Berry Goat Cheese Salad with Candied Walnuts & Strawberry Balsamic Vinaigrette
/There are some recipes that are just as pretty on the table as they are delicious, and this berry goat cheese salad is absolutely one of them.
Fresh strawberries, blackberries and blueberries are layered over spinach with creamy goat cheese and sweet candied walnuts, then everything gets tossed in a homemade strawberry balsamic vinaigrette. It's fresh and colorful, with that perfect combination of sweet, tangy, creamy and crunchy in every bite.
I originally made this salad for lunch outside, surrounded by trees and greenery, and looking back at these photos it almost feels like we were having lunch in a little wooded fairy garden. It's exactly the kind of meal I love serving when the weather is warm—beautiful enough for a spring or summer gathering but simple enough to make for lunch at home.
A Salad Made for Spring and Summer
One of my favorite things about this salad is how naturally beautiful it is.
You have deep green spinach, bright strawberries, blueberries and blackberries, creamy white goat cheese and glossy candied walnuts. It doesn't need much styling once it's assembled because the ingredients do all of the work.
That makes it especially good for entertaining.
Serve it for Easter, Mother's Day, a bridal or baby shower, a spring lunch or an easy summer dinner outside. It works beautifully as a side salad, but you can easily add grilled chicken or salmon and turn it into a complete meal.
What's in This Berry Goat Cheese Salad?
The ingredient list is simple, but each piece gives the salad something different.
Spinach creates a mild, fresh base that lets the berries stand out.
Strawberries, blueberries and blackberries add sweetness, color and a little tartness.
Goat cheese gives you that creamy, tangy contrast against the fruit.
And then there are the candied walnuts.
Those might be my favorite part.
Don't Skip the Candied Walnuts
You could absolutely use plain toasted walnuts, but taking a few extra minutes to candy them makes such a difference.
For this recipe, I cook the walnuts with maple syrup and brown sugar until they're glossy and coated, then spread them onto parchment paper to cool.
You get these little bites of sweet crunch throughout the salad that work so well against the creamy goat cheese and fresh berries.
Amanda's Tip: Make the candied walnuts first. They'll have time to cool and crisp while you prepare the dressing and assemble the rest of the salad.
Homemade Strawberry Balsamic Vinaigrette
The dressing is what brings everything together.
Fresh strawberries are blended with balsamic vinegar, raw honey, extra virgin olive oil, salt and pepper to make a simple strawberry balsamic vinaigrette.
You still get the depth and tanginess of balsamic, but blending fresh strawberries directly into the dressing gives it a little natural sweetness and makes it perfect for this salad.
If you love homemade dressings, this is also an easy one to make ahead. Blend it, refrigerate it in a sealed container and give it a good shake or stir before serving.
Setting a Garden Table for Lunch
This salad always makes me think of eating outside.
When I photographed this particular lunch at our old house, the table was tucked into so much greenery that it felt almost like dining in the middle of a little wooded garden.
And honestly, the setting didn't need much.
When you're surrounded by that much natural greenery, I think it's prettier to let the setting do most of the decorating. A thoughtfully set table, pretty serving pieces and colorful food are enough.
This is one of the reasons I love recipes like this for entertaining. The salad itself becomes part of the tablescape.
Shop My Summer Table & Kitchen Favorites
I've linked some of my favorite pieces for serving salads, setting a simple outdoor table and making homemade dressings below.
How to Assemble the Salad
I have one little trick when assembling salads with lots of toppings: don't put everything on top at once.
Start with the spinach and add about half of the berries, goat cheese and candied walnuts. Add some dressing and gently toss everything together.
Then transfer the salad to your serving bowl or platter and scatter the remaining berries, goat cheese and walnuts over the top.
That way, every bite is actually dressed and has some of the toppings in it, but you still get that beautiful finished salad with all of the color visible on top.
Easy Variations
This is also a very forgiving salad.
Use raspberries when they're in season. Swap the goat cheese for feta if that's what you prefer. Pecans work beautifully in place of walnuts, and you can use mixed greens or arugula instead of spinach.
For a heartier salad, add grilled chicken, salmon or even quinoa.
I wouldn't change too much at once, though. The combination of berries + creamy cheese + candied nuts + balsamic is what makes this one so good.
What to Serve with Berry Goat Cheese Salad
For lunch, I could happily eat this with a crusty baguette and call it a meal.
For dinner or entertaining, serve it alongside grilled chicken or salmon. It's also a beautiful fresh contrast to a creamy soup.
Try it with my Creamy Basil Tomato Soup, Slow Cooker Italian Wedding Soup, French Onion & Shallot Soup, or Creamy Cheddar Cauliflower Soup.
Make It Ahead
Most of this salad can be prepared ahead, which is another reason I love it for entertaining.
Make the candied walnuts ahead and let them cool completely before storing them in an airtight container.
Blend the strawberry balsamic vinaigrette and refrigerate it separately.
Wash and dry your berries and greens, but keep all of the salad components separate until you're ready to serve.
Wait to add the dressing until just before serving. That's what keeps the spinach fresh instead of soggy.
Berry Goat Cheese Salad with Candied Walnuts & Strawberry Balsamic Vinaigrette
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients
For the Salad
10 cups fresh spinach
¼ cup fresh strawberries, sliced
¼ cup fresh blackberries
¼ cup fresh blueberries
4 oz goat cheese, crumbled
For the Candied Walnuts
2 cups walnuts
¼ cup pure maple syrup
2 tablespoons brown sugar
For the Strawberry Balsamic Vinaigrette
¼ cup fresh strawberries, stems removed
¼ cup balsamic vinegar
¼ cup raw honey
½ cup extra virgin olive oil
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Instructions
1. Make the Candied Walnuts
Line a baking sheet with parchment paper and set aside.
Add the maple syrup and brown sugar to a saucepan over medium heat. Cook, stirring, until the mixture is combined and bubbling.
Add the walnuts and stir until evenly coated.
Transfer the walnuts to the prepared parchment-lined pan and separate them so they don't cool in one large cluster. Let cool completely while you prepare the rest of the salad.
2. Make the Strawberry Balsamic Vinaigrette
Add ¼ cup strawberries, balsamic vinegar, raw honey, extra virgin olive oil, salt and pepper to a blender.
Blend until completely smooth. Set aside until you're ready to assemble the salad.
3. Assemble the Salad
Add the spinach to a large serving bowl.
Add approximately half of the sliced strawberries, blackberries, blueberries, goat cheese and candied walnuts.
Drizzle with your desired amount of strawberry balsamic vinaigrette and gently toss.
Top the salad with the remaining berries, goat cheese and candied walnuts so all of those beautiful colors and textures are visible.
Serve immediately with additional vinaigrette on the side.
Amanda's Notes
Make the walnuts first. Giving them time to cool allows the maple-brown sugar coating to set before you add them to the salad.
Dress just before serving. Don't toss the spinach with vinaigrette until you're ready to eat.
Add the toppings in two stages. Tossing half into the salad distributes everything evenly, while saving the other half for the top gives you that beautiful finished presentation.
Make it a meal. Add grilled chicken or salmon for an easy spring or summer dinner.
Swap the greens. Arugula or mixed greens are both delicious alternatives to spinach.
How to Store Leftovers
Once dressed, this salad is best enjoyed right away.
If you know you'll have leftovers, only dress the portion you're serving. Keep the spinach, berries, goat cheese, candied walnuts and dressing stored separately in the refrigerator.
Keep the candied walnuts in a sealed container at room temperature once completely cooled so they maintain their crunch.
Frequently Asked Questions
Can I make berry goat cheese salad ahead of time?
Yes. Prepare the candied walnuts and strawberry balsamic vinaigrette ahead of time and keep the salad ingredients separate. Assemble and dress the salad immediately before serving.
Can I substitute feta for goat cheese?
Yes. Feta will give the salad a slightly different flavor and texture but works beautifully with fresh berries and balsamic vinaigrette.
Can I use pecans instead of walnuts?
Absolutely. Candied pecans are an easy substitute for the walnuts and work well with the berries and goat cheese.
What protein goes well with berry salad?
Grilled chicken and salmon are both great additions if you'd like to turn this salad into a complete meal.
Can I use a different green instead of spinach?
Yes. Try arugula for a pepperier flavor or your favorite mixed greens for a lighter texture.
Why should I wait to dress the salad?
Adding vinaigrette too early can cause the spinach to wilt. For the freshest texture, toss the salad with dressing immediately before serving.
More Salad Recipes
If you love a salad that's substantial enough to become part of the meal, try my Pear & Walnut Salad with Honey Mustard Dressing, Italian Chopped Salad Jars, Spinach Salad with Warm Shallot Dressing, Apples & Pistachios, or Shaved Brussels Sprout Salad with Apples, Goat Cheese & Candied Pecans.
Shop My Kitchen & Entertaining Favorites
I've linked some of my favorite pieces for making homemade dressings, serving big salads and setting a simple table for lunch outside.
Save This Recipe
Whether you're planning a spring lunch, summer dinner or simply want a new salad to add to your weekly rotation, save this one for later.
Gather Around the Table
Some meals seem made for eating outside.
This is one of them.
A big bowl of colorful salad, something cold to drink, bread on the table and nowhere you need to be for a little while.
Looking back at these photos from our old home, I love how tucked away this table felt among all of the trees and greenery. It was the kind of spot that made an ordinary lunch feel a little magical.
And I think that's part of why I love setting a table—even for something as simple as salad.
The food brings everyone there. The setting makes you want to stay.
