Texas Strawberry & Goat Cheese Salad with Toasted Pecans & Basil-Lime Vinaigrette

Serves 4 | Ready in 15 minutes

This salad layers ripe organic strawberries with tangy goat cheese, toasted Texas pecans, and a fragrant basil-lime vinaigrette. It’s light, fresh, and bursting with local flavor.

Ingredients:
For the Salad:

1 lb Texas Farm Patch Organic Strawberries, hulled and halved

5 oz greens (arugula, butter, or baby spring mix)

¼ cup toasted Texas pecans, chopped

2 oz goat cheese or chevre, crumbled

Optional: thinly sliced red onion or pickled shallots

Basil-Lime Vinaigrette:

¼ cup Texas Olive Oil

Juice of 1 organic lime

1 tbsp honey or agave (optional, depending on berry sweetness)

2 tbsp chopped fresh basil

Salt & pepper to taste

Instructions:
Make the Vinaigrette:
In a small jar or bowl, whisk together lime juice, olive oil, chopped basil, honey (if using), and a pinch of salt and pepper. Let sit to infuse.

Toast the Pecans:
In a dry skillet over medium-low heat, toast chopped pecans until fragrant, about 3–4 minutes. Set aside to cool.

Assemble the Salad:
In a large bowl or platter, layer greens, strawberries, and red onion (if using). Sprinkle with goat cheese and pecans.

Dress & Serve:
Drizzle with basil-lime vinaigrette just before serving. Finish with extra basil leaves or a pinch of flaky sea salt for a polished touch.

Serving Ideas:
Add grilled Deeply Rooted Ranch chicken or seared halloumi for a full meal

Pair with chilled rosé or sparkling water with mint

Use leftover strawberries to make agua fresca or shortcake!

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