Strawberry Salad with Honey Balsamic Vinaigrette

SonjaSalads10 Comments


Our garden is finally at the point of giving us beautiful salad greens each day, so it was only natural to combine them with the local berries we’ve been enjoying. Inspired by the successful pairing of berries and balsamic in that classic Italian dessert, I used our favorite vinaigrette method to whip up a quick balsamic dressing with honey and mustard. Paired with spicy red onions and some toasted almonds, it was a simple and delicious way to enjoy them!

We added a few blue cheese crumbles since we had them on hand, but you could use cheese of any type – or anything else that seems to make for a tasty combination!  If you’re wary of the breath the onions might leave you with, try soaking the slices in cold water for about 15 to 20 minutes before serving – it’s a good trick for dulling the spice a bit.

Try it out and enjoy the fresh, delicious taste of early summer!

If you can, use local honey and berries – you’ll taste the difference!  (As with the dessert, we used berries from Locally Grown Gardens and honey from Rekeweg Honey.)

Strawberry Salad with Honey Balsamic Vinaigrette
Serves: 4
What You Need
  • 2 cups strawberries
  • 8 cups mixed salad greens
  • ½ red onion
  • ⅓ cup sliced almonds
  • 4 tablespoons aged balsamic vinegar
  • 3 tablespoons olive oil
  • 4 teaspoons mustard
  • 2 tablespoons honey
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper
  • ⅓ cup feta cheese crumbles
What To Do
  1. Wash and slice the strawberries, and wash and dry the salad greens. Thinly slice ½ red onion (to mellow the flavor, soak the onion slices in cold water for about 20 minutes prior to serving).
  2. In a small saucepan over medium heat, toast the sliced almonds for a few minutes until they are golden brown, stirring frequently and watching carefully so that they don't burn.
  3. In a small canning jar, combine 4 tablespoons aged balsamic vinegar, 3 tablespoons olive oil, 4 teaspoons mustard, 2 tablespoons honey, ¼ teaspoon kosher salt, and fresh ground black pepper. Shake vigorously to combine.
  4. To serve, spread the greens on a plate and top with strawberries, red onion, almonds, cheese crumbles, vinaigrette, and fresh ground black pepper.

10 Comments on “Strawberry Salad with Honey Balsamic Vinaigrette”

  1. Marla

    We are both on the same page with strawberries and salads. A dreamy combo :)

    Cookin’ Canuck and I would love if you linked up this recipe & any 2 other side dishes in this weeks Get Grillin’ event posted on both of our blogs. We have a fabulous Ile De France Cheese giveaway. You just need to link up on one site :)

  2. Kathy

    Hi! Found your blog on FoodGawker, anyways, that salad sounds really good! I usually find a regular salad dull but I’ve never thought of adding strawberries! I have added dried cranberries however. :) looks good!
    Oh and what would you use for the ‘mixed salad greens’?

    1. Alex

      Glad you found us! For the greens, we just meant to use any lettuce that you like. We had a mix of different types from our garden, but whatever you prefer should taste just fine!

  3. David

    Loved this. I was a bit weary of the mustard, and thought dijon mustard would’ve been the route to go on, but the plain mustard worked out very well. I added a bit more fruit (blackberries), and it was very flavourful. Thanks for sharing!


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