Strawberry Salad with Honey Vinaigrette

Strawberry Salad with Honey Vinaigrette is a fresh, vibrant dish that’s perfect for spring and summer. Juicy strawberries, crisp greens, creamy cheese, and crunchy nuts all come together with a sweet and tangy honey vinaigrette that ties everything together beautifully. It’s light, colorful, and absolutely bursting with flavor—I love serving it as a side or even as a main topped with grilled chicken.

Why You’ll Love This Recipe

I love this salad because it hits every note—sweet, savory, crunchy, creamy, and fresh. The honey vinaigrette is quick to whisk up and adds just the right amount of brightness without overpowering the ingredients. It’s one of those dishes that looks impressive but comes together in just minutes. I often bring it to potlucks or make it for a simple weeknight dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh strawberries, sliced
• Mixed greens (I like baby spinach, arugula, or spring mix)
• Crumbled goat cheese or feta
• Candied or toasted pecans, walnuts, or almonds
• Red onion, thinly sliced
• Avocado (optional, for creaminess)

For the honey vinaigrette:

• Olive oil
• Honey
• Apple cider vinegar or balsamic vinegar
• Dijon mustard
• Salt and pepper

Directions

1. I start by preparing the vinaigrette: in a small bowl or jar, I whisk together olive oil, honey, vinegar, Dijon mustard, salt, and pepper until smooth and emulsified.

2. In a large salad bowl, I layer the greens, strawberries, red onion, nuts, cheese, and avocado if I’m using it.

3. Just before serving, I drizzle the honey vinaigrette over the top and gently toss everything together.

4. I taste and adjust the seasoning if needed, then serve immediately.

Servings and timing

This salad makes about 4 servings and takes around 15 minutes to prepare from start to finish. It’s quick enough for a weekday lunch but special enough for entertaining.

Variations

I sometimes switch out the cheese—blue cheese or fresh mozzarella are great options. If I want more protein, I top the salad with grilled chicken, salmon, or chickpeas. For a fruity twist, I mix in blueberries or mandarin oranges. I’ve also made the vinaigrette with lemon juice instead of vinegar for a lighter, citrusy vibe.

Storage/Reheating

This salad is best served fresh, but I store any leftovers (without dressing) in the fridge for up to 2 days. The vinaigrette keeps separately in a sealed container for up to a week. I don’t recommend reheating—just keep the ingredients chilled and toss together when ready to eat.

FAQs

Can I make the vinaigrette ahead of time?

Yes, I often make the dressing in advance. It keeps well in the fridge for up to 7 days. I just shake or stir it before using.

What greens work best in this salad?

I like using baby spinach, arugula, or a spring mix. They’re tender and balance well with the sweet strawberries and crunchy toppings.

Can I use frozen strawberries?

I recommend using fresh for the best texture. Frozen ones tend to release too much water and can make the salad soggy.

What kind of nuts should I use?

I usually go for candied pecans or toasted almonds, but walnuts work well too. If I want it nut-free, sunflower seeds add a nice crunch.

Is this salad good as a meal?

Definitely. I add grilled chicken, shrimp, or even quinoa to make it more filling. The flavors still shine through no matter how I build it.

Conclusion

Strawberry Salad with Honey Vinaigrette is one of those dishes I turn to when I want something light, fresh, and satisfying. It’s easy to make, easy to customize, and always a hit at the table. Whether I’m enjoying it on a sunny afternoon or serving it as a colorful starter, it never fails to brighten up the meal.