Best Strawberry Balsamic Salad

This vibrant mango salad captures everything I love about fresh, seasonal eating in one beautiful bowl. Peppery arugula and tender baby spinach create the perfect backdrop for sweet, juicy strawberries, while creamy goat cheese and crunchy candied walnuts add layers of texture and flavor. The star of the show is definitely the maple balsamic dressing - it's tangy, slightly sweet, and brings all these wonderful ingredients together in the most delicious way.

I stumbled upon this combination years ago when I had an abundance of strawberries from our local farmer's market and some leftover goat cheese in the fridge. The first bite convinced me this needed to become a regular in our meal rotation. My husband, who usually skips salads, actually requests this one, especially when I make extra candied walnuts for him to snack on while I'm putting everything together.

Essential Ingredients and Selection Tips:

• Mixed greens (arugula and baby spinach): Choose bright, crisp leaves without any yellowing or wilting; arugula should have that peppery bite while spinach adds mild earthiness
• Fresh strawberries: Look for berries that are bright red all the way to the stem, firm to touch, and smell sweet at room temperature
• Goat cheese: Fresh goat cheese should be creamy white, not chalky or overly tangy; it should crumble easily but still hold together
• Raw walnuts: Choose plump, light-colored nuts that smell fresh and sweet, avoiding any that seem shriveled or have a bitter smell
• Quality balsamic vinegar: Use a good balsamic that's thick enough to coat a spoon lightly; cheap versions can be too harsh and acidic
• Pure maple syrup: Real maple syrup adds depth that artificial syrups can't match; Grade A Dark Robust works perfectly here
• Extra virgin olive oil: Since this isn't cooked, use your best olive oil as the flavor really comes through in the finished dressing
• Dijon mustard: Smooth Dijon helps emulsify the dressing while adding a subtle tang that balances the sweetness
• Fresh herbs: Basil or thyme work beautifully; herbs should be bright green and fragrant, not wilted or dark

Detailed Step-by-Step Instructions:

Prepare the candied walnuts first:

Preheat your oven to 350°F and line a baking sheet with parchment paper. In a small bowl, toss one cup of walnut halves with two tablespoons of maple syrup and a pinch of salt until every piece is well coated. Spread them in a single layer on the prepared baking sheet, making sure they don't overlap. Bake for 8-10 minutes, stirring once halfway through, until they're golden brown and smell toasted. Let them cool completely on the pan - they'll crisp up as they cool and become perfectly crunchy.

Make the maple balsamic dressing:

In a mason jar or small bowl, combine three tablespoons of balsamic vinegar, two tablespoons of pure maple syrup, one tablespoon of Dijon mustard, and one tablespoon of chopped fresh herbs. Add a quarter cup of extra virgin olive oil slowly while whisking constantly, or secure the lid on your mason jar and shake vigorously for 30 seconds. The dressing should emulsify into a smooth, slightly thick consistency. Taste and adjust the balance - add more maple syrup for sweetness, balsamic for tang, or herbs for freshness.

Prepare your strawberries properly:

Hull the strawberries by cutting out the green tops with a small paring knife, then slice them into quarter-inch thick pieces. Try to keep the slices uniform so they distribute evenly throughout the salad. If your strawberries are very large, cut them into smaller pieces so each bite of salad gets some fruit. Pat the sliced strawberries gently with paper towels if they seem very juicy to prevent the salad from becoming watery.

Wash and dry the greens thoroughly:

Even pre-washed greens need a quick rinse under cool water. Place them in a salad spinner and spin until completely dry, or pat them gently with clean kitchen towels. Any remaining water will dilute your dressing and make the salad soggy. If using whole arugula leaves, tear any large ones into bite-sized pieces. The greens should be completely dry and at room temperature before assembling.

Assemble the salad with care:

In a large serving bowl, combine the dried greens and gently toss them with your hands to mix the arugula and spinach evenly. Add the sliced strawberries and half of the candied walnuts, distributing them throughout. Crumble the goat cheese into bite-sized pieces and scatter over the top. Drizzle about half the dressing over everything and toss gently with salad tongs, adding more dressing as needed. Top with the remaining candied walnuts and serve immediately on chilled plates.

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The magic of this salad happens in the contrast of temperatures and textures. Room temperature strawberries release their natural juices slightly, which mingles with the dressing to create pockets of concentrated flavor throughout each serving. I've learned that letting the assembled salad sit for just two or three minutes before serving allows all the flavors to meld together beautifully, but any longer and the greens start to wilt from the acid in the dressing.

What makes this recipe particularly special is how it bridges seasons so effortlessly. In late spring and early summer, when strawberries are at their peak, the salad feels light and refreshing - perfect for warm evenings on the patio. But as temperatures cool, the maple flavors in both the dressing and candied walnuts give it a cozy, autumn feeling that pairs wonderfully with heartier main dishes like roasted chicken or grilled pork tenderloin.

The preparation timeline for this salad works beautifully for entertaining. I often make the candied walnuts and dressing the day before a dinner party, which actually improves both components - the nuts become even crunchier after sitting overnight, and the dressing flavors have time to marry and develop. The morning of serving, I wash and prep all the greens and strawberries, storing them separately in the refrigerator until the last minute.

Color psychology plays a real role in why this salad is so appealing. The deep red strawberries against the dark green arugula and bright white goat cheese creates a visual feast that makes people want to dive right in. I've noticed that even kids who claim to hate salads will at least try this one because it looks more like a special treat than something they're supposed to eat for their health.

The nutritional profile of this salad makes it feel like a virtuous indulgence. Strawberries provide more vitamin C than oranges, while the nuts contribute healthy fats and protein that help keep you satisfied. The dark leafy greens deliver folate, iron, and antioxidants that support everything from energy levels to skin health. Even the goat cheese contributes calcium and protein, making this salad substantial enough to serve as a light lunch.

My grandmother always said that food should feed both the body and the soul, and this salad does exactly that. There's something deeply satisfying about the combination of sweet fruit, tangy cheese, and crunchy nuts that makes every bite feel like a small celebration. During strawberry season, I find myself making this salad at least twice a week, sometimes serving it as a light dinner with crusty bread, other times as an elegant starter for weekend guests.

This salad has become my signature dish for spring gatherings, and I love how it consistently surprises people with its sophisticated flavor combinations. The interplay between the peppery arugula, sweet strawberries, creamy goat cheese, and that incredible maple balsamic dressing creates something far more complex than the sum of its parts. It's proof that simple, quality ingredients treated with respect can create truly memorable meals that bring people together around the table.

Frequently Asked Questions

→ How long does this strawberry salad stay fresh?

This salad is best eaten right after making it. The dressing can make the greens soggy if it sits too long. You can prep ingredients separately and assemble when ready to serve.

→ Can I make the candied walnuts ahead of time?

Yes! You can make candied walnuts up to 3 days ahead. Store them in an airtight container at room temperature to keep them crunchy.

→ What can I use instead of goat cheese?

Try crumbled feta cheese, fresh mozzarella balls, or even ricotta cheese. For dairy-free options, use vegan cheese crumbles or just skip the cheese entirely.

→ Can I use frozen strawberries for this salad?

Fresh strawberries work best for this recipe. Frozen berries become mushy when thawed and will make your salad watery. Stick with fresh, ripe strawberries for the best texture.

→ How do I keep the salad from getting soggy?

Add the dressing right before serving, not ahead of time. You can also serve the dressing on the side so everyone can add their own amount.

→ What other fruits work well in this salad?

Try fresh blueberries, sliced peaches, or dried cranberries. Pears and apples also taste great with the balsamic dressing and goat cheese combination.