Strawberry and Turkey Balsamic Salad

green strawberry salad
Patsy Catsos, MS, RDN, LD
Total Time: 35 min
Prep Time: 30 min
Cook Time: 5 min
Servings: 6 (2 cups each)

Nutrition Highlights (per serving)

248 calories
15g fat
8g carbs
22g protein
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Nutrition Facts
Servings: 6 (2 cups each)
Amount per serving  
Calories 248
% Daily Value*
Total Fat 15g 19%
Saturated Fat 4g 20%
Cholesterol 52mg 17%
Sodium 187mg 8%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 7%
Total Sugars 4g  
Includes 0g Added Sugars 0%
Protein 22g  
Vitamin D 0mcg 0%
Calcium 80mg 6%
Iron 2mg 11%
Potassium 482mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

This sweet, crunchy, fruity, savory, tangy salad is great for lunch or dinner. It features leafy greens and fresh, springtime strawberries. Plus, it's low in FODMAPs and high in protein. Grocery store rotisserie turkey is a nice short-cut and it is healthy, too. Studies have shown that consumption of poultry, as part of a vegetable-rich diet, is associated with a reduced risk of developing obesity, cardiovascular diseases, and type 2 diabetes.


  • 1/4 cup walnut pieces
  • 4 cups torn butter lettuce
  • 4 cups packed fresh baby spinach
  • 4 medium fresh radishes, thinly sliced
  • 12 oz. roasted turkey breast, cut into bite-sized pieces
  • 1/2 lb. strawberries, trimmed, sliced lengthwise 1/8 inch thick
  • 3 oz. chèvre
  • 1/4 cup balsamic vinegar
  • 1 tbsp. water
  • 1/2 tsp. sugar
  • 1/16 tsp. salt
  • 1 1/2 tsp. Dijon mustard
  • 3 tbsp. olive oil


  1. In a small skillet, toast walnut pieces over medium heat for 5 to 7 minutes, stirring constantly, until they are a shade or two darker, then remove from heat and set them aside to cool. Nuts burn easily, so do not leave them unattended.

  2. In a small jar with a tight-fitting lid, combine balsamic vinegar, water, sugar, salt, mustard, and olive oil. Cover and shake until the dressing is well blended, 30 to 60 seconds.

  3. In a large serving bowl, combine the lettuce, spinach, radishes, turkey, walnuts, and sliced strawberries. Toss the salad with vinaigrette. Divide the salad into large bowls or plates and top each serving with chèvre and toasted walnuts.

Variations and Substitutions

Instead of roasted turkey, use cooked, sliced chicken. Deli turkey meat can also be used instead of roasted turkey, but the sodium content of the recipe may be higher. If you are vegetarian or vegan, grill some firm tofu and add it to the salad instead of poultry. Omit the cheese entirely or use vegan chèvre (usually made from cashews).

Candied walnuts can be used instead of toasted, and you can also use feta cheese instead of the chèvre. You can also use a variety of different lettuces, such as a spring mix if that is what you have on hand. Toss in some arugula, or just use spinach.

Cooking and Serving Tips

  • Vinaigrette keeps well in the refrigerator for up to 1 week. Keep some on hand to use on this or another salad. You can also drizzle it on grilled meat.
  • Why not double the recipe? If you want to have some on hand for another day, prep the ingredients but keep them refrigerated and in separate containers until you are ready to eat. Then combine the salad ingredients, toss with the dressing, and top with the cheese and nuts.
  • The salad can be served without the turkey alongside grilled meat or seafood for a summer meal.

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1 Source
Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. Marangoni F, Corsello G, Cricelli C, et al. Role of poultry meat in a balanced diet aimed at maintaining health and wellbeing: an Italian consensus documentFood Nutr Res. 2015;59:27606. Published 2015 Jun 9. doi:10.3402/fnr.v59.27606