Crunchy, fresh spinach. Creamy goat cheese. Fresh, local strawberries. In just a few minutes you have the perfect summer salad.
Strawberry season is the PSA that summer is right around the corner (and it’s immediately followed by blueberry season…cue the drooling).
New Jersey is known as the Garden State for a reason. We are blessed with fresh produce, and what’s in season right now are strawberries. They look a little bit different than the big, light, and sturdy berries you see at the grocery store. They’re small, in a rich red color, and delicate. I might even say they “melt in your mouth.”
I took my first trip to the Collingswood Market last weekend (yes, seriously). I’ve probably been to over 20 markets, neglecting the FIRST market in South Jersey. I simply don’t know what I was thinking. It’s a gem. And not even a hidden gem. Everyone seems to know about it except me. I even heard it referred to as the “behemoth” market in South Jersey.
I picked up this beautiful basket of strawberries at the Fruitwood Farms booth and spinach from Flaim Farms. The basil I was able to pick from my own backyard (yes, I haven’t killed all my plants yet). It’s a great feeling when all the fresh produce in your meal was grown within 40 miles.
Now it’s not something that naturally comes to mind, right? Cheese and berries? Maybe on a meat and cheese platter with a nice glass of wine, but that’s it. Seriously, trust me. This works.
Top with your favorite balsamic dressing or glaze (or use the recipe below). Add some grilled chicken and you’ve got a perfect summer meal quicker than you could ever imagine. I promise.
PrintStrawberry Goat Cheese Salad
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 servings 1x
Ingredients
SALAD
- 5 ounces baby spinach
- 1/4 cup basil, chiffonade
- 1 cup strawberries, sliced
- 4 ounces goat cheese, crumbled
DRESSING
- 1/8 cup balsamic vinegar
- 1/8 cup olive oil
- 1 teaspoon Dijon mustard
- 2 teaspoon honey
- 1 teaspoon herbs de Provence
Instructions
- Combine all salad ingredients in a large bowl and gently toss.
- Whisk together all dressing ingredients in a small bowl until well combined.
- Top salad with dressing (either this recipe or your personal favorite).
Just stopping by to thank you for this gorgeous post, Sarah. I so appreciate that you credited Fruitwood and Flaim Farms. The photos could not be more spectacular. What a marvelous looking site. I also wanted to see if you get comments on your blog. I know from having my own that they’re rare, but I live in hope that readers will engage with you.
Thanks so much David, looking forward to many more market trips and recipes this summer!