Favorite Strawberry Bacon Salad

With varying textures and flavors like crispy bacon, juicy strawberries, crunchy lettuce, and creamy blue cheese, there’s so much to love about this simple strawberry bacon salad. It’s perfect for entertaining, but also makes a light lunch or dinner.

strawberry bacon salad on a white plate

Tell Me About This Strawberry Bacon Salad

  • Texture: While we love the strawberries and pops of creaminess from the cheese, this salad is all about crunch courtesy of the romaine lettuce, bacon, and pecans. 
  • Flavor: We’re amazed by the amount of flavor packed into a salad that calls for just 5 ingredients: sweet, savory, sharp, and nutty. The honey balsamic vinaigrette is the perfect finishing touch, bringing all these wonderful flavors together.
  • Ease: Salads are usually pretty easy to throw together and this one is no exception– just chop, toss, and serve.
  • Time: If you don’t have cooked bacon, set aside some time to cook it first. We usually use the stovetop for bacon. After that, the salad takes about 15 minutes to throw together.

Suggestions for Serving this Strawberry Bacon Salad

This salad is our usual go-to for entertaining, such as alongside Christmas dinner or Easter brunch, at bridal showers, baby showers, or really anytime you need a guaranteed delicious (and easy!) dish.

When we make it for dinner, we usually add something substantial like grilled chicken or salmon. We’ve also added 1/2 cup of chopped red onion or chickpeas and/or 1 sliced avocado for extra flavor and texture. Sometimes we arrange hard-boiled eggs on top like a cobb salad, too.

When preparing the strawberry bacon salad as a side dish, we often serve it with baked macaroni and cheese, corn fritters, crab cakes, or lemon herb salmon.

overhead image of strawberry bacon salad on a white plate

Some Notes on the Ingredients

  • Strawberries. Use the juiciest strawberries you can find– they make an even more flavorful salad.
  • Nuts. We love pecans, but chopped walnuts or sliced almonds are great options too.
  • Blue cheese. Blue cheese (bleu cheese)– you either love it or you hate it. Sure, it won’t win any beauty awards and its scent is undoubtedly suspicious, but its bold flavor is one of the best parts of this salad especially when paired with sweet strawberries and honey balsamic vinaigrette. If blue cheese just isn’t your thing, you have options! Either feta cheese or goat cheese work too.
  • Honey balsamic vinaigrette. What we love most about this strawberry bacon salad is the homemade vinaigrette. We typically see this salad with a poppy seed dressing of sorts, but the honey balsamic vinaigrette takes it to an entirely new level. It’s very easy to make and you can shake it up ahead of time.

sliced strawberries and chopped bacon on a white cutting board

pouring dressing onto strawberry bacon salad in a glass bowl

strawberry bacon salad on a white plate

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strawberry bacon salad on a white plate

My Favorite Strawberry Bacon Salad

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: serves 4
  • Category: Salad
  • Method: Cooking
  • Cuisine: American

Description

This is our favorite strawberry bacon salad because it’s always a crowd-pleaser and if you already have cooked bacon, it takes about 15 minutes to throw together.


Ingredients

  • 8 cups chopped romaine lettuce
  • 1 pound strawberries, sliced
  • 56 slices bacon, cooked and chopped
  • 2/3 cup crumbled blue cheese*
  • 2/3 cup chopped pecans*

Honey Balsamic Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoon honey
  • 1 teaspoon dijon mustard
  • salt & freshly ground black pepper, to taste

Instructions

  1. Make the vinaigrette first by whisking all of the vinaigrette ingredients together. Taste, then add salt and pepper as needed. You can make the dressing ahead of time and keep it in the refrigerator until ready to use. It’s great for up to 2 weeks when stored in the refrigerator.
  2. If your bacon is not already cooked, cook it according to its package directions. Cool until ready to handle, then chop it up.
  3. In a large bowl, toss all of the salad ingredients together, then mix in the vinaigrette. You may not need all the vinaigrette– use as much or little as you prefer.
  4. Plate and serve. Cover and store leftovers in the refrigerator for up to 2 days.

Notes

  1. Lettuce: Instead of romaine, this salad is wonderful with spinach or mixed field greens too.
  2. Cheese: Instead of blue cheese, try feta or goat cheese.
  3. Pecans: If you have some extra time, toast the pecans for added flavor. Preheat oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread pecans on top and toast for 7-8 minutes. Cool before adding to salad. Feel free to substitute with chopped walnuts or sliced almonds. (And you can toast those following the same toasting directions.)

Keywords: strawberry bacon salad

More berry salads! I’ve got this crispy chicken salad too– with a homemade fresh berry vinaigrette you’ll just love.

14 Comments

  1. I just made this salad for lunch, devoured it, and pronounce it DELICIOUS!  The dressing is especially tasty, simple to whisk up and will serve me well on other salads that I make. 
    Thank you!

  2. Michelle G. says:

    We had this tonight since it was still about 93 degrees at dinner time.  It was so yummy!  I did use Feta instead of Blue cheese since we’re not really fans.  We also added avocado slices and used honey roasted pecans and the real bacon pieces that you can get at Costco (I just crisp them up in a frying pan over medium-high heat for a few minutes).  Thank you so much for such a delicious dinner! 🙂

  3. This was absolutely delicious! I made it today with fresh strawberries and mizuna in place of the lettuce because it was in our CSA basket this week. My husband and I loved it! He said it was the best thing he ever ate. I used Parmesan because we had it on hand and I don’t like blue cheese. Amazing! Love your recipes for baking – my go to for many treats. Thanks for sharing your talents!

  4. I absolutely LOVE this salad – have already made it a several times in the last two weeks. I make it with baby arugula, which balances the sweet of the strawberries, pecans, and dressing.

    Sally, this is my first post but not my first recipe. I have been reading your site and making your recipes for the past three months — you have single handedly turned me into a person who looks forward to cooking and baking for myself and others! Thank you for sharing outstanding recipes that I can both learn from and depend on!   

  5. This salad was so good!  Amazing how a few ingredients can taste so great.  We have flavored balsamic vinegars that we get from a local source, and I used the pomegranate balsamic vinegar, olive oil, salt and pepper and it was really good and a little quicker to prepare.  THanks for the idea – this was a perfect dinner after a long day! 

  6. Mary Tretter says:

    I LOVE this salad. The things I do differently–use feta cheese since I don’t care for the blue, use candied pecans & use strawberry vinaigrette. Along with your Strawberry cupcakes with strawberry buttercream, I’m in Strawberry heaven!!!

  7. Hi, does this make just enough dressing for the salad, or does it make enough for multiple recipes of the salad? If I triple the salad ingredients, should I also triple the dressing ingredients? I did see that you’d said “You may not need all the vinaigrette…” but what would you plan for if you were making a large batch?

    Also does the honey play a large part in the flavor of the dressing? I’m eating low carb so I’m trying to decide if that is an essential part of the dressing recipe and if it will be ruined if I sub Swerve for the honey. You can be honest! 🙂

    1. It’s not quite enough for a double recipe of the salad. I would maybe triple the salad and double the dressing 🙂 You can try mixing all of the ingredients except the honey for the dressing and then tasting it to see if you need to add the honey. I’m not familiar with swerve as a substitute.

  8. Is there another cheese you can recommend, we don’t love blue cheese in our house.. or strong cheeses? thank you

    1. Feta cheese would be great, but that’s particularly strong. How about white cheddar?

  9. Made this salad a few weeks ago. It was delicious and filling!

  10. Vickie Fisher says:

    Hi, Sally!
    What a Godsend your recipe is! I don’t have enough ranch (or croutons) to make my regular salad. And I have my wonderful facon (vegetarian bacon) in the freezer. It’s peak strawberry season right now where I am at (Tampa area) and I need to use the strawberries in something yummy that’s not a dessert. Thank you!

  11. Hi Sally,
    Very Yummy. My Husband and I love this salad. I’m always looking for new ways to use strawberries and I love them in salad. I made this exactly the way the recipe is but I did add some onions. I will be making this again. I have been using your website for several months now and everything I make has been so good. Thank you for the recipes.

  12. This salad is excellent! I used green leaf lettuce from our CSA and used feta instead of blue cheese because it’s what I had on hand. I stacked the leftovers in a mason jar with the dressing on the bottom, then the berries and other toppings, and the lettuce on top. It will be delicious for lunch at work tomorrow! The dressing is a highlight and would go really well on any salad.

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