warm strawberry and goat cheese salad with toasted almonds

This is my favorite salad, hands down. It requires more time and preparation than say, a caesar salad, but it is worth every minute. Even the dressing is homemade. This delicious meal is also chock full of superfoods: strawberries, olive oil, almonds, arugula and honey so you can expect to feel delightfully full and satisfied. I don't know about you, but I love a sweet and savory salad that tastes like dessert and shakes up the boring old salad routine!

In the spirit of transparency, I will admit the photos in this post are not my best work. The strawberries are just too fresh and vibrant and the goat cheese is insanely warm, melty and gooey. I promise, this dish tastes way better than it looks. Trust me :)  #sweetandsavory

Warm strawberry & goat cheese salad with toasted almonds, arugula and honey strawberry vinaigrette

Serving Size: 2

Prep Time: 15 minutes

Cook Time: 15 minutes



Fresh from the Market:

  • 3 c. Fresh Strawberries
  • 4 oz. Chevre (Goat Cheese) 
  • 6 c. Arugula
  • 1/2 tsp. Lemon Juice

From the Pantry: 

  • 1/4 c. Brown Rice Bread Crumbs
  • 3 tbsp. Almonds
  • 1 tsp. Extra Virgin Olive Oil
  • 4 tbsp. Balsamic Vinegar
  • 1 1/2 tbsp. Organic Honey
  • 1 tsp. Yellow Mustard

From the Spice Rack: 

  • 1/4 tsp. Sea Salt
  • 1/4 tsp. Ground Black Pepper

Kitchen Gadgets: 

  • Food Processor or Cooking Mallet

Cooking Instructions: 

  •  Pop the goat cheese in the freezer for 10 to 15 minutes. It will make the goat cheese easier to slice into 4 medallions without crumbling. If you have 4 pre-sliced medallions, just pop them in the freezer for 5 to 10 minutes.



Fresh goat cheese, breadcrumbs and olive oil = baked goat cheese! 

  • Preheat the oven or convection oven to 300 degrees F.

Fresh strawberries and arugula

  • Slice the strawberries - remove the top and slice the remaining berry in two.
  • Crush the almonds with a food processor or a cooking mallet. 


Sliced strawberries and crushed almonds

  • Take the goat cheese out of the freezer and grab the olive oil and gluten free brown rice bread crumbs.  
  • Slice the goat cheese into four medallions (carefully, so it does not crumble).  
  • Brush each goat cheese medallion lightly with the olive oil. Dredge the goat cheese in the brown rice bread crumbs. 


Brown rice breaded goat cheese

  • Toss the crushed almonds in the remaining olive oil and lightly coat them. 
  • Place the goat cheese and almonds on a small baking sheet and pop them in the oven for 5 to 8 minutes (depending how hot your oven gets). 
  • Bake until soft and golden brown. Keep an eye on the goat cheese, as you don't want it to become too soft! 

Warm goat cheese, toasted almonds and arugula

Organic raw honey is a great alternative for sugar! A little bit goes a long way. 

  • Now back to the berries! Heat a skillet on a low flame with a few sprays of cooking olive oil.
  • Put the sliced strawberries, balsamic vinegar, honey, lemon juice, mustard, sea salt and pepper into the skillet and toss lightly to cover the berries. 
  • Saute the strawberries until they soften and darken which should take about 5 to 10 minutes. 
  • Take the goat cheese and almonds out the oven and place over the warm arugula immediately. Carefully remove the goat cheese with a spatula so it does not break or smear.  I serve this in two separate bowls to keep the goat cheese intact.
  • Scoop the strawberries out of the skillet (leaving the sauce behind) and into each bowl.  
  • Sprinkle the toasted almonds over each serving. Tip: Have extra almonds? Check out this simple Homemade Almond Butter recipe
  • Spoon the homemade strawberry vinaigrette from the skillet over each serving. 


Warm strawberry and goat cheese salad with arugula, toasted almonds and homemade strawberry honey vinaigrette.  

Surprise, surprise! This is also Holly's favorite salad... she didn't mind that the photos were bad.

Holly loves strawberries...and goat cheese...and everything else!


Jessica Flatley

My mission is to provide ideas and inspiration for the times life hands you a lemon. Learn how to manage a food allergy or intolerance, whether cooking for yourself or eating on the go. Let's turn lemons into lemonade together!