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Strawberry Poppyseed Salad with Goat Cheese Croutons

This chopped Strawberry Poppyseed Salad is loaded with fresh, juicy strawberries, red onion, sunflower seeds, lots of romaine lettuce and peppery arugula. What makes it special is the lightly breaded, warm goat cheese croutons on top! Everything gets coated in a tangy-sweet, creamy poppyseed dressing.
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people

Ingredients

For the salad

  • 6-8 cups romaine, washed and chopped
  • 2 cups arugula, washed and chopped
  • 1 large bunch fresh basil, roughly chopped or torn
  • 1 red onion, diced
  • 16 oz. strawberries, diced
  • 1/2 cup sunflower seeds

For the dressing

  • 1/4 cup mayonnaise
  • 3 Tbsp. half and half
  • 2 Tbsp. sugar
  • 1 Tbsp. sour cream
  • 1 Tbsp. poppy seeds
  • 1 tsp. apple cider vinegar
  • salt and pepper to taste

For the fried goat cheese

  • 8 oz. goat cheese, softened
  • 1 Tbsp. honey
  • 3 Tbsp. flour
  • salt and pepper
  • 1 large egg
  • 1 Tbsp. whole milk
  • 1/3 cup Panko breadcrumbs
  • 2 Tbsp. avocado oil

Instructions

  • In small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients—mayo, half and half, sugar, sour cream, poppy seeds, apple cider vinegar, salt and pepper—until well combined. (Or, you can shake the ingredients together in a mason jar with a tight-fitting lid). Set in the fridge.
    1/4 cup mayonnaise, 3 Tbsp. half and half, 2 Tbsp. sugar, 1 Tbsp. sour cream, 1 Tbsp. poppy seeds, 1 tsp. apple cider vinegar, salt and pepper to taste
  • Prepare the goat cheese. Place the softened goat cheese and honey in a bowl and mix together. Place the goat cheese on a piece plastic wrap or parchment paper and roll into a log. (see video for guidance). Freeze for 30 minutes-1 hour. It just needs to harden a bit to make it easy to cut.
    8 oz. goat cheese, softened, 1 Tbsp. honey
  • Cut with a sharp knife into 8 portions. Pat the goat cheese together so it's nicely packed. If you feel the goat cheese got too warm, pop it back in the freezer for a little to get cold again.
  • Set up the dredging station. Grab 3 shallow bowls. In the first bowl, combine the flour with a pinch of salt and pepper. In the second bowl, whisk together the egg and milk. And in the third bowl, the Panko breadcrumbs. Dip the goat cheese first in the flour, shaking ff excess, then in the egg wash, and lastly coat in the Panko. Repeat with remaining medallions.
    3 Tbsp. flour, salt and pepper, 1 large egg, 1 Tbsp. whole milk, 1/3 cup Panko breadcrumbs
  • Heat the avocado oil in a large skillet until shimmering. Once hot, add the goat cheese and cook for about 2-3 minutes on each side or until golden brown in color. Remove to a paper towel lined plate. Sprinkle goat cheese with pepper, flaky salt or even a drizzle of honey. The fried goat cheese is best eaten warm so I like to have everything mostly ready for the salad so you can serve the goat cheese pretty much straight away. Set aside while you prepare the salad.
    2 Tbsp. avocado oil
  • Assemble the salad: Add the romaine lettuce, arugula, basil, onion, strawberries and sunflower seeds in a large salad bowl. Add a drizzle of the dressing and toss. Then add the warm fried goat cheese "croutons" on top. Serve with more poppy seed dressing and enjoy!
    6-8 cups romaine, washed and chopped, 2 cups arugula, washed and chopped, 1 large bunch fresh basil, roughly chopped or torn, 1 red onion, diced, 16 oz. strawberries, diced, 1/2 cup sunflower seeds

Video

Notes

  • If you don't plan to enjoy the salad right away, keep the dressing on the salad. Only dress the salad right before serving to prevent it from becoming soggy.
  • Refrigerate any leftover salad dressing in a jar for up to 5 days. Give it a good shake again prior to using. 
  • I like using avocado oil for frying the goat cheese thanks to the high smoke point but vegetable or canola oil works well, too.
  • Prep the goat cheese log in advance! Freeze the goat cheese log the day before and then place in the fridge the next day so it's not rock solid. When you're ready to make the salad, you'll just now have to dredge and fry the medallions without waiting for the goat cheese to harden!