Strawberry Goat Cheese Salad

5 from 4 votes

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This strawberry goat cheese salad is the best combination of savory and a little bit sweet. It has a base of baby kale along with ripe avocados, red onions and honey balsamic vinaigrette. I roll two goat cheese logs in chopped pistachios and slice them into rounds to top this colorful salad.

Also try this strawberry cucumber pasta salad for another berry salad recipe that will take you from spring to summer.

Strawberry goat cheese salad on a plate.

Why You’ll Love This Recipe

There’s no better way to celebrate the start of berry season. The moment the price of berries goes down at the grocery, I am all in. I like to go beyond snacking and desserts and toss them into salads.

Nothing beats a savory dish that has sweet flavor too. There’s just some thing about this combination, and adding fruit to salads is such a simple way to do just that. Fresh strawberries and balsamic vinegar are a classic pairing.

If you’re looking for a filling salad that’s worthy of being a main dish, this strawberry salad is for you. With avocados to go along with strawberries and pistachio-crusted goat cheese, you can enjoy this salad for lunch or dinner.

The Ingredients

Ingredients including strawberries, goat cheese, pistachios, red onions, chives, balsamic vinegar, olive oil, mustard, honey, salt and pepper.

This is what you need:

  • Strawberries: Look for smaller berries because they taste sweeter. Hull them with a paring knife to remove the stems. Then slice them in half, and if you do happen to end up with larger berries, quarter them.
  • Goat cheese: I use two 4-ounce goat cheese logs. Then I can easily roll them into the chopped pistachios and slice them into rounds.
  • Pistachios are my favorite nuts for this salad. Use salted, lightly salted or unsalted shelled roasted pistachios. You can substitute with walnuts, almonds or pecans or even include a mix if you’re trying to clean out your pantry.
  • Avocado: I love creamy ripe avocados in salads. Here their mellow rich flavor matches up well with tangy goat cheese, sweet fruit and greens.
  • Red onions pop in the best way possible. Just thinly slice them and mix them with the greens and everything else.
  • Baby kale is more delicate than mature kale. You can substitute with baby spinach, arugula or a spring mix for the lettuce
  • Chives are the herby version of onions. Even though there are already red onions in the salad, I still like adding chives.
  • Honey balsamic vinaigrette: Keeping with the savory and a touch of sweet theme, I make the dressing with garlic, honey, mustard, salt, pepper, balsamic vinegar and olive oil.

How To Make This Strawberry Goat Cheese Salad

This is what you need for the salad recipe:

1. Cover the goat cheese with pistachios. Spread the nuts into a single layer on a dinner plate. Roll the logs in the nuts while gently pressing down. Slice the logs 1/4-inch wide. Then press the cut sides into the nuts, so they are fully crusted.

2. Make the vinaigrette. In a small bowl, whisk together the garlic, honey, mustard, salt, pepper, balsamic vinegar and oil.

Rolling goat cheese into chopped pistachios.. Honey balsamic vinaigrette in a small bowl.

3. Combine the ingredients in a large salad bowl including the kale, strawberries, avocados, red onions, remaining pistachios and chives.

4. Drizzle the vinaigrette into the salad and toss to combine. Spoon the salad onto serving plates or into bowls and top with pistachio-crusted goat cheese.

Salad ingredients assembled in a large bowl. Salad tossed in vinaigrette.


I love this recipe for a spring – summer salad for lunch or dinner. It definitely eats like a main dish salad with all the berries, goat cheese and nuts. If you want to add protein to this vegetarian salad, try chicken, shrimp or tofu.

Leftovers & Storage

If you know you’re not going to serve and eat the entire salad in one meal, do not toss everything in the dressing. Store the salad, vinaigrette and goat cheese rounds in separate airtight containers in the refrigerator up to 2 days. A mason jar is handy for salad dressing.

Let the dressing sit out at room temperature for 15 minutes before whisking it, assuming that the oil will solidify in the chill of the fridge. You can also run the jar with the dressing under warm water and shake it so leftovers ready faster.

Strawberry goat cheese salad on a plate.

Recipe Tips

Make sure the goat cheese is cold. Take it out of the fridge right before you are about to roll it into the pistachios. If you do find that the cheese is too warm and sticky, put it in the refrigerator for 5 minutes and check on it again.

There will be some crumbling when you slice the goat cheese log. That’s just how the consistency of goat cheese is, but use your hands to shape it and press it back together as needed.

Don’t cut the avocado too early or it will brown. This doesn’t effect the taste. It’s more about the look. The same goes for leftovers. The avocados will brown the longer you store the salad.

You can make the vinaigrette up to 2 days in advance. Store it in a jar in the fridge. Take it out 15 minutes before you’re planning to use it and stir it around.

Recipe FAQs

Can you use other fruit than strawberries?

Yes! Blueberries, blackberries or raspberries would all be good in this salad. Don’t hesitate to use a mix of berries. Stone fruit such as ripe peaches are wonderful in goat cheese salads too.

Do you have to make the goat cheese rounds?

Technically no, but I do recommend it! If you are looking for a shortcut, you can make this salad and just crumble goat cheese or feta cheese and add lots of chopped nuts.

More Salad Recipes with Fruit

Mixed Berry Kale Salad
Kale Apple Salad
Balsamic Tomato Peach Salad
Peach Caprese Salad
Pear Gorgonzola Salad
Blueberry Corn Salad
Mango Avocado Salad
Tomato Peach Burrata Salad
Watermelon Cucumber Corn Salad
Watermelon Peach Salad

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Strawberry Goat Cheese Salad

5 from 4 votes
Prep: 20 minutes
Total: 20 minutes
Servings: 4
With avocados and honey balsamic vinaigrette, this pistachio strawberry goat cheese salad is the best combination of savory with a little bit sweet.


For goat cheese

  • 1 cup finely chopped roasted pistachios (salted, lightly salted or unsalted)
  • 2 4-ounce goat cheese logs

For vinaigrette

  • 1 garlic clove, minced
  • 1 teaspoon honey
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons balsamic vinegar
  • 1/4 cup olive oil

For salad

  • 5 ounces baby kale
  • 8 ounces strawberries, hulled and halved if small or quartered if large
  • 1 avocado, diced
  • 1/2 small red onion, finely sliced
  • 1 tablespoon minced chives


  • Place the chopped pistachios on a plate and spread into a single layer. Roll the goat cheese logs into the nuts. Then cut the goat cheese into 1/4-inch-wide slices. Press the cut sides into the nuts, so they are covered all over. (The goat cheese needs to be cold while you do this. If it warms up or gets sticky, put it in the refrigerator for 5 minutes).
  • To make the balsamic vinaigrette, whisk the garlic, honey, mustard, salt, pepper, balsamic vinegar and oil in a small bowl.
  • In a large bowl, combine the kale, strawberries, avocados, red onions, remaining chopped pistachios from rolling the goat cheese, and chives.
  • Drizzle the vinaigrette into the salad, tossing to combine.
  • Divide the salad onto serving plates or into bowls and top with pistachio-crusted goat cheese.


Besides baby kale, you can use baby spinach, arugula or a spring mix.
Blueberries, raspberries and or blackberries are also great in this salad or include multiple kinds of berries.
You can substitute almonds or walnuts for the pistachios or use a combination of nuts.
If you are making the salad for meal prep, do not toss it in the vinaigrette until you’re planning to eat it.
You can keep leftovers in the fridge up to 2 days. The salad, vinaigrette and goat cheese rounds are best stored in separate airtight containers. Let the dressing sit at room temperature for 15 minutes before stirring it and tossing it into the salad.


Calories: 575kcal | Carbohydrates: 23g | Protein: 20g | Fat: 48g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 25g | Cholesterol: 26mg | Sodium: 567mg | Potassium: 826mg | Fiber: 10g | Sugar: 10g | Vitamin A: 4370IU | Vitamin C: 75mg | Calcium: 227mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salads
Cuisine: American
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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Recipe Rating


  1. 5 stars
    My husband & I loved this recipe! He said it tasted like a restaurant meal. Absolutlely delicious & will be a great meal for summer dinners. I added grilled shrimp!

  2. 5 stars
    Love this salad! Made to many pistachio crusted goat cheese rounds the first time, so I froze them in a zip lock. They are rich, so I took out (2) for tonight’s dinner. We each had one on our salad & I added roasted chicken for additional protein. I am typically a strawberry fan when blended in a smoothie. However, the strawberries in this salad with balsamic is absolutely Delicious!

  3. 5 stars
    This salad was incredibly delicious. I did not use the oven at all – I just added crumbled goat cheese and honey roasted pistachios at the end separately.

  4. 5 stars
    This salad is so good! I made it for my guests and they were really impressed. Thank you! We need more delicious salads in our lives.

  5. I have not made it yet but recipe asks for 5 ounces of spinach or baby Kale (or). Then 8 ounces of strawberries.
    I can see a cup of strawberries but just over a 1/2 of greens. Am I reading this wrong.

    1. Hi Eva. The recipe calls for 5 ounces of greens, which is one of those plastic clam shell salad containers you find at the grocery. For strawberries, you need a half pound (or 8 ounces). Then hull the berries and halve or quarter them before you toss them in the salad.