It’s Wednesday and that means I am featuring another salad for my summer salad series. Today’s salad has been my go-to salad for the last few weeks, a simple strawberry pecan goat cheese salad. The poolside restaurant on my Hilton Head vacation served it and I couldn’t get enough of it.
It is so easy to make and involves little chopping or prep which is nice. The goat cheese cuts the tang of the homemade balsamic dressing and the pinch of garlic salt gives it a nice finish.
I bought a big bag of pecans at Costco and they will probably last me until Labor Day! Pick up a log of goat cheese and crumble it yourself by slivering it off the end with a small knife. You can serve this salad as a main course or a simple side. Adding grilled chicken would be a nice addition too! Enjoy!
8 ounces fresh baby spinach (3-4 cups)
1 1/2 to 2 cups cleaned and sliced strawberries
1/2 cup pecan halves or pieces, lightly toasted
2 to 3 ounces goat cheese or blue cheese, crumbled
1/4 cup Canola oil or other salad oil
2 tablespoons balsamic vinegar
1/8 teaspoon garlic powder
Toss spinach with sliced strawberries, pecans, and cheese
Combine dressing ingredients in small bowl; whisk until well blended. When ready to serve, drizzle dressing over the salad and toss lightly.