This goat cheese salad is the perfect balance of fresh, sweet, and savory. With a base of baby arugula and spinach, it’s loaded with strawberries, avocado, goat cheese, and a sprinkle of crisp red onions. Crunchy honey-glazed pecans add irresistible texture, while a simple honey balsamic dressing ties it all together with a bright, slightly sweet finish.

Light yet satisfying, this salad is a beautiful choice for a spring or summer meal, a festive brunch, or a refreshing side dish. It’s perfect for when you want something a little more elegant yet easy to throw together.

I figured it was about time to start sharing some fresh, lighter recipes around here — not just smoked meat all the time! 😆 Organic strawberries have been so cheap lately that it feels like they’re practically giving them away, so a strawberry salad felt like the perfect place to start.

You could add some chicken to it for a full meal. It’d also pair amazingly well with Smoked Ribeye or Smoked Spatchcock Chicken.

If you’re in the mood for a heartier salad, this Sweet Potato Goat Cheese Salad is a fantastic option. It combines roasted sweet potatoes, goat cheese, and pecans for a super filling salad.

What’s To Love

Make-ahead friendly with components that can be prepped in advance for easy assembly when you’re ready to serve.
Gorgeous presentation makes it ideal for gatherings, holidays, or special occasions. Make sure to use a white serving platter so the colors pop!
Highly customizable – swap in seasonal fruits, different nuts, or other greens based on what’s available.
Health-conscious but satisfying, with protein, fiber, and healthy fats to keep you full and energized.

Ingredient Notes

These are just some notes on select ingredients. Please scroll down for the full recipe!

Goat Cheese – I prefer soft Chèvre as opposed to the crumbles. The texture is better and tastes much fresher. The pre-crumbled goat cheese also contains an anti-caking agent, which makes the pre-crumbled cheese drier. This is kind of the equivalent to shredding your cheese fresh from the block vs. buying pre-shredded. Either will work, but the results will vary. Also, if you love goat cheese, check out my Goat Cheese Balls.
Honey – I say 1-2 tablespoons for the dressing, depending on how ripe your strawberries are. My strawberries were perfectly ripe, so they were very sweet. One tablespoon was perfect. If I were using strawberries that were not in season or not quite ripe enough, I would add 2 tablespoons of honey.
Onion and avocado – don’t like them? Just omit them!
Arugula and spinach – you can sub this with mixed spring greens for a similar light and tender texture that’s slightly less peppery than arugula. If you want it even milder and don’t want any peppery bite at all, then you could use all spinach. If you want a crunchier base and a little more structure, you can use Romaine hearts.

How to Make It

Toast the pecans and add the honey and salt.

Pour the pecans out onto a baking sheet lined with parchment paper in a single layer to cool.

Whisk together all dressing ingredients.

Add the goat cheese to a small plate or bowl. Use a fork to gently break the cheese apart and create crumbles.

Assemble the salad, pour dressing over the top, gently toss and serve.

Tips for Success

Here are some tried-and-true tips to help your goat cheese salad turn out amazing every time:

Expert Tips

Use fresh, ripe strawberries for maximum sweetness and flavor. If they’re out of season or not quite sweet enough, use 2 tablespoons of honey in the dressing instead of 1.
To keep avocados fresh, add them just before serving so they don’t brown while the salad sits.
Pecans burn easily, so stir them continuously and watch them closely in the pan.
If making the dressing ahead, remember that it’ll solidify slightly in the fridge due to the honey. Just let it come to room temperature and give it a whisk before using.

How to Make Ahead and Store

This salad is an excellent choice for entertaining or meal prep, as long as you follow a few simple rules to keep it tasting fresh.

Storage (undressed salad) – I wouldn’t recommend storing this salad if it’s dressed. It would turn into a wilted mess. If the salad hasn’t been dressed, store it in an airtight container and refrigerate it for 1-2 days.
Dressing storage – refrigerate any leftover dressing for up to 5-7 days. When the dressing is refrigerated, it’ll begin to solidify just a bit because of the honey. I left the jar of dressing that I had stored a few days earlier on the counter and allowed it to come to room temperature, gave it a quick whisk, and it was fine!
Honey pecans – make sure to let them cool completely after cooking, then store them in an airtight container at room temperature for up to 1 week. If it’s very humid where you are, it’s better to keep them in the fridge to stay crunchy.

Is it kid-friendly?

It could definitely be kid-friendly, depending on the kid!

The sweet strawberries, goat cheese, and honey-glazed pecans are usually big hits with kids. The dressing is also mildly sweet, which helps.

The parts that might be tricky are the arugula as it’s a little peppery and the red onion, which has a strong flavor. You could easily fix that by:

Swapping the arugula for just baby spinach or spring mix. As I mentioned above, Romaine hearts also work, and that would be the least “offensive” choice for picky eaters. 😉
Using a very small amount of onion, or leaving it out entirely.

If you do those two things, I’d say it’s a pretty kid-friendly salad.

✨🍓🥗 Have you tried this goat cheese salad? 🍓🥗✨

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5 from 1 vote