Strawberry Blue Cheese Salad is a perfect mix of sweet and savory. It is a great salad to make during strawberry season when local berries are abundant at the local farmer’s markets.
This is a salad that has many layers of flavor. The crunchy nuts are both sweet and savory cooked as they are cooked with a combination of chili powder and sugar. The dressing ingredients are also a bit sweet with the addition of honey, and the dijon mustard and balsamic vinegar add the savory element. This combination over fresh leafy greens might end up being a favorite thing!
The fresh strawberries make this a pretty salad to serve and again add the element of sweetness. The sharp flavor of blue cheese adds a nice contrast to the strawberries but if you are not a fan of blue cheese, a milder flavor cheese such as feta would work as well.
If you would like to try another flavorful salad with fresh fruits and cheese, check out Apple Walnut Salad with Cheddar Croutons.
Check out 20 Simple Summer Strawberry Recipes for more ideas to use fresh strawberries.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIPS:
- Read How to Select and Store Strawberries to pick the best sweet strawberries.
SPECIAL EQUIPMENT NEEDED:
- Salad bowl
- Large skillet
- Small Bowl
SUBSTITUTIONS:
- If bleu cheese is too strong of a taste for you, substitute goat cheese or feta cheese.
- If you do not have shallots, red onion is a good substitute.
- The olive oil can be replaced with canola oil, vegetable oil, or Grapeseed oil.
- If you do not have honey, maple syrup can be used.
- The balsamic vinegar can be substituted with sherry vinegar or white wine vinegar though they will change the flavor of the dressing.
HOW TO STORE LEFTOVER STRAWBERRY BLUE CHEESE SALAD:
- Once the salad greens are combined with the dressing, they will start to wilt within hours. If kept in separate containers, you can store the salad ingredients in an airtight container in the refrigerator for 2-3 days.
- Store the dressing in a jar in the refrigerator for up to 5 days.
Strawberry Blue Cheese Salad
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Ingredients
- SALAD:
- 1- 5 ounce bag spring mix with baby spinach
- 2 ounces blue cheese crumbles
- ½ pint strawberries, sliced
- ½ cup sweet and spicy walnuts
- balsamic vinaigrette
- SWEET AND SPICY WALNUTS:
- ½ cup walnut pieces
- 1 tablespoon granulated sugar
- 1 tablespoon butter
- 1 and ½ teaspoons chili powder
- pinch cayenne pepper
- BALSAMIC VINAIGRETTE:
- ½ cup balsamic vinegar
- 3 tablespoons dijon mustard
- 3 tablespoons honey
- 2 garlic cloves, minced
- 2 small shallots, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup olive oil
Instructions
SWEET AND SPICY WALNUTS:
Combine the sugar, chili powder and cayenne pepper in a small bowl. Set aside.
In a skillet, heat the butter over medium heat. Add the walnuts and cook, stirring until the walnuts are lightly toasted. This should take 2-3 minutes.
Add the sugar mixture to the skillet and cook until the sugar is caramelized and the nuts are evenly coated. This should take about 2 minutes.
Remove from the pan and place on a waxed paper lined plate.
BALSAMIC VINAIGRETTE:
In a small bowl, whisk together the the balsamic vinegar, dijon mustard, honey, garlic, shallots, salt, and pepper.
Gradually whisk in the olive oil, blending well.
SALAD:
In a large bowl, combine the spring mix, sliced strawberries, and walnuts.
Pour balsamic vinaigrette as needed over the salad. The salad is best lightly coated.
Toss the salad and sprinkle with the crumbled blue cheese.
