The Salad That Tastes Like Summer
Hey friends! If you’re looking for a salad that feels like a sunny day on a plate, this is it. This Butter Lettuce Salad with Strawberry, Goat Cheese, and Poppy Seed Dressing is sweet, tangy, and absolutely gorgeous. It’s the perfect way to embrace berry season, but honestly, I make it year-round whenever I can find decent strawberries.
Unlike my savory Italian Grinder Pasta Salad, this salad leans into the sweeter side, making it a fantastic brunch dish or a light lunch. The soft butter lettuce leaves are the perfect mild canvas for the bright berries and creamy goat cheese. It’s a total crowd-pleaser that looks fancy but takes zero effort.
Why It Wins
The magic here is the contrast. You have the juicy sweetness of ripe strawberries, the creamy tang of goat cheese, and the nutty crunch of toasted almonds (or pecans!).
We tie it all together with a homemade Poppy Seed Dressing that is so much better than anything you buy in a bottle. It’s light, slightly sweet, and tangy enough to wake up your taste buds. If you’ve been stuck on basic savory salads, this fruity twist is the refresh you need.
Simple Ingredients, Big Flavor
- Butter Lettuce: Use the tender, cup-shaped leaves. They are softer and sweeter than romaine or iceberg.
- Strawberries: Ripe, red, and juicy. Slice them thin so you get a piece in every bite.
- Goat Cheese: The tanginess cuts through the sweetness of the fruit and dressing. Crumbled feta works too if you prefer it.
- Nuts: Toasted almonds (slivered or sliced) or pecans add a necessary crunch. Candied pecans are amazing if you want an extra treat!.
- Red Onion: Thinly sliced half-moons add a savory bite that balances the sugar. Soak them in cold water for 10 minutes if you find raw onion too strong.
- Poppy Seed Dressing: A simple vinaigrette made with oil, vinegar (cider or white wine), honey, dried mustard, and poppy seeds.
Butter Lettuce Salad with Strawberry, Goat Cheese & Poppy Seed Dressing
- Total Time: 20
- Yield: 4 1x
Description
This Butter Lettuce Salad with Strawberry and Goat Cheese is the ultimate spring and summer side. Tender greens are tossed with sweet strawberries, tangy goat cheese, and toasted nuts, all drizzled with a homemade poppy seed dressing.
Ingredients
1 head butter lettuce, washed and torn
1 cup fresh strawberries, hulled and sliced
1/2 cup crumbled goat cheese
1/3 cup sliced almonds or pecans, toasted
1/4 red onion, thinly sliced
For the Poppy Seed Dressing:
1/4 cup light olive oil or avocado oil
2 tablespoons apple cider vinegar or red wine vinegar
2 tablespoons honey
1 teaspoon poppy seeds
1/2 teaspoon dried mustard powder
1/4 teaspoon salt
Instructions
1. In a small jar or bowl, combine the oil, vinegar, honey, poppy seeds, mustard powder, and salt. Shake or whisk vigorously until the dressing is emulsified and creamy.
2. Wash the butter lettuce leaves gently and dry them thoroughly (a salad spinner is best). Tear into bite-sized pieces.
3. In a dry skillet over medium heat, toast the almonds or pecans for 3-5 minutes, stirring frequently, until fragrant and golden. Remove from heat and cool.
4. In a large salad bowl, combine the lettuce, sliced strawberries, and red onion.
5. Drizzle with about half of the dressing and toss gently to coat.
6. Top with crumbled goat cheese and toasted nuts.
7. Serve immediately, passing extra dressing on the side.
Notes
To make ahead, keep the dressing separate and add the nuts just before serving to maintain their crunch.
Soaking the red onion slices in ice water for 10 minutes can help mellow their sharp flavor.
For a main dish, top with grilled chicken breast or salmon.
Candied pecans can be substituted for plain toasted nuts for an extra sweet treat.
- Prep Time: 15
- Cook Time: 5
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 14g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Toss It Together
Step 1: Wash and Dry: Gently separate the butter lettuce leaves, wash them, and dry them thoroughly in a salad spinner. Wet leaves ruin the dressing! Tear larger leaves into bite-sized pieces.
Step 2: Toast the Nuts: In a dry skillet over medium heat, toast your almonds or pecans for 3-4 minutes until fragrant. Watch them closely so they don’t burn. Let them cool.
Step 3: Make the Dressing: In a jar, shake together 1/4 cup neutral oil (like avocado or light olive), 2 tablespoons vinegar (red wine or apple cider), 2 tablespoons honey, 1 teaspoon poppy seeds, 1/2 teaspoon dried mustard, and a pinch of salt. Shake until emulsified.
Step 4: Assemble: Place the lettuce in a large bowl. Add the sliced strawberries and red onion.
Step 5: Dress: Drizzle about half the dressing over the salad and toss gently to coat. You can always add more, but you can’t take it away!.
Step 6: Top: Sprinkle with crumbled goat cheese and the toasted nuts just before serving to keep them crunchy.
Make It Your Own
- Add Protein: Grilled chicken or salmon turns this into a perfect main course.
- Berry Swap: Blueberries or blackberries work great if you want to mix it up.
- Green Twist: Mix in some baby spinach or arugula for a little extra peppery bite.
- Pair It: Serve this alongside a quiche for brunch or with Mexican Street Corn Pasta Salad for a colorful summer spread.
A Sweet & Savory Favorite
This Butter Lettuce Salad with Strawberry and Goat Cheese is fresh, vibrant, and impossible not to love. It’s sweet, savory, creamy, and crunchy all in one bite. Enjoy!
