salt
For the Goat Cheese Croutons:
- 1 egg
- 1 teaspoon water
- 1 cup panko breadcrumbs
- 4 ounce goat cheese, sliced into 6-8 rounds
- 2 tablespoons olive oil
- Flake salt
For the Salad:
- 4 cups mixed baby greens
- 2 cups strawberries, quartered
- ½ cup red onion, thinly sliced
- ½ cup toasted pecans
Instructions
For the Vinaigrette:
- In a jar with a tight fitting lid, combine the olive oil, balsamic, honey, thyme, pepper, and salt. Cover tightly, shake to combine and set aside.1 tablespoon olive oil, 2 tablespoons balsamic vinegar, 2 teaspoons honey, 1 tablespoon chopped fresh thyme, ½ teaspoon coarse black pepper, ½ teaspoon salt
For the Goat Cheese Croutons:
- Place the egg and water in a shallow bowl. Whisk well.1 egg, 1 teaspoon water
- Place breadcrumbs in a separate shallow bowl.1 cup panko breadcrumbs
- Dip the goat cheese rounds in the egg and then coat with the panko breadcrumbs. Set the rounds on a plate and place them in the freezer for 10-15 minutes.4 ounce goat cheese, sliced into 6-8 rounds
- Heat the olive oil in a large skillet over medium high heat. Once it is hot and shimmering, place the goat cheese rounds in the pan. Allow them to cook until golden brown, about 2 minutes per side, flipping with a fork or a small spatula and being very gentle..2 tablespoons olive oil
- Transfer the rounds to a paper towel lined and sprinkle with flake salt.Flake salt
- Fill salad bowls with the mixed greens in the bottom, topped with the strawberries, red onion, goat cheese croutons, and pecans. Drizzle with the balsamic vinaigrette.4 cups mixed baby greens, 2 cups strawberries, quartered, ½ cup red onion, thinly sliced, ½ cup toasted pecans
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
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