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A bowl with arugula and spinach salad topped with strawberries, onion, and goat cheese.

Strawberry Goat Cheese Arugula and Spinach Salad

Kaleena Martinez
Tossed in a tangy balsamic poppyseed dressing, this strawberry goat cheese arugula and spinach salad is fresh, vibrant, and perfect for any meal.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 4 cups arugula
  • 4 cups spinach
  • 2 cups strawberries (sliced)
  • 4 oz goat cheese crumbled
  • ½ small red onion sliced thin
  • ½ cup sliced almonds

Dressing

  • ¼ cup balsamic vinegar
  • ¼ cup avocado oil or olive oil
  • 1 tablespoon honey
  • 2 teaspoons poppyseeds
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions
 

  • Add the spinach and arugula to a large salad bowl.
  • Slice the onion and strawberries and add them to the bowl.
  • Crumble the goat cheese into the salad bowl.
  • Add the sliced almonds.
  • Add all the dressing ingredients to a small bowl and whisk together.
  • Pour the dressing over the salad and toss to combine.

Notes

Ingredient swaps
Goat cheese: Want to keep it Paleo? Skip it! But if dairy’s cool with you, feta, shaved parm, or even a little jalapeño jack are totally fair game. 
Shaved almonds: Walnuts, pistachios, sunflower seeds, or pepitas? Yes. All yes. Toast 'em for bonus flavor (see tips below).
Strawberries: Fresh fruit is the star in this recipe (well, I don’t know, I’m a pretty huge goat cheese fan). Blueberries, sliced apples, pears, watermelon chunks, dried cranberries, or even peaches will totally work.
Storage and meal prep
Okay, so this salad isn’t the kind of thing you wanna mix and stash for days. If you dress it and let it sit, it turns sad and soggy. No one wants that.
But, it’s perfect for prepping if you build it in parts:
  • Wash and dry your greens really well (a salad spinner is your BFF here).
  • Store the strawberries and cheese separately in small containers.
  • Toast and cool your nuts, then stash them in something airtight.
  • Mix up the dressing and keep it in a jar in the fridge for the week.
Going portable? Mason jars are the move. Here's the layering magic:
  1. Dressing on the bottom
  2. Strawberries and cheese
  3. Toasted nuts
  4. Greens on top
When you’re ready to eat, just shake it up and dig in. Instant lunch that doesn’t suck.

Nutrition

Calories: 341kcalCarbohydrates: 19gProtein: 10gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.003gCholesterol: 13mgSodium: 298mgPotassium: 498mgFiber: 4gSugar: 12gVitamin A: 3591IUVitamin C: 55mgCalcium: 175mgIron: 3mg

*nutrition information is an approximate

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