Strawberry Balsamic Salad with Arugula and Goat Cheese

My favorite Strawberry Salad made with leafy greens, fresh strawberries, candied walnuts, and creamy goat cheese all tossed with a rich and tangy maple balsamic dressing!

I love a well-balanced salad, and this Strawberry Balsamic Salad is one I return to season after season. Bright, juicy strawberries and tangy balsamic pair beautifully, while candied walnuts and creamy goat cheese add crunch and richness. The maple balsamic dressing gives the salad a warm, slightly sweet finish that works just as well in spring and summer as it does in the early fall. It’s easy to assemble, adaptable to dietary preferences, and stores well when prepped ahead.

Why You’ll Love This Salad

• Sweet strawberries and a rich maple balsamic vinaigrette create a balanced sweet-and-savory flavor.
• Simple to prep ahead—components keep best when stored separately until serving.
• The maple balsamic dressing is versatile and doubles as a marinade or a veggie drizzle.
• Flexible ingredients: swap greens, berries, nuts, or cheese to suit your tastes or dietary needs.

Ingredients You’ll Need

• Mixed greens – I used a mix of arugula and baby spinach, but any tender leafy greens will work.
• Strawberries – ripe, sliced strawberries are ideal. Other fresh fruit such as raspberries, blueberries, chopped apples, or pears can be used instead.
• Crumbled cheese – goat cheese adds creaminess; feta, gorgonzola, or blue cheese are nice alternatives. For a vegan option, omit the cheese or use a plant-based alternative.
• Candied walnuts – provide crunch and a touch of maple sweetness. Chopped pecans, almonds, or cashews can be substituted.
• Maple balsamic dressing – made from balsamic vinegar, olive oil, maple syrup, Dijon mustard, and fresh herbs for a bright and tangy finish.
• Cracked black pepper – to taste, added at the end to highlight the flavors.

Maple Balsamic Dressing (the BEST!)

This maple balsamic dressing is the key to the salad’s flavor. It combines balsamic vinegar and olive oil with maple syrup and Dijon mustard for a rich, balanced vinaigrette. Fresh or dried herbs can be added for extra brightness. The dressing is easy to whisk in a bowl, blend in a blender, or shake in a sealed jar. It doubles well as a marinade for chicken, fish, or steak, and is delicious drizzled over roasted vegetables or grain salads.

Can This Salad Be Prepped in Advance?

Yes. To keep everything fresh, store components separately and assemble just before serving.

• Slice strawberries and keep them in an airtight container in the refrigerator.
• Prepare candied walnuts ahead of time and let them cool completely before storing.
• Make the dressing and refrigerate in a sealed jar. Before serving, allow the dressing to come to room temperature and shake well to re-emulsify.

Customize This Strawberry Salad

• Swap arugula for baby spinach to create a milder base.
• Replace strawberries with other berries or diced apples/pears depending on seasonality.
• Make the salad vegan by omitting cheese or using a vegan cheese alternative.
• Add cooked grains like quinoa, brown rice, or farro to make the salad heartier.
• Include additional mix-ins such as sliced cucumber, red onion, creamy avocado, or shredded chicken for protein.
• Use any preferred nuts for texture—pecans, almonds, or cashews all work well.

More Salad Recipes You’ll Love

• Healthy Greek Salad
• Chinese Chicken Salad
• Detox Green Salad
• Fall Salad with Maple Tahini Dressing
• Roasted Sweet Potato, Quinoa and Kale Salad

Hope you enjoy this Strawberry Balsamic Salad! If you make it, please consider leaving a rating and sharing a photo with the hashtag #eatyourselfskinny — I love seeing your recreations.