Home > Salads > Strawberry Salad Strawberry Salad February 15, 2019 | 12 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. This refreshing orange and strawberry salad is packed with good-for-you ingredients and dressed in a flavor-packed citrus vinaigrette. This is one of my go-to salads to serve as a quick dinner side dish. There isn’t too much prep required, it comes together exceptionally fast, and it’s a versatile recipe. Swap out the fruits, nuts, and cheese to your preference or what you have on hand. Plus, you can prepare the dressing ahead of time and use it all week long! Strawberry Salad A few weeks ago I had some family over for a casual dinner. We have some vegetarians in the crowd, so I’d planned a veggie-packed main course and these roasted vegetables as a side, BUT I had forgotten about a salad. So I surveyed what I had in the fridge and ended up making this strawberry salad on a whim. Turns out this salad was the most popular dish of the night — everyone went crazy for it and so, of course, I had to re-create it to share here! This salad whips together quickly and easily. I’ll break down the process below, outline a few tips, and then give you some variation ideas for this recipe! How to make this strawberry salad Start with the dressing: prepare the dressing so it can chill while you assemble everything else. The dressing can be made up to 5 days in advance! Store in a mason jar in the fridge and give it a quick shake before adding to the salad. Prepare the fruit: remove the tops of the strawberries and thinly slice. Here’s a guide to cut strawberries without wasting any fruit. Combine: add the prepared fruit on top of the mixed greens. Top with the rest of the ingredients: pistachios, goat cheese, and dried cranberries. A few quick tips Only add dressing and cheese to the salad that will be consumed the same day. This strawberry salad doesn’t sit well with the dressing (it will get soggy/become inedible) Use fresh citrus: bottled citrus juice won’t cut it for this recipe! The dressing depends on the fresh zest and juice from the clementines and lemon. Keep ingredients chilled: the colder the fruit, dressing, and lettuce are the better the salad tastes! Keep everything in the fridge right up until you’re ready to eat. Salad variation ideas Nuts: instead of pistachios, toasted pecans or almonds would be delicious. For a sweeter salad, use chopped candied pecans. Fruit: pretty much any berry would work in this salad – raspberries, blueberries, or blackberries all pair well with citrus. Cheese: feta or blue cheese would work well in this salad! Add protein: grill some chicken (use this chicken marinade), slice it up, and add it to the salad. Add healthy fats: a chopped or sliced avocado would be a great filling ingredient to add. Dressing: for a less sweet dressing, you can use the balsamic dressing in this cucumber salad recipe! Serve this alongside: Crock Pot Roast Shepherd’s Pie Vegetarian Chili (or a meat filled Crockpot Chili) Shrimp Tacos Broccoli Cheddar Soup FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Strawberry Salad 5 from 6 votes - Review this recipe This refreshing orange and strawberry salad is packed with good-for-you ingredients and dressed in a flavor-packed citrus vinaigrette. SAVE TO RECIPE BOX Print Recipe Strawberry Salad 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This refreshing orange and strawberry salad is packed with good-for-you ingredients and dressed in a flavor-packed citrus vinaigrette. Course Salad Cuisine American Keyword strawberry salad Prep Time 15 minutes Total Time 15 minutes Servings 6 -8, as a side Calories 307kcal Author Chelsea IngredientsSalad*10 ounces mixed green lettuce or fresh spinach1 pound strawberries, hulled and thinly sliced4 clementines, peeled and separated into segments3/4 cup dried cranberries3/4 cup pistachios, shelled and coarsely chopped3/4 cup crumbled goat cheese (or feta)Dressing1/2 cup good quality olive oil3-4 clementines (2 teaspoons zest and 4 tablespoons juice)1 large lemon (1/2 teaspoon zest and 2 tablespoons juice)2 and 1/2 tablespoons honey2 teaspoons dijon mustard1/2 teaspoon fine sea salt InstructionsIn a large bowl, toss together the lettuce, strawberries, clementines, dried and cranberries.For the dressing: combine all of the ingredients together except for the oil in a food processor or blender. Blend until all ingredients are well incorporated and zest has been broken down. Slowly add in the oil in a steady stream and pulse until just combined and emulsified. Avoid blending the oil in for an extended period of time as it can make the oil taste metallic.Right before enjoying, add the dressing (add to taste -- you may not need/want it all), pistachios, and feta cheese. Do not add pistachios, cheese, or dressing to any salad you'll have leftover (it doesn't sit/store well together). Toss and enjoy immediately. Recipe Notes*With all salads, adjust the amount of fixings and how much dressing you use to your personal preference! Nutrition FactsCalories: 307kcal DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.