This strawberry cucumber salad pairs peppery arugula and tender baby spinach with creamy goat cheese, ripe strawberries and crisp cucumbers. A bright strawberry-balsamic dressing finishes it, while a savory pistachio granola adds crunch and depth.
I have a salad that just screams spring!
This salad is built on peppery arugula and baby spinach, then layered with sliced strawberries, thinly sliced seedless cucumbers and crumbled goat cheese. A strawberry-balsamic dressing brings tang and sweetness, and a savory pistachio granola adds irresistible texture.
We eat a lot of berries at our house — they disappear fast — and this recipe is a favorite rotation whenever strawberries are in season.
Inspired by a simple summer berry-and-cucumber salad, this version elevates the concept with tangy goat cheese, a bright dressing and a crunchy granola topping. The combination is fresh, pretty and perfect for a spring gathering or Mother’s Day celebration.
The savory granola is the star here. If you enjoy nuts and seeds on salad, you’ll love how this granola adds more crunch than a crouton and brings satisfying flavor from pistachios and sunflower seeds. It keeps well in the fridge for about two weeks, so one batch stretches across several meals.
This particular granola starts with oats, pistachios and sunflower seeds toasted in a little olive oil, then finished with honey, lemon zest, garlic powder, dried chives and a pinch of crushed red pepper for subtle warmth. It’s savory, slightly sweet and wonderfully crunchy.
Why savory granola?
Savory granola stretches easily across meals: make a batch at the beginning of the week and use it on salads, roasted vegetables or grain bowls. The nuts and seeds add texture and satiety, and you can customize the seasoning to make it sweet, savory or even a bit spicy.
The salad’s base is simple but flavorful: a mix of arugula and baby spinach, a pinch of kosher salt and pepper, sliced strawberries, thinly sliced cucumbers and shallot, and crumbled goat cheese. Toss with the strawberry-balsamic dressing, sprinkle on the savory pistachio granola and serve.
The strawberry-balsamic dressing blends fresh chopped strawberries with balsamic vinegar, a little minced garlic, honey, lemon juice, olive oil and salt and pepper. It’s bright, slightly sweet and perfectly balanced for the greens and goat cheese.
The full combination is fresh, spring-forward and full of flavor. Although the recipe has several components, each is straightforward to prepare and the result feels special and elegant.
Strawberry Cucumber Salad with Savory Granola
Strawberry Cucumber Salad with Savory Granola
Ingredients
- 10 to 12 cups arugula and spinach greens
- Kosher salt and pepper
- 1 ½ cups sliced strawberries
- 4 baby seedless cucumbers, thinly sliced
- 1 medium shallot, thinly sliced
- 2 to 3 ounces goat cheese, crumbled
Savory pistachio granola
- 2 teaspoons olive oil
- ⅓ cup pistachios, chopped
- 3 tablespoons sunflower seeds
- 3 tablespoons old fashioned oats
- 1 tablespoon honey
- ½ teaspoon freshly grated lemon zest
- ½ teaspoon dried chives
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- ¼ teaspoon crushed red pepper flakes
Strawberry balsamic dressing
- ½ cup chopped strawberries
- ¼ cup balsamic vinegar
- 1 garlic clove, minced
- 2 teaspoons honey
- Juice of ½ lemon
- Kosher salt and pepper
- ½ cup olive oil
Instructions
- Place the greens in a large bowl and toss with a big pinch of salt and pepper. Add the strawberries, cucumbers and shallots. Crumble the goat cheese on top.
- Drizzle with the strawberry-balsamic dressing, top with the savory granola and serve immediately.
Savory pistachio granola
- Heat the olive oil in a skillet over medium heat. Add pistachios, sunflower seeds and oats and toss. Cook, stirring often, 2–3 minutes until they begin to toast.
- Drizzle in the honey, then add lemon zest, garlic powder, chives, salt, pepper and crushed red pepper. Stir until combined, turn off the heat and spread the granola on parchment to cool. Crumble over the salad.
Strawberry balsamic dressing
- Combine chopped strawberries, balsamic vinegar, minced garlic, honey, lemon juice, salt and pepper in a blender. Slowly stream in the olive oil until emulsified and smooth. Refrigerate up to a day and shake or whisk before using.
Just imagine that crunch.