Fresh Summer Strawberry Salad

This Summer Strawberry Salad brings together the season's freshest berries with tangy goat cheese and crunchy pecans for a vibrant dish that celebrates summer's bounty. The sparkling orange vinaigrette adds a refreshing twist that elevates this from an ordinary salad to something truly special.

I created this recipe after visiting our local farmers market one Saturday morning when strawberries were at their peak. What started as a simple way to showcase those perfect berries has become our go-to summer entertaining salad, with friends constantly requesting the recipe.

Ingredients

• Spring mix: Provides a tender, delicate base that lets the fruit flavors shine
• Fresh strawberries: Deliver sweet summer flavor and beautiful color
• Blueberries: Add antioxidant power and gorgeous contrast to the red strawberries
• Mandarin oranges: Bring citrus brightness and juicy texture
• Pecans: Contribute essential crunch and nutty depth
• Goat cheese: Adds creamy tanginess that balances the sweet fruit perfectly
• Green onions: Provide a subtle savory note that grounds the fruity flavors
• Sparkling orange juice: Creates an effervescent dressing with natural sweetness
• White balsamic vinegar: Offers gentle acidity without overwhelming the delicate fruits
• Honey: Rounds out the dressing with floral sweetness that complements the berries

Step-by-Step Instructions

Prepare the fruits:

Wash strawberries thoroughly, remove stems, and slice them evenly. The berries should be ripe but still firm enough to hold their shape when sliced. Pat blueberries dry after washing to ensure they don't dilute the dressing.

Toast the pecans:

Place pecans in a dry skillet over medium heat for 4 to 5 minutes, stirring occasionally until they become fragrant and slightly darker. This extra step intensifies their flavor and enhances their crunch factor significantly.

Assemble the base:

Layer spring mix in a large, shallow bowl that gives enough space for all ingredients to be visible. A wider bowl works better than a deep one for this colorful salad.

Add the colorful elements:

Arrange strawberries, blueberries, mandarin oranges, and toasted pecans over the greens in sections rather than mixing everything together. This creates a gorgeous presentation that showcases each ingredient.

Finish with cheese and onions:

Sprinkle the crumbled goat cheese and sliced green onions over the top just before serving to maintain their distinct textures and flavors.

Create the dressing:

Combine all dressing ingredients in a jar with a tight fitting lid and shake vigorously until the honey is fully dissolved and everything is well emulsified. The sparkling juice will lose some effervescence, so make this just before serving.

Dress and serve:

Pour the dressing over the salad immediately before serving, or offer it alongside so guests can dress their portions to taste. The delicate greens will wilt quickly once dressed.

Save

The sparkling orange juice in the dressing is my secret weapon here. I discovered it by accident when I had an open bottle of Sanpellegrino that needed using. That slight effervescence creates the most delightful lightness to the dressing that perfectly complements summer meals when heavy dressings would feel too much.

Seasonal Variations

While this salad shines brightest in summer with fresh berries, you can adapt it year round. In fall, substitute sliced apples or pears for strawberries and swap pecans for walnuts. Winter versions work beautifully with sectioned blood oranges and pomegranate seeds. Spring calls for strawberries paired with tender young spinach instead of spring mix.

Make Ahead Tips

This salad can be partially prepped ahead to make entertaining easier. Wash and prepare all fruits and store them separately in the refrigerator. The dressing can be made up to 3 days ahead, though you may need to re add a splash of sparkling juice right before serving to revive the effervescence. Assemble everything except the dressing no more than two hours before serving to maintain optimal freshness.

Serving Suggestions

For a complete summer meal, pair this salad with grilled chicken or salmon. The fruity notes complement seafood particularly well. It also makes a stunning addition to a summer brunch spread alongside quiche or frittata. For an elegant dinner party, serve smaller portions as a first course before a main dish of herb roasted pork tenderloin or cedar plank salmon.

Recipe FAQs

→ Can I substitute the goat cheese with something else?

Yes, you can substitute the goat cheese with feta cheese for a similar tangy flavor, or use a mild cheese like mozzarella pearls if you prefer something less sharp. For a dairy-free option, avocado slices provide a similar creamy texture.

→ How far in advance can I prepare this salad?

You can prepare the individual components up to 24 hours in advance, but it's best to assemble the salad just before serving. Store the dressing separately in a sealed container in the refrigerator, and combine all ingredients when you're ready to serve to prevent wilting.

→ What protein can I add to make this a complete meal?

This salad pairs beautifully with grilled chicken, seared salmon, or shrimp for added protein. For vegetarian options, try adding chickpeas, quinoa, or toasted walnuts to make it more substantial as a main course.

→ Can I use frozen berries if fresh aren't available?

While fresh berries provide the best texture and flavor, you can substitute with frozen berries in a pinch. Thaw them completely and pat dry with paper towels before adding to the salad to prevent excess moisture from diluting the dressing.

→ What can I substitute for the sparkling orange juice in the dressing?

If you can't find sparkling orange juice, use a combination of fresh orange juice and a splash of club soda or seltzer water. Alternatively, regular orange juice with a teaspoon of lemon juice works well to achieve a similar bright, citrusy flavor profile.

→ How can I toast the pecans for enhanced flavor?

To toast pecans, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant and slightly darkened. Alternatively, toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently to prevent burning. Let cool completely before adding to the salad.