Feast your eyes on this stunning Strawberry Salad with Gorgonzola, Walnuts and Mint! It’s a party in your mouth! The perfect summer salad that will keep you coming back again and again.
I’ve eaten this strawberry salad with Gorgonzola, walnuts, and mint three out of five days this week for lunch and I’m still craving this amazing salad! I love when a salad has it all – something sweet, something crunchy, something savory, and it all ties together in the most delightful bite that you can imagine. This salad is IT.
I recreated this salad from a lunch that I recently attended as part of a California Strawberry Farm Fresh Tour. You might have seen some of the pics on Instagram. The day started early with Amy and I heading down to Watsonville first thing in the morning. We arrived and had a chance to meet the other tour attendees and then we all piled in a bus to head to a local strawberry farm.
Let’s rewind. Can I tell you how excited I was to get invited to a strawberry farm? I mean, strawberries are my LIFE. I eat them all the time and love cooking and baking with them. They’re just so perfectly sweet and that bright red color is impossible to resist. Need proof? Just look at this salad!
Anyways, we headed to the farm where we met the grower, Miguel Ramos of Ramos Farms. Guys. I may or may not have secretly adopted him into my family. And it’s not just his strawberries! So sweet and funny – he instantly charmed each and every one of us on the tour. Patiently answered all of our questions – and we had MANY – and so generously allowed us to pick strawberries at will and gobble them down.
The strawberries were UNREAL. Like, I live in California and hadn’t seen strawberries like this before. Huge, delicate, and perfectly sweet, I definitely had my fill. While I was navigating the fields and picking strawberries, Miguel taught us a lot about this marvelous fruit.
Did you know that 90% of United State’s strawberries are grown in California by 400 family farms creating 70,00 jobs and helping to sustain their communities? Impressive, I know. California Strawberry farmers grow both conventional and organic strawberries. An analysis from a toxicologist with the University of California’s Personal Chemical Exposure Program found that residues on strawberries are so low, if present at all, that a child could literally eat 1,508 servings of strawberries in a day and still not have any effects from residues.
I’ve always know that strawberries were good for me but honestly, I had no idea HOW good…
- Research suggests that eating just 1 cup (#8aday) is good for the whole body, promoting heart health, diabetes management, supporting brain health, and reducing the risk of some cancers.
- With year-round availability and a 12-month growing season, California strawberries are an easy way to pack a nutritional punch in your daily diet!
- With more vitamin C than an orange and loaded with nutrients, California strawberries are a nutritious and versatile fruit to enjoy every day.
- Strawberries are naturally sweet but low in sugar — only 7 grams and 45 calories per cup!
(photo courtesy of Robert Durell Photography)
The tour wrapped up with a delicious strawberry-filled lunch at Ella’s at the Airport. Part of our lunch was this salad that I’ve recreated for you here today. It’s the mint that really makes this salad so unique and special. Strawberry + Mint + Gorgonzola = Happy Trish.
This salad will be the highlight of your meal – promise! It’s unbelievably delicious! Just add some grilled chicken for an entree salad any night of the week. Amy shared the main course Pan-Seared Halibut with Cauliflower Puree and Strawberry Salsa and trust me, she nailed it. Go check it out!
Make sure you connect with California Strawberries!
- 5 oz spring mix (I like the 50/50 mix with half spring mix and half spinach
- 1 pint strawberries, washed, hulled, sliced
- 1 cup walnut halves
- 3 oz creamy Gorgonzola (look for the Gorgonzola that doesn't just crumble apart, you want the really creamy kind)
- ½ cup mint chiffonade
- ¾ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- ½ tsp salt
- ½ tsp pepper
- Place spring mix in a large bowl. Top with strawberries and walnuts.
- Sprinkle Gorgonzola and mint chiffonade over the top.
- For the dressing.
- Combine all ingredients in a glass jar with a lid.
- Place the lid on the jar and shake vigorously until the dressing has emulsified. It should look homogeneous in appearance.
- Serve salad with dressing on the side or drizzle over the top just before serving.
More strawberry recipes!
For all breakfast recipes, go HERE.
For all dessert recipes, go HERE.
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Have a great day!
Disclousre: This post is sponsored by California Strawberries. Thank you so much for supporting the brands that make Mom On Timeout possible!