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Strawberry kale salad recipe with fresh strawberries, kale, goat cheese, and pecans
Abby Pinkmann

Strawberry Kale Salad Recipe

This strawberry kale salad recipe combines tender kale, sweet strawberries, toasted pecans, creamy goat cheese, and a tangy homemade balsamic vinaigrette. It's a fresh, colorful, and satisfying salad perfect for lunch, dinner, meal prep, or summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups chopped kale
  • 2 cups sliced strawberries
  • 1/2 cup crumbled goat cheese
  • 1/2 cup toasted pecans
  • 1/4 cup thinly sliced red onion
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Equipment

  • Large mixing bowl
  • small bowl
  • Whisk
  • Chef's knife
  • Cutting Board

Method
 

  1. Remove the tough stems from the kale and chop the leaves into bite-sized pieces.
  2. Place the kale in a large bowl, drizzle with a small amount of olive oil, and massage the leaves for 2 to 3 minutes until softened.
  3. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until smooth.
  4. Add the strawberries, goat cheese, toasted pecans, and red onion to the bowl with the kale.
  5. Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
  6. Serve immediately for the freshest flavor and crisp texture.

Notes

Massage the kale before assembling to soften the leaves and improve texture. For a vegan version, replace honey with maple syrup and omit the goat cheese or use a plant-based alternative. Store dressing separately and toss just before serving for best results.